Applesauce Oatmeal Muffins
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No one can resist freshly baked wholesome muffins!
These applesauce oatmeal muffins use a combination of rolled oats, flour, spices, and applesauce. The result is a delicious grab-and-go breakfast addition that everyone will enjoy.
A Great Wholesome Breakfast Muffin
Hearty and full of texture, all thanks to the rolled oats.
- Nothing beats a simple hearty and wholesome muffin recipe for easy breakfasts or snacks.
- Everyone needs a good muffin recipe, and this is one of our favorites! Another popular recipe you might want to try is our banana oatmeal muffins.
- The secret to this recipe is the applesauce that not only adds moisture but also infuses the muffins with the perfect sweetness.
- This recipe makes 24 muffins that can be gobbled up fast or they also store beautifully in the freezer.
- We love these when warmed in the microwave with a bit of butter!
Recipe Ingredients
BATTER: The best muffins start with the best ingredients. A combination of rolled oats, wheat flour and all-purpose flour are mixed with spices, baking powder, vegetable oil, milk, and eggs.
OATS: Old-fashioned rolled oats will work the best for this recipe. A personal favorite in our house are sprouted rolled oats that we also use for morning oatmeal and granola bar recipes.
APPLESAUCE: Look for unsweetened applesauce for this recipe. It’s usually found in the baking aisle of the grocery store. Any added sugar will change the flavor of these muffins.
BROWN SUGAR: Brown sugar should be firmly packed into a measuring cup for this recipe. A small amount is also used for the topping that’s sprinkled on just before baking. Alternatively, coconut sugar will also work. It has a caramel-like flavor and tastes nothing like coconuts!
How To Make Applesauce Oatmeal Muffins
- In a large bowl mix together the dry ingredients. In a separate bowl, beat the eggs then add the other wet ingredients according to the full recipe instructions below.
- Pour the wet ingredients into dry ingredients bowl. Mix together.
- Divide into two muffin pans (makes 24 muffins) and sprinkle the topping on each muffin cup.
- Bake until a toothpick comes out clean. Let cool on a rack, serve and enjoy!
Storage
FRIDGE: These muffins can be stored in an airtight container in the fridge for up to 5 days. I don’t recommend storing on the counter as they can get a bit mushy due to added moisture.
FREEZER: These muffins store well in the freezer! After baking, let cool completely. Then wrap each one in parchment paper or plastic wrap and store them all in a freezer bag. When you’re ready to eat, grab one from the freezer and discard the outer wrapping. Place the muffin on a paper towel and microwave for 30-60 seconds to defrost.
I like to pop frozen muffins into my daughter’s lunches which will be thawed by the time she eats them.
Recipe Tips
- Spray the paper cupcake liners lightly with nonstick cooking spray. This will help to prevent the muffin base from sticking to the paper.
- This recipe makes 24 muffins. You’ll need two muffin pans and both can be baked at the same time. If you only have one pan, you can bake in two batches for less time.
- Keep one dozen of the muffins in the fridge for easy grab-and-go breakfasts or snacks. And the other dozen in the freezer for the future.
More Muffin Recipes
- Banana Oatmeal Muffins are the most popular breakfast muffin on our blog!
- Whole Wheat Buttermilk Streusel Muffins are hearty, wholesome and high in fiber.
- Cottage Cheese Muffins are mildly sweet, light and fluffy. The Cottage cheese adds moisture and you can’t taste it.
- Blueberry Yogurt Oat Muffins make an easy grab-and-go breakfast.
- Flaxseed Muffins are very hearty, wholesome, and the perfect quick breakfast.
Did you love this muffin recipe? Be sure to leave a rating below!
Applesauce Oatmeal Muffins
Ingredients
- 3 cups old fashioned rolled oats
- 1 cup whole wheat flour
- 1 ½ cups all purpose flour
- 1 tsp cinnamon
- ¼ tsp 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
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 together the dry ingredients: rolled oats, whole wheat flour, all purpose flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and brown sugar.
- In a separate bowl, mix together the wet ingredients: applesauce, milk, vegetable oil, and beaten eggs.
- Add the wet ingredients to the dry bowl and mix together until just combined (don't overmix).
- In a small bowl, mix the ¼ tsp cinnamon and 1 Tbsp brown sugar topping.
- 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 one with 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 pan then transfer to a rack to cool completely. Store them in an airtight container in the fridge for up to 5 days or freezer for up to 3 months.
Recipe Notes:
- Spray the paper cupcake liners lightly with nonstick cooking spray. This will help to prevent the muffin base from sticking to the paper.
- This recipe makes 24 muffins. You’ll need two muffin pans and both can be baked at the same time. If you only have one pan, you can bake in two batches for less time.
- Keep one dozen of the muffins in the fridge for easy grab-and-go breakfasts or snacks. And the other dozen in the freezer for the future.
- FRIDGE: These muffins can be stored in an airtight container in the fridge for up to 5 days. I don’t recommend storing on the counter as they can get a bit mushy due to added moisture. FREEZER: These muffins store well in the freezer! After baking, let cool completely. Then wrap each one in parchment paper or plastic wrap and store them all in a freezer bag. When you’re ready to eat, grab one from the freezer and discard the outer wrapping. Place the muffin on a paper towel and microwave for 30-60 seconds to defrost.
Is one muffin the serving size? Thanks for putting the nutritional information.
Yes it is.