Oatmeal Cherry Applesauce Muffins
Start your day with these wholesome and flavorful Oatmeal Cherry Applesauce Muffins, the perfect blend of cozy and nutritious! Made with old-fashioned rolled oats, naturally sweetened with brown sugar and unsweetened applesauce, and packed with bursts of tangy dried cherries, these muffins are a delightful balance of comfort and health. Lightly spiced with cinnamon and free of unnecessary fuss, they’re easy to prepare in just 15 minutes. Ideal for breakfast on-the-go, a wholesome snack, or a guilt-free midday treat, these muffins are also wonderfully moist thanks to applesauce and have a tender crumb with just the right amount of sweetness. Plus, they’re easily adaptable for dairy-free preferences by swapping in your favorite plant-based milk. Serve warm for a cozy bite or enjoy them as a portable snack—either way, they’re irresistibly good!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup All-purpose flour
- 0.5 cup Brown sugar (packed)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Unsweetened applesauce
- 1 large Egg
- 0.5 cup Milk (dairy or non-dairy)
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cherries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir until well mixed.
In a separate medium bowl, whisk together the unsweetened applesauce, egg, milk, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold in the dried cherries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 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 muffins from the oven and let them cool in the pan 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 in the refrigerator for up to a week.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 2911 mg | 127% | |
| Total Carbohydrate | 333.2 g | 121% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 176.2 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 408 mg | 31% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1110 mg | 24% | |
*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.
