Applesauce Oatmeal Muffins – The Tailored Spoon

Look no further. Applesauce Oatmeal Muffins.  These are pretty awesome.  They are not overly sweet.  Sometimes having a very heavy breakfast muffin doesn’t stick with you.  These are low in fat, nice, dense and great for breakfast. The muffins can also be frozen and reheated in the microwave!  That’s what I am talking about! They are also great with a cup of coffee or tea.  If you have decided to make these then let’s get muffin party started! Shall we? I am getting hungry!

Just Skip to the Recipe.

Ready. Set. Go!

First gather your ingredients.  This recipe is pretty flexible in that you can use different ingredients that are suitable to your liking.  Anything from chocolate chips to raisins. Me? I like them simple with raisins. Adding dried cranberries might be good as well.  It makes them hold the moisture with the plump raisins. It’s funny I like nuts but not in my muffins.  I think it’s a texture thing. The only point I want to mention is soaking your *oats.  This is important.  Don’t skip it.  You want your oats to soak up all the milk.  I used Almond Milk* but you can use any kind of milk. So go set your timer for one hour.  My suggestion to you…if you have a room full of hungry kid’s wait to make this recipe! They will be asking you if the muffins are done yet. 🙂

Prepping Is Important

Did you set your kitchen timer? Hopefully you have gathered the rest of the ingredients. *Spray your muffin pan with cooking oil.  Then preheat your oven to 350 degrees.  Meanwhile grab a bowl and add all the dry ingredients, whisk them together. I am sure that didn’t take an hour. At this point you could throw in a load of laundry, or do some other task while you wait. 🙂 Or you could listen to Lord of the Rings Soundtrack if that’s your thing.

The timer has gone off and you are ready to start combining all the ingredients to together. Now take the bowl of soaked oats, add the applesauce,* and egg whites. Mix until combined.  Then take the bowl of dry ingredients and combine it with the wet ingredients. Mix them until just combined. Simple right? Do not overmix the batter. Repeat after me. Do not over mix or you will have some very tough and chewy Applesauce Oatmeal muffins. Also at this time you can choose your add-ins like raisins, nuts or other. Be sure to use a spatula to fold in the those ingredients.   Now that I have made you nervous, start filling your muffin pan with batter.  Using a spoon or a muffin/cupcake scoop, fill cups up half way.  Take some of the cinnamon sugar and sprinkle on top of each muffin.

Next. Place on middle rack in the oven and bake for 20 minutes. Remove. Let cool for 5-10 minutes and put muffins on a wire rack.

The best part! Enjoy your muffins.  The muffins will turn out moist and slightly sweet.  Your kids will like them as well.  In fact your entire family will most likely devour these and you will have to make more.  They aren’t bad either with a pat of butter on top when warm.  I can almost smell the cinnamon.

Notes:

  • *You may use gluten-free oats.
  • *Any kind of milk can be used.
  • Substitute Unsweetened Applesauce for Cinnamon Applesauce or just add cinnamon to the applesauce.

Prep 15 mins

Cook 20 mins

Inactive 1 hour

Total 1 hour, 35 mins

Author Karen

Yield 12 muffins

  • 1 cup old fashion oats*
  • 1 cup Almond milk*
  • 1 cup whole wheat flour*
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsweetened applesauce*
  • 2 egg whites
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup raisins or dried cranberries (optional)
  • For the Garnish:
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  1. Soak the rolled oats in a medium bowl with the milk for approximately one hour.
  2. Preheat oven to 400 degrees F.  Spray a muffin tin with cooking oil.
  3. Mix the oat mixture with the applesauce and egg whites, and stir until combined. In a separate bowl add baking powder, baking soda and salt.
  4. Stir together wet ingredients with dry and stir until just combined. Do not over mix batter or muffin will be tough and chewy.
  5. Now at this time, add the optional add-ins: Raisins or other?
  6. With a muffin scoop or spoon add batter to muffin pan. Stir together the cinnamon and sugar, then sprinkle each muffin with cinnamon sugar.  
  7. Bake for 20 minutes. Let muffins cool for 5-10 minutes before removing from pan. 

*You may use gluten free oats 

*Any kind of milk can be used.  Your preference. 

*Replace whole wheat flour with a gluten free flour.  Try using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. You will not have to additional ingredients. 

*Try using applesauce with cinnamon already added and reduce packed brown sugar to 1/4 cup. 

Do not over mix the batter.  Muffins will be tough and chewy otherwise.  

These can be frozen and reheated for snack anytime. 

Nutritional info can vary depending on ingredients used.  Generally these are very low in fat. 

Courses Breakfast, snacks

If you baked this recipe feel free to let me know in the comments or hashtag #tailoredspoon on Instagram! I am also on Pinterest, Twitter and Facebook.  If you have questions as well, ask me and I will try to answer them as best I can. Thanks so much for gathering here at the Tailored Spoon! I love sharing the recipes that I cook with you!

Note:  I do not claim this recipe as my own. It has been adapted from https://recipes.sparkpeople.com/recipe-detail.asp?recipe=5763. 

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Crustless Quiche with Green Chilies and Corn – The Tailored Spoon

Are you ready for simple, a bit different and all together just loaded with flavor? Then stick with me here. I decided to try something different with Quiche.  I love Corn, Green Chilies and Monterey Jack cheese, so why not add it to a classic Quiche?  It also has no crust.  That is a point in our favor.  Really no carbs to speak of. Right?  It’s a win win! Last month we celebrated Cinco de Mayo. Simply stated, The 5th of May. This is where the flavors of Mexico are in full swing.  Everything thing from Margaritas to Flan.  I have visions of  ladies dancing with flowing skirts and serenading Marache bands, all while gorging on warmed tortilla chips and salsa.  Okay…back to reality.

 Prepping the Quiche

So now that I have your attention, let us begin. To make Crustless Quiche with Green Chilies and Corn preheat your oven to 350 degrees fahrenheit. Gather your ingredients and go ahead by spraying a glass 10 inch pie pan or other pan with olive oil. If you happen to have a Quiche dish then I call you lucky.  A Quiche dish is on my Genie bucket wish list.  Next in a large bowl add the 4 eggs and the 4 egg whites or try using liquid egg whites.  Just make sure to measure for 4 eggs.  The method will work just as well.

Just Skip to the Recipe Please!

 Proceed to add the 1 cup of milk.  I have made this a few times. Lactose Free Milk 1% percent works out fine or unsweetened Almond Milk to make this recipe Lactose-free.  Both times have turned out great! Next measure the 2 tablespoons of flour. Try the 1 to 1 Gluten-Free Flour to make the Quiche Gluten-Free.  Still delicious as ever with those substitutions.

Add the Mexican Seasoning at this time. I like the Mexican Seasoning because it alleviates the need to try and search for eight different bottles of spices.  The goal is trying to make this as easy as pie (or Quiche) 🙂 It is your preference with what you like to add in for spices.  By all means, if you have fresh cilantro, or a few cloves of garlic use it!  This Quiche is pretty easy to switch up with practically any ingredients. I think the variations are endless! Whisk ingredients until combined.

You are Halfway There

In the same bowl add the salt and pepper for taste and the best ingredients come next.  Add the 1 cup of shredded Monterey Jack cheese, can of diced chilies, 3/4 cup of frozen corn and the 1/2 cup of salsa.  A can of green chilies with tomatoes would do well of you do not have canned chilies or salsa in your pantry.  Finally stir all the ingredients until mixed well and pour into greased baking dish.  Garnish with green onion tops if desired. Then place on middle rack in oven and bake for 45 minutes or until knife inserted in the center is clean.  Cool for 10 minutes before serving. Slice and enjoy!

The Quiche serves about 6-8 people depending on how large you make the slices.  Slicing into six piece will give you larger servings, perfect size for dinner.  I prefer it this way. Possibly serve the Quiche with a salad, crusty french bread or chips and salsa. Have a Fiesta! It does not have to be served during Cinco de Mayo either. Make it anytime, try it for breakfast or a brunch. Our youngest son who normally is picky because of his special needs devours it. Since the pieces are shaped like pizza, why not call it pizza? It is definitely a winner for being kid friendly.

If you baked this recipe feel free to let me know in the comments! If you have questions as well ask me and I will try to answer them.  Thanks so much for gathering here at the Tailored Spoon! I truly enjoy sharing recipes with you!

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