These muffins are packed with fiber and phytonutrients, but are still moist and sweet. They are a great way to use the applesauce I can each fall. When I make my own sauce, I leave the skins on, which provides more pectin and fiber. The skins break down in the cooking and further in the blender, so they aren’t noticeable in the final product.
The recipe can be made vegan by using baking powder and oil in place of eggs, as indicated below.
- measuring cups and spoons
- 2 mixing bowls
- mixing spoon or electric mixer
- muffin tin with 12 2 ½-inch cups
- cooling rack
- 1½ cups flour
- ½ cup quick oats + a little extra
- 2 Tablespoons sugar or xylitol (or 1 Tablespoon if you want less sweetness)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- ¼ teaspoon nutmeg
- 1¾ cups unsweetened applesauce
- 2 eggs, beaten OR 2 teaspoons baking powder with 1 Tablespoon oil
- 2 Tablespoons oil
- ⅓ cup cooked millet*
- ½ cup dried apple pieces
- Mix wet ingredients together.
- Stir in cooked millet.
- Mix together dry ingredients (except for dried apples), then stir them gradually into wet ingredients until well mixed. Batter should be lumpy.
- Stir in dried apple pieces.
- Spoon batter into muffin tin.
- Scatter a few oats on top of batter.
- Bake at 400 degrees for 15 minutes, or until tops are firm and inserted toothpick comes out clean.
*Mix 1 cup millet and 2 cups water in a saucepan. Bring to a boil, cover and lower to simmer. Keep on low, undisturbed (do not stir) for 25 minutes.