Applesauce Cinnamon Oat Muffins

 

I have been making muffins each weekend for the family to take in lunches or to grab as a morning treat on their way to work or school.  I have made Banana Chocolate Chip Muffins, Pumpkin Chocolate Chip Muffins and today, the Oatmeal Cinnamon Applesauce Muffins pictured above.  They are moist and tender on the inside, with a nice crunchy topping on the outside. 

Here's the recipe:

 

Ingredients

1 1/2 cup quick-oats

1 1/4 cups all-purpose flour

1/2 cup brown sugar

1 tsp baking powder

3/4 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp salt

1 cup  applesauce

1/2 cup reduced fat milk

3 tbsp canola oil

1 tsp vanilla extract

1 egg white

topping:

1 tbs butter, melted

1/4 cup quick oats

1 tbs brown sugar

1/2 tsp ground cinnamon

Directions

Preheat oven to 400. Grease a muffin tin or line with liners and set aside. (

In a large bowl combine the first seven ingredients (dry ingredients).

In another bowl combine the wet ingredients together. Stir wet ingredients into dry ingredients and mix slowly until just combined.

Fill muffins tins or liners 3/4 full with batter.

Combine the topping ingredients and sprinkle evenly over batter.

Bake for 15-18 minutes (or until toothpick comes out clean).slightly adapted from Taste of Home and Sweet Treats and More

 

Thank you for stopping by!

~peace and blessings~

Lisa

 

Coconut Banana Muffins



Coconut Banana Muffins

3 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup coconut oil
2 eggs
3/4 cup whole milk
2 tsp. pure vanilla extract
1 cup mashed ripe bananas (2-3 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup sweetened shredded coconut

Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Enjoy!

~peace and blessings~

Lisa


Chocolate Cinnamon Cream Cheese Muffins

This recipe comes to me from Angela at Hello Darlin'. She did a fabulous job at taking photos of the step by step process of making these delicious muffins. My photo isn't as fabulous, but you get the idea. These muffins are fabulous! I'm so happy that I tried them today. Please check out Angela's pics and detailed instructions. Her tips were great!

Here's the recipe:

Chocolate Cinnamon Cream Cheese Muffins

(adapted from 500 Best Muffin Recipes by Esther Brody, shared by my friend Natalie)

1/2 cup softened butter

1/2 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

2 eggs

2 cups all-purpose flour

1 tsp cinnamon

1/2 cup buttermilk

1 cup melted semi-sweet chocolate chips

4 oz cream cheese, cut up (little cubes are good)

Cinnamon Sugar OR2 tbsp granulated sugar plus 1/2 tsp cinnamon-

Preheat oven to 375 F-12 (regular size) muffin tin, greased or paper-lined

1. In a large mixer bowl, beat together butter, sugar, baking powder and salt until pale and fluffy. Beat in eggs.

2. In another bowl, mix together flour and cinnamon. Slowly stir into butter mixture alternately with buttermilk just until moistened and blended. Do not overmix. Fold in melted chocolate just until blended.

3. Spoon batter into prepared muffin tin, filling cups two-thirds full. Press pieces of cream cheese into top of batter in each cup. Sprinkle with sugar and cinnamon. Bake in preheated oven for about 20 minutes.

Enjoy!

Blessings,

Lisa