Oat & Apple Muffins

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:

1. Heat oven to 375 F. Line a 12-cup muffin tin with liners and set aside.

2. In a medium bowl, stir together 1 ¼ cups old-fashioned rolled oats, 1 ¼ cups unsweetened applesauce, ½ cup milk, ⅓ cup granulated sugar, 1 large egg, 4 Tbsp melted unsalted butter and 1 tsp vanilla extract.

3. In a large bowl, mix together 1 cup whole wheat flour, 1 tsp ground cinnamon, 1 tsp baking powder, ¾ tsp baking soda, ¼ tsp kosher salt and ½ cup 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.

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.

5. Transfer the muffins to a cooling rack and cool completely. Store in an airtight container for up to three days.