In case you haven’t noticed, I love muffins. I love that they are so simple and quick to make. I also love that they are a sweet treat that can still be pretty healthy.
This muffin recipe, which I originally found over at Mel’s Kitchen Cafe, is one of my favorites because:
- it’s quick and easy to prepare (you don’t even have to wait for the butter to soften)
- it calls for ingredients I always have on hand (No blueberries, zucchini, or seriously overripe bananas? No problem!)
- it’s so good for you
- everyone in my family loves it
These moist, hearty muffins are great for breakfast or lunch because they are packed full of oats, and the applesauce replaces most of the sugar you would find in many other muffin recipes. They also freeze well, so you could make a double batch, save most of them in big zip-top bags, then thaw a few overnight to pop into your kids’ lunchboxes or enjoy for breakfast (or brunch, if you’re fancy like that).
When I bake applesauce oatmeal muffins, I usually make a few plain ones for the anti-raisin contingent in the family, then I stir some raisins or Craisins into the rest of the dough because I like the flavor and variety.
This week, though, I got to wondering what would happen if I broadened my horizons and tossed in something different? What about toasted pecans? Chopped apples? Canned peaches? Or even . . . chocolate chips??? They’re not one of the first things you’d think of pairing with oats and applesauce, but my friends, chocolate is a risk worth taking.
Which experiment to try first? Why not all of them at once?!? (I do these crazy things so you don’t have to. You’re welcome. 🙂 )
This morning, I made six different muffin variations in a single pan–a couple muffins with peaches, a couple with chocolate chips, a couple with Craisins (you know, in case everything else was a bust), etc. Here’s my report:
- Raisins – yummy, as usual
- Craisins – even better than the raisins
- Chopped Apples (Granny Smith) – the apples added nice texture and a hint of extra sweetness; they were pretty good, but there were other variations I liked much better
- Toasted Pecans – the nuts added subtle crunch and flavor; I really liked them
- Drained Peach Cup – kind of like a portable, slightly soggy serving of peach cobbler; it was OK but I probably won’t make that variation again
- Chocolate Chips – chocolate-lover bliss!!!
While the raisins, Craisins, and pecans were harmonious complements to the applesauce and oats, the chocolate chips stole the show and ran away with it. I didn’t even notice the muffin–it was just a healthy, guilt-cancelling vehicle to convey warm, melty chocolate to my mouth.
- 4 tablespoons butter or coconut oil, melted
- 1 cup old-fashioned oats
- 1 cup unsweetened applesauce
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla
- ⅓ cup sugar
- ¾ cup white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup dried cranberries, raisins, toasted chopped pecans, or chocolate chips (optional)
- Preheat the oven to 375 F. Line a 12-cup muffin pan with paper liners, or grease the muffin cups.
- In a mixing bowl, stir together the butter, oats, applesauce, milk, egg, vanilla, and sugar.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and optional cranberries or other mix-ins. Add the flour mixture to the applesauce mixture, and stir until just combined (don’t overmix or the muffins will be dense and dry).
- Divide the batter evenly among the 12 muffin cups. The cups will be nearly full, and that’s OK (these muffins don’t rise much). Bake for 15-20 minutes, until tops of muffins are firm when lightly pressed. Remove the muffins to a rack to cool completely.
Yummmmmmmm 😀
I LOVE these!!! They’re so good! Definitely making these again.