Applesauce Oatmeal Muffins

Name: Applesauce Oatmeal Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cup quick or old-fashioned oats; 1 1/4 cups all-purpose flour; 1/2 cup packed brown sugar; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon cinnamon; 1 1/2 cups unsweetened applesauce; 1/2 cup milk; 3 tablespoons vegetable or canola oil; 1 egg white; 1/2 cup quick or old-fashioned oats; 2 tablespoons packed brown sugar; 1/4 teaspoon cinnamon; 2 tablespoons butter (melted)

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These are the best Applesauce Oatmeal Muffins made with rolled oats, applesauce, cinnamon, and egg whites! They're a healthy and filling muffin made with only 10 ingredients in just 30 minutes. Be sure to make a large batch to freeze for busy weeks.

Whip up a batch of these applesauce oatmeal muffins and you'll have the whole family running to the kitchen! Made with simple, wholesome ingredients in less than 30 minutes, it's a quick breakfast or afternoon snack that will soon enter the weekly recipe rotation.

If you're looking for a healthier alternative to traditional muffins, these easy applesauce muffins fit the bill perfectly. With less fat and sugar compared to many other muffin varieties, they're a guilt-free treat that you can enjoy anytime without compromising on flavor or satisfaction. They're perfect for meal prep, making them an ideal option for busy mornings or on-the-go snacks.

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Ready for more yummy muffin inspiration? Be sure to check out my Strawberry Muffins. Looking for a savory alternative? These Sausage Muffins are all you need!

Table of Contents

Why You'll Love this Recipe

Freezer-Friendly: Easy Applesauce Oatmeal Muffins freeze and thaw well, making them a great recipe to make in bulk for easier weekday mornings!
Wholesome Muffins: Thanks to the moisture from the applesauce and the hearty texture from the oats, these healthy muffins are wonderfully moist, tender, and filling.
Easy to Make: These muffins come together quickly and easily with simple instructions and minimal prep time.
Versatile and Customizable: You can customize these hearty muffins to suit your taste preferences by adding nuts, dried fruits, or even chocolate chips.

Laura Ashley's Pro Tip: Unsweetened applesauce is the key to making these muffins moist and reducing the amount of sugar in the recipe. It naturally sweetens the batter so you can use less or even no sugar.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Old-Fashioned Rolled Oats or Quick Cooking Oats: Adds texture, chewiness, and a nutty flavor.
All-Purpose Flour: Provides structure to the muffins.
Brown Sugar: Adds sweetness and moisture to the muffins.
Baking Powder: Acts as a leavening agent.
Baking Soda: Another leavening agent that reacts with acidic ingredients in the batter.
Cinnamon: Provides warmth and flavor.
Unsweetened Applesauce: Adds moisture, sweetness, and flavor.
Milk: Provides moisture and helps create a tender crumb.
Vegetable Oil: Adds moisture and richness.
Egg White: Contributes structure and protein.
Streusel Topping (Old Fashioned Rolled Oats, Brown Sugar, Cinnamon, Butter): The oats provide texture, while the brown sugar and cinnamon add sweetness and flavor. Butter binds the streusel together and helps it crisp up during baking.

Tools You'll Need

How to Make Applesauce Oatmeal Muffins

Preheat the oven to 400°F.
In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda, and cinnamon.

In another medium bowl, whisk together applesauce, milk, oil and the egg white.

Mixing together wet ingredients for muffins.

Once combined, transfer the wet ingredients onto the dry ingredients. Mix just until the dry ingredients are moistened.

Mixing dry and wet ingredients together in a bowl for muffins.

For the topping, mix together oats, brown sugar, cinnamon, and butter in a small bowl.

Place a 12 cup muffin pan in the preheated oven for a couple minutes, then remove and butter or spray with cooking spray the insides and slightly on the top of the muffin tin.

Fill the pan evenly with the muffin batter. Distribute the topping evenly on top of the muffins.

Adding a streusel topping to muffins in a pan.

Bake 20-22 minute or until a toothpick inserted comes out clean.

Pro Tips and Substitutions

Don't overmix the batter: Over-mixing can lead to tough and dense muffins. Mix the batter until just combined to avoid overdeveloping the gluten in the flour.
Use an ice cream scoop: For consistent muffin sizes, use an ice cream scoop to portion the batter into the muffin cups.
Check for doneness: Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs attached, the muffins are done.
Sugar Source: You can substitute the brown sugar with a sugar substitute alternative. Keep in mind that this can alter the texture and taste of your muffins, so it's a good idea to test them in smaller batches.
Swap the fat: Instead of vegetable or canola oil, you can use coconut oil or butter. It will impact the density slightly.
Use a different flour: You can substitute all-purpose flour with gluten-free flour 1:1 for a gluten-free option.

Flavor Variations

The best part about a muffin recipe is that you can customize the flavor every time you make them with different mix-ins. It's best to add no more than ½ cup. Some of our favorites include:

Raisins
Dried cherries
Dried cranberries
Chocolate chips
Unsweetened coconut
Nuts, like walnuts or pecans

Storage and Freezing Instructions

To Store: Allow your muffins to cool completely on a wire rack. Store in an airtight container at room temperature for 2-3 days. If you're stacking multiple layers of muffins in the container, place parchment paper between each layer to prevent them from sticking together.

For the Freezer: The muffins freeze well too. After they've cooled completely, place them in a freezer-safe bag or container and freeze up to 3 months. Allow it to thaw at room-temperature. You can reheat in the microwave if you'd like.

Frequently Asked Questions

Can I use quick oats or steel cut oats?

Quick oats or old-fashioned rolled oats both work great for applesauce oat muffins. However, steel cut oats don't work well because they don't absorb as much liquid and soften.

Does any type of applesauce work?

Yes! You can use homemade apple sauce, Granny Smith applesauce, sweetened, or cinnamon applesauce if you'd like, but just keep in mind how it might impact the sweetness and level of seasoning for the end product.

Can I use cupcake liners?

Yes, but make sure you grease the muffin liners before adding the batter or skip the liners and grease the muffin pan. This batter sticks to the liners, but greasing helps. After the muffins cool completely, they do not stick as much.

What kind of milk works best in muffins?

Besides regular whole, 2% or skim milk, you can also use coconut milk, almond milk, or a lactose-free alternative.

Can I use whole wheat flour or oat flour instead?

You can, but the flavor and texture will vary. Start by swapping one-third of the amount of flour for whole wheat or oat flour. If you like the outcome, you can try swapping by half or more the next time you make them.

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