1. a person who invites me and all five of my children over for a summer playdate, politely diffuses the near disaster of a tipping swingset caused by three of my posterity coercing the teeter-totter swing to new heights, gently redirects my body-tackling toddler as she goes after her baby over and over and over, and even manages to serve muffins and milk all while pretending not to notice when four certain little male humans not belonging to her eat at least three muffins each.
2. or in other words, my-friend-that-I-hope-is-still-my-friend, Katie.
After totally demolishing her house and yard, the icing on the cake is that I couldn’t even leave until I groveled for this recipe, I was a bit jealous my boys were able to consume three when simple etiquette demanded I not ask for (or sneak) seconds or thirds.
Remember how I said these delectable muffiny treats may not be apropos for a playdate? Well, I couldn’t leave you hanging on a suitable option so here you go.
Not only are these applesauce muffins healthy but they are also moist and very delicious. Ok, so they may not be the prettiest muffins to look at it but do I really need to insert overstated cliches here? Looks aren’t everything, people.
After wrangling the recipe from Miss Katie, I’ve made double batch after double batch, freezing so I can pull them out for school lunches and random snacks. I love knowing that I can throw something this healthy into my kids’ lunches without requiring any prep time the night before. You know, because making a sandwich is, like, so hard. Thank you freezer. Thank you muffins that freeze well.
When I slap one of these delectable muffins in the kids’ lunchboxes with a string cheese, all-natural beef sticks, grapes and sometimes a few pretzel sticks, they are overjoyed and request it Monday through Friday. Of course, that wish is never granted. I mean, Cam the linebacker and I need something to snack on while we are home all day, right? Right.
I always double this recipe because they freeze so well!
- 1 cup rolled/old-fashioned oats
- 1 cup unsweetened applesauce
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla
- 4 tablespoons butter or coconut oil, melted
- 1/3 cup sugar
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup dried cranberries or raisins, optional
- Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
- In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). 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). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
- Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
- Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.
Recipe Source: adapted very, very slightly from my friend, Katie K. (added a pinch of salt)