Applesauce Muffins

I often talk about that inspiration in the kitchen can come from anywhere: remembering a dish that my mother used to make, reading a book on Shabbat afternoon, or just a walk through the shuk to get my creative juices flowing. This week's #muffinmonday flavor came from walking down the canned foods aisle in the supermarket. I was looking for a can of crushed tomatoes and looked one shelf too early and saw a jar of applesauce and there it was this week's muffin flavor. 

Applesauce adds a delicious sweetness to the muffins and keeps them really moist and tender. These muffins are a great canvas for any add-ins like chopped dried fruit, diced apple or pears, nuts, and frozen berries. Make sure to use unsweetened plain applesauce so you are controlling the sweetness of the muffin and the apple flavor isn't masked by anything.

These muffins also have oats in the batter which adds great texture and make these muffins great for a quick breakfast.  

Applesauce Muffins 

1 3/4 cups flour (all-purpose or whole wheat) 

1/2 cup rolled or instant oats 

1/2 tsp baking soda

1 1/2 tsp baking powder 

1 1/2 tsp cinnamon 

1/2 tsp salt

1 1/4 cups unsweetened plain applesauce (3 single-serve 4 oz containers) 

1 Tbsp oil / melted butter 

1 egg 

1 tsp vanilla extract

1/3 cup milk of your choice

3 Tbsp honey / silan / sugar /  maple syrup 

Mixins: 1/3 cup chopped mixed nuts, 1 small diced apple or pear, 1/3 cup frozen blueberries, 1/3 cup chopped dried fruit 

Preheat oven to 400°F/200°C 

Line a standard-size muffin tin with paper liners or coat with non-stick cooking spray. 

In a large bowl mix together the flour, oats, baking soda, baking powder, cinnamon, and salt. In a liquid measuring cup or medium bowl mix together the applesauce milk, oil, egg, vanilla, milk, and honey. Add the liquid ingredients to the dry and mix until just combined.

Scoop into prepared muffin cups and top with turbinado sugar and/or mini chocolate chips. Bake for 14-16 minutes. 

Yield: 12 standard size muffins 

Like all the muffins on this blog, these should be stored in a zip-top bag or airtight container on the counter for about 3 days (if you don't eat them all before that) they also freeze beautifully.