Have you ever left apples out for a few days too long and now no one wants to eat them? Elise, an educator at 18 Reasons, has too. Watch the video above to learn how to save those mushy apples from the compost bin and transform them into the sweetest homemade applesauce!

Elise also highlights how to use that applesauce to make a batch of filling and delicious whole wheat muffins. These muffins only use the sugars from the apple sauce, and have just the right amount of cinnamon spice for the perfect muffin to start any cool morning!

From the classroom to the kitchen, Elise uses her B.S. in nutrition science and experience working in local restaurants to teach 18th Street Kitchen classes, and collaborate with community partners to manage 18 Reasons' Cooking Matters programming in Alameda County. When not eating or sharing food, Elise can be found spending time outdoors or at a cafe thinking about her next snack!

RECIPES

Homemade Applesauce

Yield: 2 cups

INGREDIENTS:

• 8 medium sized apples, peeled and diced - overripe apples are encouraged!
• 1 cup water
• 1⁄2 cup sugar

DIRECTIONS:

1. Mix together diced apples, water, and sugar in a heavy bottomed pot.
2. Place pot on the stove over medium high heat. Once boiling, cover the pot with a lid, reduce heat to medium low and simmer for 20 minutes. Stir occasionally!
3. After 20 minutes minutes, remove lid and mash the apples to your desired texture. A potato masher or a whisk works well!
4. Once mashed, simmer for another 10 minutes or until the apples have fully softened and the sauce is at your preferred texture. Add a few splashes of water if it seems like the mixture is drying out during these last 10 minutes.
5.  Remove pot from the heat and cool. Pour applesauce into an airtight container, label, and keep refrigerated for up to 10 days!

Whole Wheat Applesauce Muffins

Yield: 12 Muffins

INGREDIENTS:

• 2 cups whole wheat flour
• 1⁄2 cup rolled oats
• 1 1⁄2 tsp cinnamon
•  1 tsp baking powder
• 3/4 tsp baking soda
• 1⁄2 tsp salt
• 2 large eggs
• 1⁄3 cup milk (any kind of milk, or non-dairy milk)
• 1⁄3 cup oil (or melted butter)
• 1 tsp vanilla extract
•  1 2⁄3 cups applesauce

Optional: walnuts/almonds, raisins or other dried fruit, maple syrup for added sweetness

DIRECTIONS:

1. 1Preheat oven to 350 degrees Fahrenheit, grease a muffin pan and keep on the side.
2.  In a medium bowl, whisk together the dry ingredients (flour, oats, cinnamon, baking powder, baking soda, and salt) until combined.
3. In a separate container, whisk together the wet ingredients until completely combined. (eggs, milk, oil, vanilla extract, and applesauce)
4.  Pour the wet ingredients into the dry flour mixture and stir together until everything is evenly combined. The batter will be thick, but only stir until there is not any visible dry flour left. Fold in your optional ingredients if using!
5. Scoop batter into the muffin tin so each cup is filled about 2⁄3 of the way full.
6. Bake for 14-16 minutes or until a toothpick inserted comes out clean.

Recipe adapted from Sally’s Baking Addiction.

More recipes, cooking tips, and videos from 18 Reasons:

• Chef Hacks to Reduce Wasted Food
• Radish Greens & Chicken Pie
• Crispy Cauliflower with Carrot Top Salsa Verde
• Quick Greens Gratin

Learn more about 18 Reasons in this article from Edible East Bay.

18 Reasons is a Chef Partner of the Stop Food Waste campaign. They are a nonprofit cooking school on a mission to empower our community with the confidence and creativity needed to buy, cook, and eat good food every day.