Healthy Applesauce Oat Muffins

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I found this recipe over at Mel’s Kitchen Cafe and could not wait to try it. Breakfast is one of the hardest meals for me. I am not a morning person. I barely survive taking the dog out to potty and getting Autumn set up for potty training so we often result to eating dry cereal (the sugary kind) or good ‘ole pop tarts. I know, horrible right. But even instant oatmeal seems too much to handle when there are 3 kids and 1 of me. I was excited about these muffins because she said they were good to freeze. I doubled her recipe and made 24 but the kids loved them so my plan to freeze some is quickly going out the window. Gonna make more soon and keep a freezer stocked for guilt-free, already made breakfasts and snacks!!

Yield: Makes 24 muffins

Ingredients

  • 2 cup rolled/old-fashioned oats
  • 2 cup unsweetened applesauce
  • 1 cup milk
  • 2 large egg
  • 2 teaspoons vanilla
  • 8 tablespoons butter or coconut oil, melted
  • 2/3 cup sugar
  • 1 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup dried cranberries or raisins, optional (we skipped this)

Directions

  1. Preheat the oven to 375 degrees F. Line 2 12-cup muffin tin with liners or grease the muffin cups. Set aside..
  2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don’t overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
  4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don’t overbake or the muffins will be dry.
  5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

xoxo

April Walker

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