Sneaky Applesauce Muffins
Our February theme is RECOMMIT. I have decided to recommit to making healthy muffins for my kids. They are SO picky and I get discouraged when they don’t eat the food I make. However, I know it is important to not get into a rut (a.k.a. quesadillas every meal) AND muffins are an excellent way to sneak healthy extras into my kid’s food. These muffins have applesauce AND butternut squash puree.
I am once again grateful for the new “Deceptively Delicious” cookbooks I received for Christmas that incorporate hidden vegetable purees in the meals.
Sneaky Applesauce Muffins (Adapted from Deceptively Delicious)
Streusel Topping:
2/3 cup oats
1/4 cup brown sugar (packed)
1 tsp cinnamon
2 TBS butter (melted)
Muffin Batter:
1 1/2 cup flour (I used 1 cup Trader Joe’s all purpose gluten free flour + 1/2 cup oat flour)
1/3 cup flax seed meal
1 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup milk (I used almond milk)
1/2 cup butternut squash puree
1/2 cup brown sugar firmly packed
1/4 cup oil (I used olive oil)
1 egg
Preheat oven to 400 degrees. Line a 12-cup muffin tin with cooking spray or paper baking cups. The gluten free flour will make sticky muffins so I would suggest spraying the insides of the paper baking cups with cooking spray.
Mix the ingredients for the streusel topping with the melted butter.
To make the batter, combine the flour, oats, flax meal, baking powder, baking soda, and cinnamon in a large bowl. In a second bowl, mix the applesauce, milk, butternut squash puree, sugar, oil, and egg. Add the flour mixture slowly to the wet ingredients. Do not overmix. Batter should be lumpy.
Divide the batter evenly among the muffin cups. Sprinkle one spoonful or streusel topping on top. Bake 18-20 minutes or until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins.
- ⅔ cup oats
- ¼ cup brown sugar (packed)
- 1 tsp cinnamon
- 2 TBS butter (melted)
- 1½ cup flour (I used 1 cup Trader Joe's all purpose gluten free flour + ½ cup oat flour)
- ⅓ cup flax seed meal
- 1 cup oats
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- 1 cup unsweetened applesauce
- ½ cup milk (I used almond milk)
- ½ cup butternut squash puree
- ½ cup brown sugar firmly packed
- ¼ cup oil (I used olive oil)
- 1 egg
- Preheat oven to 400 degrees. Line a 12-cup muffin tin with cooking spray or paper baking cups. The gluten free flour will make sticky muffins so I would suggest spraying the insides of the paper baking cups with cooking spray.
- Mix the ingredients for the streusel topping with the melted butter.
- To make the batter, combine the flour, oats, flax meal, baking powder, baking soda, and cinnamon in a large bowl. In a second bowl, mix the applesauce, milk, butternut squash puree, sugar, oil, and egg. Add the flour mixture slowly to the wet ingredients. Do not overmix. Batter should be lumpy.
- Divide the batter evenly among the muffin cups. Sprinkle one spoonful or streusel topping on top. Bake 18-20 minutes or until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins.
