Description

These wholesome oatmeal applesauce muffins are moist, lightly sweetened, and perfect for breakfast or a healthy snack. Made with whole grain oats and unsweetened applesauce, they’re packed with fiber and natural sweetness.

Ingredients

Scale

For the Crust:

For dry ingredients:
1 1/2 cups rolled oats
1 cup whole wheat flour
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
For wet ingredients:
1 cup unsweetened applesauce
1/2 cup milk (dairy or plant-based)
1/4 cup melted coconut oil
1 large egg
1 tsp vanilla extract
For topping (optional):
2 tbsp rolled oats
1 tbsp brown sugar
1/4 tsp cinnamon

Instructions

1. Prepare the Crust:

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease well.
2. In a large bowl, mix all dry ingredients (oats through salt).
3. In another bowl, whisk together all wet ingredients (applesauce through vanilla).
4. Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
5. Divide batter evenly among muffin cups, filling each about 3/4 full.
6. Mix topping ingredients and sprinkle evenly over muffin batter.
7. Bake for 18-22 minutes until tops spring back when lightly pressed.
8. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Notes

For vegan version: Use flax egg (1 tbsp ground flax + 3 tbsp water) and plant-based milk. Muffins freeze well for up to 3 months. If using sweetened applesauce, reduce brown sugar to 1/4 cup.