Strawberry Applesauce Muffins with Blood Orange Glaze | Recipe

Cal Fit member and award-winning baker Greg Berger of Fresh Bread Daily brings us another delicious recipe, just in time for Valentine's Day!  Read on to see, make, and taste these delectable muffins.

Chocolate and decadent desserts are overhyped around Valentine’s Day. How about starting the day off on a healthier--but still sweet--note? These muffins will make your Valentine’s heart melt, while keeping them heart-healthy with oats, berries and coconut oil.berry-muffins-finished-POST

If you can’t find blood oranges, use regular orange juice, it just won’t be pink! You can also swap the strawberries for blueberries or chopped apples. Also try adding nuts for added protein.  If you want to make the muffins a little less sweet, just leave off the glaze--they are still delicious!

Makes 12 muffins | Prep time: 10 mins | Bake time: 22 mins

Strawberry Applesauce Muffins

Ingredients:

  • 3/4 cup unsweetened applesauce
  • 2/3 cup sugar
  • 2 large eggs
  • 1/3 cup coconut oil, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups All purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup oats
  • 1/2 cup diced fresh strawberries

Directions:

Preheat oven to 350 degrees F.

In a large bowl, add all the ingredients and mix until just smooth.

Oil a muffin tin with non-stick spray, or prepare a muffin tin with paper liners.

Divide the mix equally into 12 muffin spots in the pan.

Bake for 18-22 minutes, until a toothpick comes out clean after poking the middle. Remove from pan and cool on a rack.berry-batter-POST

Blood Orange Glaze

1 cup powdered sugar

1-2 tablespoons blood orange juice

In a bowl, add the powdered sugar. Starting with 1 tablespoon juice, stir until all the sugar dissolves. You’ll be surprised how little juice it takes. Try to get glaze thick enough that it stays on top and doesn’t run all over. You may need to add a little more juice.  Drizzle over muffins, dust with powdered sugar if desired for garnish.berry-muffins-finished-2-SQUARE

Greg_BIO_croppedBorn and raised in Ohio, Greg moved West first to Chicago then to San Francisco, before settling in Sacramento. He owns a design studio in Sacramento called Pomegranate Design that focuses on graphic design for non-profits and the restaurant industry. After reading a book about sourdough bread, he took up baking as a hobby. Since then, baking has become a passion and a side hustle. He has won blue ribbons for the past 4 years for his breads at the California State Fair, has created bread recipes for some of Sacramento's top restaurants, and has baked buns and rolls for charity events like the Sacramento Burger Battle and the Sacramento Sausage Fest.  Greg is the author of Buns & Burgers.  You can find for of Greg's food on Instagram @thefreshbreaddaily and online at The Fresh Bread Daily