Made these deliciously moist muffins for breakfast this week.
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.
I then simply put all of the ingredients into the blender and blitzed them until smooth since my daughter currently has an aversion to bits.
Once the mixture is smooth, 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. Mine took exactly 20 minutes!
They turned out amazing and Poppy is devouring them!