Now we’re getting into the really healthy stuff! I was looking for healthy muffins to bake since baked goods are one of the few foods my son will actually eat (I wonder where he gets that from …). I found this recipe on the Women’s Health magazine website, and I thought they would do the trick. Also, I had a lot of old apples I’d been meaning to make into applesauce anyway, so it looked like it was a fit.
Now, these muffins went over really well with my son. They look like little nuggets of awful, but the applesauce make them more moist than they appear, and the cinnamon and nutmeg make them yummy. They are toddler approved. A word of warning (or encouragement, I guess?) – these will keep you regular. I’d avoid eating more than one a day.
Apple-Cinnamon Oat-Bran Muffins
1/2 cup oat bran
1 cup whole-wheat flour
1/4 cup ground flaxseed
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1 egg, beaten
4 tbsp canola oil
1/4 cup sugar
1/3 cup applesauce
1/4 cup pecans
I started the whole process off by making some old-fashioned applesauce out of the apples I had that were getting just a little bit past their best. I boiled them with water and cinnamon until I could smush it all with a potato masher. So delicious just on its own, or warm over some vanilla ice cream.
Preheat oven to 350 degrees F.
In a large bowl, whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon, and nutmeg.
In a separate bowl, whisk together egg and oil until smooth.
Stir in applesauce and sugar. Combine mixtures and fold in pecans.
Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Definitely not as pretty as some of the cupcakes I’ve made. I think I’ll refer to these as serviceable? I’m never going to serve them to company, but if it works for my son, that’s good enough for me.
Word of the day:
Shambolic: very disorganized; messy or confused: I’ve had a shambolic year, the worst ever