Very Berry Oatmeal Muffins
Start your morning on a deliciously wholesome note with these Very Berry Oatmeal Muffins! Packed with heart-healthy oats, naturally sweetened with applesauce, and bursting with juicy blueberries, raspberries, and diced strawberries, these muffins are the perfect balance of flavor and nutrition. A hint of cinnamon and vanilla enhances their comforting aroma, while their moist, tender crumb makes them an irresistible breakfast or snack option. Ready in just 35 minutes, these berry-studded treats are made with simple pantry staples and can be enjoyed warm or at room temperature. Whether you're prepping for busy mornings or simply indulging in a better-for-you baked good, these oatmeal muffins are sure to become a household favorite. Perfect for meal prep and easily customizable with your favorite berries!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.5 cups brown sugar
- 0.5 cups unsweetened applesauce
- 0.5 cups milk
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 1 large egg
- 1 cup mixed fresh berries (e.g., blueberries, raspberries, diced strawberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
In a medium bowl, whisk together the brown sugar, applesauce, milk, vegetable oil, vanilla extract, and egg until smooth and well blended.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix.
Fold the mixed berries into the batter, being careful not to crush them.
Evenly divide the batter among the prepared muffin cups, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 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 pan for 5 minutes. Then transfer 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 |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 294.6 g | 107% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 110.2 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 362 mg | 28% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1189 mg | 25% | |
*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.
