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
- 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.