Muffins disappear fast in our house. The kids love them at all times – in the morning, as school snacks and even as dessert. The delicious berry cream (made from ricotta and Greek yogurt) makes it something you feel great allowing your kids to eat.

Makes 12 muffins
1-½ cups flour
1 cup oats
¾ cup light brown sugar
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of kosher salt
2 large eggs
¾ cup applesauce
2 tablespoons honey
1 cup frozen strawberries
Confectioner’s sugar
Berry spread

Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper liners.

Whisk the flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt together in a large bowl. Whisk the eggs, applesauce, and honey together in a medium bowl. Stir the applesauce mixture into the flour mixture until completely incorporated. Gently fold in the frozen berries.

Using a 1-½ ounce ice cream scoop, portion the batter into the paper cups, filling each about ¾ full. Bake about 20 minutes.

Dust with confectioner’s sugar and serve with Berry cream spread.

Berry Cream
½ cup part skim ricotta cheese
¼ cup nonfat plain or berry Greek yogurt
1 tablespoon raspberry or any berry jam
1 tablespoon honey

Mix together and store in the refrigerator.