I think this version is actually better. It has less ingredients (compared to the packet), it’s cheaper (you can now use the oatmeal in bulk,) it’s not as sweet and I just love being independent of products. :)

As you can see the toddler loved it and he’s in rare form in the video. He’s becoming VERY vocally expressive. Not that he wasn’t always but he just seems to have so much more to say these last few weeks. I tried to keep it short but you’ll see, he tends to distract me a bit. If you do decide to watch it you’ll have to stay to the end, he does another one of his secret taste tests again (like he did with the tabasco in the the Tortilla Soup Video-A YEAR ago!)

Scroll below the video for the recipe.

• 1/2 cup (40g) Old Fashioned Oats
• 6oz water
• 1 packet sweetener (I used Truvia)
• 1 tsp ground cinnamon
• 1/2 cup unsweetened applesauce

Put the oats, water, sweetener and cinnamon in a small pot over medium high heat. Cook and stir until water is absorbed. About 5 minutes.

Mix the cooked oatmeal with applesauce.

Sprinkle a bit more cinnamon on top for effect.

EAT! :)

I love how they came out. REAL most and sweet. Almost too sweet, so you may want to reduce the honey by a tablespoon if you don’t like a sweeter muffin. The toddler? well… the toddler took a bite and declared he "loved them!" Then he took another bite and said he didn’t. Ahhh how I LOVE 3 year olds! All in all he liked the flavor but the apple chunks got him. As soon as he hit one he made a face. I think he gets it from me, I never liked chunks in things when I was a kid either. If it wasn’t chocolate chips then I didn’t want it in my cookies. Raisins, nuts, whatever. My mom used to grind them up so I wouldn’t complain. :)

Anyway, this is how I made them and I’ll put Krista’s original ingredients in [brackets].

• 3/4 c whole wheat flour (90g)
• 1/2 c wheat bran (30g)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 cup unsweetened applesauce (61g)
• 2 tbsp molasses (41g) [1/4 c brown sugar]
• 1/4 cup non-fat yogurt + 1/4 cup water [1/2 c nonfat milk]
• 1 tsp vanilla [3/4 t vanilla]
• 3 tbsp honey (63g)
• 1 medium apple, cored, & diced (I left the skin on)

Preheat oven to 375 degrees. Prepare muffin cups by spraying with nonstick cooking spray.

Mix all the dry ingredients (flour, wheat bran, baking soda, baking powder and cinnamon) in a bowl. Set aside.

Whisk the wet ingredients (applesauce, molasses, yogurt, water, vanilla, honey) together in another bowl.

Mix the dry and wet ingredients together with the diced apple. [Krista also added raisins and pecans]

Spoon into muffin sprayed muffin tins (9-10). Bake about 20 minutes. Cool in muffin tin for a minute and then remove to cool on wire rack.

Here’s a little before and after baking…

And here’s my measurer. :) I really LOVE baking with him. Notice the mess.

As for the nutritional information. This is based on how I made them. I got 10 but they were small. 9 would probably be better.

When I was little, my grandmother would make this yummy banana bread/cake (whatever) in a bundt pan with chocolate chips. It was one of my favorites. I remember the moistness in each bite with that wonderful chocolate banana combination. I miss it.

I based my experiment this morning on my banana muffin recipe. Which may be why it’s more like a bread or a muffin then a cake. But I don’t care. It was YUMMY! Even the husband who said… "You know I don’t like banana bread." ended with a "…but man that is a good one!"

The toddler? Well as you can see he had a hard time waiting for me to take pictures. Which is why I didn’t get many good shots. :)

Here’s what I did…

• 2 cups whole wheat white flour (240g)
• 2 tsp baking soda
• 1/2 tsp salt
• 2 overripe large bananas
• 1/4 cup unsweetened applesauce
• 1 large egg
• 1 large egg white
• 2 tbsp honey (42g)
• 1 tbsp molasses (20g)
• 1 cup plain non-fat yogurt (227g)
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1/4 cup (60g) chocolate chips – preferably mini they spread better

Preheat the oven to 325 degrees. Spray a bundt pan (I used one like this) with non-stick cooking spray and set aside. (note you could probably use a loaf or cake pan but I haven’t tried it yet and I don’t know how to adjust the cooking times… YET! ;~P)

Mix the flour, baking soda and salt together. Sift and set aside.

in a large bowl, mash the bananas. Add the applesauce, egg, egg white, honey, molasses, yogurt and extracts and whisk until smooth. Mix in the chocolate chips.

Add the dry ingredients to the wet and stir until just incorporated. I used my whisk and it took about 10 "spins".

Pour the batter into the bundt pan. It will be thick, just spread it across the bottom with a spatula.

Bake for 45 minutes. Remove from oven and let sit at least 10 minutes before attempting to remove it from the pan.

Now, I’m estimating 15 servings but I could easily get 17 cut as seen in the picture above. But I’ll go with 15 to be "safe". Plus sometimes you just want a bigger piece of cake, I mean bread, I mean… whatever. It’s YUMMY!

I fear calling mine cookies as they really aren’t. I don’t like to sugarcoat what I make (literally and figuratively :~P) so I’ll simply call these "bites".

They are soft, tasty and very filling! Good for breakfast or as a snack paired with a cup of tea. The husband liked the flavor although I’m not sure he was sold on the texture, this just isn’t his thing. The toddler, on the hand, called them cookies and enjoyed every bite! Maybe I’ll get him to like these type of "cookies" so much that regular old cookies would be boring to him. LOL One can dare dream, can’t they? :~)

I’m going to experiment a few more times with this idea but wanted to share for early feedback! Plus I’d like to hear your experiments!

• 1 small (15 oz) can of pumpkin
• 1/2 cup brown sugar (I used ‘raw’ sugar)
• 1/3 cup applesauce
• 1 tsp vanilla
• 3 cups oatmeal
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves

Pre-heat oven to 350 degrees.

Mix together the pumpkin, sugar, applesauce, and vanilla. Set aside.

In a separate bowl, combine the remaining ingredients, then add to the pumpkin, mixing well.

Drop tablespoon amounts on a cookie sheet sprayed with non-stick cooking spray, should make 47-50 bites. Bake for 15 minutes or until done.

The idea is a modified version of a recipe my mom uses from an old cookbook. It intrigued me with it’s use of crushed pineapple as a sweetener. Although the original recipe called for white flour, 2 cups of sugar, and a cup of oil, all of which I think are uncalled for.

My version is far less sweet as I ditch the sugar and use a combination of honey and molasses to add more flavor with just a touch of sweetness. It’s apparently enough as the toddle DEVOURS this bread. He also LOVED helping me make all the experiments. Just look at my little sous chef!

I brought a loaf to work where it was well received and a few friends at the gym seemed to like it. Although I never trust face to face reviews as I know it’s hard to tell someone you don’t like what they made in person.

OK, can you tell I’m nervous about this one. :~) I think the more I work on a recipe the more I’m worried how you guys like it. It’s a labor of love I suppose.

• 3 eggs
• ½ cup (122g) of unsweetened applesauce
• 2 tbsp (42g) honey
• 2 tbsp (40g) molasses
• 2 tsp vanilla
• 3 cups (360g) whole wheat flour
• ½ cup (60g) walnuts – ground
• 2 tsp baking soda
• 1 tsp salt
• ½ tsp baking powder
• 1 ½ tsp cinnamon
• ¾ tsp nutmeg
• 1 medium zucchini shredded (1 cup about 200g)
• 1 20oz can crushed pineapple drained

Preheat the oven to 350 degrees.

Open the can of pineapple and place in a metal strainer in the sink to remove some of the juice while preparing the rest of the ingredients.

In large bowl, beat the eggs until frothy. Add the applesauce, honey, molasses, vanilla and beat until foamy and then beat some more. :~)

Ground the walnuts in a blender or food processor. Don’t over process the oil in them will start to stick.

In another bowl, mix the ground walnuts, flour, baking soda, salt, baking powder, cinnamon, and nutmeg.

Stir the shredded zucchini and drained pineapple into the egg mixture.

Add the dry ingredient to the wet and stir until just blended.

The batter makes 2 large loafs or 6 mini loaves. You can even make 1 large and 3 small or 24 muffins (note: haven’t tried the muffins YET!)

What ever you decide be sure to spray with non-stick cooking spray and dust with a bit of flour.

Bake the large loaves for about an hour, small loaves for around 40 minutes. Muffins probably half that (I’ll update when I do it). A toothpick inserted should come out clean when it’s done.

Here’s the batch I made this morning and I just had to show you our mess of a kitchen when we were done. I may be the messiest cook EVER! (well I did have help) :~)

So I thought I’d whip together a quick sweet and spicy marinade/BBQ sauce using apple flavor as the base. I love apples and pork together and this is my attempt to BBQ-nize it.

Did the husband like it? Well, let’s see….

Me: “So, what do you think?” (Side note: that was after a few bites and he KNOWS I’m dying to hear is review. He purposely holds back until I ask, I swear!)
The Husband: “It’s good.”
Me: “Good, good? Or just good?” (I love annoying him!)
The Husband: “It’s good. A little too sweet though.”
Me: “WOW really? I thought you were going to say too hot. I was going for the whole sweet and spicy thing.”
The Husband: “Well, I like the hot, the sweet, no so much.”
Me: “But that was the point, SWEET and spicy.”
The Husband: “ok, well I don’t like the sweet. It’s too sweet.”
Me: “But you like them?”
The Husband: “Yea, they’re good.”

This is a pretty typical conversation for us when I experiment in the kitchen. The husband really isn’t a food guy, his response is either, “It’s good” or he doesn’t eat it. It’s like there is no in between. It CRACKS me up!

Anyway, here you go. It was a fun, spicy detour from regular old BBQ sauce. Oh! And too spicy for the toddler, he had a plain chop.

• 1 tbsp molasses
• 1 tbsp apple cider vinegar
• 1 tbsp applesauce
• 1 tbsp ketchup
• 1 tbsp Tabasco (this made it pretty hot, you might want to cut it back)
• 4 boneless pork loin chops (about 4 oz each – 1 lb total)
• Salt & Pepper

Mix the molasses, vinegar, applesauce, ketchup and Tabasco.

Season the pork chop with salt and pepper and smother with the sauce. Grill for a 3-4 min a side on a preheated grill and brush with reamining sauce. If you have thin cuts like mine, they cook up real fast. I think the thick asparagus actually took longer to grill!

Those that read my weight loss blog may already know this is an older idea. I just never photographed it before.

I really need to thank the toddler for introducing me to oatmeal. Honestly, I never ate it until he came around. Then I realized how great warm breakfast could be!

I “cheat” in this recipe using one of those flavored oatmeal packets. I just haven’t been able to duplicate the same apple pie experience with out it. Then again, I really haven’t tried. Sometimes quick and simple is just what you need in the morning, especially with a toddler or two on your hands.

• 1 package of light cinnamon flavored oatmeal like Quaker Oatmeal Weight Control Cinnamon
• Dash of extra cinnamon to taste
• 1/2 cup of unsweetened applesauce or a single serve container

Pour the package contents in a coffee mug with a dash of extra cinnamon and add about 1/2 cup of boiling water. Stir and let sit a minute.

Stir in the applesauce and sprinkle with a bit more cinnamon.

I swear it taste like I smooshed up an apple pie!

Update: Click here to check out my updated Homemade Apple Pie Oatmeal video post

These came out really moist with just the right sweetness. I sprinkled the tops with a bit of quick oats just for fun. I think it makes them look so much better then plain old muffins.

• 1 ½ cups Whole Wheat Flour (180g)
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• 1 tbsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cloves
• ½ tsp all spice
• 1 tsp nutmeg
• 1 15oz can of pumpkin
• ¼ cup molasses (84 g)
• 2 tbsp honey (42g)
• 1 egg
• 2 egg whites
• ¼ cup unsweetened applesauce
• ½ cup non-fat unflavored yogurt
• ¾ cup Wheat Bran (45g) (available in the store
• Non-stick cooking spray

Preheat the oven to 400 degrees.

Double sift the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice and nutmeg. Set aside.

In a large bowl, add the pumpkin, molasses, honey, egg, egg whites, applesauce and yogurt. Beat until all ingredients are mixed well.

Pour the flour mixture and wheat bran into the pumpkin mixture. Combine until just moistened. Don’t over mix!

Spray 2 muffin tins with non-stick cooking spray. Evenly distribute the batter in the 12 muffin cups. Sprinkle with a bit of oats and bake for about 20 minutes.

As you can see, the toddler was waiting so patiently for them to cool. Then he started blowing on them to help the process. He scarfed down 1 in about 30 seconds!

Hope you like them, Happy Thanksgiving!!!