Storable Breakfast or Snack - Applesauce Oatmeal Muffins

This if especially for those of you with dairy and egg allergies - but they are so good, no one else needs to know they are missing these key ingredients!

Here's a quick and tasty egg-free, fully-storable muffin! I'm getting better at being confident about tweaking a recipe. I looked up a few recipes online for oatmeal muffins and then came up with this variation. I baked them up on a Saturday night to be ready for a quick family breakfast before early church meetings the next day. I also figured that if they flopped, it would give me a chance to throw something else together. Why did I doubt myself? They were delicious!

Applesauce Oatmeal Muffins

1 cup quick cooking oats

1 cup water

½ cup applesauce

½ cup brown sugar, packed

1 cup whole wheat flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt         

½ tsp cinnamon

1 tsp vanilla

1 Tbsp white vinegar

1 Tbsp oil (optional)

Soak the oats in the water for 10-15 minutes. Add remaining ingredients and stir just until moistened. Fill muffin cups ⅔ full. Bake at 400° F for 15-18 minutes or until a toothpick comes out clean. If you choose to leave the oil out, the muffins just won't brown as nicely. They will still taste great.