- 12
Ingredients
- 1 cup rolled/old-fashioned oats
- 1 cup unsweetened applesauce
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla
- 4 tablespoons butter or coconut oil, melted
- 1/3 cup sugar
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup dried cranberries or raisins, optional
Preparation
Step 1
Makes 12 muffins
Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.
Theses were great! I did use coconut oil instead of butter and used honey in place of sugar. They were delicious! Thank you for the recipe!
Kelli – do you think you might need to increase the baking time? If they were still raw in the middle it sounds like they might need more time. I think that could help! Coconut oil does make baked good slightly more oily in my opinion but it shouldn’t affect the overall texture terribly.
Wow! Made these to take with us on a mini-vacation but I think half were gone as soon as they came out of the oven! I’ve got three kids, ages 6, 8, and 10 and the oldest two are boys (who are not picky) and the youngest is a girl (who is picky). Everyone loved them! They did not last long…next time I will be making a double batch! I love that they are healthy and I can freeze them. Perfect for breakfast, adding to school lunches, or as an after school snack. Thanks Mel! Your site is my all time favorite!
These are so yummy! I didn’t use craisins or raisins, and chose butter over coconut oil. My kids gobbled them up, and I was happy to let them! The only thing I think I might change next time I make them (there will definitely be a next time!) will be to use brown sugar instead of white, just because I love me some brown sugar
Just made these and we LOVE them! I subbed in Coconut oil for butter, almond milk for regular milk- to make dairy free- and honey for the refined sugar. They were definitely a little less sweet, but in an effort to decreased my (*high*) processed sugar intake, they were great! Next time I might use a little less coconut oil as the oil was starting to go through the muffin liners as they sat out (I used a 1:1 ratio). Can’t wait to make them again!
I made these today – and loved them. I didn’t see the nutrition count anywhere so thought I would add it. Also I didn’t have applesauce so I blended a large apple with 1/2 cup water and a pinch of cinnamon and lemon juice. They turned out moist and perfect. This is with 2% milk and butter.
I added some frozen blueberries, and they were awesome! I especially love how the coconut oil gives them just the slightest coconut-y taste. These are definitely going to become a regular thing in our house.
You’re always saying you Freeze your muffins. I’m one of those people who is scared of the freezer. Unless its a soup or meat I’ve never frozen it. Do you just place these in ziplock bags? When you pull them out at snack time do you just thaw them or microwave them? If I let them thaw all day are they good that way or is microwaving better still?
Cearrow – ok, let’s help you get over your freezer fear! I bake these, let them cool and then place them in a freezer ziploc bag to freeze. When we want to eat them, I either take the bag out of the freezer the night before or simply pull the muffins out of the freezer, take them out of the bag and microwave them for about 1-2 minutes on 50% power until they are thawed. Slightly warm like that and they taste amazingly fresh!
Tried this recipe and it was way too wet — I’m guessing different applesauces have different amounts of water in them. Anyway, I made several modifications (including halving the sugar) and now they are a family favorite. I make a quadruple batch and freeze. Thanks for the great recipe!
I’m writing this as I eat my second muffin. These came out ridiculously moist and fluffy, light even with the whole wheat flour. I think I’ll add a little less sugar next time. I put in a handle of each dried cranberries and walnuts and this is now my go-to oatmeal muffin recipe
I stumbled upon your blog today and am very glad I did!! I just made these muffins, and I have to say, they are absolutely 100% totally AWESOME!!! So, so yummy and moist. I used large flake oats and the texture was perfect, and they gave the muffins a bit of a nutty taste. I also used the coconut oil instead of the butter, and it gave them such a subtle coconut flavour. Truly lovely. I will definitely make these again. And again. Thank you!!
Turned out really well. Subbed grapeseed oil for butter, reduced sugar to 2 tbsp (will omit completely next time) and added 2tbsp of peanut butter. Thanks for the recipe.
This is my first comment on your blog after being a loyal, silent reader all this time. Thank you for sharing this recipe! I’ve just made a batch of it (an hour ago) & it turned out really nice! I tweaked it a bit to my preferences: subs to brown sugar & reduce it a bit, use virgin coconut oil, subs raisin to fresh apples & adding 2tbsp of chia seed!
The apples made it moister, so it needs longer baking time, and because of adding the fresh apples & chia seeds resulting in odd quantity. But it’s not a big problem & the result was very yummy! Not to sweet, very satisfying and you know that it is an ultra-healthy treats!
Heather @ My Overflowing Cup
These are SO GOOD. I added flax seeds and blueberries to mine. They’re so moist and flavourful, and they freeze excellently so I can pack them in my lunches when I want a healthy snack. I might add less sugar next time, as I’ll 100% be making these again.
So I made these a bit healthier by using almond milk instead of regular milk and honey in place of the sugar. They are lovely! Thanks!
These are absolutely to die for!!! So moist and delicious and healthy too! I doubled the batch like you suggested and added toasted macadamia nuts and some smashed banana to one batch and toasted almonds with dried cherries to the other. I was planning on putting some in the freezer for later, but at the rate they are being consumed in my household, I just might end up having to make more! Thank you so much for sharing the recipe! Aloha
These are delicious! Everyone in my family loves them, including my almost 2-year-old. How would I adjust temperature/baking time if I wanted to make them into mini muffins?
Excellent beat ! I would like to apprentic even as you
I have been trying lots of different muffin recipes lately, and trying to make healthy varieties. This is now my top muffin recipe. It’s delicious! Today, I subbed mashed bananas (about 3 small ones) for the applesauce, and it turned out SO GOOD! My toddler kept snitching the mini ones off the counter! Since the ripe bananas were so sweet, I will probably reduce the sugar to 1/4 cup, instead of the listed 1/3. I love how the sides are slightly crispy, and the middle is so moist!
I don’t usually leave comments even though this site is my standard recipe source, but these muffins are a fantastic go-to base recipe. I have made variations like peach (1:1 peach puree for applesauce and some nutmeg) and pumpkin (1:1 pumpkin puree for applesauce and use pumpkin pie spice 2:1 to the cinnamon in the recipe). Plus, you can play with mix-ins for even more changes. Oh, and I always sub plain yogurt for oil. These are fantastic and VERY forgiving. Make a double batch; you won’t be sorry! Thanks for the recipe, Mel.
Thanks for all the ideas on variations, Rachel!
Four-year-old helped and approved: “We make the goodest muffins, Mama.” Thanks for all the winning recipes!
Hi. I want to make these using 1/2 white and 1/2 whole wheat flour. What would the measurement be for the flour with this change?
There was a Kruteaz boxed muffin that I used to make in college. They were always dry and crumbly but I suffered through because I loved the flavour so much. These have that flavour and it makes me so happy. Of course these are a thousand times better. My kids love them too.
My mother is very sugar conscious, and I have two diabetics in my holiday circle that I’d like to feed these for breakfast…has anyone tried these with the splenda brown sugar mix? other sugar substitute, at least partially?
Made these today. They taste delish. The only modification was that I did half brown and white sugar combo and I added raisins and dried cranberries. The muffin paper did kinda stick to the muffin a little.
Thank you for this fantastic recipe! I made them for my 14 month old son and he LOVED them….he kept saying “more more” and doing the sign language for “more”. I added in diced apple instead of raisins. Thanks again!
I love these things! I always have batches and batches of these in the freezer for quick mornings. I make them into mini muffins and always add flax seeds and use coconut oil. The night before I stick some in a sandwich baggie and thaw them on the counter. Yum and thanks!
We make these all the time and they are my kids’ favorite muffins, hands down!! I never use muffin liners; we just spray the muffin tin with cooking spray and they come out beautifully. I made them with honey for the first time today and my kids can’t tell the difference, and neither could I. We never get around to freezing them because they get eaten too quickly:) Maybe a quadruple batch would solve that problem;)
I made these last night and accidentally left out the butter – AND THEY WERE STILL DELICIOUS!! I’m not sure I’ll ever make them with the butter now…why add those extra calories if the muffins don’t need it! Thanks for a great recipe!
I just made these and completely forgot to add sugar (I always think I can multitask in the kitchen, but apparently I cannot…) and they still turned out great! Not as sweet tasting as maybe an apple-y oat muffin should be, but definitely not terrible either. If you were to put a bit of honey or peanut butter or margarine on them, I bet you wouldn’t even really tell about the lack of sugar…? (Or at least that’s what I’m telling myself so I don’t feel as silly for leaving out such a main ingredient. Oops).
This is our FAVORITE muffin recipe and it turns out great every time. This morning I tried a variation and it was delicious! I used carrot juice instead of milk and a handful of fresh blueberries instead raisins. My kids devoured them!
can you use white flour and quick oats instead of wheat flour and old fashioned oats?
do you think the whole wheat flour could be subbed with almond meal?
Wow! These muffins are amazing! Forget about dieting for now. I tried out my Amaranth flour for the first time in this recipe. So, making the double recipe, I used half whole wheat and half amaranth. I will try out your original recipe next time. For Valentine’s day I added one cup frozen, thawed raspberries and cut half the applesauce. Also half butter and half coconut oil. I think as long as you keep the basic measurements you can experiment.
My son has HIV AIDS, a condition that isn’t very fun. However, these muffins helped make it better I suppose.
Delicious! My toddler decided to stop eating cooked oatmeal, but he gobbled this! I used spelt flour, organic butter, and halved the sugar- using organic cane sugar. I also mixed in a tablespoon of chia seeds-why not?
I’ve been eying this recipe forever…and the wilting apples in my refrigerator gave me the perfect excuse to finally make it.
These were good. I used 1/4 cup honey in place of sugar and my younger kids missed the extra sugar. I love a muffin with oatmeal. I will make again and try them sweeter to appeal to the younger kids.
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I'm Mel; I make family-friendly food from scratch that speaks to my soul (and that doesn't take all day to make). And then I share it with you!