I love them for breakfast because they don’t have to be very sweet or carry as much fat as other pastries, as these applesauce and oatmeal muffins with almond milk show.
Fruit purees are ideal to enrich the dough without adding many calories, leave the juicy and very aromatic crumb, combining very well with the spices. If you like nuts more like nuts, you can change them for raisins without any problem. We could even add a chopped fresh apple to make them even juicier. They have little sugar if you are used to sweeter recipes you can increase the amount to your liking.
How to make applesauce and oatmeal muffins with almond milk
Preheat the oven to 180ºC and prepare a tray with 12 muffin molds, greasing them or covering them with appropriate capsules. Pour the egg, sunflower oil, applesauce, almond milk, and brown sugar into a bowl. Beat lightly with some rods.
Place the baking flour, whole wheat flour, oatmeal flakes, yeast, baking soda, salt and spices in a large bowl. Mix with some rods. Add the mixture of wet ingredients and work the dough gently. Incorporate raisins, mixing with smooth movements.
Spread the dough in the molds. Decorate if desired with some extra oatmeal flakes and a little brown sugar mixed with cinnamon. Bake for about 18-20 minutes, until they have grown and when you prick them with a toothpick, leave it clean. Wait a few minutes out of the oven, unmold and let cool completely on a rack.
With what to accompany the muffins
These applesauce and oatmeal muffins with almond milk are especially appropriate for breakfast or snack. They are very aromatic and juicy, ideal for dipping in a glass of milk and provide a good dose of energy. They endure well two or three days and can be frozen without problems.