Despite what my blog full of decadent desserts and copious comfort food recipes might suggest, we’re actually pretty healthy eaters. I mean, sure, I love a good breakfast pastry, a
dreamy creamy (I meant creamy) bowl of macaroni & cheese, or even a thick slice of loaded beer bread on occasion, but most of the time… we keep it pretty healthy. In order to keep breakfast a relatively healthy affair, and let’s be honest with our oldest out the door around 5:15 for JV football practice, we don’t have a whole lot of time to be cooking in the AM hours, I try to keep healthy, grab-and-go options on hand. That’s where these little beauties come into play.
A great wholesome applesauce oatmeal muffin that’s delicious, nutritious and low in fat. They’re perfect for breakfast on the go or as a lunch-time treat. The hubs & son # 1 take one of these (or another protein inclusive muffin) and 2 hard boiled eggs for breakfast on their ways to work/football practice. Even with son 1’s grueling practice regime it keeps him fueled. Seriously, these hearty muffins will fill you up with fiber and flavor instead of fat. Who wouldn’t want that?
We love these as is, but I have to be honest, warm out of the oven with a big ol’ pat of butter on em, these are pretty dang amazing. Everything in moderation, right?
Looking For More Healthy-ish Dessert Ideas?
- Healthy Chocolate Peanut Butter Fudge
- Chocolate Peanut Butter Protein Shake
- Healthy Peach ‘Milkshakes’
- 1 3/4 cups all purpose or whole wheat, flour
- 1 cup quick cooking oats*
- 1/4 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon baking powder
- 1 cup sugar
- 1 cup coconut oil melted
- 2 eggs
- 1/4 cup nonfat plain Greek yogurt
- 1 cup chunky or home-style unsweetened applesauce
- 1/2 teaspoon vanilla extract
- In a medium bowl, whisk together flour, oats, salt, cinnamon, and baking powder. Set aside.
- In another bowl, cream together sugar and oil by hand.
- Add in eggs one at a time and mix well. Stir in yogurt, applesauce and vanilla until well incorporated.
- Gradually add dry ingredients to the wet ingredients and stir to combine. Do not over mix.
- Drop muffin liners into muffin pan, and then fill 3/4 full with the batter. Bake at 425 for 3 minutes, and then turn the oven to 350 and bake for an additional 17-18 minutes. The muffins are done when a toothpick comes out with crumbs on it. Remove the muffins from the pan and cool.