Introduction
You’ll love how these moist, spiced muffins pack whole grains and fruit into a perfect grab-and-go breakfast. They are subtly sweet, hearty from the oats, and come together quickly with simple ingredients you likely already have on hand.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins
Ingredients
- 1 1/2 cups quick oats
- 1 1/4 cup whole wheat pastry flour (*all purpose works too)
- 1/2 cup brown sugar
- 1 tsp baking powder
- 2/3 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup applesauce (*unsweetened)
- 1/2 cup milk
- 3 tbsp oil
- 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 egg white
- 1 tbsp butter (*melted)
- 1/4 cup quick oats
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the 1 1/2 cups quick oats, whole wheat pastry flour, 1/2 cup brown sugar, baking powder, baking soda, 1 tsp cinnamon, nutmeg, and salt.
- In a separate medium bowl, combine the applesauce, milk, oil, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and egg white. Whisk until smooth.
- Divide the batter evenly among the 12 prepared muffin cups.
- In a small bowl, mix together the 1 tbsp melted butter, 1/4 cup quick oats, 1 tbsp brown sugar, and 1/2 tsp cinnamon to create the topping.
- Sprinkle the oat topping evenly over the batter in each muffin cup.
- Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Mix-In Muffins: Fold 1/2 cup of raisins, chopped walnuts, or chocolate chips into the batter before portioning.
- Mini Muffins: Bake the batter in a mini muffin tin for 10-12 minutes for a bite-sized treat.
- Crunchier Top: Briefly broil the baked and cooled muffins for 1-2 minutes to re-crisp the streusel topping before serving.
- Dairy-Free: Use your favorite plant-based milk (like almond or oat milk) to keep the recipe dairy-free.
Tips for Success
- For the lightest texture, measure your flour by spooning it into the measuring cup and leveling it off with a knife.
- Allow the melted butter to cool slightly before mixing it into the topping to prevent the oats from getting soggy.
- The batter will be thick; this is normal and ensures a nicely domed muffin.
- For even baking, try to fill each muffin cup with the same amount of batter.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm a muffin in the microwave for 15-20 seconds or in a toaster oven until heated through.
FAQ
Can I use old-fashioned rolled oats instead of quick oats?
Yes, but the texture will be chewier and more distinct. Quick oats blend into the batter more seamlessly for a uniform muffin crumb.
My applesauce is sweetened. Is that okay?
Yes, but your muffins will be slightly sweeter. You may want to reduce the brown sugar in the batter by a tablespoon or two if you prefer less sweetness.
Why is there an egg white and not a whole egg?
The egg white provides structure and lift without the fat of the yolk, helping keep the muffins light. Using just the white is a common technique in healthier baking.
Can I make these muffins ahead and freeze them?
Absolutely. Let the muffins cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or reheat from frozen.
What is whole wheat pastry flour and can I really substitute all-purpose?
Whole wheat pastry flour is a finer, lighter whole grain flour. Yes, you can substitute it 1:1 with regular all-purpose flour as noted; the muffins will be slightly less dense.
My muffin tops didn’t get very crunchy. What happened?
The topping can soften if the muffins are stored while still warm, trapping steam. Ensure they are completely cool before storing. Re-crisping under a broiler for a minute can help.