Applesauce oatmeal muffins are a moist, healthy treat that functions just as well for breakfast food as they do for an afternoon snack with coffee or tea.
I am not one to ‘eat healthy.’ My family never did carrot sticks and apple slices, so needless to say, it’s not really the thing I reach for when I need to chew on something. On that note, I am not a junk food person either. I have a box of Cheez-Its I absconded from my parents house with that I know will go stale long before I even put a dent in the box. But, as I’ve gotten more into food, the choices I make on a day to day basis are changing in a way that I feel is more healthy. I don’t eat red meat every night any more (as honestly I wouldn’t mind doing) and I even have whole wheat bread in my pantry at all times now.
I know, its a miracle!
I didn’t have applesauce though. When I saw this recipe I knew I wanted to try it! I am not sure why, as I am not a huge fan of applesauce, but something about it jumped out at me. So I gathered all of the supplies for this recipe (that 99% of you should already have in your pantry) and got around to making it.
Applesauce Oatmeal Muffins
Seen on Brown Eyed Baker, from SparkRecipes
Ingredients:
- 1 cup rolled oats (not instant)
- 1 cup reduced-fat milk
- 1/2 cup unsweetened applesauce
- 2 egg whites
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. granulated sugar
- Nuts or raisins (optional)
Preparation:
Soak the oats in milk for approximately 1 hour.
Preheat the oven to 400 degrees. Spray a muffin pan with non-stick cooking spray.
Combine the oat mixture with applesauce and egg whites, and mix until combined.
In a separate bowl whisk together dry ingredients.
Add wet ingredients to dry ingredients and mix until just combined. Add nuts or raisins, if desired. **Do not over mix the batter or the muffins will be tough!**
Spoon batter into 12 prepared muffin cups. Combine cinnamon and sugar and top each muffin with some of the mixture.
Bake in preheated oven for 20-25 minutes or until done.
These are hearty little breakfast muffins that warm up well. Perhaps the cinnamon I used was old and had lost some of its potency, but if I were to make these again I would up the cinnamon to at least a tablespoon. I would also substitute the raisins for dried cranberries in the future just to add a little something.
jamie
Sunday 1st of December 2013
How do you think shredded carrots and honey would taste in this? I'm thinking of trying to make a bit of a carrot cake flavor and spreading some cream cheese on top
Sara
Sunday 10th of April 2011
You deserve an award for these... I just made 'em. It's going to be a struggle to stop eating... All I changed was the topping. Just mixed up some butter, brown sugar, some oats, and cinnamon and threw it on top before baking. YUM! Thanks!
Kate @ Diethood.com
Thursday 3rd of February 2011
Kita, these are awesome! I am thinking fluffy, moist, sweet ... oh yum! The perfect breakfast. :)
laura
Thursday 3rd of February 2011
1/4 applesauce is a great replacement for an egg in any baked good. i use it all the time when cooking cupcakes and breads
sweetie
Thursday 3rd of February 2011
lovely hearty muffins. do you think 1/2c raisins is enough for the recipe?
(fyi, there's a small typo in the credit to the "brown eyeD baker" : ) )
Kita
Thursday 3rd of February 2011
I did two 'handfuls' I'm sure that a 1/2c would be fine. Thanks for pointing out the typo! Fixed :D