Makes: 6 Muffins

1/2 cup milk, non-fat
1/3 cup applesauce
1/2 cup all-purpose flour
1/2 cup quick-cooking oats (uncooked)
1/4 cup sugar
1/2 tablespoon baking powder
1/2 teaspoon ground cinnamon
1 apple (tart, cored, & chopped)

1. Preheat oven to 400ºF
2. Place 6 cupcake holders in baking tin.
3. In a mixing bowl, add milk and applesauce. Stir until blended.
4. Stir in flour, oats, sugar, baking powder, and cinnamon. Mix until moistened. Do not over mix!
5. Gently stir in the chopped apples.
6. Spoon into cupcake holders.
7. Bake for 15-20 minutes or until an inserted toothpick comes out clean.
8. Cool in pan for 5 minutes before serving. Store unused portions in an airtight container.

Credit: USDA Mixing Bowl



» Very simple to put together.
» Before baking, the batter was thin; not like regular muffin mix.
» Test with a toothpick at the 15 minute point in the oven. For me, the batter didn’t look cooked thoroughly, but I actually left them in the oven longer than i should have.
» Muffins stuck to the cupcake tins after I let them cool for 10 minutes. After being stored overnight, they didn’t stick too much anymore. I would advise to use the aluminum cupcake tins if you can.
» The taste was more bland than the smell; kind of like unflavored oatmeal.
» The next batch I make, I will try eating them with a little bit of honey.
» Were GREAT for breakfast. A great grab-n-go item!


3 out of 5 stars

They were good and I’ll probably make them again, but I wish they had a lot more flavor.

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