Okay, here’s my blog post about making those applesauce oatmeal muffins, completely flour-free:
So, I was looking for a healthier snack option, something easy to grab and go. And I stumbled upon this idea of making muffins with applesauce and oatmeal, without any flour. I was skeptical, but I figured, why not give it a try?
Getting Started
First, I grabbed my ingredients. Here’s what I used:
- Rolled oats (the old-fashioned kind, not instant)
- Applesauce (I used unsweetened)
- An egg (just one!)
- Some honey (because I like things a little sweeter)
- Baking soda (to make them fluffy)
- Cinnamon (because, yum!)
- A pinch of salt
Mixing It Up
I preheated my oven to 350°F (175°C). Gotta do that first!
Then, I dumped the oats into my food processor. I pulsed it a few times, not trying to make oat flour, just breaking them down a bit. You could probably skip this, but I wanted a slightly smoother texture.
Next, in a big bowl, I combined the slightly processed oats, applesauce, egg, honey, baking soda, cinnamon, and salt. I stirred everything together until it was well combined. It looked a bit… weird, not like regular muffin batter. But I trusted the process (sort of).
Baking Time!
I greased a muffin tin. I don’t have muffin liners, and honestly, I’m too lazy to buy them. Grease works just fine.
I spooned the mixture into the muffin tin, filling each cup about 3/4 full.
Then, I popped the tin into the preheated oven and baked them for about 20-25 minutes. I kept an eye on them, and I knew they were done when a toothpick inserted into the center came out clean.
The Result
I let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. They smelled amazing!
Honestly, I was surprised! They were actually… good! They were moist, slightly sweet, and had a nice oaty texture. They’re definitely not your typical fluffy bakery muffin, but they’re a solid, healthy snack. My kids even liked them, which is always a win.
I even put some extra chocolate chips to satisfy my sweet tooth!
I stored the leftover muffins in an airtight container at room temperature. They were good for a few days. I might even try adding some nuts or dried fruit next time. A successful experiment!
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