Applesauce Oatmeal Streusel Muffins

Baking is my passion. I like to cook, but I I love to bake, and I started baking as a young girl.  Besides being "therapy" for me, I get instant gratification from the people who eat my baked goods. Over the years I have baked countless muffins, cookies, cakes, brownies, etc. for other people to enjoy.  I made these muffins for my Friend, Coleen, and her Mom, who is having Hospice at home, which started last week.

Coleen had told me that her Mom liked warm milk poured over her muffins.  I chose these Applesauce Oatmeal Streusel Muffins because they would be easy to eat, and taste so good with warm milk. As it turned out, her Mom ate two little bites without the warm milk, because the muffins were so moist, which made me happy.

 Besides having applesauce and oatmeal in them,  I subbed coconut oil for the oil in the recipe. The only spice in these muffins are my beloved cinnamon.  These muffins taste like my morning Cinnamon Oatmeal with Apples, using rolled oats that I make every morning, so good. It's only one minute 30 seconds in the microwave, no pacakged oatmeal for me. Even when I was working, I made my oatmeal at home, and warmed it up, when I got to work. Now, I have to make another batch of these healthy muffins for Scott and I.  Enjoy

 Applesauce Oatmeal Streusel Muffins (from Quaker.com)

Topping:

• 1/4  cup Quaker® Oats (quick or old fashioned, uncooked)
• 1  tablespoon firmly packed brown sugar
• 1  tablespoon margarine or butter, melted I used coconut oil
• 1/8  teaspoon ground cinnamon

Muffins:

• 1-1/2  cups Quaker® Oats (quick or old fashioned, uncooked)
• 1-1/4  cups all-purpose flour
• 1  teaspoon baking powder
• 3/4  teaspoon baking soda
• 3/4  teaspoon ground cinnamon
• 1  cup unsweetened applesauce
• 1/2  cup fat-free milk
• 1/2  cup firmly packed brown sugar
• 3  tablespoons vegetable oil  I used coconut oil
• 1  egg white, lightly beaten

Directions:

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For topping, combine the first four ingredients — oats, brown sugar, butter and cinnamon — in small bowl; mix well. Set aside.

For muffins, combine oats, flour, baking powder, baking soda and cinnamon in large bowl; mix well. In medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Sprinkle with reserved topping, patting gently. ( I only got 11 muffins.)

Bake 20 to 22 minutes or until deep golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #49
 Stop by and say Hi to Brandie!