Oat & Apple Muffins
October 21, 2024
These muffins perform a special magic trick: they’re hearty and filling, with good-for-you oats and applesauce and very little sugar, yet they taste like a special breakfast treat. There will be no twisting of arms to get kids to eat a substantial breakfast! The young at heart love them, too: they’re chewy and toothsome and taste like a perfect combination of nostalgia and optimism.
Here’s the recipe:
SERVINGS
12
PREP TIME
10 min
COOK TIME
15-20 min
Ingredients
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1 1/4cups old-fashioned rolled oats
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1 1/4cups unsweetened applesauce
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1/2cup milk
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1/3cup granulated sugar
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1large egg
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4tablespoons unsalted butter, melted
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1teaspoon vanilla extract
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1cup whole wheat flour
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1teaspoon ground cinnamon
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1teaspoon baking powder
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3/4teaspoon baking soda
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1/4teaspoon kosher salt
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1/2cup raisins
Directions
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1
Heat oven to 375 F. Line a 12-cup muffin tin with liners and set aside.
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2
In a medium bowl, stir together old-fashioned rolled oats, applesauce, milk, granulated sugar, egg, melted butter and vanilla extract.
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3
In a large bowl, mix together whole wheat flour, ground cinnamon, baking powder, baking soda, kosher salt and raisins. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined, being careful not to overmix.
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4
Evenly spoon the batter into the muffin cups. Bake for 15 to 20 minutes or until the muffins have risen about 1 inch over the top of the muffin tin and a toothpick inserted in the center comes out clean. Overbaked muffins will be dry.
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5
Transfer the muffins to a cooling rack and cool completely. Store in an airtight container for up to three days.