Applesauce Muffins--no milk proteins or soy

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Applesauce Muffins

TOPPING:

2/3 cup old-fashioned oats
1/4 cup firmly packed light or dark brown sugar
1 tsp cinnamon
2 TBSP Olive Oil (more if needed)

BATTER:

1 1/2 cups all-purpose flour
1 cup old fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup almond milk
1/2 cup carrot puree (or butternut squash puree) (steam the veggies, then put in a blender)
1/2 cup firmly packed light or dark brown sugar
1/4 cup vegetable or canola oil
1 large egg

1. Preheat the oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups

2. To make the topping, stir together the oats, sugar and cinnamon in a bowl. Stir in the olive oil (or butter/margarine substitute--I couldn't use the butter substitute with soy, so I used olive oil)

3. To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl . In a second bowl, mix the applesauce with the almond milk, vegetable puree, sugar, oil and egg. Add the flour mixture, stirring until just moistened. As in any muffin batter, do not overmix.

4. Divide the batter evenly among the muffin cups and sprinkle with the topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18-20 minutes. Turn out the muffins to cool.