Submitted by Amy Fisher
Simple to prepare, these muffins make a delicious, hearty, and healthy snack or quick breakfast. Containing rolled oats, applesauce, and an egg, they are a good source of fiber and protein. The cinnamon, brown sugar, and vanilla add flavor, warmth, and a touch of sweetness. Best of all, the muffins freeze beautifully, so you can bake ahead and have a wholesome treat anytime!
Preheat oven to 350F. Grease a 6-cup jumbo muffin pan.
Combine dry ingredients.
Whisk wet ingredients together.
Pour wet ingredients over dry, and mix to combine.
Divide evenly into the greased jumbo muffin pan sections. Bake for 25-30 minutes until golden and set. Let cool in pan on cooling rack for a few minutes, then remove from pan to eat immediately or to finish cooling on the cooling rack.
These are best served warm. If freezing for later, you can thaw out individual muffins in the fridge and then microwave for 1 – 1.5 minutes, or microwave from a frozen state. These would also make a lovely warm breakfast on a winter Shabbat; just wrap a thawed muffin in foil and place on a blech or in a warming drawer for 5-10 minutes