Applesauce Muffins
User Reviews
4.9
Applesauce Muffins
Description
This recipe combines rolled oats, applesauce, milk, egg, vanilla, melted butter, and sugar for the wet ingredients, providing moisture and subtle sweetness. The dry mixture includes whole wheat flour, baking powder, baking soda, ground cinnamon, salt, and raisins or chocolate chips for added flavor and texture. Mixing the wet into the dry ingredients until just combined maintains a tender crumb.
The muffins bake at 375°F for 15-20 minutes until a toothpick comes out clean. Using unsweetened applesauce keeps the muffins moist without overpowering sweetness. The warmth from cinnamon and the chewy raisins or bursts of chocolate chips complement the mild oat and apple flavors.
These muffins work well for a wholesome breakfast or teatime snack and can be prepared ahead. The recipe suggests storing them airtight at room temperature for up to five days or freezing for up to three months.
Ingredients
- 1 1/4 cups rolled oats old-fashioned
- 1 1/4 cups applesauce unsweetened
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 4 Tablespoons butter , melted (or coconut oil)
- 1/3 cup granulated sugar
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins or chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.
- Wet Ingredients: In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar.
- Dry ingredients: In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt, and cranberries or raisins or chocolate chips.
- Combine: Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined.
- Bake: Divide batter evenly between muffin cups. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Don't over-bake or the muffins will be dry. Remove them to a cooling rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 5 days.
- Freeze cooled muffins in a freezer-safe bag for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 145kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 193mg | 8% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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