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!



I’ll admit that I am often on autopilot when I go through the grocery store. I buy the same core fruits each week for us to use as snacks. When I don’t take a stock of what we have on hand before I go shopping, we end up with more of one fruit than we can eat before the pile will start to go south. This week, it is apples. I ended up with 8 extra apples in the fruit basket this week and, with another 7 fresh ones from the store. All signs point toward applesauce.


We don’t often end up eating the applesauce as a standalone food since it isn’t the most mobile of fruity foods. Instead, I commonly use applesauce as a sweetener in muffins to help increase the healthy factor for the kids. I’ve had good success subbing it for up to 1/3 of the white sugar in almost every quickbread/muffin recipe I’ve tried. This batch of sauce may be destined for pure apple muffins though.


If you haven’t ever made applesauce before, it is dead easy! If you are into canning/preserving, this is a good candidate to put up. All of my canning and preserving equipment is packed up right now for the move, so this batch will need to be used up quickly!



8 Apples. I used mostly fuji with a few honeycrisp.
1 1/2 cups of water
1/2 cup of sugar
2 tsp cinnamon. This can be adjusted to taste–I usually use much more.

Peel and slice your apples. Add to a largeish pot with the other ingredients. Cover and simmer for 30 minutes or until your apples are soft. This timing will depend on the size of your apple slices, so check often!

Mash with a potato masher (Or a stick blender if you want super smooth applesauce). Add water or continue to simmer to adjust the thickness.

Makes roughly 6-7 cups