Ingredients

The following ingredients have 36 Servings
  • 1 ¼ cup all-purpose flour, (regular or gluten free)
  • 1 ½ cup quick cooking oats, ((use certified gluten free for gluten free muffins))
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup unsweetened applesauce
  • 1 mashed ripe banana, ((or substitute 3 tablespoons oil))
  • 1 egg
  • ½ cup milk
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 400ºF. Spray muffin tin with cooking spray. If using muffin cups, spray the insides of muffin cups with cooking spray. Set aside.
  • In a large bowl stir together flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl whisk together applesauce, mashed banana (or oil), egg, milk, and vanilla.
  • Add wet ingredients to the bowl with flour ingredients. Stir until thoroughly combined, but be careful to not overmix.
  • Divide the muffin batter among the muffin tins, filling almost to the top. TIP: To easily and evenly divide muffin batter I like to use a trigger ice cream scoop.
  • Bake for 15-17 minutes, or until toothpick comes out clean. Remove from the oven and place the muffin tin on a wire rack to cool for 10 minutes. Gently remove muffins from the pan and allow to cool completely on wire rack.
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