Applesauce Oatmeal Muffins Recipe

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Introduction

These muffins are a perfect example of a wholesome, flavorful breakfast that feels like a treat. You get a moist, tender crumb from the applesauce and a delightful spiced topping with a bit of crunch. They’re quick to mix up and make your kitchen smell incredible.

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

1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
2. In a large bowl, whisk together the first 1 1/2 cups of quick oats, whole wheat pastry flour, 1/2 cup brown sugar, baking powder, baking soda, 1 tsp cinnamon, nutmeg, and salt.
3. In a separate medium bowl, whisk together the applesauce, milk, oil, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and egg white until smooth.
4. Divide the batter evenly among the 12 prepared muffin cups.
5. In a small bowl, stir together the melted butter, the remaining 1/4 cup quick oats, the remaining 1 tbsp brown sugar, and the remaining 1/2 tsp cinnamon. Sprinkle this mixture evenly over the tops of the muffin batter.
6. Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Mini Muffins: Bake in a mini muffin tin for 10-12 minutes for a perfect bite-sized snack.
• Cupcake Style: For a sweeter finish, skip the oat topping and drizzle the cooled muffins with a simple glaze made from powdered sugar and milk.
• Add Texture: Fold 1/2 cup of raisins, dried cranberries, or chopped nuts into the batter right before portioning.
• Streusel Topping: Combine the topping ingredients (butter, oats, brown sugar, cinnamon) with 1-2 tbsp of the muffin’s dry flour mixture to create a more crumbly streusel before sprinkling.

Tips for Success

• Use a standard 12-cup muffin tin for the best results; overfilling cups can lead to messy overflow.
• The key to tender muffins is mixing the batter just until the ingredients are combined; a few lumps are okay.
• For a more pronounced oat texture, you can use old-fashioned rolled oats in the topping instead of quick oats.
• Let the muffins cool in the pan for only 5 minutes as directed to prevent soggy bottoms from steam.

Storage & Reheating

Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds, or in a 300°F oven for 5-7 minutes until warmed through.

FAQ

Can I use old-fashioned oats instead of quick oats?

For the batter, quick oats are best as they blend more seamlessly. For the topping, old-fashioned oats will give a chewier texture and can be used.

My applesauce is sweetened. Will that work?

Yes, sweetened applesauce will work, but your muffins will be slightly sweeter. You may want to reduce the brown sugar in the batter by 1-2 tablespoons if you prefer less sweetness.

Why is there both baking powder and baking soda?

The combination helps these dense, moist muffins achieve the perfect rise. The baking soda reacts with the acidic applesauce, while the baking powder provides additional lift.

Can I use a whole egg instead of just the egg white?

Yes, you can use one whole large egg. The texture might be slightly less airy but will still be delicious.

What can I use instead of whole wheat pastry flour?

As noted, all-purpose flour works perfectly fine as a 1:1 substitute. Regular whole wheat flour will also work but will yield a denser, heartier muffin.

My topping seems dry and isn’t clumping.

Make sure your butter is fully melted before mixing. If it’s still too dry, you can add an extra 1/2 teaspoon of melted butter to help it come together.