Applesauce Oat Muffins

Applesauce Oat Muffins – So I have another muffin recipe for you. And it’s from Mel’s Kitchen Cafe. I think there’s a theme going on here. 😉 Two things that I love, I guess: muffins and Mel’s blog.

These are the sort of thing that are pretty humble and very straightforward but are just so good. Slightly spiced and very moist, they are a definite favorite around here. Every time I bring one out of the freezer Will gets so excited that he can’t sign, “more, more, more” fast enough. He will devour an entire muffin in about 12 seconds. 😉 Jack loves them for a snack, as do I.

I always, always double the recipe ( below is for a single recipe) so that I have plenty in the freezer.

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Applesauce Oat Muffins

Applesauce oat muffins

very, very slightly adapted from Mel’s Kitchen Cafe
Printable Version

  • 1 cup old-fashioned oats
  • 1 cup unsweetened applesauce
  • ½ cup milk (regular, almond, coconut, etc.)
  • 1 large egg
  • 1 tsp. vanilla
  • 4 tbsp.coconut oil, melted (or unsalted butter), cooled slightly
  • ⅓ cup sugar
  • ¾ cup whole wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. allspice
  • ¼ tsp. salt

1. Preheat the oven to 375° F and line a 12-cup muffin tin with liners; set aside.

2. In a medium bowl, add the oatmeal, applesauce, milk, egg, vanilla, butter and sugar, whisk to combine. Set aside.

3. In a large bowl, combine together the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of the flour mixture and pour in the milk mixture. Stir until just combined, being careful not to overmix.

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4. Divide muffin batter evenly between the muffin tins, filling about ⅔ full. Bake for 15-20 minutes, until a tester comes out mostly clean. Remove from the oven and allow to cool for a few minutes in the muffin tin before removing to a wire rack to cool completely.

5. To freeze, place in a zip-top bag, in a single layer and lay flat in the freezer. Reheat for a few seconds and enjoy!

Applesauce Oat Muffins

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