Friday, January 9, 2015

Recipe: Delicous Breakfast/Snack - Peanut Butter Applesauce Muffins

You may recall back in July I posted this recipe for Banana Chia muffins.  You may also recall me talking about canning.

What I may not have mentioned on this blog is that this past fall, I went to a local orchard and picked apples with family, and then came home and immediately preserved them via water bath canning into chunky, unsweetened applesauce.

Yum!  But also - whoops!  Here I am well into winter and swimming in the stuff!!  What to do?

Using inspiration from that recipe as well as this one, I decided to come up with the hybrid recipe below.  Since it was a success, I thought I would share.

FYI, cinnamon is optional.  And to be honest, if I made this again, I might omit it, since it covered up the applesauce taste some.



Peanut Butter Applesauce Muffins

Banana Chia Seed Muffins 


  • 1 cup wheat flour
  • 1 1/2 cups old-fashioned rolled oats
  • 4 tablespoons chia seeds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup firmly-packed brown sugar
  • 1 cup creamy peanut butter
  • 2 eggs 
  • 1 teaspoon pure vanilla extract
  • 2 cups applesauce

    Preheat oven to 350 degrees F. Adjust oven rack to middle position. Grease or spray the muffin tins with non-stick oil.

    In a blender, grind down the rolled oats, chia seeds, baking powder, baking soda, and cinnamon until a fine, flour like powder is formed.

    In a second bowl, cream peanut butter and brown sugar just until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in applesauce and vanilla extract until combined. Then add the wheat flour and blended oats mixture, stirring until dry ingredients are moistened.

    NOTE: Bake all quick breads as soon as the ingredients are assembled.

    Fill prepared muffin cups 2/3 full. A cookie or ice cream scoop works well to quickly and evenly portion each cup. Bake approximately 15 to 20 minutes or until a toothpick inserted in the center comes out clean.

    When done, remove from oven. As soon as they have cooled enough to handle, remove the muffins from pan and place on a wire rack to finish cooling.

    Makes 24 muffins.

    No comments:

    Post a Comment