09/04/2026
Its almost time for preschool to begin! As we are a “nut free” school, here is a fun recipe to try with your child so you can pack their snacks/lunch together!
APPLESAUCE MUFFINS
1 cup unsweetened applesauce
2 tablespoons melted butter, slightly cooled (or neutral oil like canola)
1 egg (lightly beaten)
½ cup milk (dairy or unsweetened plain nondairy)
1 teaspoon vanilla extract
1 cup whole wheat flour
½ cup rolled oats (or ¼ cup all-purpose flour)
¼ cup sugar (or maple syrup)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
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.
(You can also bake in a 12-cup standard muffin pan with about ¼ cup batter in each cup for 22-24 minutes or until a toothpick 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- but these freeze great too!
