Healthy Applesauce Oat Muffins
User Reviews
4.7
Healthy Applesauce Oat Muffins
Description
Healthy Applesauce Oat Muffins blend rolled oats and whole wheat flour with unsweetened applesauce as a key moistening ingredient, balanced by an egg, milk, and melted butter or coconut oil. Spices like cinnamon and optional dried cranberries enhance flavor and texture. The batter is gently mixed to avoid toughness and baked at 375 degrees F until a toothpick comes out clean. The result is a moist muffin with a slightly chewy oat texture and subtle sweetness from the applesauce and sugar or honey.
The muffins can be enjoyed fresh or stored frozen; they freeze well when placed in an airtight bag with the air removed. This makes them convenient for batch preparation and future quick snacks or breakfasts. Use old-fashioned rolled oats for a preferred texture, though quick oats can substitute if needed. Steel cut oats are not recommended for this recipe.
This muffin recipe serves 12 and offers a wholesome alternative to more traditional muffins by incorporating oats and applesauce, reducing added fat and adding natural sweetness.
Ingredients
- 1 cup rolled oats old-fashioned, see note
- 1 cup applesauce unsweetened
- ½ cup milk
- 1 egg large
- 1 teaspoon vanilla
- ¼ cup butter melted, or coconut oil
- ⅓ cup granulated sugar or honey
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup dried cranberry or raisin; optional
Instructions
- Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set 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 (and cranberries or raisins if using). 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). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
- Distribute the batter evenly among the 12 muffin cups. Bake 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. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.
Notes
- These muffins freeze well; double the batch and store extras in an airtight freezer bag.
- Old-fashioned rolled oats provide the best texture; quick oats are a workable substitute, but steel cut oats are not recommended.
- Avoid overmixing the batter to prevent dense and dry muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 131kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 140mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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