Muffins are just awesome. I’m sure I’ve said this before but it’s one of the few “sweet” things my husband will eat for breakfast so I am always up for trying a new muffin recipe. These are great for snack time too. They freeze well and muffins are easily transported. You know, grab and go type of thing. I made these muffins “mini” size for my daughters preschool class when it was her turn for snack time. It was apple theme that week so applesauce muffins came to mind. These muffins are very moist and don’t have a ton of sugar. Yay! I love it when a recipe is healthier but still totally delicious. I’ve made these with milk, almond milk and buttermilk. All worked great. I’ve also tried them with the melted butter and the melted coconut oil. So if you wanted to make these dairy free you totally could. Try these muffins out, they are so great!
I used parchment cupcake liners with these muffins. They are awesome. I love how none of the muffin sticks to the liner. More muffin in my mouth that way 😉 Enjoy!
- 1 cup old-fashioned oats (rolled oats)
- 1 cup unsweetened applesauce
- ½ cup milk or buttermilk or milk of choice
- 1 large egg
- 1 teaspoon vanilla
- 4 Tablespoons butter or coconut oil, melted
- ⅓ cup sugar
- ¾ cup flour (can use whole wheat flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Preheat your oven to 375 degrees. Line a 12-count muffin tin with liners or grease the muffin cups then set it aside.
- In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- 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).
- Distribute the batter evenly among the 12 muffin cups.
- Bake the muffins for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
- Remove the muffins to a rack to cool completely.
Recipe Source: Mel’s Kitchen Cafe.