Good-For-You Muffins

Preheat oven to 400 degrees F. Coat muffin pans with cooking spray. In a large bowl, whisk together flours, brown sugar, baking soda, baking powder, spices and salt until there are no lumps. Stir in oats and raisins (or whatever dried fruit you choose). Add oil/applesauce, milk, carrots and bananas and stir until blended. Fold in the chopped walnuts.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 22–25 minutes. Serve muffins warm or at room temperature with butter, jam or yogurt.

To store, keep in an airtight container, up to 3 days. They also freeze well for up to 3 months.

Note: More often than not, I use paper liners instead of the cooking spray. Let the muffins cool a bit before trying to take them out of the wrapper as they tend to stick when still warm.