Muffins are HUGE around our house. They are one of the things that our Toddler will gobble up and allow for various chunky things to be included in. Her eating anything is a great thing, although it does seem to be getting better. She was a great eater as an infant, but then toddlerhood hit and BAM!, meats and veggies are a no-go the majority of the time. Up until last summer, I was I vegetarian for 6 years, so the no meat didn’t bother me, I know plenty of protein filled options. It was the no veggies that threw me for a loop… no veggies? Argh! Little by little, they are creeping back into her diet and recently she has voluntarily chosen broccoli and just tonight put a steamed baby carrot in her mouth (and then ejected it, but it’s PROGRESS!).
Back to my muffins 🙂 These ones aren’t really hiding anything, but they are using up some of the homemade applesauce that I had thawed in the fridge. These muffins are based on the Applesauce Oatmeal Muffins in ‘Muffin Mania’ by Cathy Prange and Joan Pauli with a couple of changes. I find most of my recipes online, but I love ‘real’ cookbooks and Muffin Mania is an oldie but a goodie 🙂 I think I might have to invest in a new copy as mine is pretty old and has a lot of muffin sticking the pages together!
Whole Wheat Applesauce Oatmeal Muffins (My version)
1 cup Whole Wheat Flour
3 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Nutmeg
3/4 cup Rolled Oats (I’m using Quaker Minute Oats at the moment and they worked great)
1/4 cup Brown Sugar (Currently using golden, but dark would be great too)
1/4 cup Oil
1/3 cup Milk (I used 2%)
2/3 cup Applesauce (mine was homemade and was sweetened and has quite a bit of cinnamon and a pinch of cloves. If you were using store bought unsweetened, I’d leave the sugar amounts the same but would bump up the spices even more).
Stir dry ingredients together in large bowl. Beat egg, add oil, milk and then applesauce and stir together. Add liquids into the dry ingredients and mix just until moistened. Spoon into greased muffin cups and bake at 375 degrees for 20 minutes.
Makes 10 Large Muffins