Description
what you will need:
- Piccalio Foldable Helper Tower
- mini muffin pan
- storage containers
Ingredients
1 cup unsweetened applesauce
2 tablespoons melted butter, slightly cooled (can use coconut oil too)
1 egg (lightly beaten)
½ cup milk (whatever milk you use / non-dairy works too)
1 teaspoon vanilla extract
1 cup whole wheat flour (all-purpose you can use too)
½ cup rolled oats
¼ cup maple syrup
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
Instructions
- Preheat the oven to 375 F and grease a mini muffin tin well.
- Stir together the applesauce, butter, milk, egg, and vanilla in a medium bowl.
- Add the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt and gently fold together.
- Fill prepared muffin tin to the edge of each cup. Bake for 16-20 minutes or until lightly browned around the edges and cake tester inserted into the center comes out cleanly.
- Remove from oven and let cool on a wire rack.
- Serve warm or at room temperature. Store in airtight container in fridge for up to 5 days!
Notes
To store let cool completely and put in airtight container for 3-5 days OR you can store in a freezer bag for up to 3 months!
If you want the option to be egg free you can sub in a “flaxegg”: 2 tbsp ground flaxseed and two tablespoons water – let sit and get thick for a couple of minutes before adding to the batter.
dairy-free and gluten-free are also both options for this recipe. Use non-dairy milk & use gluten-free flour. I have tried both and they work great.
- Prep Time: 10 min
- Cook Time: 16 min
- Cuisine: American
Keywords: muffins, helper tower, applesauce