We like these on their own, topped with nut or seed butter, or even with a smear of cream cheese. See what your littles like! (I updated the leavening in July 2019 to ensure a more consistent rounded shape to the top of the muffins.)
2tablespoonsmelted butter, slightly cooled(or neutral oil like canola)
1/2cupmilk(dairy or unsweetened plain nondairy)
1cupwhole wheat flour
Preheat the oven to 375 degrees F and grease a mini muffin tin well.
Stir together the applesauce, butter, milk, egg, and vanilla in a medium bowl.
Add the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt and gently fold together.
Fill prepared muffin tin to the edge of each cup. Bake for 16-20 minutes or until lightly browned around the edges and cake tester inserted into the center comes out cleanly.
Remove from oven, let cool for about 2 minutes in the pan, run a paring knife around the edges if needed, and remove to cool on a wire rack. (Or sort of just tilt in the pan to allow air under the muffins.)
Serve warm or at room temperature.
To store, let cool fully and store in an airtight container in the fridge for 3-5 days or in a zip top freezer bag with as much air removed as possible for up to 3 months. Serve warm or at room temperature.
Egg-free: Stir together 2 tablespoons ground flaxseed and 2 tablespoons water. Let the "flax egg" sit for a few minutes before adding it to the batter. When the muffins come out of the oven, let them cool inside the pan (so don't transfer them to a rack—this batter is a little moister and likes the extra heat!).