Oatmeal Prune Walnut Muffins Recipe


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Regular rolled oats1 Cup (16 tbs), not quick-cooking
 Dark brown sugar1 Tablespoon
 Unbleached all purpose flour1 1⁄3 Cup (21.33 tbs)
 Whole-wheat flour1⁄2 Cup (8 tbs)
 Baking powder1 Tablespoon
 Baking soda1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Cooked bulgur1⁄2 Cup (8 tbs)
 Skim milk1 Cup (16 tbs)
 Unsalted butter2 Tablespoon, melted (Plus Additional For Buttering The Tins)
 Honey1⁄2 Cup (8 tbs)
 Pitted chopped prunes1 1⁄3 Cup (21.33 tbs)
 Roughly chopped walnuts1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 895 Calories from Fat 192

% Daily Value*

Total Fat 22 g33.5%

Saturated Fat 6 g30.1%

Trans Fat 0 g

Cholesterol 123 mg

Sodium 779.9 mg32.5%

Total Carbohydrates 160 g53.4%

Dietary Fiber 14.2 g56.8%

Sugars 60.8 g

Protein 23 g46%

Vitamin A 15.4% Vitamin C 1.9%

Calcium 43.4% Iron 38.2%

*Based on a 2000 Calorie diet


1. Heat the oven to 400°F.

2. In a small skillet Place 1/2 cup of the oats over low heat and toast them, tossing often, until they are golden.
3. Remove the skillet from the heat, and add the brown sugar, stirring the ingredients until the sugar has melted. Set the toasted oats aside.
4. In a food processor or blender Pulverize the remaining oats and set the oat powder aside.
5. In a large mixing bowl, mix well the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, toasted oats and oat powder and add the cooked bulgur.
6. In another large bowl, beat the eggs and add the milk, 2 tablespoons of butter and honey, mixing the ingredients well.
7. Into the wet ingredients stir the dry ingredients until the dry ingredients are just moistened.
8. Then gently fold in the prunes and walnuts and lightly butter some muffin tins.
9. Take each tin and fill two-thirds full.
10. Bake the muffins for 20 minutes such that they are lightly golden.

11. Serve with beverages or as a snack.