Applesauce and Oats Muffin

At home, we love anything and everything Apple. As fall approaches, we look forward to trying all the different types available at the market. We get inspired as we go through each vendor and our inspiration is so great that we often end up with larger quantities than needed. I often end up making Compote or Apple puree which I cook in the pressure cooker. I freeze the applesauce and often have it for dessert with a little cookie. Such a treat. Here is a recipe which uses not only a good quantity of applesauce, but the addition of oats makes for a great breakfast treat. This recipe calls for a Streusel topping with just the right amount of butter and cinnamon. You can add a dollop of cream and caramel sauce to make it a little more naughty, or simply have the muffins as they come out of the oven.


Makes 12 muffins

For the muffins
81 Gr. – (1 1/2 Cup) quick oats, uncooked
170 Gr. -(1 1/4 Cup) all purpose flour
1 Teaspoon Ground Cinnamon
1 Teaspoon baking powder
3/4 Teaspoon baking soda
250 Gr. – (1 Cup) Applesauce – Unsweetened
120 Gr. – (1/2 Cup) Milk
110 Gr. – (1/2 Cup) Brown Sugar
3 Tablespoons Canola Oil
1 Large Egg, beaten

For the topping
27 Gr. – (1/2 Cup) Quick Oats, uncooked
2 Tablespoons brown sugar
1/2 Teaspoon ground Cinnamon
2 Tablespoons Butter, melted

Preheat the oven to 190 Degrees Celsius – Line a 12 cup muffin pan with paper liners.

In a large mixing bowl, whisk together the oats, flour, cinnamon, baking powder and baking soda.
Add the applesauce, milk, brown sugar, oil and egg. Mix just until all the dry ingredients are moist.
Divide the batter among the muffin cups, filling them most of the way.

In a small bowl, combine all the topping ingredients. Sprinkle evenly over the batter.

Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 20-22 minutes.
Let the muffins cool 5 minutes in the pan, then remove them and place them on a cooling rack.

Optional –
You can put a dollop of whipped cream and drizzle a little caramel sauce with a dash of salt.

227 Gr. (1/2 Cup) Butter cut in small cubes
200 Gr. (1 Cup) brown sugar packed
57 Gr. (1/4) Cup Milk
1 Teaspoon Vanilla extract
1/4 Teaspoon Kosher Salt or Sea Salt.


Place butter in a saucepan and melt over medium-low heat.

Add the brown sugar and milk and turn heat to medium. Stir constantly until the mixture boils. Boil for 2 minutes.

Remove from heat and stir in vanilla and salt. (Once it cools a bit, you can add more salt to taste.)

Pour into jar. Let cool slightly before using. Cover. Store in refrigerator if not using the day it’s made.

If mixture separates as it cools, just stir it up or shake it.

If it becomes to thick to pour after chilling, you can heat it in the microwave for a few seconds and stir.

TIP DU JOUR : Just like the applesauce, caramel sauce freezes beautifully. Take it out of the freezer about an hour before and drizzle it over ice cream, Chantilly cream or on top of your cakes.

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