Oatmeal Applesauce Allspice Muffins

Oatmeal Applesauce Allspice Muffins

His eyes were wandering to the muffin racks. There were bran raisin and oatmeal applesauce allspice waiting to go into the cases up front. “Have one for the road,” I said.
“Thanks,” he said. He took two.
-Sunshine

Muffin season means morning muffin posts! Next on the muffin rack: Oatmeal Applesauce Allspice. It’s impossible not to get excited for October when you take the best flavors from an orchard and mix it with peppery allspice. And like Pumpkin Muffins, some of the oil is replaced with cooked produce–apples in this case. And since these muffins use whole wheat flour and oatmeal…these might even be classified as–dare I say it?– “healthy”.

But not to worry! They don’t taste like you sucked the goodness out of them. I first recipe I tried didn’t use any oil and while those muffins made a pretty good breakfast, the texture of this version with just 3 tablespoons (over 12 muffins, mind you) is clearly superior. And for an extra boost of decadence there’s the butter-brown sugar topping, which are the two main ingredients in caramel and toffee and happiness. Don’t worry, you’re in good flour-dusted hands.

Ingredients

Dry Ingredients

  • 1 cup (90 grams) quick cook oatmeal (see here for different types of oatmeal)
  • 1 cup (120 grams) whole wheat flour
  • 1/2 cup (100 grams) brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon allspice
  • 1/2 teaspoon cinnamon

Wet Ingredients

  • 1 cup buttermilk*
  • 1/2 cup applesauce
  • 1 egg
  • 3 tablespoons coconut oil
  • 1/2 teaspoon vanilla

* Buttermilk Substitute: 1 cup milk and 1 tablespoon vinegar

Topping

  • 1 tablespoon (melted) butter
  • 1 tablespoon brown sugar
  • 1 1/3 tablespoon oats
  • pinch of allspice
  • pinch of salt

Directions

Preheat your oven to 375 degrees F (190 degrees C).

In a medium sized bowl, combine oatmeal and buttermilk. (If using milk+vinegar buttermilk substitute, mix liquids ahead of time and let sit for 5 minutes before mixing with oats). If you’re using traditional oats, let sit at room temperature for 2 hours. If using the recommended quick cook let sit for about as long as it takes to assemble the rest of the muffin materials.

Soaking Oats

Combine dry ingredients (whole wheat flour, brown sugar, baking powder, baking soda, allspice and cinnamon) in large bowl. Remember, the wet ingredients are going to go into the dry, so leave enough room.

Oatmeal Applesauce Allspice Dry Ingredients

Combine applesauce, egg, oil and vanilla in a cup. Stir to combine.

Oatmeal Applesauce Allspice Wet Ingredients

Add to oat and buttermilk mixture. Stir to combine.

Oatmeal Applesauce Allspice Wet Mixture

Make the Topping

Melt butter in small container. Add brown sugar and stir until dissolved. Add oats, salt and allspice.

Oatmeal Applesauce Allspice Topping

Prep muffin tins. I used paper liners, but you can also grease the cups and use straight in the pan.

Pour the wet ingredients into the dry ingredients. Stir just until there are no streaks of flour in the batter.

Oatmeal Applesauce Allspice Batter

Scoop batter into muffin tins. These muffins don’t rise too much so you can fill to almost full as long as the amount in each cup is the same. Add half a teaspoon of the topping on each.

Oatmeal Applesauce Allspice Muffin Cups

Bake for 30 minutes or until a toothpick comes out clean.

Oatmeal Applesauce Allspice Muffins Baking

Take muffins out to cool on rack. Unwrap. Eat. Repeat.

Oatmeal Applesauce Allspice Muffins

Oatmeal Applesauce Allspice Muffins

Ingredients

Dry Ingredients

  • 1 cup (90 grams) quick cook oatmeal (see here for different types of oatmeal)
  • 1 cup (120 grams) whole wheat flour
  • 1/2 cup (100 grams) brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon allspice
  • 1/2 teaspoon cinnamon

Wet Ingredients

  • 1 cup buttermilk*
  • 1/2 cup applesauce
  • 1 egg
  • 3 tablespoons coconut oil
  • 1/2 teaspoon vanilla

* Buttermilk Substitute: 1 cup milk and 1 tablespoon vinegar

Topping

  • 1 tablespoon (melted) butter
  • 1 tablespoon brown sugar
  • 1 1/3 tablespoon oats
  • pinch of allspice
  • pinch of salt

Directions

Preheat your oven to 375 degrees F (190 degrees C).

In a medium sized bowl, combine oatmeal and buttermilk. (If using milk+vinegar buttermilk substitute, mix liquids ahead of time and let sit for 5 minutes before mixing with oats). If you’re using traditional oats, let sit at room temperature for 2 hours. If using the recommended quick cook let sit for about as long as it takes to assemble the rest of the muffin materials.

Combine dry ingredients (whole wheat flour, brown sugar, baking powder, baking soda, allspice and cinnamon) in large bowl. Remember, the wet ingredients are going to go into the dry, so leave enough room.

Combine applesauce, egg, oil and vanilla in a cup. Stir to combine. Add to oat and buttermilk mixture. Stir to combine.

Make the topping: Melt butter in small container. Add brown sugar and stir until dissolved. Add oats, salt and allspice.

Prep muffin tins. I used paper liners, but you can also grease the cups and use straight in the pan.

Pour the wet ingredients into the dry ingredients. Stir just until there are no streaks of flour in the batter.

Scoop batter into muffin tins. These muffins don’t rise too much so you can fill to almost full as long as the amount in each cup is the same. Add half a teaspoon of the topping on each.

Bake for 30 minutes or until a toothpick comes out clean.

Take muffins out to cool on rack. Unwrap. Eat. Repeat.

Oatmeal Applesauce Allspice on the Cooling Rack

 

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