I wasn’t over the moon excited about these muffins at first taste. Don’t worry, it was just at first. They were good, but just didn’t wow me like I was hoping. But they only took 30 minutes to make. And my picky, non-breakfast eating kid ate three of them for breakfast, two for an afternoon snack, and one after dinner (well, the two bites of dinner he actually ate). And the next day he was asking for more “nubbins” for breakfast. My picky little eater loved them! Breakfast is a daily battle at our house so I was over the moon that he ate these right up!
I decided to give them another try when Owen was going for thirds and you know what, they grew on me. And okay okay, I admit, I ate like three. While mild in flavor they were nice and fluffy and the brown sugar-cinnamon-oat topping gives them the perfect touch of sweetness needed.
But hey, if you’re not over the moon about them feed them to your toddler:)
Do you guys have picky eaters? Tell me your tricks! It’s a daily battle over here and I’m on the hunt for picky-eater approved meals. Please, if you have any send them my way!
Applesauce Cinnamon Oat Muffins makes about 10 muffins
1 1/2 cup quick-oats (or regular rolled oats)
1 1/4 cups all-purpose flour
1/2 cup brown sugar
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp salt
1 cup unsweetened applesauce
1/2 cup fat-free milk
3 tbsp canola oil
1/2 tsp vanilla extract
1 egg white
1 tbs butter, melted
1/4 cup quick oats (or regular rolled oats)
1 tbs brown sugar
1/8 tsp ground cinnamon
Preheat oven to 400. Grease a muffin tin or line with liners and set aside. (I like to lightly spray my liners as well)
In a large bowl combine the first seven ingredients (dry ingredients).
In another bowl combine the wet ingredients together. Stir wet ingredients into dry ingredients and mix slowly until just combined.
Fill muffins tins or liners 3/4 full with batter.
Combine the topping ingredients and sprinkle evenly over batter.
Bake for 15-18 minutes (or until toothpick comes out clean).slightly adapted from Taste of Home