Who doesn’t love a muffin? Especially a healthy, dairy free one, that doesn’t taste like it! These applesauce oatmeal muffins are the perfect addition to your breakfast, or even just as a snack. They’re moist, sweet, and loaded with slow releasing carbohydrates, keeping you full for a bit longer. They’re toddler approved (mine gobbled two in one sitting), and you know what a lower calorie muffin means for mom; saved calories for wine later!
Makes 12 muffins
1-1/2 cups old fashioned Oats
1 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 1/4 cup unsweetened applesauce
1/2 cup vanilla hemp milk (you can use any dairy free milk, but hemp is my favorite for baking)
1/2 cup firmly packed brown sugar
1 egg white, lightly beaten
1/2 cup raisins (optional)
For sprinkling on the top:
1 teaspoon brown sugar
1 teaspoon cinnamon
Preheat your oven to 400°F. Line your baking tin with muffin liners or spray with nonstick cooking spray.
In a large bowl, combine your oats, flour, baking powder, baking soda, and cinnamon. Combine the mixture well. In a separate, medium sized bowl, combine the applesauce, brown sugar, egg white, and milk. Blend this all together well. Add this mixture to the dry ingredients, and mix well with the fork. DO NOT OVERMIX, or your muffins will be tough.
In a small bowl, combine the brown sugar and the cinnamon. Set aside.
Spoon your mixture into your cups, filling almost to the top. Sprinkle with your topping mixture, and bake for about 20 minutes. Muffins should be a deep brown on the top and a tester should come out of the middle clean. Cool on a wire rack for a few minutes, and enjoy warm.
If you’re enjoying them later, just pop them in the oven for 10 seconds before enjoying!