1. Combine all ingredients in a large bowl. 2. Cover and refrigerate overnight. 3. Spoon mixture into muffin pans – it makes 18 large muffins, but you could halve the mixture. 4. Bake in moderately hot oven about 20 to 25 minutes (do not overcook). 5. Cool on wire rack. 6. Store in an airtight container, or wrap them individually, pop them in the freezer and grab one when you need a quick, healthy snack.