I may be a bit of a weirdo, but whenever I can get some “me-time” I thoroughly enjoy using it for grocery shopping.
Having the time to go up and down the aisles without a child requesting every second food item we pass feels like a luxury. This past weekend, however, that was not the case. And that is how I ended up with not one, but two full bags of dried cranberries in the cupboard. Not to mention about three bags of baby bell cheese and a box of some cereal with a panda on it that my daughter absolutely had to have.
While half a bag of cranberries got eaten in line, the other half got used to make these muffins. And I now should apologize to my daughter for trying to distract her from making this unnecessary purchase because without it, these delicious muffins would not have been made or shared with you.
These are not your ordinary bakery muffins, they can be labelled “healthy” muffins as they are full of oats, whole wheat flour, and applesauce. But firstly, they are delicious! And if your toddler tends to reach for the bags of raisins or chocolate chips, throw those in instead.
Now if I could only find a use for that extra box of cereal we would be golden!
Dara
Applesauce Oat Cranberry Muffins
Serves | 12 muffins |
Meal type | Breakfast, Snack |
Website | Adapted from Mels Kitchen Cafe |
Ingredients
- 1 cup rolled oats
- 1 cup unsweetened applesauce
- 1/2 cup milk (whatever you have on hand)
- 1 eggs
- 1/3 cup sugar
- 1 Tsp vanilla
- 1/4 cup coconut oil (melted)
- 3/4 cups whole wheat flour
- 1/2 Tsp baking soda
- 1 Tsp cinnamon
- 1/4 Tsp salt
- 1/3 cup dried cranberries
Note
These muffins freeze really well and are great to keep on hand for quick a quick snack or breakfast on the go. Raisins or chocolate chips could be substituted for the dried cranberries.
Directions
1. | Preheat oven to 375 and spray a 12 cup muffin tin with cooking spray. |
2. | In a large bowl combine the oats, applesauce, milk, egg, vanilla, coconut oil, and sugar until combined. |
3. | In a small bowl mix together the whole wheat flour, baking soda, cinnamon, salt, and cranberries. Add dry to wet mixture and stir until just combined. Do not over mix or muffins will be tough. |
4. | Divide evenly among muffin cups and bake for 17 minutes, until brown cooked through. Let cool for about 5-10 minutes until in the muffin pan and then remove and enjoy! |
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