Lately I have found myself making a chunkier version of the apple sauce for our morning breakfast needs. I enjoy it warm with a teaspoon of chia seeds and some nuts added to it or with Oatmeal. I also like making these apple sauce muffins which make a great on the run breakfast. It is also something I put in my son’s morning snack box.
Total time – 30 mins
Active time – 12 mins
Yields – 12 muffins
Ingredients
- 1 cup rolled/old-fashioned oats
- 1 cup unsweetened applesauce
- 1/2 cup milk
- 1 large egg (room temperature)
- 1 teaspoon vanilla
- 4 tablespoons unsalted butter melted
- 1/3 cup sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ tsp nutmeg powder
- 1/4 teaspoon salt
- 1/4 cup dried cranberries or raisins, (optional)
- ¼ cup chopped walnuts (optional)
Topping (optional)
- 1/4 cup old fashioned oats
- 1 tablespoon brown sugar
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter, melted
- 1/8 cup chopped walnuts/ pecans (optional)
Instructions
- Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners and set aside.
- Prepare the topping: In a small bowl, mix all the topping ingredients and set aside.
- In a mixing bowl, stir together the oats and sugar with the liquids: applesauce, milk, egg, vanilla, and butter.
- In another large bowl, whisk all the dry ingredients together: the flour, baking powder, baking soda, spices and salt and cranberries or raisins if using. Make a well in the center and pour in the liquid mixture. Stir with a spatula, until just combined. Do not overmix, it can make the muffins dense.
- Scoop the batter evenly among the 12 muffin cups. Divide the topping evenly and sprinkle on each muffin. Bake for 18 minutes until a toothpick inserted in the center comes out clean. Make sure not to overbake or the muffins will be dry.