Baked Applesauce Oatmeal Muffin Cups
Looking for an early morning accompaniment to your favorite beverage or a quick on the go snack when you are heading out the door? Try this chock full of goodness plant powered oatmeal in a cup.
Servings Prep Time
16muffin cups 10minutes
Cook Time Passive Time
25minutes 40minutes
Servings Prep Time
16muffin cups 10minutes
Cook Time Passive Time
25minutes 40minutes
Ingredients
DRY INGREDIENTS
  • 3.5cups rolled oats
  • 6tablespoons ground flax seed
  • 4teaspoons cinnamon
  • 2teaspoons baking powder
WET INGREDIENTS
  • 1.5 cups plant milk
  • 1.5cups unsweetened applesauce
  • 1/3 cup maple syrup or agave
  • 4teaspoons pure vanilla
ADD ONS
  • 1/2cup pumpkin seeds
  • 1/2cup raisins
Instructions
DRY INGREDIENTS
  1. Mix dry ingredients in a large bowl, making sure that there are no lumps in the baking powder and cinnamon.
  2. I like to use a whisk.
WET INGREDIENTS
  1. Measure wet ingredients into a medium size bowl and stir until well combined.
  2. Pour over dry ingredients and use a spatula to incorporate gently.
  3. Let sit for 10 minutes or so to allow flax meal to absorb some of the liquid.
ADD ONS
  1. Add pumpkins seeds and raisins and stir to incorporate.
  2. Do not over mix.
  3. Grease muffin trays or line with silicone cups.
  4. Scoop 1/3-1/2 cup of batter into prepared muffin cups.
BAKING,HANDLING, STORING AND EATING
  1. Bake at 375 degrees F for 20-25 minutes
  2. Let rest for 10 minutes and then remove from pan and place on cooling rack.
  3. When cool enough to handle, remove silicone cups (if using) and place baked oatmeal upside down on cooling rack for approximately 30 minutes or until bottoms are a little drier.
  4. Serve with a dollop of nut butter and/or jam or slip into a container for an on the go pick me up while out and about.
  5. Store in the fridge for up to four days or freeze for up to one month.
  6. Reheat from frozen in microwave for 45 or so seconds on high or 25 seconds if fresh.
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Baked Applesauce Oatmeal Muffin Cups