Ingredients
- 1 cup rolled oats
- 1 cup Filsinger’s Organic Applesauce
- ½ cup milk
- 1 large egg
- 1 tsp vanilla
- 4 tbsp coconut oil, melted
- ⅓ cup sugar
- ¾ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup dried cranberries or
- raisins (optional)
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside.
- In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter (coconut oil), and sugar. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt (and cranberries or raisins, if using). Make a well in the centre and pour in the applesauce mixture. Stir until just combined (don’t overmix or the muffins will be dense and dry).
- Distribute the batter evenly among the 12 muffin cups. Bake for 15–20 minutes, or until a toothpick inserted in the centre comes out clean. Don’t overbake.
- Remove muffins to a rack to cool completely.
Once cool, you can place 6–9 muffins in a large freezer-safe Ziploc bag and seal. Freeze, then pull out one by one for lunches or snacks!
