Sometimes simple recipes, though delicious, get overshadowed by fancy recipes or decadent recipes. Know what I mean? This is a bad habit that I have… talking up the really yummy and impressive stuff… that then pushes the simple recipes to the back burner, where they sit and sit and sit. And then I don’t blog about them, for months and months. Like these Applesauce Muffins that I made…. last summer.
Sure, we ate them up in a matter of days. I don’t even think they saw the freezer. For all the muffins I make, that’s saying something. Usually at least one or two gets frozen for lunches or snacks. But no, these muffins, in all their plain glory, were enjoyed in record time. I just didn’t bother to blog about them for months. Sad day. But they are here now!
No idea why that was, as they are utterly delicious. Each bite is nutty and soft, sweet with hints of applesauce and rich brown sugar. Chewy from the oats and healthy from the whole wheat flour. Satisfying as breakfast with a bit of butter and jam, and savory enough to serve with soup at dinner. Pretty versatile and excellent anytime. One of my favorite parts? They’re made with pantry ingredients, so I can make them anytime. Another favorite part? The topping! Who doesn’t love a muffin with a little streusel topping. Yum! Don’t neglect them as I have! They are great! Enjoy!
- 1 1/2 cups quick-cooking oats
- 1 1/4 cups whole wheat flour, sifted
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups unsweetened [natural] applesauce
- 3 tablespoons canola oil
- 1 egg white
- 1/4 cup quick-cooking oats
- 1 tablespoon brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter, melted and cooled
Preheat oven to 400 degrees. Line muffin tin with paper liners or spray with cooking spray.
In a large bowl, stir together oats, flour, brown sugar, baking powder, baking soda, cinnamon, and nutmeg. In a small bowl, whisk together applesauce, oil, and egg. Fold wet ingredients into dry, then spoon into muffin cups.
Prepare the topping by stirring together oats, brown sugar, and cinnamon in a small bowl. Drizzle in melted butter then divide evenly on top of batter.
Bake for 16-18 minutes, or until toothpick inserted in center comes out clean.
Time: 30 minutes.
Yield: 12 muffins [or in my case, 12 muffins in my smaller silicone liners + 6 mini muffins].