Vegan (OR NOT!) Oatmeal Applesauce Muffins

I'm an equal opportunity employeer and that's no different when it comes to what I put in my belly. Although I'm not a practicing vegan, I do appreciate understanding food substitutions and the health benefits of various eating styles. We all have that friend who's lactose intolerant or that sister-in-law who lives gluten free. 

It's all about options and of course... taste! After many attempts trying to create the perfect, hearty, healthy breakfast muffin, I feel like I've found it - and with room to grow. It's a base recipe that can be modified to particular needs or with whatever you have on hand. This batter specifically has rolled oats, applesauce, banana, flax seed, and candied almonds. But I'm sure it would be just as delicious with dairy, granola, or even dried fruits. Play around.

Having these in the house this past week has been tremendously helpful on those rushed workdays. They're filling and at roughly 90 calories, I'm all about them. 

Vegan (OR NOT!) Oatmeal Applesauce Muffins 

(makes 12 muffins)

Ingredients

1 cup rolled oats (not instant)

1 cup almond milk (or skim)

1/2 cup unsweetened applesauce

1 banana (or 1 egg)

1/2 cup brown sugar

1 cup whole wheat pastry flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp flax seed

Topping (optional)

1 tsp sugar

1 tsp cinnamon

1/4 cup candied nuts (pecan, walnuts, or almonds are great)

1/4 cup semi-sweet chocolate chips

Directions
1. Soak rolled oats in almond milk (or skim) for 1 hour.
2. While you wait, create your topping - mix together cinnamon and sugar. If you are planning on using candied nuts, crush them into small pieces.
4. Spray cupcake tin with cooking spray or line.
5. After the hour has passed, preheat oven to 375°F.
6. Add the applesauce and banana (or egg) to the oat mixture. Once blended, add brown sugar.
7. In a separate bowl, mix together dry ingredients - flour, baking powder, baking soda, salt, and flax seed.
8. Slowly mix dry ingredients into wet ingredients, a little at a time until combined.
9. Scoop batter into cupcake tin or lines. Fill 3/4 of the way up.
10. Sprinkle cinnamon-sugar mixture on the tops of the cups. If desired, add crushed candied nuts or a few semi-sweet chocolate chips.
11. Bake for 20-22 minutes.
12. Let cool and bon apetite!

These muffins are perfect to grab on the go. They store great in the refrigerator or the freezer sealed inside airtight containers or bags. A quick zap in the microwave and you've got a warm, filling, healthy breakfast. Om nom.

xo, batters