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.

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.

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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