This has become one of my go-to Saturday morning muffin recipes. Ben absolutely loves these muffins. I made a batch of them this morning and I think there are about six of them left. I sometimes add in a mashed banana or some sort of nuts, just to mix it up! This morning I threw in a few dried cranberries as well as a banana that was getting a bit too ripe.
The oats in this recipe make it a really hearty breakfast muffin. It has no oil and no butter- all-natural, unsweetened applesauce is the secret ingredient here!
1 cup old-fashioned (not quick-cooking) oats
1 cup lowfat milk
1/2 cup white flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg (I usually eye it- it’s about a pinch)
Pinch of salt
1/2 cup sugar
1 small very ripe banana, mashed (optional)
1/2 cup applesauce
1 tsp vanilla
2/3 cup raisins (or other dried fruit)
chopped nuts (optional)
Preheat oven to 350 degrees. Coat a 12-muffin pan with cooking spray.
Combine oats and milk in a small bowl and set aside.
In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a medium bowl, beat egg, sugar, banana, applesauce, and vanilla. Add in oats/milk mixture. Fold in dry ingredients. Stir to combine. Finally, stir in the raisins (and/or nuts, if using).
Fill each muffin cup (I usually have enough batter to fill those babies almost all the way up!) and stick in the preheated oven for 15 minutes, or until toothpick comes out clear. I usually find that 15 minutes is perfect.
Cool for about 10 minutes… if you can wait that long. Enjoy! 🙂