Healthy Applesauce Oatmeal Muffins
A few weeks ago during my searches to find recipes that still allow me to bake but eat a little healthier I came across this one. Don’t get me wrong, packaged muffin mixes are pretty fantastic, but the long list of ingredients on the box doesn’t exactly scream “healthy snack”. Despite how much I love butter, this recipe is pretty great because it uses applesauce, and only the egg whites. The muffins turned out really moist and sort of tasted like apple crisp a little bit. I used regular flour because I was out of whole wheat, and I didn’t use the nuts or raisins, but I think walnuts would be a really great addition. As a side note I always spray my muffin pan with non-stick spray instead of using the little crinkly cups, unless of course I’m making fancy cupcakes, which allows this healthy snack to be waste free.
Also featured in these photos are my beauuuuutiful new measuring spoons that Troy got me for Christmas *love*. I’m pretty sure I could spend hundreds of dollars in the kitchen section at Anthropologie but one day these caught my eye and Troy knew I had to have them – this is one of the million reasons I’m marrying him, he has excellent taste and knows the importance of good kitchen gadgets!
Applesauce Oatmeal Muffins
1 cup old fashion rolled oats
1 cup non-fat milk
1 cup whole wheat flour (I used regular flour)
1/2 cup brown sugar
1/2 cup unsweetened applesauce
2 egg whites
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. sugar
raisins or nuts (optional)
Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray (or use wrappers if you must…)
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
Combine the cinnamon and sugar and top each muffin with some of the mixture.
Bake for 20-25 minutes or until done.
Remove from pan, cool and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast.