Applesauce (Cranberry) Oat Muffins

The baking bug bit me this weekend. I actually really want to try making a gluten free bread…like maybe amaranth bread? But grocery store trips have eluded me this weekend, so I went for muffins this AM instead.

IMG_2885.jpg

IMG_2887.jpg

I attempted to use as many ingredients as I could that I already had: flour, oats, sucanat, cranberries, etc.

IMG_2890.jpg

The muffins whipped up pretty quickly, but these weren’t your light and fluffy muffins. They are more dense and thick and are also on the healthy side. They smelled amazing coming out of the oven. Nothing smells better in the house than freshly baked things: muffins, cakes, pies…mmm!

I made half the batch with cranberries and half without.

IMG_2893.jpg

As soon as the muffins were done, I whipped up some fried cage-free eggs.

IMG_2896.jpg

IMG_2908.jpg

I started with one of each: plain and with cranberries.

IMG_2910.jpg

Plain

IMG_2914.jpg

With cranberries.

IMG_2915.jpg

Seconds on the plain! I think I liked the cranberry better, though.

Applesauce (Cranberry) Oat Muffins

Adapted from this recipe on allrecipes.com to sub in some healthier ingredients

Ingredients:

  • 1 cup rolled oats (I used extra thick because it was what I had on hand)
  • 1 cup buttermilk
  • 3/4 cup spelt flour
  • 1/4 cup flaxseed meal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 cup sucanat (or use brown sugar)
  • 1/2 cup applesauce (I used a single serving no-sugar added)
  • 1 egg (I used cage-free)

Directions:

  1. Pre-heat oven to 375 degrees F. Prep a muffin pan with non-stick spray.
  2. Mix oats and buttermilk in a small bowl and set aside to soak while you prep the rest of the ingredients.
  3. To a large bowl, add flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, and sucanat. Whisk to combine. Stir in oat/buttermilk mixture, apple sauce, vanilla and the egg. Stir to combine being careful to not over-mix.
  4. Pour batter into muffin pan.
  5. Bake for 25-30 minutes, until tops are golden brown and a toothpick inserted in the middle of a muffin comes out clean.
  6. Cool for 5-10 minutes. Enjoy!

IMG_2916.jpg

Related Posts with Thumbnails

Comments

  1. says

    I love reading your blog everyday. It always makes me feel better and that I can do better. Those cranberry oatmeal muffins look SO good. Especially warm for breakfast. Hope you don’t mind I added you to my blogroll :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>