Applesauce Muffins

IMG_0880 I miss strawberries. And sunshine, warm weather and swimming. I already whined about it. Basically, I’m done with winter. I’m really feeling the winter blahs these days, and I’m afraid my cooking is reflecting that.

Late winter gets boring in the cooking department for me. There are no sweet berries to use and the warm and comforting pumpkin recipes are all worn out. And you can only eat so much cabbage and kale, right? January and February are when I usually start digging into my stash of home-canned goods, and I have plenty of applesauce this year.

Applesauce muffins are one of the quickest muffin recipes to throw together. There’s no peeling, mashing, grating or chopping involved, just pop the top and pour. These make a great quick afternoon snack on a cold winter day. Warm applesauce and cinnamon make a gray day a little nicer.

Applesauce Muffins


1 C. quick oats 1 C. milk 1 1/4 C. whole wheat flour 1 t. baking powder 1/2 t. baking soda 1 t. cinnamon 1/2 t. salt 1/2 C. honey 1/2 C. applesauce (I used homemade) 1 egg 1/3 C. chopped walnuts

1. Preheat oven to 400 degrees. Grease a muffin pan or line with paper liners.

2. In a small bowl stir together the oats and milk.

3. In a mixing bowl whisk together the dry ingredients. Stir in the chopped walnuts.

4. In a large measuring cup measure the honey and applesauce, then add the egg and stir together. Pour over the dry ingredients, add the milk/oat mixture and stir until just mixed together.

5. Scoop into muffin pan. If you feel like being fancy you can sprinkle a little sucanat on top and press a walnut half into each muffin.

6. Bake for 12-15 minutes. Let cool a few minutes in the pan, then turn out onto a wire rack to cool completely.


Notes: These are best hot and fresh from the oven, but reheat well in the toaster oven. We like them with butter and more warm applesauce.

Yield: 12 muffins