Usually when a muffin recipe calls for flour - I will swamp with Almond Flour. But, this time, I decide to make the recipe as directed.
These muffins are yummy. If you want to substitute with almond, I'd increase the flour due to the liquid ingredients. (Or use mostly Almond and a tad of white flour; this works well!) Enjoy and happy baking!
1 1/2 c. quaker oats - quick or old-fashioned - or your favorite brand. [I prefer organic old fashioned]
1 1/4 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. ground cinnamon
1 c. unsweetened applesauce
1/2 c. skim milk
1/2 c. firmly packed brown sugar
3 Tbsp. vegetable oil
1 egg white, lightly beaten
1/4 c. quaker oats
1 Tbsp. firmly packed brown sugar
1 Tbsp. butter, melted
1/8 tsp. ground cinnamon
Heat oven to 400 degrees.
Combine topping ingredients - mix well and set aside.
In large bowl, combine oats, flour, baking powder, baking soda and cinnamon; mix well. In a small bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups (lined with paper liners or cooking oil sprayed - bottom only) almost full. Sprinkle with reserved topping, patting gently.
Bake 20-22 minutes or until deep golden brown. Cool muffins in a pan on wire rack 5 minutes; remove from pan. Serve warm.
Yield: 12 muffins