Once a month I help coordinate a Mug N’ Muffin get together for the women of our church. It’s such a good time. Everyone brings their favorite mug and we provide the coffee and muffins. This month I experimented over and over and over again with muffin recipes but hadn’t found one that I was satisfied with. When I made healthy substitutions, they all turned out too dense. Then I experimented with this recipe. Can I just tell you, these are so crazy good….seriously it took 7 bad batches to land on this one. Kind of like waiting to find the right man, these were worth the failed attempts:) Thanks to www.whitelightsonwednesday.com for the inspiration for this recipe!
Makes 28-30 mini muffins
1 1/4 c unsweetened applesauce
1 c old fashioned oats
1 c whole wheat flour
1/2 c all purpose white flour
1/2 c unsalted butter (softened)
1 c pure maple syrup
1 tsp vanilla
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/4 c butter (melted)
2/3 c walnuts
1/3 c brown sugar
Preheat oven to 350 degrees. Grease 2 mini muffin pans. Begin by bringing applesauce to a boil in a small saucepan. As soon as it begins to boil, remove from heat and stir in oats. Allow this to sit while you are preparing the other ingredients. In a small bowl, sift flours, salt, cinnamon, nutmeg and baking soda together. In a larger mixing bowl, whisk softened butter and maple syrup together for 2 minutes. Whisk eggs and vanilla into maple syrup/butter mixture. Fold flour mixture in 2 parts into the wet ingredients. Lastly, fold in applesauce/oat mixture into rest of batter.
Fill muffin cups with batter 3/4 of the way full.
Bake for 18-20 minutes (mine were done at the 18 minute mark). While these are baking prepare your topping mixture.
Remove muffins from oven. Put oven on high broil setting. Place teaspoon size dollops of topping on each muffin.
Place muffins back in the oven for 1-2 minutes until topping is melted. Remove from oven and allow to cool before serving.