Oatmeal Raisin Applesauce Muffins
Start your day with a delightful treat by baking these Oatmeal Raisin Applesauce Muffins—packed with wholesome rolled oats, sweet raisins, and the natural goodness of unsweetened applesauce. Perfectly spiced with cinnamon and lightly sweetened with brown sugar, these moist and tender muffins are a healthier way to satisfy your sweet tooth. With minimal prep time and pantry staples, they’re an easy go-to for breakfast, snacks, or even meal prepping. Plus, they’re kid-friendly and freezer-friendly, making them a versatile choice for busy mornings. Serve them warm for a cozy treat or enjoy them on the go—either way, these muffins are sure to become a new family favorite!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup unsweetened applesauce
- 0.5 cup brown sugar (packed)
- 1 egg
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.75 cup raisins
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the rolled oats, flour, baking powder, baking soda, ground cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In a separate medium-sized bowl, whisk together the applesauce, brown sugar, egg, vegetable oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients. Use a wooden spoon or spatula to gently stir the mixture until just combined. Avoid overmixing to prevent dense muffins.
Fold in the raisins until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake 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 allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins 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 |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 35.4 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 390.7 g | 142% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 217.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 292 mg | 22% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1791 mg | 38% | |
*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.
