I'm always on the lookout for healthy and easy breakfast food. I am NOT a morning person (no really....don't speak to me before 9 am) so things I can make ahead of time are my favorite. We avoid packaged foods, especially cereals, so these muffins are a staple in my house. I usually make a double batch every week or two and stick them in the freezer, pulling them out one at a time as I need them.
I found the original recipe on Pinterest but have slightly adapted it to my taste. In the fall I make them with pumpkin, and they come out a little lumpier but just as delicious (the ones in the picture are with pumpkin)
Whole Wheat Applesauce Muffins
1 1/2 cups whole wheat flour (I use King Arthur's)
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups applesauce (I use unsweetened)
2/3 cup brown sugar
1/2 stick of butter
- Mix the dry ingredients together in a big bowl
- Melt the butter in a large glass bowl. After it's melted, add the brown sugar and stir well. Then add the applesauce and eggs and stir until combined.
- Pour the wet ingredients into the dry, and stir together until the flour disappears. Pour into greased muffin pan about 2/3 way full (makes 12 muffins for me every time....and I'm not the greatest measurer)
Bake at 375 for 20 minutes
- When I double the recipe to make 24 muffins, I let them cool completely and then place them in a freezer bag and keep them in the freezer, pulling them out as I need to. Then I microwave and add a little butter. Perfect for breakfast or a snack.
- In the fall, I replace 1 cup of applesauce for 1 cup of canned pumpkin. I also add 1 tsp pumpkin pie spice, but still keep the 1 tsp cinnamon too. If you are doubling the recipe, then 1 can of pumpkin is perfect for this recipe, then add 1 cup of applesauce.