Launching a new business means many hours at my computer, which these days is on our kitchen island. While design projects are keeping me particularly busy I take occasional breaks to browse for simple, healthy recipes using what’s on-hand. These muffins come together in a snap and are great for breakfast alongside Greek yogurt for a complete meal, or topped with a little almond butter for an afternoon snack. Be careful not to overbake as they contain little added oil and can get dry if left in the over too long.

Applesauce Oatmeal Muffins (makes 12)
1 cup old-fashioned rolled oats (not quick, instant, or steel-cut)
1 cup unsweetened applesauce
1/2 c milk (I used Trader Joe’s Almond, Cashew, and Macadamia Nut Beverage. They can’t call it “milk.”)
1 large egg
1 t vanilla extract
4 T melted coconut oil
1/3 cup monkfruit sweetener (sugar can be swapped in)
3/4 c whole wheat flour
1 t baking powder
1/2 t baking soda
1 t ground cinnamon
1/4 t fine sea salt
optional: 1/2 c diced pitted dates or raisins and additional rolled oats

Preheat the oven to 375 degrees. Line a 12-cup muffin tin with parchment liners and set aside.

Mix oats, applesauce, milk, egg, vanilla, oil, and sweetener in a medium bowl. Combine remaining ingredients in a large bowl, then add the applesauce mixture into the center. Stir until just combine. Overmixing makes for tough muffins!

Spoon the batter into the lined cups. If desired top each with a sprinkle of oats.

Bake for 15 minutes then remove to a cooling rack. These freeze well in a Ziploc bag once completely cooled.

*Here’s the dangerous part. The weather folks are calling for 3-6″ of snow in the DC-area tomorrow. In this town that’s a weather emergency. Schools are closed and no one goes anywhere. While I’m grateful my design business allows me to work from home I’ll be stuck here all day with a dozen fresh muffins.

I doubt I’ll be needing a Ziploc bag.