Search thousands of recipes reviewed by home cooks like you.

Applesauce-Oat Muffins

Applesauce-Oat Muffins

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    40 m
Kelly R.

Kelly R.

These are so good for a winter breakfast when served warm.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk together 1 1/2 cups oatmeal, the flour, baking powder, baking soda, and 1/8 teaspoon of cinnamon in a mixing bowl; set aside.
  2. Whisk 1/2 cup brown sugar, egg white, applesauce, and milk together in a mixing bowl until smooth. Stir in the flour mixture until evenly moistened; it's ok if small, dry lumps remain. Pour the batter into the prepared muffin tin. Stir the 1/4 cup oatmeal, 1/4 cup brown sugar, 1 tablespoon cinnamon, and the melted butter in a small bowl; sprinkle this mixture over the muffins.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool at least 10 minutes before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Cali83
61

Cali83

4/27/2009

This recipe is a great idea for the health conscience (like myself). I would make one minor suggestion though (for those who like cinnamon), I would add a full teaspoon of cinnamon, rather than the 1/8th. The extra cinnamon gives the muffins a nice sweetness. Personally, the original recipe isn't sweet enough for me, but the full teaspoon of cinnamon makes it perfect. Lastly, I know cooking times do vary based upon location and glassware/cookware, but it took a full 30 mins for the centers of the muffins to be cooked fully (rather than the 20 mins suggested). P.S. The topping is soo yummy and sweet (must be the full tablespoon of cinnamon ;-) I could eat the topping just like that

Lisa C
19

Lisa C

8/19/2009

I thought these were really good. I increased the cinnamon to a 1/2 tsp; I think next time I will add even more. I added a cup of diced apple and just for a little extra fiber I cut back on the flour and added about an 1/8 C of ground flax seed. They turned out really good!

penderpirategirl
17

penderpirategirl

7/2/2009

These turned out really well. I followed the recipe exactly, with the substitution of 1 cup whole wheat flour, and the rest AP,and a bit more cinnamon. When adding the topping it would be helpful to press it in to the batter a bit, as a lot of mine fell off while removing muffins from tin. These are tasty, but a touch plain. They are good as is, or would be the perfect base for any dried fruit (i like craisins), shredded coconut, fresh berries, more spices, or pineapple. Great recipe!

More reviews

Similar recipes

ADVERTISEMENT