Makes 9 muffins or about 18 mini muffins
Adapted from Shape magazine
Prep time: 5 minutes
Cook time: 10-12 minutes for mini muffins, 15-20 minutes for full muffins
(applesauce: .40, sugar: .08, extracts: .05, oat flour: .10, cocoa: .16, other stuff: .01)
Note: There is one problem with these. They tend to sink in the middle. I suppose if I knew more about leavening I could fix this. But I don't. So, after several years of making them large and enjoying them just fine even if they were a bit sunken, I took a tip from my littlest sister and I make them into mini-muffins, which took care of the sinking problem by giving them less sinking area. So there you go--food science at its finest.
1 C applesauce
1 tsp oil
1/2 C sugar (I like brown best, but used white today because of cost)
1 tsp vanilla extract
1/2 tsp almond extract
3/4 C oat flour*
1/3 C cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4-1/2 C chocolate chips (opt)
Mix wet ingredients together. In separate bowl (or not if you're lazy like me), mix dry ingredients. Add dry to wet. Add chocolate chips if using.
Bake 10-12 minutes at 350 for mini muffins. Bake 15-20 minutes for regular sized muffins.
Variation for banana chocolate muffins:
As I said above, these were good with banana if you like banana bread and that sort of thing.
In place of 1 C applesauce, use 1/2 C applesauce and 1/2 C mashed banana (about 1 banana).
*To make your own oat flour: Dump a bunch of rolled oats in the blender and blend till flour-y.
Posted by The Tasty Cheapskate