RECIPE: Cat's Mini Muffins (made with applesauce 🍎)

Y’all are going to die. If you were watching Insta stories last night, you know that Kitty tested two muffin recipes - one batch was made with butter and the other was made with applesauce. The result? You CAN NOT taste the difference. Seriously 🤯

So we’ve updated Cat’s go-to recipe below, substituting butter for applesauce! You can include the apple cinnamon, the blueberry and/or the carrot & raisin muffins as well if you want to bake up a variety batch or you can keep them all one type - totally up to you. All we know is the kids devoured them and Nat has requested batches and batches from Cat 😜

INGREDIENTS

• 1 1/3 cups white whole wheat flour (also called golden wholegrain flour) or any flour 

• 3/4 cup old fashioned rolled oats (jumbo rolled oats)

• 3 tablespoons light brown sugar

• 3 teaspoons baking powder

• 1/2 small apple sauce cup

• 2 medium eggs

• 3/4 cup whole milk

• 1/4 cup butter (or omit butter and use 1/4 cup applesauce instead for a healthier option!)

APPLE CINNAMON (ENOUGH FOR 1/4 OF THE MUFFIN BATTER)

• 1/2 small apple – chopped into 1/2-cm pieces

• 1/4 teaspoon cinnamon

BLUEBERRIES (ENOUGH FOR 1/4 OF THE MUFFIN BATTER)

• 1 handful blueberries (blueberries vary in size, but aim for about 2-3 blueberries in each muffin)

CARROT AND RAISIN (ENOUGH FOR 1/4 OF THE MUFFIN BATTER)

• 1/4 medium carrot – grated

• 1 tablespoon raisins

CHOCOLATE CHIP (ENOUGH FOR 1/4 OF THE MUFFIN BATTER)

• 2 tablespoons dark chocolate chips

DIRECTIONS

1. Preheat the oven to 375°F / 190°C. Grease or line a 24-hole mini muffin tin.

2. In a medium bowl, mix together the flour, oats, brown sugar, baking powder, and flax seeds. Fold in the grated apples. 

3. In a small bowl, beat the eggs. Beat in the milk and butter (or applesauce). 

4. Pour the egg mixture into the batter, and fold together, being careful not to over mix. 

5. Split the muffin batter evenly between 4 bowls. In each bowl, gently mix in the mix-in ingredient. You can adapt the recipe to make 1, 2, 3 or 4 varieties. Adjust the amount of mix-in as required.

6. Using a cookie scoop, evenly distribute the batter into the mini muffin tin, filling each muffin cup about 3/4 full. For each variety, you should be able to get 6 mini muffins. 

7. Bake for 10 minutes, or until cooked in the middle and a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and allow to cool slightly before transferring to a cooling rack.

ENJOY!!