Applesauce oatmeal muffins are a moist, healthy treat that functions just as well for breakfast food as they do for an afternoon snack with coffee or tea.
I am not one to ‘eat healthy.’ My family never did carrot sticks and apple slices, so needless to say, it’s not really the thing I reach for when I need to chew on something. On that note, I am not a junk food person either. I have a box of Cheez-Its I absconded from my parents house with that I know will go stale long before I even put a dent in the box. Â But, as I’ve gotten more into food, the choices I make on a day to day basis are changing in a way that I feel is more healthy. I don’t eat red meat every night any more (as honestly I wouldn’t mind doing) and I even have whole wheat bread in my pantry at all times now.
I know, its a miracle!
I didn’t have applesauce though. When I saw this recipe I knew I wanted to try it! I am not sure why, as I am not a huge fan of applesauce, but something about it jumped out at me. So I gathered all of the supplies for this recipe (that 99% of you should already have in your pantry) and got around to making it.
Applesauce Oatmeal Muffins
Seen on Brown Eyed Baker, from SparkRecipes
Ingredients:
- 1 cup rolled oats (not instant)
- 1 cup reduced-fat milk
- 1/2 cup unsweetened applesauce
- 2 egg whites
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. granulated sugar
- Nuts or raisins (optional)
Preparation:
Soak the oats in milk for approximately 1 hour.
Preheat the oven to 400 degrees. Spray a muffin pan with non-stick cooking spray.
Combine the oat mixture with applesauce and egg whites, and mix until combined.
In a separate bowl whisk together dry ingredients.
Add wet ingredients to dry ingredients and mix until just combined. Add nuts or raisins, if desired. **Do not over mix the batter or the muffins will be tough!**
Spoon batter into 12 prepared muffin cups. Combine cinnamon and sugar and top each muffin with some of the mixture.
Bake in preheated oven for 20-25 minutes or until done.
These are hearty little breakfast muffins that warm up well. Perhaps the cinnamon I used was old and had lost some of its potency, but if I were to make these again I would up the cinnamon to at least a tablespoon. I would also substitute the raisins for dried cranberries in the future just to add a little something.
Blog is the New Black says
Must have been my work computer because I can see this delicious recipe perfectly! 😉
Tanya C. says
We are on a quest to eat healthier here, new cookbooks, less red meat, packaged foods and adding whole wheat into bread recipes. We all love bread too much to totally cut it out. Although the healthy skillet tuna casserole was not a hit the other night! These muffins look yummy!
Suzanne says
these look mighty tasty, muffins are a favorite of mine, kinda like eating cake for breakfast but a tad healthier 😉
Tiffany says
These look hearty and wonderful! Perfect for a winter breakfast!
Natalie says
I don’t have applesauce and I don’t have a pantry! I want a pantry though- a huge walk- in one with a shelf for each different country’s ingredients- all with great packaging. The reality of cleaning it would be a bit of a bore though. Cute muffins!
briarrose says
What a pretty, healthy muffin. Oatmeal is so tasty in muffins and pancakes. Cranberries instead of raisins sounds lovely.
Sara says
Just like you, I did not grow up reaching for carrots and other healthy stuff but for bread and nutella lol! But yeah, as a grown up and now baking with kids I have made my horizons wider. These muffins look fantastic. I usually love oatmeal in my treats so I am sure the combination with applesauce must be fantastic!
Roxan says
I love how healthy this muffin is! Partly for the healthy factor, but also because that usually means that the muffin is super dense. I love dense muffins, yum… I love the photo with the muffin cut in half with the butter slathered on it, I could totally go for one of those right now.
Steph@stephsbitebybite says
This is my kind of muffin!! My favorite flavors 🙂
Dionne Baldwin says
I adore your photos, seriously. You made these wholesome muffins look incredible! Sadly, I do have each and every one of those ingredients already. Guess what we’re having for breakfast tomorrow… 🙂 Thank you for sharing this, Kita!
Claudia says
We eat fairly healthy but one thing I like about this – is you have the health without sacrificing the goodness. Took note of using the dried cranberries – they always do enhance, don’t they? This is on my radar. This satisfies.
Imwaytoobusy says
Kita, these are right up my alley! I can’t wait to try this recipe out. I will make this one a priority 🙂 Hope all is well your way!
sweetie says
lovely hearty muffins. do you think 1/2c raisins is enough for the recipe?
(fyi, there’s a small typo in the credit to the “brown eyeD baker” : ) )
Kita says
I did two ‘handfuls’ I’m sure that a 1/2c would be fine. Thanks for pointing out the typo! Fixed 😀
laura says
1/4 applesauce is a great replacement for an egg in any baked good. i use it all the time when cooking cupcakes and breads
Kate @ Diethood.com says
Kita, these are awesome! I am thinking fluffy, moist, sweet … oh yum! The perfect breakfast. 🙂
Sara says
You deserve an award for these… I just made ’em. It’s going to be a struggle to stop eating… All I changed was the topping. Just mixed up some butter, brown sugar, some oats, and cinnamon and threw it on top before baking. YUM! Thanks!
jamie says
How do you think shredded carrots and honey would taste in this? I’m thinking of trying to make a bit of a carrot cake flavor and spreading some cream cheese on top