Oatmeal Cranberry Applesauce Muffins

I worked hard over the break to prep some quick breakfasts so that when Mason and I are back to regular schedules we can pop them out of the freezer on the run. This particular recipe is hardly perfected, but a great start nonetheless (they came out extremely dense and moist vs. light & fluffy).

Oatmeal Cranberry Applesauce Muffins

Makes 12-15 muffins

Ingredients:

• 1 ¼ cups flour
  
• 1 1/4 cups oats
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1/2 tsp cinnamon
  
• 1 cup unsweetened applesauce
  
• 1/2 cup low-fat buttermilk
  
• 1/2 cup firmly packed brown sugar
  
• 2 tbsp canola oil
  
• 1 large egg, lightly beaten
  
• 3/4 cup cranberries (sliced in quarters, chopped would be good too)
  

Directions:

1. Preheat oven to 375 degrees.
   
2. Prep your pan: grease muffin tin, use muffin liners, etc. (I had enough batter for 12 regular size muffins + a few in my larger silicone liners)
   
3. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
   
4. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. (If using fresh cranberries like I did-you can add in here)
   
5. Make a well in dry ingredients and add applesauce mixture. Stir until just moist.
   
6. Fill muffin cups 2/3 full.
   
7. Bake for 16-18 minutes.
   

Adapted from: http://www.joythebaker.com/blog/2009/01/oatmeal-blueberry-applesauce-muffins/

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