Go-To Muffins

Applesauce Oatmeal Muffins

morning noms

My new favorites.

You’ve probably got everything you need in your pantry and ‘fridge. That’s my favorite thing about this recipe – besides the deliciousness. The recipe makes 12. Ellie and I usually half it. She’s going to be good at fractions.

  • 3/4 c. some kind of milk (I used almond this time. I like almond milk.)
  • 1/2 t. apple cider vinegar

Stir the vinegar into the milk and give it a few minutes to curdle up like buttermilk. Then add:

  • 1 c. applesauce (we used unsweetened)
  • 3 T. canola oil
  • 1/2 c. brown sugar

And stir everything well to combine. Dump in the dry stuff:

  • 1 1/2 c. AP flour (we used whole wheat pastry flour this time)
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1 t. ground cinnamon
  • 1/2 t. ground nutmeg
  • 1/2 t. salt
  • 1 scant cup of oatmeal

Note: the original recipe wants 3/4 c. of oat bran. But I don’t know what oat bran is and you can’t get it at Winn Dixie so we went with oatmeal.

Mix everything up until it is just combined. Ellie was helping, so the pictured batch is over-mixed and didn’t rise as well as it could have. Looks aren’t everything.

Scoop the batter into a greased muffin pan (or cupcake liners if the condition of your muffin pan is starting to Concern you) and pop it in a 350F oven for 30 minutes. Don’t be afraid to let them get a little dark – it makes the tops crunchy yummy omnomnom.

The original muffin recipe is found in Veganomicon. If I could only have one animal-free cookbook, Veganomicon would be it. The majority of the recipes are for things Ellie actually eats and use ingredients that can be found in a grocery store. My kid is a less picky eater than some, but what two year old eats Kumquat and Chipotle Relish on a Bed of Kale?

I totally made that last one up.

9 thoughts on “Go-To Muffins

  1. Jenipurr

    If it helps, I usually find oat bran in a box in the aisle (at least in the grocery stores out here – heh) where you would find breakfast food, like oatmeal and cream of wheat (I use it every time I make a batch of sandwich rolls).

  2. Mary

    Oooh, these sound and look yummy! I am always interested in new muffin recipes. Hubby takes most of his lunch to work and just buys a carton of yogurt. He always takes a home-baked muffin along with his raw nuts, banana or orange (depending on time of year) and an apple. I have a glass domed cake keeper that I bought at Target that always has home-baked muffins in it.

  3. Marianne

    The recipe sounds delicious! I’m looking forward to trying it.

    Bran is the outer husk of a grain – in this case, oat. It is usually removed and discarded during the milling process. “Whole grain” includes the husk. Bran contains a large amount of the dietary fiber and most of the minerals in the grain, so it’s really a healthy component of the grain.

    You can purchase it in stores – it’s a great addition to recipes. I hope this helps.

  4. Mary

    I baked these muffins on Sunday and they are WONDERFUL!!! I did have Oat Bran (bought at Trader Joe’s) so used that. Hubby and I split one while the muffins were still warm from the oven – yummy! Then, he took one to work yesterday and I had one during the day for a snack. They are just as tasty at room temperature, too. This recipe is a “keeper” and I will be baking these many times over. Thanks so much for sharing. We loved them!

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