These muffins are really, really moist and tasty; they also freeze fantastically. Another recipe for my healthy-snack repertoire.
Applesauce Oat Muffins (makes 12)
Adapted from Mel’s Kitchen Cafe
1 cup oats
1 cup unsweetened applesauce (from 2 large apples)
1/2 cup milk
1 tsp vanilla extract
60 g butter, melted
1/3 cup sugar
3/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Optional: 1/2 cup dried cranberries or raisins
Preheat the oven to 190C. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
Stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined.
Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean.
Remove the muffins to a rack to cool completely.