A healthy muffin made with applesauce & oats. These muffins are moist and delicious!
Muffins are just awesome. I’m sure I’ve said this before but it’s one of the few “sweet” things my husband will eat for breakfast so I am always up for trying a new muffin recipe. These are great for snack time too. They freeze well and muffins are easily transported. You know, grab and go type of thing. I made these muffins “mini” size for my daughters preschool class when it was her turn for snack time. It was apple theme that week so applesauce muffins came to mind. These muffins are very moist and don’t have a ton of sugar. Yay! I love it when a recipe is healthier but still totally delicious. I’ve made these with milk, almond milk and buttermilk. All worked great. I’ve also tried them with the melted butter and the melted coconut oil. So if you wanted to make these dairy free you totally could. Try these muffins out, they are so great!
I used parchment cupcake liners with these muffins. They are awesome. I love how none of the muffin sticks to the liner. More muffin in my mouth that way 😉 Enjoy!
- 1 cup old-fashioned oats (rolled oats)
- 1 cup unsweetened applesauce
- ½ cup milk or buttermilk or milk of choice
- 1 large egg
- 1 teaspoon vanilla
- 4 Tablespoons butter or coconut oil, melted
- ⅓ cup sugar
- ¾ cup flour (can use whole wheat flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Preheat your oven to 375 degrees. Line a 12-count muffin tin with liners or grease the muffin cups then set it aside.
- In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry).
- Distribute the batter evenly among the 12 muffin cups.
- Bake the muffins for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
- Remove the muffins to a rack to cool completely.
Recipe Source: Mel’s Kitchen Cafe.
That is such a good idea to make these for a preschool snack! I always revert to carrots and wheat thins when it’s our turn…yes I am that mom. Haha! Check you out bringing baked goods. I’m totally trying these! Love that they use applesauce!
haha, I’ve done the carrots and crackers plenty of times! 🙂 Hope you enjoy! Thanks!
Does anyone know how many carbs are in these
My Fitness Pal App lets you calculate calories 🙂 There is a free version. Thanks for stopping by!
As written 17g per muffin. I used stevia, almond milk and wheat flour. 11g.
I made these Applesauce Oat Muffins a few days ago for my brother and his girlfriend; as she was having lots of her family come from Miami, FL for Thanksgiving. I thought it would be nice for her to have something on hand since she would be hosting the Holiday at her house. I doubled the recipe and got exactly 24 muffins. I used Buttermilk, Coconut Oil and a heaping ½ cup of Cinnamon Chips. These muffins were DELICIOUS!! The recipe was easy and the muffins were put together in a flash. Lol This recipe has a new home in my collection box! Thanks for sharing!
love the added cinnamon chips! I will try that next time I make these. Glad you enjoyed them!
These are kid approved in my house! I added a little zucchini, no one seemed to notice 😉
yum, love the added zucchini. i need to try that 🙂
I made these and didnt make any changes to the recipe. Gotta admit that i ate the most and these are my absolute muffins ive ever made. Just did more batches for my sons football team.
I brought enough of these for all the boys on the team plus all the other extras on the team. They were a huge success. Definitely adding to my favourite recipes. They gobbled them all up except one muffin which turned out great cause my mother-in-law got to try them. Rave reviews. Ive been asked to do snacks for the team again. Great recipe. Thanks
This makes me so happy!!! We love these muffins too!
Mine too! Perfect for a football team. Hope they enjoyed!
These sound delicious! I would like to make a mini muffin version (for my little ones). Do you have a recommendation for how long to bake them in the mini size?
I would check them at 10 Min. If you have a light in your oven, turn it and and take a peek. If they are looking done, I’d take them out and check.
Can you use quick oats?
You probably could. I’ve never tried it so if you do, let me know how you liked it!
This recipe calls for Flour… can i use Almond Flour for a more low carb approach?
I am not sure since I have never tried it with Almond flour. I am not very familiar with almond flour. If you try it let me know 🙂
Can I use honey in place of the sugar? Can’t wait to make these for my toddler!
I think you could! Hope you enjoy!
I made these and added 1 cup of wild blueberries. They were so yummy!
YUM! My kiddos love blueberries, I’ll be trying that next time I make these for sure.
I just made these, unfortunately I must not have left them in long enough or something, they stuck really bad to the paper muffin cups. I used coconut oil, not butter. Would that possibly be why? Your recipe said I could use either/or. I’m sure it’s operator error,I rarely bake. 🙁 I really like the flavor though!!
Question, I kept looking to see if it showed anywhere how many calories for each muffin. Any idea? Thanks
I’m so sorry they stuck. I have the best luck with parchment paper liners. You can get them on amazon or at Target. Silicone liners would probably work well too.
Thanks so much for responding. Although I feel like such a goof. I realized later in the day I had put the coconut oil in the microwave to soften then never put it in the muffins!!! Lol Thanks so much for sharing your recipes!!!
These are THE BEST healthy muffins I have tried yet!! The family simply loves them. Especially when they first come out of the oven!!
I agree. Fresh from the oven is best! Glad you all enjoyed!
I luv this recipe! Added 1 banana, 1/2c applesauce and half & half. A divine selection literally, thank you God!! God bless you in Jesus name & thank you for posting!
Yum! The added banana sounds amazing! Thanks!
Absolutely loved this recipe- and perfect for fall, too! I substituted the flour with a gluten-free flour mix, used coconut sugar for regular granulated sugar, used unsweetened vanilla almond milk, and coconut oil instead of butter to create a dairy and gluten free version and it came out delicious! Thank you so much for sharing a recipe that allows for easy substitutions! My house smells like apples and cinnamon…the most wonderful fall scent ! My husband loves them, too!
YUM! These muffins do smell the best. Thanks for the info on the substitutions. I will have to try your version. I love using coconut sugar in baking.
I made these for my toddler and made them into mini muffins, perfect for breakfast or a quick snack! Will be making again!
Im so glad to hear this! Thanks for the feedback!
These turned out delicious! Thanks for the recipe! For those of you wondering, these have 155kcal per muffin if you made 12 muffins. 😊
Awesome! Thanks for the info, glad you liked them!
I made these today and will be making again. I like that they aren’t too sweet. I did add about 1/4 cup more apple sauce (just because it was left), a handful of dried cranberries and about 1/2 cup of finely chopped pecans that I had left over from Thanksgiving. The muffins would still be good without them, but I just wanted to use this stuff up. Thank you for the recipe.
I am so glad you liked these. Thanks for the info on the additions! Sounds so yummy! Thanks for sharing!
These were so good! I used quick oats because that’s all I had, and they turned out great. My 4 year old likes to bake with me, so I’m always looking for healthier options. Then she decorates them with colored sugar or sprinkles in various shapes before we bake them so she thinks they’re cupcakes. 🙂 . Thank you!
thats awesome! what a great idea with sprinkles. my daughter loves sprinkles, I will have let her do that too next time we make theses!
I made these with whole wheat flour and added a whole apple for more texture- delicious!
yum! that sounds delicious. I will have to try that!
Can I use olive oil instead of coconut oil/butter? Thanks!
yes you can. I haven’t tried that though. If you do, let me know how you liked them!
I just made these for breakfast and thet are really good! I used sweetened applesauce because thats all I had and reduced the sugar to 1/2 c. They are tender, moist and very tasty. Thanks for sharing,
Sounds delicious! Thanks for the comment, glad you enjoyed these!
This is a fantastic recipe that can be adapted to individual tastes/needs. I used 1/2 cup flour and 1/4 cup almond flour. Then added frozen blueberries, walnuts, and 2tbs chia seeds to boost the nutrition. They were fantastic. My kids loved them too.
so happy you love these muffins! Thanks for the info on substitutes and additions! Sounds delish, blueberries, yum! Gonna try that.
xo,
Adell
Made these over the weekend for quick weekday breakfasts and they are delicious! I think next time I’m going to add diced apple to give it a little more texture and maybe try substituting unsweetened almond milk to make it a little healthier.
That sounds yummy adding the diced apples, great idea! Glad you enjoyed the muffins!
Great recipe. I used mostly brown sugar then added 1 tsp pumpkin pie spice and 1/2tsp orange peel instead of all cinnamon . Best at breakfast with coffee for me. It’s a keeper.
yum! I will have to try that with the pumpkin pie spice, sounds so yummy!