Applesauce Muffins

It’s Sunday night and I have gone the whole weekend without baking something chocolate!!!

It’s killing me. And as I write this, I am eating celery with peanut butter and coconut. It’s good, but it’s not a brownie :(.

Earlier this week I made these muffins, and although healthy, they were enough to squelch my desire for something sweeter. They have white whole wheat flour, carrots, and organic applesauce. They were so healthy, I let Owen eat some :).

I was able to make them on a weeknight because they didn’t really take that long to make. These applesauce muffins are great for breakfast or a snack!

Applesauce Muffins 

Topping

  • 2/3 cups old-fashioned oats
  • 1/4 cup light brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons butter

Batter

  • 1 1/2 cups white whole wheat flour
  • 1 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 cup organic unsweetened applesauce
  • 1/2 cup whole milk
  • 1/2 cup carrots, pulsed several times in food processor
  • 1/2 cup light brown sugar
  • 1/4 cup butter, melted
  • 1 egg
  1. MAKE STREUSEL Preheat oven to 400 degrees. Spray 12-cup muffin tin or line with baking cups. Melt butter and mix topping ingredients together.
  2. MAKE BATTER Combine flour oats, baking powder, baking soda, and cinnamon in a ziploc. Mix together applesauce, milk, carrots, sugar, melted butter, and egg. Stir in flour mixture just until combined. Batter will be lumpy
  3. DIVIDE AND BAKE Divide batter among muffin cups and sprinkle with topping. Bake until toothpick comes out clean, about 18-20 minutes. Cool on wire racks.
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