This week I made Apple Cinnamon Oatmeal Muffins. They are moist, delicious and the perfect breakfast on a busy morning. They are also the perfect after school snack. I love this recipe (adapted from Lovely Little Kitchen) because there is so much versatility. You can add bananas, use whole wheat flour or sprinkle in some flaxseed.
You could even do all three.
My kids loved these muffins, especially warm with a little extra confectioner's sugar. They have just enough sweet mixed with apples and oatmeal to offset the sugar. Perfect on a fall afternoon.
1 3/4 cups all purpose flour
1 cup old fashioned oats
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 cup sugar
1 3/4 cups applesauce
2 eggs beaten
1/2 cup plain nonfat Greek yogurt
1/2 teaspoon vanilla
1 cup powdered sugar
1/2 cup applesauce
Makes approximately 18 muffins.
Preheat oven to 350 degrees, and line cupcake pans with paper or foil liners.
In a large bowl, mix by hand flour, oats, salt, cinnamon, and baking powder. Set aside.
In another bowl, mix sugar, eggs, yogurt, applesauce, and vanilla, then stir into dry ingredients by hand until just combined.
Spoon batter into muffin pans, filling each cup about 2/3 full. Bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and whisk together the powdered sugar and applesauce for the glaze.
When muffins are cool, drizzle glaze over top. If desired, top with extra powdered sugar.