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.
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.
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.
In a separate bowl, mix together the wet ingredients: applesauce, milk, vegetable oil, and beaten eggs.
Add the wet ingredients to the dry bowl and mix together until just combined (don't overmix).
In a small bowl, mix the ¼ tsp cinnamon and 1 Tbsp brown sugar topping.
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.
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.
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.