Applesauce (Mango) Oat Muffins

A while back, a friend gave me a jar of apple mango puree, made from 80% apples and 20% mangoes. I figured I'd make some muffins with it and today seemed like the day. The puree was slightly thicker than the applesauce one can buy in jars in the US. Applesauce is not really a thing here, except at certain times of the year, when I have seen quite small jars of Bramley apple sauce, which has sugar in it. Bramley apples are extremely tart.

To make the muffins, I adapted a recipe for banana oat muffins that I'd written down, although I have no idea where I found it. It's quite a good recipe, with very little sugar and even that small amount is optional. These are good for snacks or to grab for breakfast.

Preheat oven to 170C (fan oven) or 350F

In bowl, mix together:
1 1/4 cup wholemeal flour
1 cup jumbo oats (US-old-fashioned rolled oats)--not regular porridge oats/quick cooking oats
3/4 teaspoon baking powder
1/4 teaspoon each baking soda and salt
1 or 2 tablespoons sugar, optional

I added cinnamon, a small amount of allspice, and a sprinkle of ginger, but you can add some or all of these or not.

In separate bowl or measuring cup, mix together:
1 cup applesauce or fruit puree
2 tablespoons oil
1/3 cup milk
1 to 1 1/2 teaspoons vanilla extract

Add wet ingredients to dry and mix until combined, adding a bit more milk or applesauce/puree if it's too dry. I added some shredded coconut and raisins at this point, but this is optional. You could also add nuts or different dried fruit.

Spoon into greased or paper-lined muffin tins and bake for 20-25 minutes.

I would have used some nutmeg in these, too, but I am out. Still, these seem to go with the season. Hard to believe Thanksgiving is next week! We'll be quietly celebrating here, even though it's just a regular Thursday.

I hope it's been a lovely day in your neck of the woods!

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