I find it super hard to show up to a playdate (either by hosting or visiting) empty handed. It’s often difficult to navigate different preferences and food intolerances, but I still love finding healthy snacks to bulk bake and pull out for the get togethers where both the kids and appetites are plentiful. These applesauce oat muffins have been a hit in our home since my oldest was just a little bub starting with baby led weaning, and we still make them regularly. They also freeze wonderfully! Here is my recipe:
- 1 cup old-fashioned rolled oats
- 1 cup unsweetened applesauce
- 1/2 cup milk (can sub almond milk)
- 1 large egg
- 1 teaspoon vanilla extract
- 4 tablespoons coconut oil
- 1/3 cup agave nectar, honey, OR white sugar (don’t use honey if feeding to children under 1 year of age due to risk of botulism)
- 3/4 cup whole wheat flour (you can use white flour no problem, I just pretend these are super healthy if I use whole wheat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tsps ground cinnamon (I used apple pie spice)
- 2 tbsp ground flaxseed
- 1/4 teaspoon salt
- 1/2 cup diced apples
- Preheat oven to 375 degrees F. Grease a 24 mini muffin tin with non-stick cooking spray (or use liners, we prefer #nowaste). Set aside.
- In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and diced apples
- Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined (don’t overmix or they’ll get super dense and thick)
- Spoon the batter evenly into the muffin cups. Bake for 13 minutes or until a toothpick inserted in the center comes out clean.
- Don’t over-bake or the muffins will be dry. Remove them to a cooling rack. Cool completely before freezing in a ziplock freezer bag.
Recipe makes 24 mini muffins, and is super easy to double and freeze.