Oat Applesauce Muffins
Soft, wholesome, and bursting with comforting flavors, these Oat Applesauce Muffins are the perfect blend of healthy indulgence and warm nostalgia. Made with hearty rolled oats, unsweetened applesauce, and a touch of cinnamon, these muffins are naturally moist and subtly sweet, making them an ideal choice for a quick breakfast or snack. The optional addition of raisins or chopped nuts allows for customizable textures and flavors, while the use of pantry staples ensures these muffins are both easy to prepare and budget-friendly. Ready in just 35 minutes and baked to golden perfection, this recipe yields 12 delightful servings that can be enjoyed fresh or stored for later. Perfect for busy mornings or after-school treats, these muffins are sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 1 cup unsweetened applesauce
- 0.5 cups milk
- 0.25 cups vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 0.5 cups brown sugar
- 0.5 cups raisins (optional)
- 0.5 cups chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
In a separate mixing bowl, whisk together the unsweetened applesauce, milk, vegetable oil, egg, vanilla extract, and brown sugar until smooth and well blended.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Do not overmix—it’s okay if the batter is slightly lumpy.
If desired, fold in the raisins and/or chopped nuts for added texture and flavor.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds of the way full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 364.3 g | 132% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 153.4 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 462 mg | 36% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2215 mg | 47% | |
*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.
