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Oatmeal Applesauce Muffins

These muffins are perfect for a quick grab-and-go snack or something to with your breakfast
Course Breakfast, Snack
Cuisine American
Keyword muffins, quick snack
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 163kcal

Equipment

  • 1 Muffin Pan
  • 2 Mixing Bowls One for dry & wet ingredients

Ingredients

Dry Ingredients

  • 1 cup Quick Oats
  • 1 cup All-Purpose flor You can substitute this with a different type of flour
  • ½ cup Brown Sugar
  • ½ cup Raisins This is optional
  • 2 tsp Baking Powder
  • ½ tsp Ground Cinnamon
  • ¼ tsp Baking Soda
  • ¼ tsp Salt

Wet Ingredients

  • ¾ cup Applesauce sweet or unsweetened is fine
  • cup vegetable oil
  • 1 egg Can be substituted with Flaxseed mixed with water
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 400 °F (200 °C). Spray or paper line 12 (2 ½ – inch) muffin cups.
  • Combine oats, flour, sugar, raisins, baking power, baking soda, cinnamon and salt into a large bowl.
  • Combine the applesauce, egg, vegetable oil and vanilla extract into a separate bowl.
  • Add all at once to oat mixture, stirring just until moistened.
  • Divide evenly among prepared muffin cups
  • Bake 20 to 25 minutes or until tester inserted in center comes out clean.
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Cinnamon Swirl Muffins

A great dessert or snacks perfect for the fall season
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 180kcal

Equipment

  • 1 Muffin Tin
  • 12 Muffin Cups

Ingredients

  • cup water
  • ¼ cup vegetable oil
  • 1 egg

Instructions

  • Preheat the oven to 350 °F
  • Stir together water, oil, egg and cake mix until blended. Batter will be slightly lumpy.
  • Spoon batter into 12 paper-lined muffin cups, filling ⅔ full.
  • Sprinkle remaining cinnamon topping over batter, about 1-2 teaspoons each muffin.
  • Gently press topping in with back of spoon
  • Bake 23-25 minutes.
  • Cool muffins 2-3 minutes; gently loosen and remove from muffin pan