1. Easy applesauce muffins
I constantly find myself searching for healthy snacks to put in their lunches and throw at them when they come barrelling through the door at 4 p.m. "dying" of hunger. With the abundance of apples in my house during this time of year, thanks to multiple apple-picking excursions, I made a quick batch of applesauce that takes about 15 minutes. It's a great snack, freezes well, and is an amazing addition to easy, yummy and mostly healthy muffins!
Applesauce
Ingredients
- 4 lbs. apples (8–10 apples — Granny Smith, McIntosh, Cortland, or Lobo), peeled, cored and chopped
- 1 cup water
- 2 cinnamon sticks
- ½ tsp. salt
- ½ cup sugar (optional)
Method
Bring peeled, cored and chopped apples with the cinnamon sticks, salt and sugar (if using) in 1 cup of water to a boil.
Lower the heat to medium-low and simmer for 15–20 minutes, until the apples are soft.
Remove cinnamon sticks and purée with a hand blender or put through a food mill. If the applesauce is too thick, add more water until you get the consistency you like. Enjoy!
Applesauce muffins
These are a huge hit in my house with all 3 kids and husband too. A lot of applesauce muffin recipes call for whole wheat flour and raisins, but both have been vehemently shot down in my house. If you're looking for a healthier version, feel free to sub in ½ whole wheat flour with the all-purpose. And if raisins are welcome in your house, add ½ cup at the end!
Ingredients
- 2 eggs
- ½ cup vegetable oil
- 1 tsp. vanilla
- 1½ cups homemade applesauce (or store-bought unsweetened)
- ¼ cup plain Greek yogurt
- 1¾ cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 2 tsp. ground cinnamon
- ½ cup dark brown sugar
- ½ cup granulated sugar
- ½ cup raisins (optional)
Method
Preheat your oven to 375°F. Spray 1 standard 12-cup muffin tray and 1 half tray (6 cups) with nonstick spray.
In a stand mixer, beat eggs, oil and vanilla until well mixed. Add applesauce and yogurt and beat until combined.
In a separate bowl, combine flour, baking soda, salt, cinnamon and both sugars. With the mixer on low speed, carefully add the dry ingredients to the wet until just combined. Fold in raisins if using. Be careful not to overmix.
Scoop the batter into the muffin trays until ¾ full. Bake at 375°F for 18–22 minutes, or until the muffins are not soft to the touch (or a toothpick comes out clean). Cool and enjoy!
2. Granola banana muffins
I love finding ways to incorporate two amazing breakfast staples. These muffins are a snap to whip together and freeze really well — make sure you freeze them flat and then put them in an airtight container, otherwise they will all squish up in a big frozen muffin ball. To make these school-friendly, make sure the granola you use is nut free!
Ingredients
- 1½ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 ripe banana, mashed
- 1 cup buttermilk
- 2 eggs
- ¼ cup honey
- 1 tsp. vanilla
- ⅓ cup vegetable oil
- 2 cups granola (nut free)
- 2 Tbsp. raw sugar (optional)
Method
Preheat your oven to 375°F. Spray your muffin tins with nonstick spray.
In a medium bowl, mix together flour, baking soda, baking powder and salt.
In a stand mixer, combine mashed banana, buttermilk, eggs, honey, vanilla and vegetable oil. Mix until well combined. At low speed, slowly add the flour mixture.
Once combined, add the granola — be sure not to overmix!
Fill each muffin cup ¾ full. Bake for 20–25 minutes, turning the pans halfway through, until the tops are firm to the touch. Let cool on a wire rack. Enjoy!