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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4 thoughts on “Oatmeal Cranberry Applesauce Muffins

  1. Can it be done with regular milk, 1%, 2% or whole. How many calories per muffin if making 12 or 10?

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