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Applesauce Muffins and Scrambled Eggs

These Applesauce Muffins & Scrambled Eggs combine warm, cinnamon-sugar-topped muffins made with sweet applesauce and brown sugar, served alongside fluffy scrambled eggs for a cozy and satisfying breakfast—with freezer-friendly leftovers!

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 ½ cup Flour

  • ½ cup Whole Wheat Flour

  • 1 ½ tsp Baking Soda

  • ¼ tsp Salt

  • 1 tbs Cinnamon

  • ½ cup Sugar

  • ½ cup Brown Sugar

  • 2 single-servings cups Applesauce

Fridge and Freezer

  • 9 Eggs

  • ½ cup Butter (or shortening)

Directions

  1. Wash hands with soap and water. Preheat the oven to 350 degrees. Grease a muffin pan. In a small bowl, combine 1 tbs cinnamon and 1 tbs sugar.

  2. In a small bowl, carefully melt butter (or shortening) in the microwave 30 seconds at a time. In a mixing bowl, combine with applesauce, brown sugar, remaining white sugar, and 1 egg. Stir in the dry ingredients until just combined.

  3. Divide muffin batter between the muffin pan cups ( about ¼ cup batter per muffin cup). Sprinkle cinnamon sugar on each muffin.

  4. Bake for about 17-20 minutes, or until a toothpick inserted in the center comes out clean.

  5. While the muffins are baking, heat a skillet with a little oil over medium-high heat. Crack 8 eggs into a small bowl, season with salt and pepper and beat well. Cook the eggs, stirring constantly, until cooked through.

  6. Serve muffins with scrambled eggs. Makes 12 muffins. One serving is 1 muffin, with 2 scrambled eggs. Save leftover muffins for another day. Refrigerate leftovers within 2 hours.

*Replace butter with shortening to make this recipe dairy-free.

<ul><li>*Store leftover muffins in an airtight container in the fridge or freezer. Make more scrambled eggs to go with leftover muffins.</li></ul>

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