Oatmeal Applesauce Muffins
Morning time is my favorite time to bake. I usually wake up with a recipe in my head and once I walk into the kitchen I seem to dive right in - gathering the ingredients in hopes I can get something into the oven before my little girl wakes up. I used to make a porridge every morning too for my son cause he would be ravenous as soon as he woke up. My son. My sweet little 3 year old boy who used to happily and blindly eat anything I made for him. But not anymore. Oh no, not no more. Sigh.
That willingness for him to eat everything I presented began to taper off over these past few months (maybe even past year) but what ever, I was still able to entice him to devour a huge bowl of some kind of whole grain porridge every morning. And any combination I would try, he’d seem to eat with zeal. Rye, barley, quinoa, steel cut oats, amaranth, millet - I’d mix it up each day to keep it exciting for him and so he could have a variety of whole grains in his diet since breakfast seemed to be the meal he ate the most of. But now, NOW he even rejects the porridge and says with distain (without even taking one eensy-weensy bite I might add), “No mama. NO. I no like that”.
Don’t think I've given up on trying to get something whole grain and nourishing into his belly in the morn' though! Little does my son know that this rejection stokes the deep fire of creativity. Oh my wonderful boy - your mama is crafter than you might think and is always up for a challenge. And so, these whole grain Oatmeal Applesauce Morning Muffins are the result. I even topped them with some fresh raspberries my son refused to eat too. Funny that he gobbled them up when they were baked on the muffin. Yep, I’m a sneaky bitch. And proud of it.
Oatmeal Applesauce Muffins
Topping the muffins with a fresh berry is optional, of course, but if you have some hanging around do it - they look so pretty. A nice slice of banana would be a good substitute instead of the berry on top as well. Also these muffins are great to feed to your wee ones who have a few teeth too! I just don't give her one with the topping on it. Obviously. She ain't got a lot to chew with.
- 1 - 1/2 cups old fashioned rolled oats
- 1 - 1/2 cups unsweetened applesauce
- 3/4 cup milk of choice
- 2 large egg
- 1 - 1/2 tsp vanilla
- 1/3 cup extra virgin coconut oil, melted
- 1/2 cup maple syrup
- 3/4 cup spelt flour
- 1/4 cup plus 2 TB barley, rye or oat flour
- 1 - 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 - 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/2 cup raisins or currants
Walnut Oat Cacao Topping
- 1/2 cup old fashioned rolled oats
- 4 TBS extra-virgin coconut oil, melted
- 3 TBS cup coconut palm sugar
- 2 TBS ground cacao powder
- 1/4 cup walnuts, chopped
- pinch of salt
Preheat the oven to 350 degrees.
Oil or line a 12-cup muffin tin with paper liners.
Make the topping: In small bowl, combine the oats, coconut oil, sugar, cacao and pinch of salt. Set aside.
In a medium bowl, stir together the oats, applesauce, milk, eggs, vanilla, melted coconut butter and maple syrup. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center and pour in the applesauce mixture. Stir until just combined. The muffin batter will be a bit on the wet side. Gently mix in the raisins or currants.
I use a ice cream scooper to distribute the batter evenly among the 12 muffin cups so use one if you got one, if not fill it with a spoon. Cover the top of each muffin with a the topping. Bake in the middle rack of the oven for about 25 minutes or until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
Remove the muffins and cool in the tin for about 10 minutes then remove and cool on a wire rack for another 10 or so. Store leftovers in an airtight container for a few days at room temperature and a few more in the fridge.