Applesauce Oatmeal Muffins

Overhead photo of an apple oatmeal muffin next to a spoon of applesauce.

These moist and soft muffins are made with applesauce, vanilla, cinnamon, and oats. Enjoy them for breakfast, snacking, or even dessert. These wholesome muffins come together quickly and easily!

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 163kcal

Author Allison Mattina

Ingredients

1 cup (92g) old fashioned oats
¾ cup (100g) white whole wheat flour spooned and leveled (see note)
1½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup (73g) light brown sugar packed
1 cup (230g) unsweetened applesauce
¼ cup (52g) mild olive oil or sub vegetable/canola oil
½ cup (120g) milk dairy or plant based
1 large egg
1 teaspoon pure vanilla extract
½ cup total dried fruit and/or nuts I like walnuts and raisins

Instructions

Preheat oven to 375°F. Grease or line 10 muffin cups.
In a medium bowl, combine oats, flour, cinnamon, baking powder, baking soda, and salt.
In a large bowl, whisk brown sugar, applesauce, oil, milk, egg, and vanilla. Add the dry ingredients to the wet ingredients and stir until combined. If desired, you can add nuts and dried fruit at this point. The batter will seem a little more thin than typical muffin batter- that's ok.
Divide the batter between 10 muffin cups (I use an ice cream scoop).
Bake for 16-21 minutes, until a toothpick inserted into the center comes out clean. If you under bake these they will be more moist, like baked oatmeal. If you bake them a little longer they will be a sturdier muffin texture.
Place the pan on a wire rack to cool for 5 minutes, then carefully remove the muffins from the pan and place directly on the rack to finish cooling. Serve warm with honey butter.

Notes

White whole wheat flour:

This is my favorite (affiliate link) “whole wheat” baking flour. It’s less heavy than a traditional whole wheat flour but more nutritious than all purpose flour. If you'd prefer to use all purpose flour you can but I recommend adding an additional tablespoon.

Serving and storage:

Serve warm, room temperature, or even chilled.

Store in the refrigerator for up to 4 days or the freezer for up to 3 months.

Optional mix-ins and toppings:

I have made these muffins “plain” (as pictured) and I have also done the following:

Top each muffin with a sprinkle of cinnamon sugar before baking (about 2 tablespoons granulated sugar + ½ teaspoon ground cinnamon)
Stir in up to ½ cup of nuts and/or dried fruit (I’ve used raisins and walnuts)
These muffins are extra delicious served warm with cinnamon honey butter

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