Name: Moist Applesauce Oatmeal Muffins Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 cup oats (old-fashioned or quick-cooking); 1/2 cup granulated sugar; 1 1/2 teaspoons baking powder; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 egg; 1/2 cup milk (dairy or non-dairy); 1/4 cup oil (canola or vegetable); 1 teaspoon vanilla extract; 1 cup unsweetened applesauce; 1 tablespoon oats (for topping)

Introduction

Finding a quick, wholesome breakfast that everyone loves can be challenging. These moist applesauce oatmeal muffins are easy to make, naturally sweet, and perfect for busy mornings or snack time. They are both kid-friendly and satisfying for adults, making them a great choice to prepare ahead and enjoy all week.

The image shows four golden-brown oat muffins placed on a white plate with a white marbled texture underneath. Each muffin has a slightly domed top with a rough texture, covered with scattered pale oat flakes. The muffin paper liners are white with vertical ridges, tightly hugging the muffins' base. The lighting highlights the moist crumb texture, especially on the nearest muffin, showing small air pockets and oats embedded throughout. The background is softly blurred to keep focus on the muffins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour

1 cup oats (old-fashioned or quick-cooking)

1/2 cup granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1/2 cup milk

1/4 cup oil (canola or vegetable)

1 teaspoon vanilla extract

1 cup applesauce

1 tablespoon oats (optional, for topping)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Prepare a muffin tin by spraying with nonstick spray or lining with paper liners.

Step 2: In a large bowl, combine the flour, oats, sugar, baking powder, cinnamon, baking soda, and salt. Mix well to evenly distribute all dry ingredients.

Step 3: In a separate bowl, whisk together the egg, milk, oil, and vanilla extract until smooth and consistent.

Step 4: Pour the wet ingredients into the dry ingredients, add the applesauce, and stir gently just until combined. Some lumps are fine; avoid overmixing to keep muffins tender.

Step 5: Scoop the batter into the muffin tin, filling each cup about two-thirds full. Sprinkle oats on top if desired for extra texture.

Step 6: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 3-5 minutes, then transfer to a rack to cool completely or enjoy warm.

Tips & Variations

Use unsweetened applesauce for better control of sweetness; if using sweetened, reduce sugar slightly.

Swap half the flour for whole wheat for extra nutrition or use a gluten-free flour blend if needed.

Try mashed banana, pumpkin puree, or pear sauce instead of applesauce for different flavor twists.

Don’t overmix the batter to avoid dense muffins; stirring just until combined is key.

Let oats soak in the wet ingredients for 5-10 minutes before mixing with dry ingredients to improve texture.

FAQs

Can I use sweetened applesauce instead of unsweetened?

Yes, but you may want to reduce the amount of sugar in the recipe by a couple of tablespoons to keep the muffins from becoming too sweet.

What kind of oats work best for these muffins?

Both old-fashioned and quick-cooking oats work well. Avoid steel-cut oats as they won’t soften enough during baking. For gluten-free baking, use certified gluten-free oats.