I can be a bit of a mad scientist in the kitchen. I love experimenting with different ingredients to see what affect they will have on the end product. Things may have gotten a little out of control with this recipe. I started out messing with my Greek Yogurt Banana Bread recipe, and ended up with these Healthy Applesauce Oat Muffins FOUR batches later!
Needless to say, we’ve been eating a lot of muffins around here. We don’t mind a bit, and thankfully they freeze really well.
These muffins turned out to be really hearty with the oats, moist from the coconut oil, tender thanks to a little Greek yogurt, with a really nice tang from the applesauce and cinnamon. They are not-too-sweet, and go really well nestled up to a hot cup of coffee with plenty of cream.
I also sent a few to school in Little Boy#1’s lunch. He’s not allowed to bring any peanut products to school, so sometimes we have think outside the box a little bit.
This recipe comes together really quickly with two bowls and a wooden spoon. No mixer required! If you are able to find a chunky, or homestyle applesauce, you’ll love the tiny bits of apple throughout your muffin. Maybe you are even Martha Stewart enough to have a few jars of your own homemade applesauce sitting on the shelf of your pantry?
Sometimes I wish I could just follow a recipe, and leave well enough alone, but this time my mad scientist skills paid off!Print
- 1 3/4 cups all purpose flour
- 1 cup quick cooking oats
- 1/4 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon baking powder
- 1 cup sugar
- 1 cup coconut oil, melted
- 2 eggs
- 1/4 cup nonfat, plain Greek yogurt
- 1 cup chunky or homestyle sweetened applesauce
- 1/2 teaspoon vanilla extract
- Preheat oven to 425 degrees.
- In a medium bowl, whisk together flour, oats, salt, cinnamon, and baking powder. Set aside.
- In another bowl, cream together sugar and oil by hand.
- Add in eggs one at a time and mix well. Stir in yogurt, applesauce and vanilla until well incorporated.
- Gradually add dry ingredients to the wet ingredients and stir to combine. Do not over mix.
- Drop muffin liners into muffin pan, and then fill 3/4 full with the batter. Bake at 425 for 3 minutes, and then turn the oven to 350 and bake for an additional 17-18 minutes. The muffins are done when a toothpick comes out with crumbs on it. Remove the muffins from the pan and cool.
- Serving Size: 1 Muffin
- Calories: 233
- Sugar: 13g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.1g
- Protein: 2.9g
- Cholesterol: 21mg