Category: Applesauce

Carrot Cake Muffins

These soft, fluffy, and super-moist carrot cake muffins are full of delicious carrot cake flavor and the perfect sweet treat any time of the day!

The post Carrot Cake Muffins appeared first on Budget Bytes.

Carrot cake is one of those recipes where some people love it and others strongly dislike it. Well today, these Carrot Cake Muffins deserve to be in a class of their own. They’re soft, fluffy, and perfectly moist with all the wonderful flavors of carrot cake, but in a convenient, easy to share muffin size. And spoiler alert, I’m a carrot cake lover, so I’ll be enjoying these muffins all season long! Have fun adding your favorite carrot cake mix-ins like sweet raisins and walnuts, or you can keep things simple and save a little bit on your budget. Either way you’re guaranteed to love these delicious carrot cake muffins.

Close up side view of carrot cake muffins on a cooling rack.

Ingredients For Carrot Cake Muffins

I used my zucchini muffins recipe, that I absolutely love, as inspiration for these muffins. I adjusted the measurements and added a few extra spices to fit the flavor profile of carrot cake. The results were absolutely ahhmazing! Here’s everything you need:

  • Carrots: Carrots are of course the star of the show, so you’ll need about 3-4 large whole carrots, finely grated for this recipe. 
  • All-Purpose Flour:  All-purpose flour gives the muffins structure. You can safely substitute up to half of the flour for whole wheat flour without affecting the flavor or texture too much.
  • Baking Powder & Baking Soda: These are both leavening agents to help the muffins rise. I use both due to the extra acidity from the applesauce.
  • Eggs: Eggs to help bind all of the muffin ingredients together.
  • White Granulated Sugar & Dark Brown Sugar: The combination of both sugars help balance the sweetness, moisture and texture of the muffins.
  • Applesauce & Oil: The combination of both cooking oil and applesauce keeps the muffins moist, but not too oily, and you gain more flavor and moisture by incorporating the applesauce.
  • Cinnamon, Nutmeg & Ginger: These are classic spices that are often found in carrot cake. We use the right amount of each one to give these carrot cake muffins a wonderful flavor!  
  • Vanilla: A touch of vanilla extract adds more rich flavor to the carrot muffins.
  • Golden Raisins: The added raisins were honestly my favorite part of the muffins. They added a subtle sweetness and more texture to the muffins. Feel free to use regular raisins instead of golden raisins if that’s what you have on hand.
  • Turbinado Sugar (optional): Adding a sprinkle of turbinado sugar on top of each muffin is totally optional, but such a special treat. It gives each muffin a sweet and light crunch on the top. If you don’t have turbinado sugar, no worries, these muffins are still delicious without it.

How To Grate Your Carrots

As I mentioned above, you definitely want to grate fresh whole carrots for this recipe. Although its tempting to buy pre-shredded matchstick carrots at the grocery store, they simply are not moist enough for these muffins. They also aren’t grated fine enough and won’t mix well with the batter. Grating fresh carrots yourself is the way to go!

Also, most box graters come with a coarse, medium, and fine grating side. I tested these muffins using both medium and finely grated carrots. The finely grated carrots were the winner! They blended better in the batter and provided a bit more moisture compared to the medium-size grated carrots.

Recipe Tips & Add-Ins

  1. Don’t over mix the batter! Over-mixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
  2. Oil your muffin pan really well. Even if you are using a nonstick muffin pan, make sure to oil it well or use cupcake liners to prevent your muffins from sticking to the pan.
  3. You can easily stretch this batter and get 12 regular size muffins. I wanted larger, bakery style muffins, so I divided the batter into ten muffin wells.
  4. If you want even more of a carrot cake taste, try adding some chopped walnuts, pecans, or shredded coconut to the batter. And if you really want to take these carrot muffins over the top, add some cream cheese frosting on top! ;)

How To STore Carrot Cake Muffins

Allow the muffins to cool completely at room temperature before storing. You can store leftover carrot cake muffins in an airtight container or a food storage bag in the fridge for 4-5 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Thaw frozen muffins at room temperature or microwave for about 30 seconds until warm.

Overhead view of 3 carrot cake muffins on a white plate and 2 carrot cake muffins sitting beside the plate.
Close up side view of carrot cake muffins on a cooling rack.
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Carrot Cake Muffins

These soft, fluffy, and moist carrot cake muffins are full of delicious carrot cake flavor and the perfect sweet treat any time of the day!
Course Breakfast
Cuisine American
Total Cost $4.55 recipe / $0.45 serving
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 10 muffins
Calories 314kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 2 cups finely grated carrots (3-4 large carrots) $0.57
  • 2 large eggs $0.33
  • 1/2 cup dark brown sugar $0.28
  • 1/2 cup granulated sugar $0.20
  • 1/3 cup sweetened applesauce $0.18
  • 1/2 cup cooking oil $0.32
  • 1 tsp vanilla extract $0.50
  • 1 1/2 cups all-purpose flour $0.30
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.04
  • 1 tsp cinnamon $0.10
  • 1/4 tsp ground nutmeg $0.05
  • 1/2 tsp ground ginger $0.05
  • 3/4 cup golden raisins $1.49
  • 1 Tbsp turbinado sugar* $0.06

Instructions

  • Preheat the oven to 350°F. Wash, peel and grate the carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
  • In a large bowl, whisk together the wet ingredients (eggs, dark brown sugar, granulated sugar, applesauce, oil and vanilla extract) until well combined.
  • Add the grated carrots to the bowl with the wet ingredients. Stir until combined.
  • In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
  • Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.
  • Add the raisins to the bowl and fold them into the batter until just combined.
  • Divide the batter between ten greased or lined muffin wells. Sprinkle a little turbinado sugar on top of each muffin, optional.
  • Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

See how we calculate recipe costs here.

Notes

*Adding a sprinkle of turbinado sugar on top of each muffin is optional, but it does add a special sweet crunch to the muffins.

Nutrition

Serving: 1muffin | Calories: 314kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Sodium: 249mg | Fiber: 2g
Overhead view of carrot cake muffins close together on a cooling rack.

How to Make Carrot Cake Muffins – Step by Step Photos

A carrot being grated on a wood cutting board.

Preheat the oven to 350°F. Wash, peel and grate 2 cups of finely grated carrots using the small/fine holes on a box grater. Set the grated carrots to the side.

Wet ingredients for carrot cake muffins added to a large bowl.

In a large bowl, whisk together 2 eggs, 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1/3 cup applesauce, 1/2 cup cooking oil and 1 tsp vanilla extract until well combined.

Grated carrots added to mixed wet ingredients.

Add the grated carrots to the bowl with the wet ingredients. Stir until combined.

Dry ingredients for carrot cake muffins

In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp ground ginger until well combined.

Wet ingredients and dry ingredients combined in a large bowl.

Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.

Golden raisins being added to carrot cake muffin batter.

Add 3/4 cup golden raisins to the bowl and fold them into the batter until just combined.

Carrot cake muffin batter added to muffin tins

Divide the batter between ten well-greased or lined muffin wells.

Turbinado sugar being added to Carrot Cake Muffins

Optional: Divide 1 Tbsp turbinado sugar and sprinkle a little on top of each muffin.

Overhead view of cooked Carrot Cake muffins in a muffin tin.

Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

Overhead view of Carrot Cake Muffins on a cooling rack.

More Delicious Muffin Recipes

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Apple Cranberry Baked Oatmeal

This Cranberry Apple Baked Oatmeal recipe is an easy, warm, and comforting breakfast that is perfect for fall and winter meal prep.

The post Apple Cranberry Baked Oatmeal appeared first on Budget Bytes.

I have an intense love for cranberries, but you can usually only find them in the supermarket for a few months out of the year. So this year, I bought a couple extra bags and tossed them in the freezer so I could enjoy them for months after the season had ended. Well, that day is today and I used some of my cranberry stash to make this delicious Apple Cranberry Baked Oatmeal. And if you didn’t happen to stash any cranberries last fall, you can sometimes find them in the freezer section year-round. Baked oatmeal is one of my favorite breakfast meal preps because it’s SO easy to make and the leftovers are great. Plus, it’s freezer-friendly!

Close up overhead view of a casserole dish full of cranberry apple baked oatmeal and a wooden spoon scooping some out.

What is Baked Oatmeal?

Baked oatmeal is a lot like bread pudding, but instead of chunks of hearty bread baked into the custard, it’s rolled oats. The end result is a soft, moist, scoopable oatmeal that is not at all gloopy like those instant oatmeal packets. It’s filling, rich, slightly sweet, and one of my absolute favorite ways to enjoy oats.

Ingredients for Apple Cranberry Baked Oatmeal

Baked oatmeal recipes are super simple by nature, and this apple cranberry version is no exception. Here’s all you’ll need to make this baked oatmeal recipe:

  • Applesauce: Unsweetened applesauce keeps the baked oatmeal soft and moist, adds a delicious apple flavor, and provides some natural sweetness to the baked oatmeal so you don’t have to add as much sugar.
  • Eggs: Eggs combine with the milk to create the custard that helps the baked oatmeal bake firm up into a scoopable texture instead of the thick porridge-like texture that you get with stovetop cooked oats.
  • Brown Sugar: A little extra sugar helps balance the tart flavor of the cranberries and makes the baked oats just sweet enough that you feel like you’re having a treat.
  • Vanilla: Vanilla extract helps the oats taste extra rich.
  • Cinnamon: A touch of cinnamon gives the baked oatmeal a warm and cozy flavor.
  • Salt: Salt helps all of the individual flavors of the oatmeal pop.
  • Baking Powder: A small amount of baking powder gives the baked oatmeal loft so it’s not quite so dense.
  • Milk: Milk softens the oats and combines with the egg to create a rich custard.
  • Cranberries: Cranberries give the baked oatmeal a deliciously sweet-tart flavor and gorgeous pink color. We used cranberries that had been previously frozen, but you can use fresh as well.
  • Old-Fashioned Rolled Oats: Oats are the main ingredient, the star of the show. Make sure to get old-fashioned rolled oats instead of quick oats because they have a lot more texture and will keep your baked oatmeal from being too mushy.

Is It Breakfast or Dessert?

Baked oatmeal can be served as either breakfast or dessert! It’s only slightly sweet, so it’s still a balanced breakfast, but it’s delicious enough that I’d happily eat it as a dessert or sweet treat. If you want to make it even more dessert-like, try topping it with a simple streusel before baking. Just combine ¼ cup flour, 2 Tbsp brown sugar, 2 Tbsp white sugar, and 3 Tbsp softened butter until it forms a crumbly mixture that resembles wet sand. Sprinkle that over the baked oatmeal before baking and it turns this baked oatmeal into a decadent dessert!

How to Serve Baked Oatmeal

People always ask if baked oatmeal is supposed to be served hot or cold, and the answer is that it can be enjoyed either way! I love it when it’s still warm out of the oven and topped off with a splash of cold milk. But when I’m eating the leftovers for meal prep, sometimes I eat it cold and sometimes I warm it in the microwave. It’s totally up to you!

Whether you enjoy it hot or cold, I love to add a little milk or half and half to my bowl, or even a scoop of Greek yogurt for extra protein. If you have any walnuts on hand, they would also make a great topper for this Apple Cranberry Baked Oatmeal flavor. Or, if you want it a little sweeter, try topping it with some maple syrup!

How to Store The Leftovers

To store the leftovers of your baked oatmeal for meal prep, divide it into single portions and place them into air-tight food storage containers. They can be refrigerated for up to five days. Or, once cooled in the refrigerator, you can transfer them to the freezer for longer storage (about 3 months). To reheat frozen baked oatmeal either let it thaw in the refrigerator overnight and then microwave until hot, or reheat straight from the freezer using the microwave’s defrost function.

Overhead view of cranberry apple baked oatmeal in a bowl with a golden spoon.
Baked oatmeal being scooped out of the casserole dish with a wooden spoon.
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Apple Cranberry Baked Oatmeal

This Apple Cranberry Baked Oatmeal recipe is an easy, warm, and comforting breakfast that is perfect for fall and winter meal prep.
Course Breakfast, Dessert
Cuisine American
Total Cost $3.51 recipe / $0.59 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 220kcal
Author Beth – Budget Bytes

Ingredients

  • 1 1/2 cups unsweetened apple sauce $0.95
  • 2 large eggs $0.28
  • 1/4 cup brown sugar $0.14
  • 1/2 tsp vanilla extract $0.30
  • 1/2 tsp cinnamon $0.05
  • 1/2 tsp salt $0.02
  • 3/4 tsp baking powder $0.04
  • 1 cup milk* $0.48
  • 1 cup cranberries (frozen or fresh) $0.67
  • 2 cups old-fashioned rolled oats $0.58

Instructions

  • Preheat the oven to 375ºF. Add the apple sauce, eggs, brown sugar, vanilla, cinnamon, salt, and baking powder to a large bowl and whisk together until smooth. Add the milk and whisk until smooth again.
  • Slice the cranberries in half (no need to thaw if frozen) and add them to the bowl of wet ingredients along with the rolled oats. Stir until everything is evenly combined.
  • Pour the oat mixture into a 2-quart casserole dish. Bake the oatmeal in the preheated 375ºF oven for 45 minutes, or until the surface is a light golden brown and it is no longer sticky in the center. Serve hot or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 220kcal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Sodium: 292mg | Fiber: 4g
Overhead view of cranberry apple baked oatmeal in the casserole dish, freshly baked.

How to Make Cranberry Apple Baked Oatmeal – Step by Step Photos

Wet ingredients for the baked oatmeal in a bowl.

Preheat the oven to 375ºF. In a large bowl, whisk together 1.5 cups of unsweetened applesauce, 2 large eggs, ¼ cup brown sugar, ½ teaspoon vanilla, ½ teaspoon cinnamon, ½ teaspoon salt, and ¾ teaspoon baking powder.

Milk pouring into the side of the bowl with the applesauce mixture.

Once the previous ingredients are evenly combined, add 1 cup of milk and whisk again until evenly combined.

Sliced cranberries and dry oats added to the bowl.

Slice one cup of cranberries in half (if frozen, no need to thaw) and add them to the bowl along with 2 cups of old-fashioned rolled oats. Stir the cranberries and oats into the milk mixture.

Baked oatmeal mixture in the casserole dish before being baked.

Pour the oat mixture into a 9×9-inch (or 2-quart) casserole dish.

Baked oatmeal in the casserole dish after coming out of the oven.

Bake the oatmeal for 45 minutes or until it’s golden brown on top and the center is no longer wet.

Baked oatmeal being scooped out of the casserole dish with a wooden spoon.

Serve the apple cranberry baked oatmeal warm or divide into single portions and refrigerate until ready to eat!

Milk being poured over a bowl of cranberry apple baked oatmeal.

I like to enjoy my Apple Cranberry Baked Oatmeal with cold milk poured over top! 🤤

More Baked Oatmeal Recipes

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Vegan Chocolate Chip Cookies

This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best…

A Couple Cooks – Recipes worth repeating.

This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!

Outrageously good is the only way to describe these vegan chocolate chip cookies! In fact, they just taste like one darn good cookie. They’re chewy with crispy edges, sweet with just the right nutty intrigue in the flavor, and studded with dark chocolate chips and a sprinkle of flaky sea salt. They are easy to make with simple ingredients: no vegan substitutes! Plus, there’s no dough refrigeration or wait time (required for cookies, to us). Try them warm out of the oven and you will absolutely melt.

Why these are the best vegan chocolate chip cookies

We think these are the best vegan chocolate chip cookies, but we wanted to make sure it wasn’t just our opinion! A few of our Instagram readers tested this recipe in their kitchens before it became public and here’s what they had to say:

  • “I love these cookies! They have a great chewy texture with a nice crisp edge. They came together quickly and effortlessly. To taste these, you’d never think they were vegan!” -Lexi
  • “Delicious! I’ve been trying to shift to a vegan diet but baked goods are one of the hardest things to substitute. These are amazing and taste just like my regular chocolate chip recipe, yum!!!! You can’t even tell there’s no butter!” -Natalie
  • “They were amazing! Not too sweet and tasted like a really good chocolate chip cookie. My three year old said ‘Mommy you get a prize – these are really good cookies!’ My husband approved too! The recipe was easy to follow and I was thankful it used all regular ingredients.” -Amanda
  • “All I can say is wow! These cookies blew me away. They are so delicious and I would never have guessed that they are vegan. I really like that they don’t call for any unusual ingredients also. The directions were very easy to follow and the recipe came together really fast. I will without a doubt make these delicious cookies again.” -Annika
  • “My girls LOVED them. I thought they were really great, too. They have a soft and pillowy texture, and are filled with chocolate. The salt on the top is the perfect compliment. 10/10!” -Haylea

Are you convinced? We hope so. Here’s more about the recipe and techniques!

PS A big thank you to all our recipe testers: Kaela, Natalie, Amanda, Nancy, Liz, Jennifer, Lexi, Renata, Julia, Haylea, Annika, Julie, Sarah, and Lisa! Full feedback from these testers is listed in the comments section below.

Vegan Chocolate Chip Cookies

Ingredient notes

Vegan baking requires substitution of a few key ingredients that make the texture of a cookie: butter and eggs. Butter is an important fat that adds texture and makes a cookie crispy and soft. Eggs make a smooth dough and help everything come together in a cohesive way. Let us tell you: it’s tricky to make a great vegan chocolate chip cookie recipe.

We tested a few batches with vegan butter and found that it wasn’t as reliable at making a desirable cookie texture. So, we turned to a mix of oils (neutral oil and coconut oil), and used applesauce instead of eggs to bring the dough together. After tweaking and massaging the recipe, it worked even better than expected to get that chewy yet crispy cookie texture! Here’s what you’ll need:

  • Neutral oil: You can use grapeseed, canola or vegetable oil; we use grapeseed.
  • Refined coconut oil: Refined is important because it has a neutral flavor; unrefined coconut oil has more of a coconut flavor. Using coconut oil is important for the dough texture because it is a fat that is solid at room temperature, similar to butter.
  • Granulated and light brown sugar: The mix of sugars is key for the flavor here, especially the brown sugar since it has hints of molasses in the flavor.
  • Unsweetened applesauce: Applesauce works surprisingly well in place of the egg to hold the dough together and add moisture. You can substitute sweetened applesauce if desired.
  • Vanilla extract and almond extract: Vanilla extract is key to cookie dough. Here we’ve added one more element: a hint of almond extract! It brings a toasty, complex nuance to the flavor without overpowering it. We found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter.
  • All purpose flour, baking soda and salt: These are the traditional baking characters. The salt is important since there is no butter or egg to add flavor.
  • Dark chocolate chips: Look for dark chocolate chips that are marked “dairy free.” We love the brand Guittard 63%.
  • Flaky sea salt: This is optional, but there’s nothing better than a good salty-sweet bite.
Vegan Chocolate Chip Cookies

Tips for vegan chocolate chip cookies

This vegan chocolate chip cookie recipe is simple to put together with minimal equipment. The best part is that many cookie recipes require the dough to chill, but this recipe has no chilling at all. Because once you’ve made up your mind to bake them, who wants to wait hours or even overnight for chocolate chip cookies? Not us. Here are a few things to note about equipment that helps to pull these cookies together:

  • Use a cookie scoop. If you have a 2 tablespoon cookie scoop, it’s helpful for portioning the dough: just overfill it slightly.
  • Non stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake (keep reading for more).
  • Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes. We found that the dough texture is even better if it’s room temperature.
  • Add 3 to 4 chocolate chips and salt after baking. Adding chocolate chips to the top makes for that signature cookie look.

Notes on substitutes

We recommend not substituting vegan butter for the oil in this recipe. We tested a few batches with vegan butter and found that it wasn’t as reliable at making a desirable cookie texture. In addition, every brand of vegan butter is made with different ingredients, so a recipe becomes very brand specific.

Here the mix of neutral oil and coconut oil is key to the texture. Coconut oil is important because it is solid at room temperature: do not try to substitute it! However, we had a few recipe testers that used avocado oil for the neutral oil with good results.

We do not recommend substituting liquid sweeteners for the sugar in this recipe. Sugar is important to the texture of the cookies (using maple syrup has so much moisture that they become cake-like).

Vegan Chocolate Chip Cookies Recipe

Storage for vegan chocolate chip cookies

These vegan chocolate chip cookies are sublime warm from the oven, after cooling on the tray for 10 minutes and a baking rack for 10 minutes. If you can eat them this way, absolutely do it! But the cookies also hold up well over time. This is a must for cookies in our opinion, since you’re making them in a big batch. Here’s what to note about storing these cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 

More vegan dessert recipes

These vegan chocolate chip cookies are our favorite chocolate chip cookie recipe: even though we don’t eat vegan regularly! They’re just that good. Here are a few more vegan desserts you’ll love:

This vegan chocolate chip cookies recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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The Best Vegan Chocolate Chip Cookies

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Description

This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!

Ingredients

  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil (at room temperature)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar
  • ⅓ cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • ⅛ teaspoon almond extract
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 ¼ cup plus 2 tablespoons dark chocolate chips (we used 63% Guittard)
  • Flaky sea salt, optional

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil,  brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda and kosher salt. Turn on the mixer and gradually add the flour mixture, mixing until just incorporated. Add 1 ¼ cups chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Press 3 to 4 chocolate chips into the top of each warm cookie, then sprinkle with sea salt. Cool cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
  5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 1 week or refrigerated for 3 weeks (bring to room temperature before serving).

A Couple Cooks - Recipes worth repeating.

Apple Cinnamon Baked Oatmeal

This cozy apple cinnamon baked oatmeal is the perfect hot breakfast for cool fall mornings, and it’s great for meal prep, too!

The post Apple Cinnamon Baked Oatmeal appeared first on Budget Bytes.

Who needs those autumn-themed candles when you’ve got Apple Cinnamon Baked Oatmeal in the oven? NO ONE. This warm and cozy oatmeal casserole, of sorts, is the epitome of fall vibes. Not only will this baked oatmeal make your house smell amazing, but it’s an easy way to meal prep breakfast for the week ahead. It’s cozy, delicious, filling, and EASY. 🙌

Overhead view of a casserole dish full of apple cinnamon baked oatmeal with the corner being scooped out.

What is Baked Oatmeal?

If you’re new to baked oatmeal, it’s kind of like bread pudding, but made with oats instead of chunks of bread. It’s sweet, rich, hearty, and absolutely amazing. The texture is soft and moist, but not goopy like traditional oatmeal can be, and it gets just a little bit crispy around the edges of the baking dish. You can eat it hot out of the oven and the leftovers can be eaten cold or reheated in the microwave. I like to pour a little cold milk over top for a delicious hot-cold combo. Baked oatmeal can also be frozen in single-serving containers for quick reheatable weekday breakfasts!

Ingredients for Apple Cinnamon Baked Oatmeal

This apple cinnamon baked oatmeal combines our usual baked oatmeal base with apples that are coated in a little cinnamon and sugar, and then baked until they form an apple pie-like layer on the bottom of the oats. Here are the ingredients you’ll need to make this incredible apple cinnamon baked oatmeal:

  • Fresh apples: Pick a sweet or semi-sweet variety of apple, like Fuji, Gala, or Honeycrisp. And, of course, take advantage of the fresh fall apples for the best price and flavor!
  • Oats: Make sure to use old-fashioned rolled oats for this recipe, not quick oats or minute oats, to achieve the best texture. Quick oats are too thin and will create a mushier texture.
  • Milk and eggs: Milk and eggs create a custard that keeps the baked oats soft, tender, and moist. I like to use whole milk, but you can substitute it with non-dairy milk if needed.
  • Brown sugar and applesauce: Using both broth sugar and applesauce to sweeten the baked oatmeal creates an even bigger apple pie-like flavor without having to use too much added sugar.
  • Spices: Cinnamon, cloves, and vanilla make these baked oats that classic fall aroma!
  • Lemon juice: A little lemon juice brightens up the baked apples and really makes their flavor shine.
  • Cornstarch and baking powder: These two ingredients are added for texture. The cornstarch helps thicken the apple juices as they bake, creating a pie-filling-like texture. The baking powder lightens the oat mixture just a touch so it’s not quite so heavy.

How to Serve Apple Cinnamon Baked Oatmeal

Baked oatmeal is pretty versatile. You can eat it either hot OR cold. I love it just out of the oven with a little cold milk poured over top, but it’s also great cold after it’s been refrigerated overnight. You can top it with some nuts or even some whipped cream for an even more dessert-like treat!

How to Store The Leftovers

After baking, divide the oatmeal into single-serving portions and refrigerate until completely cool. The baked oatmeal can be stored in the refrigerator for 4-5 days, or you can transfer it to the freezer for longer storage (about three months). Refrigerated or frozen baked oatmeal can be reheated quickly in the microwave.

A bowl full of apple cinnamon baked oatmeal with milk.
Overhead view of a casserole dish of apple cinnamon baked oatmeal with the corner being scooped out.
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Apple Cinnamon Baked Oatmeal

This cozy apple cinnamon baked oatmeal is the perfect hot breakfast for cool fall mornings, and it's great for meal prep, too!
Course Breakfast, Brunch
Cuisine American
Total Cost $5.92 recipe / $0.99 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 (about 1.3 cups each)
Calories 336kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Baked Apple Layer

  • 4 medium apples (about 2 lbs. total) $2.66
  • 1 Tbsp lemon juice $0.06
  • 2 Tbsp brown sugar $0.06
  • 1 Tbsp cornstarch $0.03
  • 1/2 tsp cinnamon $0.05
  • 1/8 tsp cloves $0.02

Baked Oatmeal Layer

  • 1.5 cups unsweetened applesauce $0.91
  • 1/4 cup brown sugar $0.12
  • 2 large eggs $0.18
  • 1 tsp vanilla extract $0.59
  • 1 tsp salt $0.05
  • 1 tsp baking powder $0.06
  • 1 tsp cinnamon $0.10
  • 1.5 cups milk* $0.72
  • 2.5 cups old-fashioned rolled oats $0.72

Instructions

  • Preheat the oven to 375ºF. Core and dice the apples.
  • Place the diced apples in the bottom of a 9×9-inch (or 2 qt.) casserole dish. Add the lemon juice, brown sugar, cornstarch, cinnamon, and cloves. Stir until the apples are coated in sugar and spices.
  • Cover the dish with foil and bake for 15 minutes.
  • While the apples are baking, prepare the baked oatmeal mixture. In a large bowl, whisk together the applesauce, brown sugar, eggs, vanilla, salt, baking powder, and cinnamon. Then add the milk and whisk to combine again.
  • Finally, stir the dry oats into the applesauce mixture and stir until fully combined.
  • After the apples come out of the oven, give them a good stir, then pour the oat mixture over top. Return the dish to the oven (uncovered) and bake for an additional 30 minutes.
  • After baking for 30 more minutes the oats should be golden brown on top and you may see some of the apple cinnamon layer bubbling up around the edges. Let the oats cool for about five minutes before serving.

See how we calculate recipe costs here.

Notes

*I use whole milk but you can use any type of milk, including non-dairy varieties.

Nutrition

Serving: 1.3cups | Calories: 336kcal | Carbohydrates: 64g | Protein: 9g | Fat: 6g | Sodium: 514mg | Fiber: 7g
Overhead view of a casserole dish full of apple cinnamon baked oatmeal with ingredients on the sides.

How to Make Apple Cinnamon Baked Oatmeal – Step by Step Photos

Four apples on a cutting board.

Preheat the oven to 375ºF. Core and dice four medium apples (about ½ lb. each).

Apples in the casserole dish with sugar, spices, and cornstarch added.

Place the apples in the bottom of a 9×9-inch or 2-quart casserole dish. Add 1 Tbsp lemon juice, 2 Tbsp brown sugar, 1 Tbsp cornstarch, ½ tsp cinnamon, and ⅛ tsp cloves. Stir until the apples are evenly coated in sugar and spices.

Baked apples in the casserole dish.

Cover the dish with foil and bake the apples for 15 minutes in the preheated 375ºF oven.

Eggs, applesauce, sugar, and spices in a bowl.

While the apples are baking, begin preparing the oat mixture. In a large bowl, whisk together 2 large eggs, 1.5 cups unsweetened applesauce, 1 tsp vanilla, 1 tsp salt, 1 tsp baking powder, 1 tsp cinnamon, and ¼ cup brown sugar.

Milk being poured into the bowl of applesauce mixture.

Add 1.5 cups milk to the applesauce mixture, then whisk again to combine.

Dry oats stirred into the applesauce and milk mixture.

Add 2.5 cups rolled oats (not quick oats) and stir until everything is evenly combined.

Oat mixture in the casserole dish on top of the baked apples.

After the baked apples come out of the oven, give them a stir, then pour the oat mixture over top of the apples. Place the dish back into the oven (uncovered) and bake for 30 minutes more.

Baked oatmeal in the casserole dish from above.

After 30 minutes the oats should be golden brown around the edges and you might see some of the apple cinnamon layer bubbling up around the edges. Remove the baked oatmeal from the oven and let it cool for about 5 minutes before serving.

Side view of a casserole dish full of apple cinnamon baked oatmeal with a portion scooped out.

The bottom layer will be sweet and tender baked apples and the top layer will be a soft baked oatmeal. SO GOOD!

Milk being poured into a bowl of apple cinnamon baked oatmeal.

I like to eat my apple cinnamon baked oatmeal with a splash of cold milk on top!

More Baked Oatmeal Recipes

The post Apple Cinnamon Baked Oatmeal appeared first on Budget Bytes.

Apple Zucchini Bread

What do you do when you still have a lot of summer zucchini but are ready for fall baking? You make Apple Zucchini Bread! You get the best of both worlds. This easy zucchini bread is warm and cozy thanks to the cinnamon, ginger, nutmeg, and allspice. T…

What do you do when you still have a lot of summer zucchini but are ready for fall baking? You make Apple Zucchini Bread! You get the best of both worlds. This easy zucchini bread is warm and cozy thanks to the cinnamon, ginger, nutmeg, and allspice. The bread is super moist because it is…

Zucchini Muffins

These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!

The post Zucchini Muffins appeared first on Budget Bytes.

This recipe goes out to all of my fellow zucchini lovers who have an abundance of zucchini growing in their gardens right now. Or maybe you’re like me and just have extra zucchini hanging out in the fridge that you need to use before it goes bad. Either way, one of my favorite ways to use up zucchini is by making these delicious and slightly irresistible Zucchini Muffins. They’re soft, super moist and the perfect way to sneak in a green vegetable!

Close up side shot of Zucchini muffins on a wire rack.

Ingredients Needed for Zucchini Muffins

What I love about baking recipes is that they often include pantry staple ingredients that you already have on hand. You can easily whip up a batch of these zucchini muffins using the following:

  • Grated Zucchini – Zucchini naturally contains a lot of water, but there’s no need to pat or squeeze out the excess water for this recipe. In this case the extra liquid helps add moisture to the muffins – saving you an extra step!
  • All Purpose flour – this gives the muffins structure. We used all-purpose flour, but you can safely substitute up to half of the flour for whole wheat flour without affecting the flavor or texture too much.
  • Baking Powder & Baking Soda – both are leavening agents to help the muffins rise. We used both due to the extra acidity from the applesauce.
  • Eggs – to help bind all of the muffin ingredients together.
  • White Granulated Sugar & Brown Sugar – the combination of both sugars helps to balance the sweetness, moisture and texture of the muffins.
  • Applesauce & Oil – yes, we’re using both in this recipe! The combination of both oil and applesauce helps keep the muffins moist, but not too oily, and you gain more flavor and moisture by incorporating the applesauce. We’re not making any dry muffins over here! :)
  • Cinnamon & Vanilla – keeping the added spices simple is key. These two pair nicely together to help enhance the flavor of the zucchini muffins.

Should You Peel the Zucchini Before Grating It

Thankfully there is no need to peel your zucchini before grating it. The skin of the zucchini is very thin and tender, so it’s barely noticeable once baked into the muffins. Just give it a good wash with your hands or a vegetable brush and you’ll be good to go!

A Few Recipe Tips!

  1. Don’t over mix the batter. Overmixing will cause the muffins to become dense and tough instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
  2. Oil your muffin pan well. Even if you are using a nonstick muffin pan, make sure to oil it well or use cupcake liners to prevent your muffins from sticking to the pan.
  3. You can easily stretch this batter and get 12 regular size muffins. We were going for larger, bakery style muffins, so we divided the batter into eight muffin wells.
Overhead view of Zucchini muffins on a wire rack with one cut open and butter spread on top.

How to Store Zucchini Muffins

Allow the muffins to cool completely at room temperature before storing. You can store leftover zucchini muffins in an airtight container or a food storage bag at room temperature or in the fridge for 4-5 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Thaw frozen muffins at room temperature or microwave for about 30 seconds until warm, then add a little butter and enjoy!

Need to use up the rest of your Zucchini?

Some other great ways to use up your supply of summer zucchini include making a batch of these crispy, Baked Zucchini Fries, this easy Lemon Pepper Zucchini, or baked Zucchini Slice. Other great zucchini recipes include our simple Charred Corn and Zucchini Salad or easily add sautéed zucchini to your favorite meal like this Blackened Salmon with Zucchini dish!

Close up overhead shot of Zucchini muffins
Side view of Zucchini muffins on a wire rack.
Print

Zucchini Muffins

These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!
Course Breakfast
Cuisine American
Total Cost $3.53 recipe / $0.44 each
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 8 muffins
Calories 306kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 2 cups grated zucchini (about 1 lb.) $1.49
  • 2 cups all-purpose flour $0.28
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.04
  • 1 tsp cinnamon $0.10
  • 2 large eggs $0.22
  • 1/2 cup granulated sugar $0.20
  • 1/2 cup brown sugar $0.28
  • 1/3 cup applesauce $0.18
  • 1/4 cup cooking oil $0.16
  • 1 tsp vanilla extract $0.50

Instructions

  • Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem of the zucchini, then using the large holes on a box grater, grate the zucchini and set it to the side.
  • In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
  • In a separate bowl, whisk together the wet ingredients (eggs, granulated sugar, brown sugar, applesauce, oil and vanilla extract) until well combined.
  • Add the grated zucchini to the bowl with the wet ingredients. Stir until combined.
  • Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point.
  • Divide the batter between eight greased or lined muffin wells.
  • Bake the muffins for about 24 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1muffin | Calories: 306kcal | Carbohydrates: 52g | Protein: 5g | Fat: 9g | Sodium: 292mg | Fiber: 1g
Zucchini muffins plated with one cut open and butter spread in the middle.

How to Make Zucchini Muffins – Step by Step Photos

Shredding Zucchini with a box grater on a cutting board

Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem of the zucchini, then grate 2 cups of zucchini (roughly about 1 lb.) and set the grated zucchini to the side.

Dry Ingredients for zucchini muffins in a large white bowl.

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon until well combined.

Wet ingredients for zucchini muffins in a white bowl.

In a separate bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/3 cup applesauce, 1/4 cup cooking oil and 1 tsp vanilla extract until well combined.

Shredded zucchini added to wet ingredients bowl

Add the 2 cups of grated zucchini to the bowl with the wet ingredients. Stir until well combined.

Dry ingredients combined with wet ingredients and mixed together.

Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just barely combined and there are no traces of dry flour left in the bowl. Be careful not to overmix the batter at this point.

Zucchini muffin batter added to nonstick muffin pan.

Divide the batter between eight greased or lined muffin wells.

Overhead view of baked zucchini muffins in a muffin pan.

Bake for about 24 minutes or until golden brown and puffed in the center. And be prepared for your kitchen to smell amazing! Allow the muffins to cool for about 5 minutes then carefully loosen the edges of the muffin with a knife. Transfer the muffins to a wire rack to finish cooling.

Overhead view of zucchini muffins on a wire rack with one cut open and butter spread in the middle.

Enjoy these soft, fluffy, and absolutely delicious Zucchini Muffins by themselves or with a little butter spread on top!

More Irresistible Muffin Recipes

The post Zucchini Muffins appeared first on Budget Bytes.

Plum Upside Down Cake (Vegan + GF)

Hold onto your hats! This recipe takes the cake and (literally) flips it on its head. Juicy, tart plums nestle into soft, fluffy, perfectly sweet almond cake. You won’t want to miss out on this plum upside down cake — it’s THE summer cake you’ve been w…

Plum Upside Down Cake (Vegan + GF)

Hold onto your hats! This recipe takes the cake and (literally) flips it on its head. Juicy, tart plums nestle into soft, fluffy, perfectly sweet almond cake. You won’t want to miss out on this plum upside down cake — it’s THE summer cake you’ve been waiting for! 

Bonus? It’s vegan, gluten-free, and you’ll need just 10 ingredients. Let’s bake, friends!

This cake begins with the upside down plums!

Plum Upside Down Cake (Vegan + GF) from Minimalist Baker →