Applesauce Muffins

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A healthy muffin that incorporates carrot puree and applesauce. Add raisins or nuts for extra nutritional value!

This morning Little Finch and Laughing Coyote gave me a hand in the kitchen as we made Applesauce Muffins. My kiddos love helping out, especially when food (well ok, chocolate) is involved!

The recipe I used was taken from Deceptively Delicious by Jessica Seinfeld. I have featured her chickpea chocolate chip cookie recipe from her book here.

Applesauce Muffins

Here’s how you make them!

Topping Mixture: 2/3c old-fashioned oats, 1/4c packed brown sugar, 1tsp cinnamon, 2tbs tub butter *Preheat oven to 400 degrees
Mix together
Batter: In a separate bowl add 1 1/2c flour
And 1c old-fashioned oats
1t baking powder, 1/2tsp baking soda, 1/2tsp cinnamon
Combine
In another bowl add 1c unsweetened applesauce
My sweet little helper 🙂
Checking it out
Add to the applesauce 1/2c carrot puree and 1/2c packed brown sugar (the recipe calls for 1/2c milk but I totally forgot it! opps! It still turned out great!)
Add to applesauce mixture 1/4c vegetable oil and 1 egg
Should look similar to this (yours may be more white/creamy though if you use milk!)
Start adding in dry mixture. I added chocolate chips as well…because I know how to make my kids eat! Give them chocolate and they will eat anything!
Spoon into muffin tins and top with oat topping mixture. Bake at 400 degrees for 18-20 minutes
These were soooo good! I literally ate 8 mini muffins! Both of the kiddos loved them too!

If we don’t eat all of these today (which is going to be really hard to not do!) we are planning on taking these with us on our bike ride trip to the lake tomorrow to do some early morning fishing!

Here’s the recipe from Deceptively Delicious by Jessica Seinfeld

Topping:

-2/3c old-fashioned oats

-1/4c firmly packed light or dark brown sugar

-1tsp cinnamon

-2tbs trans-fat free soft tub margarine spread, melted (I didn’t melt mine)

Batter:

-1 1/2c all-purpose flour (I used 1c all-purpose and 1/2c whole wheat flour)

-1c old-fashioned oats

-1tsp baking powder

-1/2tsp baking soda

-1/2tsp cinnamon

-1c unsweetened applesauce

-1/2c nonfat (skim) milk (I forgot the milk!)

-1/2c butternut squash or carrot puree (I used carrot)

-1/2c firmly packed light or dark brown sugar

-1/4c vegetable or canola oil

-1 large egg

Directions:

1) Preheat the oven to 400 degrees. Coat a 12c muffin tin with cooking spray or line with paper baking cups

2) To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.

3) To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix – the batter is supposed to be lumpy.

4) Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18 to 20 muffins. Turn the muffins out onto a rack and serve warm or cool.

Love,

*Little Sparrow                

3 Comments

  1. Rebecca Vander Hamm says:

    These look delicious! One question though….you need “carrot puree.” Did you make it or can you buy it?

  2. Rebecca Vander Hamm says:

    or can you just use baby food carrots!…hehe 😉

  3. I made the carrot puree awhile ago and just keep a stash of it in my freezer for when I need it. BUT…I have used baby food before and it turned out fine…however, the consistency is not as thick as the puree so you may have to add a smidge of flour, etc to make it a little thicker if needed.

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