I was looking for a healthy egg free muffin recipe that I could make ahead and serve friends for the morning after a big party, and so I could make some periodically for my kids. I found a recipe for oatmeal muffins that included eggs here. I replaced the eggs with 1/4 cup applesauce, and the results were amazing! Truth be told, I had later made the original recipe, with eggs, and thought the applesauce muffins were much more moist! These are perfect to freeze and thaw out as needed. Just take them out of the freezer the night before you need them, and they will be perfect by breakfast time!
1 c. Milk
1 c. Quick-Cooking Oats or Old-Fashioned Oats
1/4 c. Applesauce
1/4 c. Safflower Oil
1 c. Whole Wheat Flour
1/4 c. White Sugar
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Cinnamon
1 1/2 Frozen Blueberries (do not thaw)
Preheat oven to 425°f . Grease 12 muffin cups or line with paper muffin liners.
In a small bowl, combine milk and oats. Soak for 15 minutes.
In a separate bowl, beat together applesauce and oil; stir in oatmeal mixture. In a third bowl, sift together flour, cinnamon, sugar, baking soda and salt. Stir flour mixture and blueberries into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake in preheated oven for 15-25 minutes or until a tooth pick inserted in center of muffin comes out clean.