This is the 8th recipe this year from Deceptively Delicious, again it was pretty fast to pull together - provided you have the purees on hand. The beginning of the book suggests you make it a routine to puree and then freeze the purees on a regular basis so you always have some on hand. It only took a few weeks of cooking and baking through this book before I started freezing purees. So. Much. Easier!
2/3 cup old-fashioned oats
1/4 cup firmly packed light or dark brown sugar
1 tsp cinnamon
2 tbsp butter or Becel, melted
1 1/2 cups flour
1 cup old fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup skim milk
1/2cup butternut squash or carrot puree
1/2 cup firmly packed light or dark brown sugar
1/4 cup vegetable or canola oil
1 large egg
*Notes: As usual, I subbed 3% milk for skim because my children look like waify supermodels and can use the extra calories. Also, I went with carrot puree and canola oil.
Mix the flour, oats, baking powder, baking soda, and cinnamon together.
In another bowl, mix the applesauce, milk, carrot (or butternut squash) puree, sugar, oil, and egg.
Slowly add the flour mixture, just until it's combined. The batter should be lumpy.
Line a 12 muffin/cupcake tray with paper or silicone liners and divide the batter evenly between them.
Now, mix up your topping. Just toss the oats, brown sugar, and cinnamon.
Then, add the butter/Becel.
Sprinkle the topping over the batter and pop it in a 400 degree oven for 15 minutes or so. All ovens are different, so it may take more or less time.
The topping on these muffins is the perfect ratio of crunchy-sweet. Two out of three Wee Ones loved them and I love any opportunity to use my cupcake stand, a gift from my dear friend Gill.