These Applesauce Oatmeal Muffins are a delicious way to start the day. They are hearty muffins made with whole grain oats with delicious flavor and texture from the applesauce.
Whip up a batch and bake these muffins in just 30 minutes!
Oatmeal muffins
Muffins have always been a favorite in our house. When the kids were little, I would bake muffins all the time. They loved every type of muffin I made.
They'd eat them for breakfast or a snack. I'd usually just leave them out on the counter and they would grab one or two throughout the day.
Muffins are so easy to make and they are done and out in the oven in no time at all.
These applesauce oatmeal muffins are very similar to the most popular recipe on the blog, oatmeal banana muffins. I published that recipe in my first year of blogging and is definitely a favorite.
I've made these muffins without the streusel topping. But you could certainly add one 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
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- 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.
Step by step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- 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 - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix the batter. Just stir until everything is mixed in. Over-stirring can cause tough muffins.
- Use an ice cream scoop for even-sized muffins. Plus it makes putting the batter in the tins easy peasy!
Optional add-ins
- Add ½ cup of dried raisins or cranberries
- Mix in ½ cup of chopped nuts. Pecans or walnuts would work perfectly.
- Need chocolate? Add a ½ cup of chocolate chips or mini chocolate chips!
Frequently asked questions
Fully cool muffins should be stored in an airtight container at room temperature for 4-5 days.
Yes, these muffins freeze well. Allow muffins to fully cool then place them in a freezer-safe container or bag. Place in a single layer. Frozen muffins are best used within 30 days.
Yes, any type of applesauce can be used in these muffins. If it's a good-tasting applesauce, it will work in the muffins!
More delicious muffins
- 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!
Applesauce Oatmeal Muffins
Ingredients
- 1 ¾ cups flour
- 1 cup oats (old fashioned or one-minute)
- ½ cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ½ cup milk
- ¼ cup oil (canola or vegetable)
- 1 teaspoon vanilla
- 1 cup applesauce
- 1 tablespoon oats (for topping, optional)
Instructions
- Preheat oven to 375°F
- Prepare muffin tins by spraying with a nonstick spray or lining with paper liners
- In a mixing bowl, combine oats flour, sugar, baking powder, baking soda, cinnamon and salt1 ¾ cups flour, 1 cup oats, ½ cup sugar, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon salt
- In a separate bowl mix milk, egg, oil and vanilla together1 egg, ½ cup milk, ¼ cup oil, 1 teaspoon vanilla
- Add to flour mixture along with applesauce. Mix just until the flour is mixed in1 cup applesauce
- Scoop batter into prepared muffin tin
- Top with a sprinkle of oats1 tablespoon oats
- Bake in preheated 375F for 18-20 minutes until muffins are cooked through
- Cool muffins in pan for 3-5 minutes. Then remove from muffin tin and cool on a baking rack
- Muffins may be eaten warm or fully cooled
Notes
- Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix batter. Just stir until everything is mixed in. Over stirring can cause tough muffins.
- Use an ice cream scoop for evenly sized muffins. Plus it makes putting the batter in the tins easy peasy!
- Use a toothpick to determine if the muffins are cooked through. If there are just a few crumbs, the muffins are done.
- Store cool muffins in an airtight container at room temperature for 4-5 days
- For step by step photos, see post above this recipe
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Rox says
I think you mean to have baking powder and baking soda. I’m trying them now. Sounds like a good easy recipe, I’m adding almond paste and almond slices.
Kathy says
Yes! You are correct! 🙂 I've fixed the recipe so both are listed now. Thanks so much for letting me know and let me know how the muffins turn out.
Kathy