Oatmeal Applesauce Muffins

I rarely cook anything for breakfast during the week, but today I decided a nice grainy, low fat muffin would be just the thing. Well, it was low fat until I slathered it with butter.

The recipe calls for more oatmeal than flour, which really never is a bad thing because I like oatmeal a whole lot. It also calls for one cup of applesauce, which I thought seemed like a lot considering the volume of dry ingredients, but it turned out perfect. The muffins were a beautiful brown color, and although I hate the word, they were also very moist. What a horrible word! Don’t let it stop you from making these muffins. They were oatmealy, not overly sweet, and delicious.

Oatmeal Applesauce Muffins
1 ½ cups oatmeal
1 ¼ cups flour
½ cup brown sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsweetened applesauce (or sweetened it that’s what you have)
¼ cup butter, melted
1 egg
1 teaspoon vanilla

Preheat the oven to 375. Coat a muffin pan with nonstick cooking spray and set aside. Combine oatmeal, flour, brown sugar, cinnamon, baking powder, baking soda and salt in a mixing bowl and set aside. In another mixing bowl combine applesauce, melted butter, egg and vanilla. Add wet ingredients to dry ingredients and mix until moistened. Fill the mixture among 12 muffin tins and bake for 18 minutes if using a dark muffin pan, or up to 22 minutes if using a light muffin pan. Enjoy!

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