Recipe Wednesday: Applesauce Oat Muffins

I originally found this recipe on Pinterest forever ago, and I tailored it to fit our needs and tastes. I made it a dairy free recipe because we needed a dairy free snack. Then I realized that I didn't need to cut out dairy anymore and I still make it the dairy free way because it tastes good and I don't want to mess with it.

APPLESAUCE OAT MUFFINS

Ingredients for a half batch, ready to go

Ingredients

2 cups old-fashioned oats

2 cups unsweetened applesauce

1 cup almond milk

2 large eggs

2 teaspoons vanilla

¹/₂ cup coconut oil, melted
²/₃ cup sugar
1 ¹/₂ cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
¹/₂ teaspoon salt
Freeze dried apples, crushed
A generous heap of dried cranberries or raisins, optional

Directions
1. Preheat the oven to 375° F
2. In a medium bowl, stir together the oatmeal, applesauce, freeze dried apples, almond milk, egg, vanilla, coconut oil, and sugar. Set aside.

Wet ingredients

3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and cranberries or raisins. Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry).

Dry ingredients with well

4. Fill muffin cups approximately 2/3 full.

5. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.

6. Let cool and enjoy!

7. [Optional] Freeze for easy breakfast throughout the week. Just pull out a muffin or two and microwave for 30-60 seconds and enjoy!

Ready for my freezer

I always freeze the muffins in a labeled Ziploc bag. I can tell when I didn't let them cool long enough before freezing because the muffins get a little frost on them. While it's not pretty to look at then, it doesn't affect the taste once heated up.