The other day I was looking through the blog and realized I didn’t have a good ol’ plain muffin recipe. While my family typically requests these blueberry muffins, which we eat quite frequently at home. But I find they don’t hold up as well in school lunches. So I wanted to create a muffin that holds up well in a lunch box and doesn’t go mushy. These are perfect for that! They’re also school friendly as they have no nuts, and because they are plain, they are great for even the pickiest of eaters.
The coconut sugar in these gives them a nice golden color and richer flavor. While you could use another type of brown sugar, the flavor might not be as nice unless you use a dark brown sugar. I also decided to use all purpose flour rather than gluten-free as both my girls don’t have any issues with gluten. I haven’t tried subbing for a gluten-free alternative flour yet, but if I do I will report back.
To prevent these muffins from sticking, I used silicone muffin liners (super handy and re-usable). But if you don’t have on hand, just be sure to grease your tins quite well to prevent sticking.
- 1 cup all purpose flour
- ¾ cup quick oats
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- ¼ cup oil or melted dairy-free margarine
- ⅔ cup coconut sugar
- ¼ cup applesauce
- ½ cup milk of choice
- 1 tsp vanilla extract (optional)
- Preheat your oven to 400 degrees F (yes, 400 is correct, I find it helps to create a better muffin top).
- Whisk together eggs, oil (or melted margarine), coconut sugar, applesauce, milk and vanilla until smooth.
- Add in flour, quick oats, baking powder, baking soda and salt into wet ingredients and stir until just combined.
- Fill the muffin cups with batter. I recommend silicone muffin cups for non-stick.
- Bake at 400 degrees for 16-17 minute or until the tops are golden brown and toothpick comes out clean.