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These oatmeal applesauce muffins have been a staple at our house for ages now. They are easy and forgiving, I always have the ingredients on hand, they freeze really well, and my kids will devour them. Plus doesn't "oatmeal applesauce" sound hearty and healthy?
Be sure to read the recipe all the way through before starting; since the oats need to soak and the egg needs to be room temperature, you have to plan ahead just a little. I usually mix up the oats and buttermilk and get out the egg, then take a shower or do some laundry or even run a short errand while I wait for them to soak and warm up. I've even forgotten I was making muffins for a few hours and come back to finish them much later than I intended with no problems.
One bowl. One spoon. Twelve tasty oatmeal applesauce muffins. And now you're all set for a wholesome, filling breakfast and snack !
Oatmeal Applesauce Muffins adapted from Simple Bites
Ingredients:1 cup oats
1 egg, room temperature
2 tablespoons melted butter
1/4 cup applesauce*
1-2 tablespoons brown sugar*
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
nutmeg and cinnamon to taste*
1 cup flour
EITHER 2 tablespoons of ground flax seeds OR 1 additional tablespoon of flour
1 cup cinnamon chips (optional)*
*I use my mom's homemade applesauce, which is fairly sweet and already spiced, so I use just 1 Tbsp of sugar and add less than 1/2 tsp each of nutmeg and cinnamon. When I include cinnamon chips, as shown in the pictures, I leave out the extra cinnamon and just use nutmeg. You may have to try a few times with your favorite applesauce before you figure out how much sugar and spice you like.
In a medium bowl, stir together buttermilk and oats. Let soak for at least one hour. If you keep your eggs in the fridge, this is also a good time to get out an egg so it can warm up.
Preheat oven to 375°F. Line a muffin tin with 12 muffin papers.
Add egg, applesauce, and brown sugar to oats and stir until combined. Add salt, baking soda, baking powder, and spices and stir well. Gently fold in flour until just moistened. Fold in cinnamon chips, if using.
Scoop evenly into prepared muffin tin. Bake 11-12 minutes, or until muffin tops spring back lightly when touched. Cool slightly and serve. Store extras in an air-tight container at room temperature for up to 3 days. (Or you can freeze the leftovers! Reheat by microwaving for about 20 seconds.)
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