Orange Oatmeal Muffins

Please please please do not use store bought orange juice for this recipe! The zest and fresh squeezed juice of real oranges will energize your kitchen with the most refreshing scent. Then as the muffins bake, the smell of warm citrus fills your entire home - you definitely won't be able to resist having one fresh out of the oven!! 

These muffins contain no fats, so they are light and healthy. Using applesauce instead of butter or oil ensures the muffins stay moist. I've made these both with and without eggs, just add more applesauce in place of eggs, per below. 

** Just tried the same recipe, using lemon for zest and juice in place of orange - great alternative if you lemons at hand. We both prefer orange though :)

Makes 12

• 1 cup rolled oats
• Zest of one small orange 
• Juice of 2 small oranges (about 1/2 cup)
• 1/2 cup boiling water 
• 1/2 cup all-purpose flour 
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 3/4 teaspoon salt 
• 1/2-1 teaspoon cinnamon
• 1/2 cup packed brown sugar 
• 1/3 cup white sugar 
• 1/2 cup applesauce unsweetened 
• 2 eggs (or 2/3 cup applesauce)
• 1 1/2 teaspoon vanilla extract 

In a small bowl soak oats in orange juice, zest, and boiled water for 15min. Note: it's easier to zest the orange prior to juicing! 

Preheat oven to 350 and line muffin tin. 

In a separate bowl, blend all purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat applesauce and sugars together. Beat in eggs (or substitute 2/3 cup applesauce), vanilla and oat mixture. 

Stir dry ingredients into batter by hand. Spoon batter into prepared muffin pan. 

Bake for 20 minutes. Check for doneness with a toothpick (toothpick inserted at center of largest muffin should come out clean when done).