Healthy Oats and Applesauce Muffins

saint
/sānt/
1. a person who invites me and all five of my children over for a summer playdate, politely diffuses the near disaster of a tipping swingset caused by three of my posterity coercing the teeter-totter swing to new heights, gently redirects my body-tackling toddler as she goes after her baby over and over and over, and even manages to serve muffins and milk all while pretending not to notice when four certain little male humans not belonging to her eat at least three muffins each.

2. or in other words, my-friend-that-I-hope-is-still-my-friend, Katie.

After totally demolishing her house and yard, the icing on the cake is that I couldn’t even leave until I groveled for this recipe, I was a bit jealous my boys were able to consume three when simple etiquette demanded I not ask for (or sneak) seconds or thirds.

Remember how I said these delectable muffiny treats may not be apropos for a playdate? Well, I couldn’t leave you hanging on a suitable option so here you go.

Healthy Oats and Applesauce Muffins

Not only are these applesauce muffins healthy but they are also moist and very delicious. Ok, so they may not be the prettiest muffins to look at it but do I really need to insert overstated cliches here? Looks aren’t everything, people.

After wrangling the recipe from Miss Katie, I’ve made double batch after double batch, freezing so I can pull them out for school lunches and random snacks. I love knowing that I can throw something this healthy into my kids’ lunches without requiring any prep time the night before. You know, because making a sandwich is, like, so hard. Thank you freezer. Thank you muffins that freeze well.

When I slap one of these delectable muffins in the kids’ lunchboxes with a string cheese, all-natural beef sticks, grapes and sometimes a few pretzel sticks, they are overjoyed and request it Monday through Friday. Of course, that wish is never granted. I mean, Cam the linebacker and I need something to snack on while we are home all day, right? Right.

One Year Ago: Breadstick and Pizza Casserole
Two Years Ago: Sweet Balsamic Glazed Pork Loin {Slow Cooker}
Three Years Ago: The Best Frosting {a.k.a. Magical Frosting}

Healthy Applesauce Oat Muffins

Yield: Makes 12 muffins

Healthy Applesauce Oat Muffins

I always double this recipe because they freeze so well!

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

Directions

  1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
  2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
  3. 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!
  4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
  5. 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.
http://www.melskitchencafe.com/healthy-oats-and-applesauce-muffins/

Recipe Source: adapted very, very slightly from my friend, Katie K. (added a pinch of salt)

245 Responses to Healthy Applesauce Oat Muffins

  1. Kim in MD says:

    You crack me up, Mel! These sound amazing. The fact that they are healthy is a nice bonus! Yeah for Katie!

  2. kandi v says:

    Can’t wait to make these! BTW, where do you purchase your beef sticks? My kiddos would love them!

  3. Teresa R. says:

    We often make your baked oatmeal with unsweetened applesauce. These muffins remind me of that recipe. I have all the ingredients, so I’ll be making these muffins today!

  4. Sheila says:

    Mel, starting off the day with you is so much fun and brings laughter on first thing in the morning! I sincerely hope Brian realizes how blessed he is to have you. Thank you so much for passing on these healthier muffin recipe. You truly are the best!!

  5. I love everything you make, seriously I love that you are cooking and baking with ingredients that I love and that you make things that are healthier and tasty at the same time. Thanks for all you!

  6. I think I have everything to make these. I won’t tell anyone that they are healthy though! πŸ™‚

  7. JB says:

    LOL! I thought I was the only person on the face of the earth that “sucked the air out” of a ziplock back when it was headed for the freezer! ……and I’ve certainly never told anyone that I do that! Can’t wait to make the muffins for breakfast.

  8. I could use some more healthy foods in my diet. I’m pretty sure I could get my whole family to eat these too. We’re a bunch of applesauce fans around here. Looking forward to trying.

  9. Amber says:

    These look so fun! I’ll have to make a batch…. quick question… my 8 year old son would love it if I packed a beef stick in his lunch, but don’t know where to begin looking for the “all natural” variety you’re speaking of… where can I find some of those? Do you have a favorite brand?

  10. Ellen says:

    Mel, just a clarification, in your recipe you are talking about 1 cup cooked oatmeal? Not 1 cup of simple uncooked rolled oats?

  11. Yummy! Making these soon!
    I want to second the last comment. Your blog is seriously amazing and I love everything you make! I think I pin every last recipe of yours! Keep up the good work πŸ™‚

  12. Abbie says:

    I will absolutely be making these!!! I love your recipes so much. I made the confetti chicken with cheddar biscuit topping last night for supper and everyone had seconds. Also, on the weekend I used up the last of your refrigerator bran muffins and had some zucchini that I had to use up, so I threw that in the muffin mix with some cinnamon. Well, they took the already delicious bran muffins to a new level!!! Thanks again

  13. Wendi Bohn says:

    Thanks for all the great recipes. I have been making dinner from your recipes for the last 8 days and am so grateful to have some variety for my family! We had smothered pork chops last night and tonight is greek tacos!

  14. heather bell says:

    You read my mind sister. I have two gigando boxes of apples picked fresh. I am from Las Vegas living in Iowa. My first fall figuring all this out. Can’t wait to try this! Thanks
    bellesbazaar-heather.blogspot.com

  15. LOVE applesauce in baked goods!! Will definitely be trying these πŸ™‚

  16. Alisha says:

    We love muffins around here. Its our Sunday morning tradition, turned occasional treat now that I’m the Primary President and ward council has turned into a weekly endevour. These sound good for lunches, but I had to comment to say that sandwiches freeze great too. With 6 children, I am always looking for ways to ease our busy school mornings. We make 4-6 loaves of sandwiches at a time and freeze them. I wrap them in sandwich bags and then put 8 sandwiches in a labeled freezer bag. PB&J, PB&Honey, Tuna, Ham … they all freeze and thaw beautifully.

  17. Shauna says:

    It is cold here this morning so I thought I would attempt to bake something to warm up our house and logged on to your site to look through your muffin recipes. So excited to see muffins first thing! πŸ™‚ Do you know about how long I would bake these if I used a mini muffin tin??
    Oh, and my husband helped with dinner last night and attempted your french bread recipe. He was thrilled that he made it all on his own and it turned out wonderful! Thanks for your awesome site!!

  18. tahnycooks says:

    Sounds like we all could use a friend like Katie!! These would be perfect for the mornings that we are running out the door!

  19. rachelle says:

    Hi, I love all your recipes.. but im sorry to say this one is just ok. It just tastes like your eating oatmeal in a muffin form. My kids actually didnt like them very much either.. I was really excited about these since we loved muffins. Oh well like i said just wasnt our favourite.

    • Mel says:

      Hi Rachelle, I’m sorry you didn’t like these. Everyone’s taste buds are different. They are definitely very hearty and healthy tasting…but yummy for us. My friend Katie had a little streusel on the top, a bit of butter, oats and brown sugar. Perhaps a sprinkling of that on top would sweeten them up a bit. I make them without the streusel but they were tasty with as well.

  20. Jessica F. says:

    I’ve got these baking in the oven now and they smell heavenly! Can’t wait for the kids to try them after school and naps!

  21. Erin says:

    I made these today and they are delicious! My kids just got home from school and are loving them!! Thanks for all the yummy recipes. I also have 4 boys:)

  22. Heather says:

    OMG! These were so good. My kids just ate them up. All I can say is thank you for telling me to double the recipe. I was making these for breakfast in the morning and they are almost all gone and daddy has not even gotten home from work yet:)

    Thank you for all you do! We love your website. You do make me laugh and when I see something new from you I can’t wait to try it. I was so glad I had all these ingred. on hand and made these today. You have the best recipes.

  23. susan says:

    I made these this afternoon for my 3 boys πŸ™‚ and used 1/2c applesauce and 1/2c pumpkin puree (because I had some in the fridge to use up). I also squeezed about a tbsp of honey in as well since the pumpkin is not as sweet as applesauce. they are baking now and smell delicious, thank you for your wonderful recipes!!

  24. Michelle says:

    These muffins are amazing!! My 4 year old son loves them!! Thank you so much! Your website is the best! Your recipes are amazing!! Thank you for taking time to post so many wonderful family friendly recipes!!

  25. Morgan L says:

    I love your blog, Mel!! This recipe saved my life for snack time after school today! Delicious muffins! Please don’t ever stop cooking & blogging:)

  26. susan says:

    and they are delicious! my boys love them! they stuck to the muffin papers so will just use the muffin tin next time. And I will double the recipe next time too!

  27. Alyssa O says:

    Just made these and I love them! Thanks for the yummy, easy recipe. Can’t wait to see if my kids like them now too. I’m hoping they can be a PB&J substitute in lunches. πŸ™‚

  28. Theresa T. says:

    I just made these and I think they’re amazing. I did increase the sugar to 1/2 cup and the vanilla came out a wee bit fast, and that’s how I plan to make them next time also.

  29. Jessica says:

    Rachelle should try using oat flour – blending the oats up first and see if that helps the texture. I do that in my zucchini muffin recipe and its delish. πŸ™‚ gotta try these. I have a similar recipe that has Greek yogurt and buttermilk too. Yum! Love oatmeal!!

  30. Lillie says:

    Say more about beef sticks! I want the whole package!

    • Mel says:

      Ok, for all of you who asked about the beef sticks (who knew that would be such a popular topic today?)…here’s the deal…the all-natural ones are hard to come by but I stock up on them everytime I see them and throw them in my freezer. I’ve found some stores that carry them (Woodman’s in my old stomping grounds of Green Bay, WI) and surprisingly I’ve found them on occasion at Walmart. Any time I go into any grocery store, I look for beef sticks without sodium nitrite or nitrate (scary stuff which I avoid at all costs). When I don’t have them, I substitute by rolling up nitrite-free salami and putting that in my kids’ lunches (Hormel has a nitrite-free brand and the Walmart nearest me – several hours – carries it). Here’s an online resource I’ve used a time or two, also: http://www.grasslandbeef.com/Detail.bok?no=845
      At first glance, the prices seems high but I’ve found that good quality beef products like this are not hot-dog-cheap (and it’s not an everyday thing for us to eat – once a week or less). Hope that helps a bit!

  31. marybeth says:

    Can’t wait to try these! Do you think I can make them with chopped apples or must I use applesauce?

  32. These are the perfect snack for my nephew’s lunchbox! Keep em coming Mel! There isn’t a single recipe on here that I have not wanted to try!

  33. haha, this post made me laugh, I can imagine the whole scene! And I’m trying out those muffins!

  34. Amy says:

    I am an apron wearer! I started wearing them for practical purposes–I am a seriously messy cook. (God bless my husband who cleans up afterwards.) Now, I like wearing aprons. Somehow I feel both more feminine and more like I’m doing something special here (i.e. I’m being a rockstar) when I put one on. I bought my first apron in the Amana colonies on a first anniversary trip 11 years ago so it high time I replace it and wouldn’t you know…I have a chance to win a really fun one.

  35. Sarah G says:

    Could I assume -before baking these- that if I use my homemade applesauce, which I add some sweetener to, would be an equivalent to the no-sugar applesauce and sugar content in the recipe?

    I’m going to give it a try. I’ll tell you how it tastes.

  36. Victoria says:

    I stopped by your blog yesterday in search of a good, healthy breakfast-on-the-go option, and was so excited to see this recipe! I had everything on hand at home and made them last night. However, (total pregnancy brain), I left the melted butter in the microwave and forgot to add to the recipe. The entire 15-20 minutes of bake time I was practically in tears over my misstep (again, pregnancy)… but, miraculously, I have to say – the muffins are delicious! totally moist and flavorful. and, I guess, even healthier because they don’t have any butter!?? (although, in full disclosure, I put dark chocolate chips in 1/3 of them… because it just sounded good. but I promise that even the plain muffins – minus butter – are delish!) thanks again!!

  37. Sarah G says:

    Just made these, still hot from the oven when I tasted. Either I’m really hungry and wouldn’t be a discerning palate for anything or these turned out delicious! (Kidding about the undiscerning palate.)

    I made a variety…sprinkled brown sugar over the tops on one row, cranberries poked into another row, drizzled honey in another row and plain on the last row. I tried the cranberry row with pure delight and satisfaction.

    I had a question of the sweetened applesauce and no sugar that I no longer see in the comments. My answer, found myself, is that I used a semi-sweetened homemade applesauce (knowing how little sugar I used when I canned it) with a sprinkle of added sugar – maybe 2 TBSP and was perfect!

    Thanks to Katie for sharing and you, Mel, for the testing and publishing.

    • Mel says:

      Hi Sarah – if you are using sweetened applesauce, you’ll probably just have to experiment with the other sugar amount. Without knowing how much sugar is in the applesauce, it’s hard to say whether or not you would want to include a bit of sugar, too, but it sounds like you were able to make it work. Thanks for including your variations!

  38. Jessica F. says:

    Following up after my comment yesterday…less than 24 hours later the entire batch is GONE! My 8 year-old even brought one in for her teacher today because she thought she’d like it!

    One question…have you ever tried making these with honey or something besides sugar? I’m slowly trying to cut out processed foods here and there in our diet. Thank you!

  39. Leslie says:

    These muffins are delish! Thanks Mel. Yesterday I was up early — about 4:30 — and checked your site before starting breakfast for out-of-town guests. I had all the ingredients for these muffins and whipped them up as a last-minute addition. They were a great hit — warm from the oven and so yummy! Thanks. I never have to worry about trying your recipes on a whim. You are my go-to gal for everything re: cooking and baking. Thanks again.

    Oh, and my guests were leaving right after breakfast, so I bagged the left-overs for their trip. You helped me be a gracious hostess . . . hugs to you.

    Leslie

  40. Leslie says:

    Oh, by the way, Sarah G asked about using homemade applesauce in the recipe. I used my canned applesauce which had a little sugar and didn’t decrease the sugar in the recipe at all. Thought about it — but decided to follow the recipe. The muffins were not overly sweet — my applesauce has only a little sugar compared to store-bought brands, so that probably helped. Love the comments — makes me feel like I’m listening to friends. Hope others try this muffin.

  41. Jen Kelley says:

    I made these last night, my family ate them for breakfast, and my 5 children & husband got some in their lunches. They are perfect for a not too sweet snack. Also, I showed my very picky 4 year old son your boys’ pictures. Now when he complains about something new I’m making I tell him Mel’s boys love it, they always ask for seconds, it’s their favorite, etc. So far, he’s eaten beef stroganoff, skillet lasagna, chicken and the beef/bean burritos, and about 6 other recipes from your list. Thanks for the great meals!

  42. Mandy Bergstrom says:

    Yummy! Just pulled a batch out of the oven . . . my toddler is on his second muffin as I type(: This is now my favorite muffin recipe.

  43. Tracey says:

    Just made these and my kids and I have already gobbled up many of them! Unfortunately it’s almost dinner time, so hopefully they’ll still eat their dinner! πŸ˜€ Another win, win from your site! Thanks again, we will definitely be making these over and over again!

  44. Leslie A says:

    Absolutely loved these muffins, Mel. I made some homemade applesauce with the apples that were dying in my fridge and added extra cinnamon, but otherwise stayed true to the recipe and they were GREAT. Healthy without tasting super healthy, which means my husband ate one too.

    They inspired me to comment on your site, which has provided this first-time-stay at home-mom with some seriously wonderful recipes. Yesterday was a “Mel-filled” day here, as I made these muffins and your recipe for sweet mustard chicken. Both were hits!

    Thank you so much for posting so many awesome real-food recipes!

  45. Tracey says:

    Do you think quick oats would work in this? I just made these yesterday and love them, but the oats are a little chewy at times. I’m thinking quick oats would just give it a little less chunky texture and more even distribution. Do you think I would measure them the same, or do a little less of the quick oats?

    • Mel says:

      Tracey – I think you could definitely play around with using quick oats instead of old-fashioned oats. I’d probably do a little less quick oats – due to their shape, they’ll add more volume to a cup then old-fashioned oats and too much dry ingredients can cause the muffins to be dry. Good luck!

  46. Melanie says:

    I made these and thought they were ok. We love your recipes but this one wasn’t one of our favs. The muffins stuck to the paper so we were digging them out of the wrappers. I think a strussel on the top might help.

  47. Chelsea says:

    Just made these and they were delish! Thanks Mel!

  48. Shelley says:

    Love love love em! I made them this afternoon. The girls (3.5yrs and 7) loved them too. Super moist and so tastey!

  49. Becky says:

    I thought these were good the first day, but they were AWESOME on the second day! I don’t usually find that to be the case with muffins, so I was pleasantly surprised!

  50. Ciara says:

    Thanks for another great recipe Mel! My kiddos and I whipped these up this morning and had them with lunch. They were great! I am definitely making a double batch soon for my freezer.

    All I had on hand were quick oats so that is what we used. I used the same amount listed in the recipe and they were perfect. My batter wasn’t too wet looking so I was concerned at first, but they baked up beautifully.

  51. Jennifer says:

    Made this today for an after school snack and they were devoured. Thankfully I heeded your advice and made a double batch. Thanks for another winner recipe!

  52. Frank Miller says:

    Mel, Do you know the calorie count per muffin? I made these for my wife and she loves them , but would like to know how many calories per muffin. Thank You for a great recipe.

    • Mel says:

      Hi Frank – so glad your wife loves these muffins! Unfortunately I don’t keep track of the nutritional facts on my recipes but I know there are several free calorie calculators you can use online (you can google to find them). Good luck!

  53. caitlyn says:

    I just made these today with my toddler, and they were delicious! This recipe is a total winner! I just wish I had taken your advice about doubling the batch – I’ll have to make more very soon. Thank you so much!

  54. Susan says:

    Just adding another positive review. I was expecting a so-so muffin (being healthy and all, you know :), but they were delightful — light, tasty and yummy. Thanks!

  55. Sheila says:

    I just pulled these muffins out of the oven. Tasty, moist and delicious!

  56. Teresa says:

    Hi Mel, I didn’t see this asked yet in the comments…do you think I could sub canola oil in for the butter/coconut oil? These are on my make list for today!!! Thanks.

  57. Ruth says:

    Made these this morning. Shared with a friend. I’ve already received an email from her requesting the recipe. I did substitute brown sugar for the white sugar called for in the recipe. Also, I used toasted pecans in place of the raisins/crasins. I think the response to these has been so good b/c most of us want healthy food that taste great. Thankyou, Mel.

  58. Bri says:

    I have died and gone to heaven Mel. I thought these would be good, but these are WAY better than expected! Don’t tell, but I’m sitting here eating my THIRD muffin, and I pulled them out of the oven a half hour ago. I will not feel guilty giving these to my kids as snacks. Pretty low flour content, pretty low sugar, and just pure deliciousness! The only thing I did differently was add a granny smith apple to the wet ingredients. I really think that made them even more tasty! There are bites of sweet apples along with the craisins throughout which makes them just over the top. Hopefully there will be some left before my son wakes up from his nap, or he will not be a happy camper. Excuse me while I go and get my fourth…hehehe.

  59. Bri says:

    P.S. your description cracked me up! And it’s nice to be back Mel. I took a long break (pregnancy/newborn…can’t really use that excuse anymore though cause she is 16 months…). I’m coming back strong and have made lots of your recipes lately! Up tonight…curry coconut meatballs! I’ve missed your humor!

  60. Bri says:

    P.P.S. do you have a favorite muffin tin pan? I only have one, and need to buy another because I need to double this recipe next time, and who wants to wash and reuse a tin for the second batch?

  61. Lisa says:

    First let me say thanks for your inspiring recipes and your sense of humor that make your website fun as well as informative! I made a double batch of these with a few modifications: I added 2 heaping tablespoons of ground flax seeds to the batter for the health benefits and used Truvia Baking Blend (for anyone who isn’t familiar, this is a sugar and stevia based natural sweeter blend that is low in calories). My daughter did not want cranberries, so I omitted them from the batter for half of the muffins and added cranberries with chopped walnuts to the other half. I feel the basic recipe lacks flavor without the addition of the dried cranberries, but we do LOVE the muffins with the fruit and nut combo. I am looking forward to trying to make a vegan version as well using Earth Balance in place of the butter and soy or almond milk instead of cow’s milk for a vegan family member (I was out of those items and couldn’t wait to try the recipe! ) πŸ™‚ Thanks for a dense, moist muffin recipe that can be very versatile, depending on what additions we may be in the mood for!

  62. Lisa says:

    For Melanie….just saw your post and wanted to tell you…I have had trouble with muffins sticking to the papers in the past too. I found Reynolds Brand muffin cups with pretty paper exteriors that don’t fade when batter bakes in them, but the Best part is the foil lining. They never stick! They are pricier, but to me, totally worth it! Hope this helps!

  63. Heidi says:

    Just made these this morning for breakfast, the whole family greedily gobbled them up! Definitely making it into our breakfast rotation. The changes I made, add some banana in with the wet ingredients and slightly reducing the applesauce to compensate. Next time I will add some crushed pineapple as well πŸ™‚ Thanks for another great recipe!

  64. Lisa says:

    These muffins are so delicious!! I substituted oat bran for the flour since my husband is gluten-intolerant. Also added craisins and chopped apples. My kids and husband both loved these muffins. Thank you Mel!

  65. Laura Tenney says:

    I really enjoyed these! Instead of using the butter, I used extra virgin olive oil. It worked well! My husband is excited about a healthy alternative to use for his lunch. Thanks!

  66. Erika says:

    Mel, these were SO good! In fact, crazy but I made these along with your not so healthy pretzel choc chip muffins & would you believe both me & my kids preferred these healthy ones to the other ones! Now it could have been that I baked these ones to the perfect moistness & I think my pretzel ones got a little over done so not as moist but to me the flavor of these beats out the pretzel ones too! Another funny is that we had lots of pretzel streusel leftover so I sprinkled some of it on these apple muffins & that made them even better! Thank you for such a healthy, easy & yummy muffin recipe!!

  67. Kristin says:

    I am also in awe of Katie and how she manages to stay so calm and collected when she is hosting my kids. Her muffins are great too! Love your blog!

  68. Michelle says:

    These turned out awesome! I did them in my cake pop maker (they’re for my nearly 2 year old daughter’s breakfast – gotta make them fun!), and they turned out fantastic!
    I used more cinnamon, and used coconut oil – super tasty!

  69. Julia says:

    I don’t usually make muffins for breakfast because of the normally high sugar content but I served these without feeling like I was sugaring up the kids before school. We loved them, especially my 2yo daughter. I liked the hearty texture but they would be even better with some pecans or chopped apples to make them more interesting. I’m going to try that next time. Thanks for the yummy muffin recipe!

  70. NicoleH says:

    Hi Mel! I recently inherited lots of apples from my mom who bought a couple bushels for bottling, so I made some homemade applesauce for these muffins. SO good! I ate one, then ended up giving some away to three of my neighbors before putting them in the freezer for later. Thanks for another great recipe! Oh, and I laughed when I read about “Cam the linebacker.” Haha. I just laughed again while writing this. She is a doll!

  71. Army of 7 says:

    These are delightful πŸ™‚ My kids aren’t big muffin eaters, so I don’t usually stray from my “usual”. But since I had some homemade applesauce on hand I decided to give them a shot. I doubled the recipe except for the coconut oil- keeping that at 4 T. Also I made mini muffins because my kids will eat 10x’s more mini muffins than regular. We ate the half the batch immediately, so I had to quickly get some into the freezer as planned. Thank you for the healthier than normal recipes! I love making guilt free treats for my family. Mel, you are a life saver πŸ™‚

  72. Kaylee L says:

    hey this recipe looks really cool and especially for a snack for after school ( im a teenager:) ! I might get my mom to make these for me and my four brothers and my sister. Thanks for the recipe:))

  73. Dottie says:

    LOVED these! Always on the hunt for healthy muffins and these were so yummy, not dry at all! πŸ™‚

  74. Susan says:

    Just wanted to thank you for posting this recipe, I have made 2 double batches within the last week. My family and friends love them. Thanks so much. OH and I made both regular and mini sizes with no problems. I bake my mini’s for about 12 min.

  75. Made these muffins today. Used quick oats because that’s what I had on hand. Baked 15 min. and they turned out moist and yummy! Soo easy using what you probably have already. Will definitely make again!

  76. Danielle H. says:

    I’ve made double batches of these twice in the last three weeks. They are so yummy and they keep so well. Took them on a road trip last week and they were as delicious on day 3 as they were when they came out of the oven. I’ve been trying to make more nutritious breakfasts, and these totally fit the bill. Thanks!

  77. Ada says:

    While I knew these would be good (how can you go wrong with oats and applesauce?!), I didn’t expect them to be the “blow your socks off amazing” that they are. After my spouse took his first bite, he declared, “These are amazing! Can you make 100 of them?” I haven’t made 100, but have made three batches to date. I bring lunch to work, I love being able to reach into the freezer each morning to pull out a couple to throw in my lunch bag.

  78. sujoomama says:

    Delicious!!!! Made them this morning…..so easy…I ate two as soon as they came out of the oven! They ARE healthy, right, so it’s okay. I definitely should have made another batch! They are so moist and flavorful. This is a winner and is being printed and kept in my ‘Queen of the Kitchen’ Recipe Binder! πŸ™‚ Thanks Mel!!!!

  79. Andrea Y. says:

    Dear Mel:
    Thanks so much for this recipe – they are moist, delicious and sweet without a lot of sugar – my husband loves them and he usually doesn’t like anything healthy – might have to make another batch right away – i can tell these will be gone by morning!

  80. Liann says:

    These are in my oven now – for the third time since you posted the recipe. My kids seem to think they’re just “okay”, but I love them, so I guess that just means more for me! They make a great breakfast or snack along with a Greek yogurt. This time I’ve decided to try using one less tablespoon of coconut oil, so we’ll see how it turns out. Thanks for the recipe!

  81. Arlene says:

    Here’s a surprising discovery I wanted to share: I baked these muffins this morning with one accidental alteration (I forgot to add the margarine I had melted in my microwave … in lieu of butter or coconut oil), and two intentional changes: buttermilk (instead of milk) and in a jumbo muffin pan. Cooking time was about 45-50 minutes, but the result was sweet and deliciously moist.

  82. Haverlee says:

    I just tasted these fresh out of the oven and Oh. My. Yum. I used coconut oil and happened to have some homemade applesauce, which probably helped. This is going to the top of my favorite muffin recipes for sure! So excited to have this recipe!

  83. Barbie says:

    yay thanks for the recipe! I just pulled them out of the oven and couldn’t wait to taste one. DELISH. I used fresh kind of chunky applesauce. Next time I am going to add a bit of ginger, because i love ginger and am kind of addicted to tweaking recipes, and I tell you this is like having a healthy apple pie!

  84. Katie says:

    My son has an egg allergy. What would you substitute for it? I know applesauce is a good substitute for egg. Should I just increase the applesauce? I don’t make muffins often, so I don’t know what would be best. Thanks!

    • Mel says:

      Hi Katie – I haven’t tried it without the egg but upping the applesauce is a good idea. I’ve also seen an egg substitution that uses flax seed. You might try googling that. My friend’s kids have egg allergies and she uses the flax one all the time.

  85. Shashi Nayak says:

    Hi Mel – Can I use quick cooking oats instead of old fashioned oats? Thank you for the recipe and I will make it once I hear from you.

    • Mel says:

      Hi Shashi – the quick cooking oats will absorb more liquid so I can see the muffins being slightly more dense so I would recommend old-fashioned if you can. You might read through the comments, also, because I think a few people might have commented about their experience with quick cooking oats.

  86. Tracey says:

    Just as an FYI, I have made these both ways…with rolled oats and with quick oats. I used 3/4 cup quick oats instead of the 1 cup rolled oats and they turned out fantastic! I actually prefer them this way. πŸ™‚

  87. Chelsea says:

    These were wonderful! All 12 were gone within the first day…I will have to hide them from the boys next time…
    I am wanting to experiment with using Pumpkin puree instead of applesauce. Do you think the texture would match up enough?
    Thanks in advance!

    • Mel says:

      Hi Chelsea – definitely worth a try! I haven’t subbed in pumpkin so I’m not sure; you’d have to experiment. I’d probably leave a bit of the applesauce in to help with moisture.

  88. Tanya says:

    Loved these! Next time I’m going to use chunky applesauce and some chopped walnuts. Thanks for the recipe and all the other wonderfully yummy recipes you give. (Just made your sweet & sour chicken for the millionth time last night!)

  89. Kristin says:

    I just went through your “best of” list last night and made these for my kids’ breakfast. They were so good and moist and not too sweet. I only had half the needed milk (I doubled the batch), so I added an extra egg and added some pumpkin puree. I also omitted raisins, because suddenly my kids detest them, and added fresh strawberries instead. Thanks for your blog!

  90. Krista says:

    Mel,
    We love these muffins! my 4 and 1 year old gobble them up every time I make them. My 4 year old doesn’t like raisins, so this morning I chopped up an apple and added that instead of raisins. They were fabulous!!! Thanks for all the great recipes!!

  91. kb says:

    Amazing! I had some apples to get rid of so cooked them down to try these. Perfect recipe. Thanks so much for the post.

  92. April says:

    OMG. Best muffins I’ve ever had in my entire life!!!!!! My kids are allergic to milk, so I used almond milk, and coconut oil for the butter. Wowza!

  93. Carolyn says:

    Hi! I made these tonight. I just traded out the whole wheat flour for GF oat flour to make them gluten free. They are delicious!! I also added 1 T. of nutmeg. Thanks for this great recipe. These are going into the regular rotation.

  94. Caitlyn says:

    Thanks for the great recipe! My 21mo and I just made these, he’s chomping down on one as I type. I’ll definitely be keeping a stash in the freezer for his snacks.

  95. Erica says:

    I made these without the cinnamon and added fresh blueberries and raspberries. They were great.

  96. ava says:

    Made these with 1/2 cup white flour and the rest whole wheat. They turned out great. Glad I doubled the recipe.
    Thanks!

  97. Clare says:

    Hi, this recipe sounds too good to be true! I have one question though before I start baking up a storm. Is the butter or the coconut oil melted? Or do they both have to be melted?

  98. Kit says:

    These. Are. Amazing. I added coconut and hemp seeds as a topping, and they tasted great!

  99. Roberta says:

    These muffins are wonderful. I made them again today and forgot the butter/oil. Guess what? Still wonderful!

  100. Carolyn says:

    These muffins are delicious!! I made them gluten free by using oat flour instead of wheat flour. Otherwise, I followed the recipe exactly. They have been added to my regular rotation!

  101. Heidi says:

    My kiddos all but inhaled these muffins! Thanks for the recipe and the funny story, which is why I chose this recipe over all the other recipes that I found on the internet!! We used cinnamon applesauce and white flour b/c that’s what we had on hand and brown sugar b/c we prefer it over white and these turned out moist and flavorful!

    • DaniΓ¨le says:

      I’m not sure I’m commenting in the right manner… I made these replacing the applesauce with a blueberry-chickpea purΓ©e my baby didn’t want for lunch… delicious!

    • Cheryl says:

      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!

    • Heather says:

      We actually did the exact same thing and they were amazing! We eat these after working out, they are perfect!

  102. Kelli says:

    Hi, Mel – I love your recipes & after trying the carrot applesauce muffins successfully, I was excited to try these. Unfortunately, they didn’t turn out at all! I opted to use the coconut oil instead of butter (I’m new to coconut oil) otherwise followed the recipe to a T, or so I thought. They never really set. The tops were browned nicely but they were still raw on the inside AND they seemed really oily! Got any suggestions? The tiny bites I took off the top of a few were tasty & I’d love to have another go at it.

    • Mel says:

      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.

  103. Jenn says:

    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!

  104. Katie says:

    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 πŸ™‚ But brown sugar or no, we can’t get enough of these!

  105. Kelli says:

    Hi, Mel! Oooh, I feel like a famous person is talking to me! Squeeee!!!! πŸ˜€
    I did increase the baking time with the second tray (yep, I doubled the batch!) and it helped, as they seemed less oily & slightly more firm. I didn’t want to overcook them or burn the outside. The tops/sides were nicely browned & the toothpick came out clean. No clue what went wrong. Maybe slightly lower temp for a little longer? I’ve found that cooking in an electric oven vs. a gas altered the temp on much of what I cook but I haven’t had an issue in a long time. I’m going to try again, maybe with butter & with a temp adjustment. πŸ™‚

  106. Erin B says:

    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!

  107. Christine says:

    I just made these this morning for my daughter who has a milk allergy. I made a few substitutions and she LOVES them! Thank you for providing this recipe! Now I have a filling food to feed her for breakfast that she will be excited about, and I can feel good about feeding her in the morning. She has been on a Kix cereal kick for over a week and I feel guilty giving it to her but hate to face the fits first thing in the morning.

  108. Carol Gonzalez says:

    This are sooooo good! How I wish I’ve made them last year before joining Weight Watchers! Oh well! I’ll eat only two. Thanks for a great recipe.

  109. Vera says:

    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.
    Nutrition facts per muffin without fruit:
    Calories 130.6 Total Fat 5.2 Sodium 153 Carbs 18.9 Sugars 8.3 Protein 2.56

  110. Sara says:

    I made these this morning, and my two-year-old is eating her second one as I type this. πŸ™‚ 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.

  111. Vanessa Shannon says:

    Hi Mel. I cant wait to try these and freeze them as after school snacks for the kids. Unfortunately your brilliant school lunch packing list wont even touch the appetite of my 11 and 13 year old boys – dont I miss the days when they didnt eat me out of house and home – but I think they will love these as a snack!!

  112. Cearrow says:

    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?

    • Mel says:

      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!

  113. Ann says:

    We have another winner! Of course I’m not surprised, seeing as how all of Mel’s recipes are winners. I’m enjoying one right this very minute at work with a cup of strawberries drizzled with agave nectar. Perfect way to start the day.

  114. Jessica O. says:

    Loved these! Thanks so much for sharing! We were getting bored of our usual healthy snacks and are loving these! So glad we found your website, we’ve loved all the recipes we have tried…and we’ve tried a bunch!!

  115. Thanks for a great recipe using ingredients that I already have on hand! I just pulled these from the oven, and they’re fantastic! I can’t wait to freeze the extras for a special treat on the weekends!
    Thanks for being a Saint, Mel! You’re the BEST πŸ™‚
    xo

  116. Kelli says:

    I tried these again using butter and a longer cooking time and STILL had trouble! The muffins were still raw in the center. I’m thinking it’s my wonky oven. I’ve had to adjust the temp on it for so many things. Thankfully, all the other muffins I’ve tried from this site have worked out. Keep the yummy recipes coming!!!

  117. 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! http://www.eco-novice.com/2014/03/100-whole-grain-muffins-with-applesauce.html

  118. Christy says:

    These are so good! I have a child with food allergies, so I substituted soy milk for the milk, oil for the butter, and just omitted the egg. They came out amazing! We love all of your recipes. You are definitely are go-to blog!

  119. Sarah says:

    I just wanted to join the applesauce oatmeal muffin fan club. These are amazing!! I have a non-sandwich eater and I’m always looking for things to put in his lunch, this is perfect!
    Thanks!

  120. Judy says:

    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 πŸ™‚ thanks!

  121. Allison says:

    My mom gave me three of these muffins to take home and let my kids try to see if they liked a “healthy” snack. Unfortunately, the muffins never made it home! I devoured all three while running errands and have craved them ever since. These muffins are the reason I’ve joined your site! I’m excited to try more healthy recipes!

  122. Amy says:

    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!!

  123. Mel, I’m so excited to try these!! You’re the best!

  124. Jen says:

    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.

  125. Jessica says:

    MY KIDS LOVE THESE!!! Finally a way to get them to eat their oatmeal!!! No more breakfast battle! No more processed cereal!! We substituted silk almond milk and used 3 tbsp egg whites instead of an egg. They are so simple and tasty. Thanks!!!!

  126. susanj says:

    Just wanted to tell you thank you for this recipe! I just finished eating another one and well, its just so satisfying. I cannot tell you how many times I have made double batches since you posted it. I have used coconut milk (in the carton) in them too and they turned out flawlessly. oh, and I take them everywhere and they always get rave reviews. Thanks again!

  127. Felicia says:

    Hi, Mel!

    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! πŸ˜€ Thanks once again, Mel! You rock!

  128. These are delicious! I found them a few weeks ago because I had applesauce I needed to use up. They have quickly become a favorite in our family. I have made them several times and passed the recipe on to my friends. Thank you!

  129. Caitlyn says:

    Love these muffins! I had some very ripe bananas and decided to sub the apple sauce for mashed ripe bananas this time. They came out great! Such an easy snack to keep on hand in the freezer.

  130. Leanne says:

    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.

  131. Ashlee says:

    Love these muffins!! Moist and yummy. I just made them this morning! Thank you!

  132. Debbie says:

    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!

  133. Mary Alice says:

    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 πŸ™‚

  134. Krystle says:

    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?

  135. I love muffins and I love healthy! Thanks for the recipe!

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  138. Mike says:

    Made them, ate them, they were awesome!
    Thank you.

  139. Multimeg says:

    I have a batch if these puppies in the oven for 1st day of school tomorrow. One batch with walnuts for home consumption, and a nut-free batch for taking to school for snack. I’m baking them with confidence, knowing you are a woman who knows her muffins! Thanks!

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  141. April says:

    These have saved us on a couple of egg days when we were low on eggs due to me not wanting to go to the store. The kids love them. I love that I can always come back and look for that recipe on your site and not have to save it or print it out. Thanks for your hard work. We sure miss you here in the frozen north.

  142. Katie says:

    I love this recipe, I’ve made it a bunch of times with different fruit (so good with blueberries) but my fav has just come out of the oven….I switched the apple sauce for pumpkin puree…WOW. Thanks!!

  143. bjahlstrom says:

    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!

  144. Michelle says:

    I just made a double batch of these muffins and they are delicious! Thank you for the recipe πŸ™‚

  145. Rachel says:

    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.

  146. leah says:

    I made homemade applesauce last night (with the peels on, then I strained and kept the “pulp”). And I used the pulp in the muffins this morning and they’re fabulous! Still moist & super yummy. I love that the oats out-measure the flour. Thanks for the recipe!

  147. Laurie says:

    Four-year-old helped and approved: “We make the goodest muffins, Mama.” Thanks for all the winning recipes!

  148. Jeanabeth says:

    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?

    • Mel says:

      I wouldn’t change the measurements of flour if making that substitution – just measure with a light hand (about 5 ounces of flour per cup) and you should be ok.

  149. Bess says:

    I love these.
    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.

  150. kori says:

    Just pulled these out of the oven. Delicious!!! And quick!!!! My 3 & 5 year old loved them.

  151. elizabeth says:

    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?

  152. kim says:

    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.

  153. Emily says:

    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!

  154. Nisha says:

    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!

  155. meg says:

    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;)

  156. Mindy says:

    I made these yesterday for my 2 year old and 8 month old and they LOVE them. Making a double batch tomorrow to freeze! Thanks.

  157. Marla says:

    These muffins are soooo delicious!!! I used spelt flour, homemade apple/pear sauce and almond coconut milk and they turned out amazing!!!!!

  158. Amanda says:

    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!

  159. Adrienne says:

    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).

  160. Becky says:

    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!

  161. marcella abner says:

    can you use white flour and quick oats instead of wheat flour and old fashioned oats?

  162. Julie says:

    They were great! Thank you!!

  163. Monica says:

    do you think the whole wheat flour could be subbed with almond meal?

  164. Erica says:

    I could not stop eating these! I put some walnuts and chocolate chips on top and they were amazing. My only issue was after peeling off the muffin liner, a good chunk of the muffin on the bottom would come off with it. Maybe I’ll get different liners and see if it helps

  165. Lauren says:

    These are great muffins. Most healthy muffins are a disappointment so these are an extra joy.

  166. Ursula says:

    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.

  167. Katherine says:

    I tried this today and it was great! Healthy and not too sweet.
    Yum O!

  168. Michelle says:

    Hi Mel :). Katie K. Is a mutual friend of ours so I had to try these! They are in the oven as we speak! I’m wondering if you ever bake with coconut sugar? We are just starting to sub our white sugar for it because it is so much healthier, and I thought maybe you had some experience with using it!

    • Mel says:

      Hi Michelle – thanks for the comment! I have almost no experience baking with coconut sugar…mostly because it’s never been super easy to find (or affordable) where I used to live but I have seen it in a couple local markets lately and wondered about it. Sorry I don’t know more about it! If I start experimenting with it, I’ll let you know.

  169. Christina says:

    Do you have nutrition information for these? It’d be good to know the calorie, fat, and carb count if possible!

  170. Jennifer says:

    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?
    Thank you, none of your recipes have ever disappointed me!

  171. Rachel says:

    I’ve been eying this recipe forever…and the wilting apples in my refrigerator gave me the perfect excuse to finally make it.

  172. Kathleen says:

    I searched for ways to use applesauce and so glad I tried your muffins! I subbed stevia for the sugar and used some muesli. Not too sweet, moist and full of healthy whole grains and fruit! I froze most of them for portion control. Thanks for posting, I understand why so many double the recipe!

  173. Gwen Plested says:

    Excellent! Used Craisins and would like to know calories and c/p/f. Thanks.

  174. Kate says:

    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.

  175. Beth says:

    Loved your post…brought a smile to my face.

    Not real crazy about this recipe. I wish I hadn’t done a double batch actually. If you’re looking for a typical muffin texture, this is not it. I didn’t have time to let it set and thicken a bit more with the oats, very runny. I even added approx 1/3 cp more flour, since I was using all purpose and w/w has more fiber, I think. Ends up very moist, yes, but a bit gelatinous from the oats. Didn’t rise much and they do stick a bit to the papers – and mine are usually bullet-proof. If You Care brand.

    Thanks for sharing though! I’m sure the kids will munch on them all weekend and be very appreciative of ready snacks.

  176. Jan says:

    These are amazing! I needed a new type of muffin in my repertoire and these are perfect. I made them exactly as the recipe states (with coconut oil) and they are moist and flavourful. My son loves muffins and has requested some fresh apple chunks in the next batch which I will try.

  177. Patty says:

    love these muffins, used applesauce and a mashed banana and only 2 Tablesppons of the oil, and 1/4 cup sugar. Will try with honey next time as others have. I find them very satisfying.

  178. Janis says:

    This is my first time making a recipe from your site and these muffins were amazing! They made exactly 12 muffins and eating one was already soooo filling. They’re the perfect snack! I’ve been scouring the web for sweet yet healthy recipes and this I will definitely make often! It’s also my first time baking anything with coconut oil and wow love the flavor! My entire kitchen smelled more like coconut than it did apples actually. I used the virgin unrefined one so that must be why the coconut flavor was stronger. Thanks again for the recipe!

  179. Bev says:

    These have quickly become my staple for breakfast and snacks. And they do freeze so well. I packed some frozen ones in a cooler for a road trip and they were perfect. I have another double batch in the oven right now…… Finally a healthy muffin that is not overloaded with sugar. I find it works well with about half the coconut oil and I also add ground flax.

  180. Sarah says:

    I’m not usually one to leave comments, but I’m compelled to say SOMETHING about this recipe. I made these today, and they are definitely going into a pile of recipes I like to call my “Laminated List”…joining others that are on regular rotation in my kitchen. I love that this recipe 1.) has simple ingredients; I had everything in my kitchen, so no running to the store or Googling crazy ingredients 2.) tastes decadent, but I feel like I’m cheating the system because they’re a lot healthier than traditional muffins. 3) is sooo easy; If I glance at a recipe that goes on and on, I move on…I’m way too lazy to follow a 10-step recipe! Thank you, thank you, thank you!!!

  181. Mikaila McGlothin says:

    I just made a batch of these today and they are delicious! I used canola oil instead of coconut oil and used 1/4 c brown sugar instead of 1/3 c sugar. I also baked them for only 12 minutes and they came out perfectly soft and amazing. Thanks for the great recipe. πŸ™‚

  182. Susie says:

    I really like this recipe! I’ve experimented with it and would add that people who try this should not try to use coconut flour instead of whole wheat flour because the muffins fall apart.

  183. Reenie says:

    Made these tasty treats this morning. They were so easy, quick and satisfying. I used 1 and 1/2 tbs of melted butter with white flour and homemade applesauce from the freezer because that is what I had on hand and they turned out great. Can’t wait to try them again with some additions such as nuts, bananas or choc chips the possibilities are endless. Thanks for another keepsake recipe.

  184. Debbie L says:

    Thank you for the best muffin recipe ever. I added orange zest, raisins and cranberries. They are moister than moist even 2 days later! πŸ™‚

  185. Pamela M. says:

    These muffins are an excellent breakfast choice for my daughter in college. She frequently studies late; having a nourishing and tasty breakfast ready to go in the morning makes room for just a little more shut-eye. I poured through half a dozen similar recipes before settling on this. I made two dozen mini muffins in liners, placed in standard muffin tins, so they spread out a bit. I reduced the baking time to 13 minutes, using the toothpick test. The muffins were perfect – so moist, chewy and satisfying! BTW, I used a little more than 3/4 cup of instant apple cinnamon oatmeal, and 1/4 cup steel-cut oats. In addition, I used brown sugar instead of white. Typically I reserve use of wheat flour for breads, so I used white flour. I didn’t add more fruit, as I figured the apple oatmeal flavor was tasty enough on its own – it was!!! Thanks for the recipe!!!

  186. Kristine L. says:

    These turned out great!!! I was looking for something to go with some apple butter that I made. I normally don’t eat bagels, toast, muffins, etc. I wanted to find something that was a healthier option. My variations on this recipe where using butter (not coconut oil), pure cane sugar for sugar, and arrowroot for the baking powder. All of the ingredients besides the milk where organic, and I didn’t add any dried fruit. The batter was super quick and easy to put together, all of the ingredients are always pantry items for me, and these came out perfect! I had to add about 8 minutes on to the cooking time. I could seriously sit down and eat them all! (not recommending that!) Thank you for such a great recipe. I don’t always have the best of luck on my first try with a new recipe. It is definitely already added to my recipe book.

  187. Marna says:

    Great recipe turned out perfect! Thanks for mentioning the batter texture. I was skeptical! I used plain flour and it worked fine. Will make again.

  188. Marna says:

    Mm good. Turned out great!

  189. Audrey says:

    Thank you for such an awesome recipe! As someone who doesn’t bake much because sometimes a recipe is too detailed or takes too much time, these were easy to make and the recipe was straight forward. I especially liked how you listed the ingredients and the amounts in the same order as when they were listed in the recipe so when you used an ingredient it was easy to just check the item off! I added the dried cranberries to my muffins and used chunky applesauce and they came out great!!! Looking forward to trying more recipes from you!

  190. Emily says:

    Good heavens. I doubled this recipe today to freeze muffins for later and they are already almost gone! Ha! Just like every other recipe of yours that we try. Every time my husband ooohs and aaahhhhs over a meal and then asks where I found the recipe I have to laugh out loud. “It’s from Mel!” Every time! I’m not sure why he even asks anymore. Thanks for being our go-to-resource for tried and true delicious recipes! You are the best!

  191. Stacey says:

    Made these this morning and loved them! This recipe is definitely a keeper, and so easy to throw together in a pinch for a tasty breakfast.

  192. Teri P says:

    I am due to have baby #2 any day now and how been making freezer meals like a crazy lady! I wanted to have something healthy and yummy for my hubby and two year old to enjoy while I’m recovering. I was skeptical when they came out of the oven because, no, they are not all that pretty, but wow are they fabulously delicious! I’m gonna keep the whole “healthy” thing a secret and let them think they are just pampered by mommy hahaha

  193. Marissa says:

    These were great! I used homemade applesauce and canola oil and they tasted delicious!! I loved that they used a whole cup of applesauce!

  194. Olivia White says:

    I have read all of the wonderful comments about your muffins. I am going to make them today to take on our vacation. Thank you so much!

  195. Laura Gail Claassen says:

    I just made these and they are amazing!!! I’m calling them pregnancy muffins because I needed a healthy snack. πŸ™‚ I used coconut oil instead of butter, I mill my own wheat flour and I used 8 packets of Stevia instead of sugar. I also added blueberries instead of raisins. These were so delicious and I wish I had made a double batch the first time! I cooked mine for an even 20 minutes. Also – they did stick to the liners so next time I may try spraying the liners or just spraying the pan and seeing how they turn out. I also want to try them as mini muffins. Thanks Mel!!!!

  196. Laura Gail Claassen says:

    Hi Mel – I posted a comment but it didn’t show up so I’m trying this again.

    These muffins were amazing!!!! I’m calling them pregnancy muffins because I needed a healthy snack. πŸ™‚ I wish now that I had made a double batch of them.

    Here are my changes: I used coconut oil instead of butter, I milled my own wheat flour and I used 8 Stevia packets instead of sugar. I also added blueberries instead of raisins. I baked mine for a solid 20 minutes and they were perfect. They did stick to the liners so next time I will either spray the liners or try using a sprayed pan without the liners and see what happens. I would also like to try these as mini muffins too. This is my new fav recipe! Thanks Mel!!!

  197. Elizabeth says:

    My 12 month old LOVED these- subbed about half a smashed banana for the sugar and added a little flax seed and they were sweet enough for us!! Love the coconut oil

  198. Kate says:

    I’ve probably commented here before, but I’ve now made these probably 20 times! They are so good and moist and tasty! Easy to put together, these are my go-to muffins.

  199. Marian says:

    Just made these. I’ve had 4 already! The kids loooove them!
    Thanks for the great recipe

  200. Rebekah says:

    I’m just making these for the millionth time and am once again so thankful for this recipe. My family can not stand coconut things (crazies) but I sneak that coconut oil into these babies and they love them! I always double the recipe and bake mini muffins and cinnamon chips are one of our favorite add-ins. Thank you for all of the best go-to recipes!!

  201. kt says:

    Can I use almond milk in place of the milk?

  202. Carmen says:

    I discovered this recipe about 2 years ago and it has been so AWESOME and versatile!!!! I have swapped out the applesauce with other “mushy produce” and added miscellaneous extras: think mashed bananas and mini choc chips(my kids favorite). I have also done mashed avocado, cocoa powder in the flour, and mini choc chips and/or chopped pecans. Not a soul noticed the avocado and they were devoured! So yummy and still so healthy. I am making mine with raisins and pecans this morning. LOVE LOVE LOVE this recipe!!!

  203. NoSug says:

    Has anyone tried making these without white sugar or with a white sugar substitute?

  204. April says:

    These were not the best! I recommend brown sugar 3/4 or maple syrup with out high fructose cup,they were very blan without this.

  205. Delaney says:

    Made these for my 9 month old and she LOVES them! Thank you so much for this recipe!

  206. Megan says:

    I loved these (and so did my 14-month old!)– delicious but still healthy enough that I will let him have them for breakfast πŸ™‚ I love that your recipes always turn out so well, thanks for all that you do!

  207. Pam Peconic says:

    Made these today and they were great! i baked them for 15 min. & they were perfect.

  208. Stacy says:

    Super tasty and super easy! My kids loved them – we opted for the raisin add-in. As a note, I made these on Saturday and kept them in the fridge until Wednesday and they were still delicious!
    I used fresh ground hard white wheat for my flour. Worked GREAT!

  209. Linda-H says:

    LOVE these muffins! I made muffin-tops (baked for 12-13 minutes) and minis (baked for 10 minutes). My son wanted one for breakfast this morning although I told him I had packed a mini for his mid-morning snack and packed a muffin top to go in his lunchbox! (I also ate two last night and one this morning, lol!) I guess I’ll be making another batch very soon! Thank you for this awesome recipe!

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