The baby and I have been eating dairy free for awhile now. Definitely not by choice. The truth is that I figured we would be eating ice cream like champs by now, so I didn’t put much thought into loads of dairy free recipes. But, since we’re still doing this, and I really couldn’t last another week without a baked good (and I’m pretty sure she couldn’t either), I finally got down to business. Poor girl couldn’t watch her sister eat homemade waffles any longer.
The first time I took a stab at these muffins, they were a bit dry and not overly sweet. The engineer practically spit his out (I think he would sugar his sugar if he could). The girls and I ended up scarfing down the whole batch though. The next time, I upped the applesauce and oil by a bit and the result was just right. These are truly a breakfast muffin–not too sweet, but filling and satisfying thanks to the oatmeal. I love that they’re made with applesauce, which is something that’s in my pantry year round. When they’re in season, I definitely plan to add some fresh shredded apple as well. Adapted from Hannah Barringer Loudon.
- 1¼ cups AP flour
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ salt
- ½ cup brown sugar
- 1½ cups unsweetened applesauce
- ½ cup water
- 5 tbsp canola oil
- 1 egg
- ½ tsp vanilla extract
- 1½ cups old-fashioned oats
- Preheat oven to 400 degrees F
- Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium sized mixing bowl.
- In a separate bowl, mix brown sugar, applesauce, water, oil, egg and vanilla extract until combined. Slowly add dry mixture to wet mixture until just combined
- Carefully stir oats into mixture
- Immediately spoon into 12 lined-muffin tins and bake in preheated oven for 16-18 minutes or until toothpick comes out clean.