Applesauce Muffins

Here is a yummy treat (or breakfast) that is also good for you. Emerson and Finlay love these. Ricky and I enjoy them too.


Topping:
2/3 cup old-fashioned oats
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
2 Tablespoons butter, melted

Batter:
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup skim milk
1/2 cup carrot puree
1/2 cup firmly packed brown sugar
1/4 cup vegetable oil
1 large egg

1. Preheat ove to 400. Coat a 12-cup muffin tin with cooking spray.
2. Make the topping: Stir together the oats, sugar, cinnamon, and butter.
3. Make the batter: Combine the flour, oats, baking powder, baking soda, and cinnamon in a bowl. In a second bowl, mix the applesauce with the milk, carrot puree, sugar, oil and egg with a wooden spoon. Add the flour mixture slowly, stirring just until moistened. Do not overmix -- the batter should be lumpy.
4. Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and toothpick inserted into the center of the muffins comes out clean. Bake 18-20 minutes.