Applesauce Oat Muffins

apple-oatmeal-muffinsSo, I know that I’ve referred you to recipes from Mel’s Kitchen Café a few times now and I tried really hard not to do it again. I wanted to include an apple muffin recipe for my healthy muffin week and I gave a couple recipes that I found on Pinterest a go and they were not good!  I guess I should have had a clue when the recipe said I could use flour or smelt that it was a little more hard core than I like.  Needless to say, I had to go back to my standby because nothing could beat it.  Why, you may ask?  Let me explain…No, there is too much.  Let me sum up.


These muffin are simple, sweet and chewy.  They only have 1/3 Cup of sugar in the recipe, which makes 12 muffins.  That is a really small amount in case you were wondering!

They are soo simple to make.  No peeling, slicing or dicing here.  Just pour, measure and dump.

They are fine plain, but we really like them with dried fruit, in particular cran-blueberries.  They are big and plump and add just the right burst of flavor.

One suggestion that Mel had was to send them in school lunches in place of a sandwich.  I love that idea!  I’m always looking for new things that I could send and these are so healthy I wouldn’t feel a moments guilt about putting a muffin in the kiddos’ lunch.  They also freeze great so make a double batch and save some in the freezer for those morning when you’re out of bread and need a lunch time alternative. (does that just happen to me?)


Applesauce Oat Muffins
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Applesauce Oat Muffins
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  1. Preheat the oven to 375 degrees. Line a 12 cup muffin cups 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 dried fruit 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). 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 over bake or the muffins will be dry. Remove the muffins to a rack to cool completely. Eat immediately or freeze for later enjoyment.
Recipe Notes

AnneOpinion from Mel's Kitchen Cafe

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