Healthy Applesauce Oat Muffins
Not only are these oats and applesauce muffins healthy, but they are also moist, very delicious, and so easy to make!
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.
FAQ for Applesauce Oat Muffins
Yes, it doubles great.
The baked and cooled muffins freeze GREAT. I place them in a single layer in a gallon-size freezer ziploc bag and freeze that way. We defrost in the microwave or on the counter for a few hours.
Sure, and you can use flavored applesauce as well (like cinnamon, etc). If using sweetened applesauce, you can probably decrease or omit the sugar in the recipe.
Steel cut oats don’t work very well in this recipe because the texture is so coarse and crunchy, but you can sub quick oats for the old-fashioned oats.
Many readers (and comments below) have made that substitution with great results!
Healthy Applesauce Oat Muffins
- 1 cup (100 g) rolled/old-fashioned oats
- 1 cup (227 g) unsweetened applesauce
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla
- ¼ cup (57 g) butter or coconut oil, melted
- ⅓ cup (71 g) granulated sugar
- ¾ cup (107 g) whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (70 g) dried cranberries or raisins (optional)
- 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!
- 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.
- 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.
Recipe Source: adapted very, very slightly from my friend, Katie K. (added a pinch of salt)