Oatmeal Applesauce Muffins

Breakfast has always been a struggle for me.  I've never been a big fan of cold cereal, and I'm usually on the go in the morning - so I find myself often questioning what I can eat.  This has led to some pretty awful eating habits.  In an effort of full disclosure, here are some of the stages I've been through in my lifetime of breakfasts:

• Toaster Strudels, Pop-tarts, and Nutrigrain bars (gotta love those processed, sugary foods!)
• Doughnuts from the local bakery (hello extra 20 pounds in one year)
• Carnation Instant Breakfast or Slim Fast (I'm starving, and I've still got 3 more hours till lunch)
• What did we eat last night for dinner - is there anything leftover that I can have for breakfast?
• I'm sooooo tired, and need sugar now!  Cookies, cake, and brownies - yes, yes, and yes. 
• Why the duece is it so bloody cold in Chicago this morning?  Why hello starbucks, I would love a piping hot chocolate. 
• Forget it - I'm going back to bed.  I'll just skip breakfast today.  

I really think breakfast sets the tone for my whole day.  If I have any of the above breakfasts, I think to myself "screw-it" when it comes to making healthy choices for the rest of my meals.

Therefore, I've really been making an effort to find quick, healthy breakfasts.  I've found some success over the past few months - but honestly, oatmeal and spinach smoothies are not nearly as good as the bakery down the street.  I guess that's life. 

However, these muffins are close.  They are perfect balance of healthy ingredients, with just a bit of sugar and butter to make them appetizing.  I make a batch on Monday, and they last me for the whole week.  They also freeze well. 

Oatmeal Applesauce Muffins

Recipe from Mel's Kitchen Cafe

Ingredients:

• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/3 cup sugar
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional

Directions:

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside.
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5.  Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.