Applesauce Oatmeal Muffins

Applesauce Oatmeal Muffins are soft, hearty muffins made with rolled oats, applesauce, and a touch of cinnamon. They're easy to mix together and ready in about 30 minutes.

The applesauce adds flavor and moisture, while the oats give the muffins plenty of texture. They're perfect for breakfast or an easy snack.

Oatmeal muffins

Muffins have always been a favorite in our house. When my kids were young, I made them all the time. I'd leave a batch on the counter and they'd grab one for breakfast or a snack throughout the day.

These applesauce oatmeal muffins are similar to my banana oatmeal muffins, one of the most popular recipes on the blog. The oats give them a hearty texture, while the applesauce adds moisture and apple flavor.

I usually keep these simple with a sprinkle of oats on top, but you can also add a streusel topping if you'd like.

These muffins are certain to become a big hit and since they are so easy to make, you'll be making them again and again!

Key ingredients

• Applesauce - Use your homemade applesauce or your favorite store brand. I like to use applesauce that's a little chunky. Those chunks add a little burst of apple in the muffins.
• Oats - Old-fashioned or rolled oats give the muffins a lot of texture. One-minute oats can also be used, especially if you don't want the bite of the oats in the muffins.
• Flour - I used all-purpose flour, but you could also use white wheat flour
• Leavening - Baking powder, baking soda, and one egg give the muffins a bit of lift while baking.
• Flavoring - Ground cinnamon and a touch of vanilla add the perfect balance of flavor.

Making applesauce muffins

• In a mixing bowl, combine oats flour, sugar, baking powder, baking soda, cinnamon, and salt
• In a separate bowl mix milk, egg, oil, and vanilla together

• Add to flour mixture along with applesauce. Mix just until the flour is mixed in
• Scoop batter into a muffin tin

• Top with a sprinkle of oats
• Bake for 18-20 minutes until muffins are cooked through
• Cool muffins in a pan for 3-5 minutes. Then remove from muffin tin and cool on a baking rack
• Muffins may be eaten warm or fully cooled

Recipe tips

• Use fresh baking powder. Older baking powder can lose its effectiveness, and your muffins may not rise properly.
• Fully preheat your oven. I use a separate oven thermometer because my oven's preheat light often turns off before the oven has reached the correct temperature.
• Don't overmix the batter. Stir just until the ingredients are combined. Overmixing can result in tough muffins.
• Use an ice cream scoop to portion the batter. It makes it easy to fill the muffin cups and helps keep the muffins evenly sized.
• Check for doneness with a toothpick. A few moist crumbs are fine, but there shouldn't be any wet batter.

Optional add-ins for muffins

• Add ½ cup dried raisins or cranberries.
• Add ½ cup chopped pecans or walnuts.
• For a little chocolate, add ½ cup chocolate chips or mini chocolate chips.

Storage and Freezing

Store cooled muffins in an airtight container at room temperature.

For longer storage, freeze the muffins in a freezer-safe container. Thaw at room temperature when you're ready to serve them.

More delicious muffin recipes

• Blueberry Banana Muffins
• Blueberry Buttermilk Muffins
• Pumpkin Apple Muffins
• Cinnamon Muffins
• Coffee Cake Muffins
• Peach Muffins
• Apple Carrot Muffins

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious muffin recipes!