Oatmeal Applesauce Breakfast Muffins

Prep Time: About 45 minutes | Ingredient Cost: $ or $$

I am all for versatile baking recipes. I like adding ingredients according to seasonal availability (and pantry availability…) without having to switch too many things around. There is a time and a place for a delicate, complicated bake (looking at you, GBBO), but there are far more times and places for quick and easy recipes that still manage to be healthy and tasty.

These vegan and gluten-free muffins are super quick to make and are a pretty healthy option for breakfast or snack when you’re short on time. They are probably more sugary than I should have made them because I added about a quarter cup of dried cherries and apples are pretty high in fructose to begin with. However, compared to other options they are still on the healthy end of things. And like I said, you can easily add and subtract things in this recipe to suit your needs. For example, I added pecans, pumpkin seeds, my favorite spices, chocolate chips, and the aforementioned dried cherries, but the recipe is just as good without all of these things.

Oh! Also! I finally found a no-sugar chocolate chip! Since I’ve stopped eating refined (and most unrefined) sugar, I’ve been looking for chocolate that I could add to my baking that would make even non-restricted eaters happy. While I like 100% dark chocolate, it’s not everyone’s cup of cocoa. I was so thrilled to find Lily’s Stevia Sweetened Dark Chocolate Chips: no sugar, no weird aftertaste, and a fairly decent ingredient list. The only bummer is the soy lecithin so this brand is not suitable for everyone. I won’t be using this all of the time, but it’s a good option for those instances when multiple palates have to be pleased.

muffins

Wet Ingredients:

  • 2 cups of unsweetened applesauce
  • 2 eggs (or flax eggs to make them vegan)
  • 1 tsp. vanilla extract (optional)
  • 1/3 cup of oil (I used grapeseed)

Dry Ingredients:

  • 1 cup All-Purpose Gluten-Free Flour (I swear by America’s Test Kitchen’s mix)
  • 1 cup Gluten-Free Oats (I use Bob’s Red Mill)
  • 1 tsp. xanthan gum (omit if your mix already includes this)
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 and 1/2 tsp. baking soda
  • 1/2 tsp. ginger (optional)
  • 1/2 tsp. clove (optional)
  • 1/4 cup raw pumpkin seeds (optional)
  • 1/4 cup pecans (optional)
  • 1/4 cup dried cherries, currants, or cranberries (optional)
  • 1/4 cup chocolate chips (optional)

Instructions:

  1. Preheat your oven to 350 degrees.
  2. Mix all of the wet ingredients in a bowl.
  3. Mix all of the dry ingredients in a separate bowl.
  4. Gently fold the dry ingredients into the wet. Be careful not to overmix. The batter should feel light and kind of fluffy.
  5. Spoon into greased muffin tin.
  6. Bake for 30-35 minutes.

Variations:

If oatmeal isn’t your thing, you can use 2 cups of APF, but if your mix doesn’t include xanthan gum, add two teaspoons of it instead of just one. The muffin will be a little bit more cake-like but just as delicious.

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