This is a sponsored conversation written by me on behalf of Mott’s. The opinions and text are all mine. #MottsAppleswap
It’s the fall season, even though down here in the deep south we are only starting to feel the beginnings of fall, yet my windows have been open in our cottage, the clothes have been on the clothesline…(YES! I love hanging my clothes out in the sunshine and fresh air, anyone else?!?!) pumpkins are on my window sill, the fall candle is burning on my desk and the baking has begun! When I find a winner of a recipe I can’t help but share it…
Here at my house it seems like we’re always on the go. Between getting the hubby out of the door in the mornings, waking up to a happy and hungry 15 month old and me trying to grab a cup of coffee in the mornings to get going…it’s hectic. Plus I’m always trying to find ways to cut calories and unneeded fats in our diet…because why not? It’s better for us, right? Not to mention in this season of life our entire menu rests on what the little toddler can eat and not eat, so when you find something she loves and eats you do a happy dance and make it on repeat!
So today I’m sharing a favorite that we all love around here! I’ve taken our favorite Banana Muffin Recipe and exchanged the oil with Mott’s® Applesauce as a healthy substitute, which also reduces the calories and keeps these muffins super moist and tasty while cutting back on the negatives (i.e.calories, fat, sodium & cholesterol)! Win-WINNNNNN!!!!! You can find the Mott’s® Applesauce at your local Walmart and I always buy the large 48 oz since I use it for baking as well as an easy snack for the little one.
Prep time is super fast if you have all of your ingredients handy and ready. I like to bake them in mini muffin tins so my little can easily eat it as a snack on her own. They work well as regular size muffins as well.
- Walnut Topping:
- 1 Tbsp melted butter
- 1 Tbsp Brown Sugar
- 1/2 c. Chopped Walnuts
- Muffin Batter:
- 2 C. all-purpose flour
- 2/3 C sugar
- 2 tsp. baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 c. regular rolled oats
- 1 c. Low fat Milk
- 1/2 c. Mott’s® Original Applesauce
- 2 Lg. eggs
- 1 tsp vanilla extract
- 1/2 c. mashed banana (approx. 1 medium banana)
- 1/2 c. chopped walnuts
- 2/3 c. diced banana (approx. 1 large banana)
- Preheat oven to 375 F. Lightly grease a 24 cup (mini) muffin pan.
- Walnut Topping: In a small bowl combine melted butter, brown sugar and 1/2 c. chopped walnuts, set aside.
- In a large bowl sift together flour, sugar, baking powder, baking soda and salt. Stir in the oats.
- In a separate bowl use an electric mixer on medium speed and combine milk, Mott’s® Original Applesauce, eggs, vanilla and mashed banana until there are no lumps. Fold in 1/2 c. chopped walnuts and diced banana. Next combine the flour mix (step 3) into the wet mix. The batter should be a little lumpy, don't over mix.
- Divide batter into muffin cups, sprinkle each with the walnut topping. Bake for 25 minutes or until lightly browned.
- Immediately remove the muffins from the pan to a wire cooling rack.
My goal is to try new recipes where I can cut the oil and replace it with Mott’s® Applesauce from Walmart as a healthy substitute. Seeing my whole family loves these I know I can find more winners for the fall baking season to incorporate this idea. Do you have any winning recipes you can share with me? Leave your idea/link in the comments below.
Hi I’m Erin a Southern mama from South Mississippi, owner and chief editor of Sixth Bloom a blog helping mom-tographers capture their kiddos and life, talking all things home, parenting and how we navigate through life. You will find me living life to the fullest with my mister (aka husband) and our little one year old, Miss Elle, in our 500+ sq foot cottage as we build our dream house on our two acres! We are blessed beyond measure, love to travel, involved in ministry at our church and in between all of that I run three successful businesses!