Healthy Applesauce and Oatmeal Muffins
Start your morning off right with these Healthy Applesauce and Oatmeal Muffins—a perfectly moist and wholesome treat that’s packed with natural flavors and hearty ingredients. Made with nutrient-dense whole wheat flour, rolled oats, and unsweetened applesauce, these muffins are naturally sweetened with maple syrup, making them a guilt-free indulgence. Enhanced with warm cinnamon undertones and customizable with optional add-ins like chopped walnuts or dried cranberries, they’re not only delicious but also versatile. These easy-to-make muffins come together in just 15 minutes and are ready in under 20, making them ideal for busy mornings, meal prep, or an afternoon snack. Plus, they’re dairy-free, and the use of almond milk keeps them light yet satisfying. Enjoy them warm from the oven or as a grab-and-go breakfast that’s both nourishing and delicious!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Unsweetened applesauce
- 0.25 cup Maple syrup
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk (or other milk of choice)
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the unsweetened applesauce, maple syrup, egg, vanilla extract, and almond milk until smooth and fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.
If using, fold in the chopped walnuts or pecans and raisins or dried cranberries.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 137.3 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 449 mg | 35% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2048 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
