Oat and Whole Wheat Muffins with Pecans and Dried Plums

Oat and Whole Wheat Muffins with Pecans and Dried Plums

• • 1 cup whole wheat flour

  • 1 cup old-fashioned oats

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon dried orange zest

  • 1/8 teaspoon ground cloves

  • 1/2 cup light brown sugar

  • 1 cup no-sugar added applesauce

  • 1/2 cup non-fat Greek yogurt

  • 1/2 cup skim milk

  • 1 egg

  • 2 teaspoons vanilla

  • 1 cup chopped, toasted pecans

  • 1/2 cup chopped, dried plums

Preheat the oven to 350. Spray a standard 12-cup muffin pan with non-stick spray (inside the cups and on top of the pan).

In a large bowl, combine the flour, oats, baking soda, salt, cinnamon, nutmeg, orange zest, and cloves. In a separate bowl, whisk together the brown sugar, applesauce, yogurt, milk, egg and vanilla. Add the wet ingredients to the dry and stir just until moistened. Stir in the pecans and plums.

Divide batter between 12 muffin cups. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.

Place pan on a wire rack and cool muffins in the pan for 5 minutes, then transfer to a wire rack. Cover with a towel to cool slightly and serve warm. They are wonderful plain, or with a little honey, agave nectar or jam.

Yields 12 muffins.

Nutritional Info (for 1 muffin):

Calories: 190

Carbs: 28 grams

Fiber: 4 grams

Protein: 5 grams

Fat: 7.4 grams