Applesauce Oatmeal Muffins
These are the best Applesauce Oatmeal Muffins made with rolled oats, applesauce, cinnamon, and egg whites! They're a healthy and filling muffin made with only 10 ingredients in just 30 minutes. Be sure to make a large batch to freeze for busy weeks.
Servings: 12 servings
Calories: 206kcal
Ingredients
Muffins
- 1 ½ cup quick or old-fashioned oats
- 1 ¼ cups all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon cinnamon
- 1 ½ cups unsweetened applesauce
- ½ cup milk
- 3 tablespoons vegetable or canola oil
- 1 egg white
Topping
- ½ cup quick or old-fashioned oats
- 2 tablespoons packed brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together oats, flour, brown sugar, baking powder, baking soda, and cinnamon.
- In another medium bowl, whisk together applesauce, milk, oil and the egg white.
- Once combined, transfer the wet ingredients onto the dry ingredients. Mix just until the dry ingredients are moistened.
- For the topping, mix together oats, brown sugar, cinnamon, and butter in a small bowl.
- Place a 12 cup muffin pan in the preheated oven for a couple minutes, then remove and butter or spray with non-stick spray.
- Fill the pan evenly with the batter. Distribute the topping evenly on top of the muffins.
- Bake 20-22 minute or until a toothpick inserted comes out clean.
Video
Notes
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- Don't over-mix the batter: Over-mixing can lead to tough and dense muffins. Mix the batter until just combined to avoid overdeveloping the gluten in the flour.
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- Add-Ins: To transform these muffins, you can experiment with add-ins like raisins, dried cherries, dried cranberries, chocolate chips, coconut, or nuts. Whichever you decide to add, add no more than a total volume of ½ cup.
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- Use an ice cream scoop: For consistent muffin sizes, use an ice cream scoop to portion the batter into the muffin cups.
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- Check for doneness: Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs attached, the muffins are done.
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- Sugar Source: You can substitute the brown sugar with a sugar substitute alternative. Keep in mind that this can alter the texture and taste of your muffins, so it's a good idea to test them in smaller batches.
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- Fat Source: Instead of vegetable or canola oil, you can use coconut oil or butter. It will impact the density slightly.
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- Flour Source: You can substitute all-purpose flour with gluten-free flour 1:1 for a gluten-free option.
Nutrition
Calories: 206kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 132mg | Potassium: 123mg | Fiber: 2g | Sugar: 14g | Vitamin A: 88IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 1mg
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