Applesauce Oat Muffins

pile of muffins

With 6 cups of applesauce in the fridge to use up, I went in search of a simple muffin recipe. I stumbled upon this Healthy Applesauce Oat Muffin recipe. I had all the ingredients on hand, so off we went!


The only substitute I made was regular AP flour for whole wheat flour only because I didn’t have any on hand. I also upped the cinnamon a bit and I wish I had added even more. Cinnamon ages fairly quickly in your pantry, so if yours is getting up there in age, you will want to up the cinnamon measurements in almost anything you make.


The batter came together easily and, amazingly, I actually got the exact number of muffins the recipe called for. This NEVER happens to me with muffins or cookies, so I took it as a good sign.

I baked for 20 minutes, turning my pan (which holds 24 muffins and I had doubled the recipe) once at 10 minutes. These probably could have gone just another minute or two to get all of the edges perfectly golden. I have several more cups of applesauce to use, so I may make another batch of these soon and see how they freeze.

These were moist and had a fantastic apple flavor. My applesauce was chunky, so there were still a few distinct chunks in the middle of the muffins which was a nice touch. Next time, I may also try adding some sanding sugar on top of the muffins for a little crunch. These aren’t overly sweet muffins, so the additional sugar wouldn’t be overkill.


Applesauce Oat Muffins

1 cup rolled/old­fashioned oats
1 cup unsweetened applesauce
1/2 cup milk
1 large egg
1 teaspoon vanilla
4 tablespoons butter, melted
1/3 cup sugar
3/4 cup AP flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon cinnamon
1/4 teaspoon salt

Preheat the oven to 375 degrees F. Prep a muffin tin with liners or, like I did, spray the muffin cups with cooking spray.

Combine oatmeal, applesauce, milk, egg, vanilla, butter and sugar.

In another, larger bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add wet ingredients to dry and mix ONLY until combined. You don’t want to develop any gluten here by overworking the flour or your muffins will be dense, sad muffins. And no one wants dense, sad muffins, mkay?

Distribute the batter evenly among the 12 muffin cups. As always, I use an ice cream disher. Bake for 18-20 minutes, turning once during cooking.

Remove the muffins to a rack to cool completely.

Recipe from Mel’s Kitchen Cafe. Check her out–shes got some amazing stuff over there!


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