These golden applesauce oatmeal muffins get their delightful flavor from oats, brown sugar, cinnamon, nutmeg, and applesauce. Add melted butter for a heavenly breakfast or afternoon snack.
Applesauce Oatmeal Muffins
Hearty and full of texture thanks to the rolled oats, these muffins will fill you up fast. The secret to this recipe is the applesauce adding moisture and the perfect amount of sweetness.
The process is simple. Mix the dry ingredients together, in a separate bowl mix the wet ingredients. Combiine the two, and divide the batter across two muffin pans (you'll have 24 muffins). Sprinkle each with a brown sugar cinnamon topping, bake and enjoy!
Recipe Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup whole wheat flour
- 1 ½ cups all-purpose flour
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup brown sugar
- 2 cups unsweetened applesauce
- 1 cup milk
- ¼ cup vegetable oil
- 2 eggs
Topping:
- 1 Tbsp brown sugar
- ¼ tsp cinnamon
How To Make Applesauce Oatmeal Muffins
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 400°F. Add paper cupcake liners to a muffin pan. Lightly spray the inside of each cupcake liner with nonstick cooking spray.
STEP 2: In a large bowl, mix the dry ingredients: 3 cups old-fashioned rolled oats, 1 ½ cups all-purpose flour, 1 cup whole wheat flour, 1 cup brown sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp ground nutmeg, ¼ tsp allspice.
STEP 3: In a separate bowl, whisk 2 eggs then add the wet ingredients: 2 cups unsweetened applesauce, 1 cup milk, and ¼ cup vegetable oil.
STEP 4: Add the wet ingredients to the dry bowl and mix together until just combined.
STEP 5: In a small bowl, make the cinnamon sugar topping. Add 1 Tbsp brown sugar, and ¼ tsp cinnamon then mix.
STEP 6: Divide the batter into two muffin pans for a total of 24 muffins. Use a measuring cup or ice cream scoop to divide the batter. Sprinkle the tops of each with the cinnamon sugar topping. Bake for 15-18 minutes, or until a toothpick comes out clean when poked through the center.
STEP 7: Let cool 10 minutes in the pan then transfer to a rack to cool completely. Enjoy!
Recipe Tips
- You can spray the paper cupcake liners lightly with nonstick cooking spray. This will prevent the muffin from sticking to the paper.
- This recipe makes 24 muffins. You'll need two muffin pans, both can be baked simultaneously, or cook in batches using one pan.
- Keep a dozen muffins in the fridge for easy grab-and-go breakfasts and snacks. Keep the other dozen in the freezer for the future.
- Brown sugar should be firmly packed into a measuring cup for this recipe. Alternatively, coconut sugar also works. It has a caramel-like flavor and tastes nothing like coconuts.
How to store leftovers
- Refrigerate – Store in an airtight container in the fridge or at room temperature for up to 3 days.
- To Freeze – An easy trick to prevent muffins from sticking together is to flash freeze them in the muffin pan for 2 hours then place them in a large freezer bag and remove as much air as possible. These can be frozen for up to 3 months.
- To Reheat – To reheat, place in the microwave for 30 seconds wrapped in a paper towel.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Applesauce Oatmeal Muffins
Ingredients
- 3 cups old fashioned rolled oats
- 1 ½ cups all purpose flour
- 1 cup whole wheat flour
- 1 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- 2 cups unsweetened applesauce
- 1 cup milk
- ¼ cup vegetable oil
- 2 eggs
Topping:
- 1 Tbsp brown sugar
- ¼ tsp cinnamon
Instructions
- Preheat the oven to 400°F. Add paper cupcake liners to a muffin pan. Lightly spray the inside of each cupcake liner with nonstick cooking spray.
- In a large bowl, mix the dry ingredients: 3 cups old-fashioned rolled oats, 1 ½ cups all-purpose flour, 1 cup whole wheat flour, 1 cup brown sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp ground nutmeg, ¼ tsp allspice.
- In a separate bowl, whisk 2 eggs then add the wet ingredients: 2 cups unsweetened applesauce, 1 cup milk, and ¼ cup vegetable oil.
- Add the wet ingredients to the dry bowl and mix. Do not overmix.
- In a small bowl, make the cinnamon sugar topping. Add 1 Tbsp brown sugar, and ¼ tsp cinnamon then mix.
- Divide the batter into two muffin pans for a total of 24 muffins. Use a measuring cup or ice cream scoop to divide the batter. Sprinkle the tops of each with the cinnamon sugar topping. Bake for 15-18 minutes, or until a toothpick comes out clean when poked through the center.
- Let cool 10 minutes in the pan then transfer to a rack to cool completely.
Recipe Notes:
- Refrigerate – Store in an airtight container in the fridge or at room temperature for up to 3 days.
- To Freeze – An easy trick to prevent muffins from sticking together is to flash freeze them in the muffin pan for 2 hours then place them in a large freezer bag and remove as much air as possible. These can be frozen for up to 3 months.
- To Reheat – To reheat, place in the microwave for 30 seconds wrapped in a paper towel.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Sandra says
Is one muffin the serving size? Thanks for putting the nutritional information.
Andi says
Yes it is.