After reading the post about these healthy muffins on Cooking with Aunt Juju, I made them the next morning! I had to have the maple glaze- my daughter was in complete agreement. 🙂
The original recipe used amazing homemade applesauce in the muffins… I didn’t have time for that on such short notice. 😉 I used Trader Joe’s organic unsweetened applesauce instead. (Next time I’ll have to try the homemade- I’m sure it would be fabulous.) I also modified the recipe to include whole wheat flour, use one whole egg, one percent milk, and coarse salt. I also had to increase the amount of maple syrup in the glaze. 🙂
The maple glaze adds something special, sweet, and indulgent to a healthy, whole grain base. A wonderful balance! These muffins are a perfect autumn breakfast.
For the Applesauce Muffins:
- 1 1/2 cups rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 to 1/2 tsp coarse salt, to taste
- 1 cup unsweetened organic applesauce
- 1/2 cup 1% milk
- 1/2 cup light brown sugar, packed
- 3 T canola oil
- 1 large egg
- Preheat the oven to 400°F on convection.
- In a large bowl combine the oats, flours, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl beat together the applesauce, milk, brown sugar, oil, and egg.
- Add the wet ingredients to the dry and mix just until moistened.
- Spoon into greased muffin tins and bake for 16 minutes on convection, or up to 20 minutes in a standard oven. Remove, cool and make the glaze.
For the Maple Syrup Glaze:
- 1 T butter, melted
- 1/2 cup confectioners’ sugar, sifted
- 3 1/2 T pure maple syrup
- Combine ingredients. Drizzle over muffins once they have cooled.
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