Tuesday, January 8, 2013

Egg Free Applesauce Oat Muffins

I used to think that muffins were "healthy".  It was a sad day when I realized how much they are not healthy (as I am measuring out my sugar and thinking I might as well have cake or something.)  I like muffins, I do, even the more-like-cake muffins.  {yum! with the streusel and glaze on top} But isn't it nice to eat something or feed your kids something that tastes good and know that it's not all that bad for you either?  I've probably said this before and will say it again a million times in the future, but food allergies and cooking from scratch have helped me be more health conscious because I see exactly what is going into the food that I eat.  So, back to muffins, here is a not-all-that-bad-for-you muffin recipe for you to enjoy.  I've made this recipe with and without the topping and both ways the muffins still taste great.  So if you are looking to cut down on calories a little, leave the topping off.  If you want that special somethin' somethin' on the muffins, add the topping.

Applesauce Oat Muffins
From Egg Free Bakery, adapted from Taste of Home
1-1/2 cups quick cooking oats
1-1/4 cups all-purpose flour
1/2 cup dark brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup fat-free  or 1%milk
3 tablespoons canola oil
1 flax "egg" (1 tbsp milled flax seed mixed with 3 tbsp hot water) or you can do 1/4 cup water in place of the flax if you don't have any flax seed.

1/4 cup quick cooking oats
1 tablespoon dark brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter, melted

Mix together milled flax seed and water and let stand for a few minutes.  In a large bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and the flax egg. Stir wet into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full. Combine topping ingredients; sprinkle over batter, if using. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack. Yield: 12 muffins.

*Note:  If you use paper liners with this recipe, just telling you that the muffins are going to stick pretty bad to the paper until they are completely cool.  The paper didn't come off clean on mine until the muffins had sat for a day.

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