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Applesauce Oatmeal Muffins

No one can resist freshly baked wholesome muffins!

These applesauce oatmeal muffins use a combination of rolled oats, flour, spices, and applesauce. The result is a delicious grab-and-go breakfast addition that everyone will enjoy.

A pile of applesauce oatmeal muffins in a basket.

A Great Wholesome Breakfast Muffin

Hearty and full of texture, all thanks to the rolled oats.

  • Nothing beats a simple hearty and wholesome muffin recipe for easy breakfasts or snacks.
  • Everyone needs a good muffin recipe, and this is one of our favorites! Another popular recipe you might want to try is our banana oatmeal muffins.
  • The secret to this recipe is the applesauce that not only adds moisture but also infuses the muffins with the perfect sweetness.
  • This recipe makes 24 muffins that can be gobbled up fast or they also store beautifully in the freezer.
  • We love these when warmed in the microwave with a bit of butter!
Looking down at recipe ingredients in bowls including rolled oats, flour, brown sugar, applesauce, milk, eggs and oil.

Recipe Ingredients

BATTER: The best muffins start with the best ingredients. A combination of rolled oats, wheat flour and all-purpose flour are mixed with spices, baking powder, vegetable oil, milk, and eggs.

OATS: Old-fashioned rolled oats will work the best for this recipe. A personal favorite in our house are sprouted rolled oats that we also use for morning oatmeal and granola bar recipes.

APPLESAUCE: Look for unsweetened applesauce for this recipe. It’s usually found in the baking aisle of the grocery store. Any added sugar will change the flavor of these muffins.

BROWN SUGAR: Brown sugar should be firmly packed into a measuring cup for this recipe. A small amount is also used for the topping that’s sprinkled on just before baking. Alternatively, coconut sugar will also work. It has a caramel-like flavor and tastes nothing like coconuts!

Four images together. First is white bowl with oats, sugar, flour and cinnamon inside. Second is muffin batter in bowl with a spatula. Third is muffin batter in muffin pan. Fourth is baked muffins on a rack.

How To Make Applesauce Oatmeal Muffins

  1. In a large bowl mix together the dry ingredients. In a separate bowl, beat the eggs then add the other wet ingredients according to the full recipe instructions below.
  2. Pour the wet ingredients into dry ingredients bowl. Mix together.
  3. Divide into two muffin pans (makes 24 muffins) and sprinkle the topping on each muffin cup.
  4. Bake until a toothpick comes out clean. Let cool on a rack, serve and enjoy!

Storage

FRIDGE: These muffins can be stored in an airtight container in the fridge for up to 5 days. I don’t recommend storing on the counter as they can get a bit mushy due to added moisture.

FREEZER: These muffins store well in the freezer! After baking, let cool completely. Then wrap each one in parchment paper or plastic wrap and store them all in a freezer bag. When you’re ready to eat, grab one from the freezer and discard the outer wrapping. Place the muffin on a paper towel and microwave for 30-60 seconds to defrost.

I like to pop frozen muffins into my daughter’s lunches which will be thawed by the time she eats them.

Looking down at baked muffins in a pan.

Recipe Tips

  • Spray the paper cupcake liners lightly with nonstick cooking spray. This will help to prevent the muffin base from sticking to the paper.
  • This recipe makes 24 muffins. You’ll need two muffin pans and both can be baked at the same time. If you only have one pan, you can bake in two batches for less time.
  • Keep one dozen of the muffins in the fridge for easy grab-and-go breakfasts or snacks. And the other dozen in the freezer for the future.
Side angle close up of muffins.

More Muffin Recipes

Did you love this muffin recipe? Be sure to leave a rating below!

Applesauce Oatmeal Muffins

These muffins use a combination of rolled oats, flour, spices, and applesauce. The result is a delicious grab-and-go breakfast addition that everyone will enjoy.
5 from 1 vote
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 24 muffins

Ingredients

Topping:

Instructions

  • Preheat the oven to 400°F. Add paper cupcake liners to a muffin pan. Lightly spray the inside of each cupcake liner with nonstick cooking spray.
    Muffin pan with paper cupcake liners.
  • In a large bowl, mix together the dry ingredients: rolled oats, whole wheat flour, all purpose flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and brown sugar.
    Two images of a white bowl: first with ingredients dumped in. Second with ingredients mixed together and a spatula.
  • In a separate bowl, mix together the wet ingredients: applesauce, milk, vegetable oil, and beaten eggs.
    A white bowl of wet ingredients mixed together with a spatula.
  • Add the wet ingredients to the dry bowl and mix together until just combined (don't overmix).
    Two images of a white bowl: first with liquid poured over dry ingredients, second with muffin batter mixed together and spatula.
  • In a small bowl, mix the ¼ tsp cinnamon and 1 Tbsp brown sugar topping.
    Two images of a glass bowl: first with cinnamon and brown sugar. Second with cinnamon sugar mixed together and a fork.
  • Divide the batter into two muffin pans for a total of 24 muffins. Use a measuring cup or ice cream scoop to divide the batter. Sprinkle the tops of each one with cinnamon sugar topping.
    Bake for 15-18 minutes, or until a toothpick comes out clean when poked through the center.
    Two images of a muffin pan. First with uncooked muffin batter inside. Second with cooked golden muffins inside.
  • Let cool 10 minutes in pan then transfer to a rack to cool completely. Store them in an airtight container in the fridge for up to 5 days or freezer for up to 3 months.
    24 baked muffins on a cooling rack.

Recipe Notes:

  • Spray the paper cupcake liners lightly with nonstick cooking spray. This will help to prevent the muffin base from sticking to the paper.
  • This recipe makes 24 muffins. You’ll need two muffin pans and both can be baked at the same time. If you only have one pan, you can bake in two batches for less time.
  • Keep one dozen of the muffins in the fridge for easy grab-and-go breakfasts or snacks. And the other dozen in the freezer for the future.
  • FRIDGE: These muffins can be stored in an airtight container in the fridge for up to 5 days. I don’t recommend storing on the counter as they can get a bit mushy due to added moisture.
    FREEZER: These muffins store well in the freezer! After baking, let cool completely. Then wrap each one in parchment paper or plastic wrap and store them all in a freezer bag. When you’re ready to eat, grab one from the freezer and discard the outer wrapping. Place the muffin on a paper towel and microwave for 30-60 seconds to defrost.
Nutrition
Sodium: 94mg | Calcium: 52mg | Vitamin C: 1mg | Vitamin A: 43IU | Sugar: 12g | Fiber: 2g | Potassium: 112mg | Cholesterol: 15mg | Calories: 141kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 2g | Protein: 4g | Carbohydrates: 29g | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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Recipe Rating




Sandra

Friday 6th of May 2022

Is one muffin the serving size? Thanks for putting the nutritional information.

Andi

Sunday 8th of May 2022

Yes it is.