Finding quick breakfast options that everyone actually wants to eat can feel like an impossible task, especially on those busy mornings when you’re trying to get the kids ready for school and yourself out the door. Let’s face it – most of us don’t have time to whip up a fresh breakfast from scratch every single day.
That’s why these applesauce oatmeal muffins have become such a lifesaver in our house. They’re wholesome and filling, easy to make ahead on weekends, and best of all, they’re a breakfast that both kids and adults genuinely enjoy grabbing on their way out the door.
Why You’ll Love These Applesauce Oatmeal Muffins
- Quick breakfast solution – Ready in just 35 minutes, these muffins are perfect for busy mornings or meal prep – make a batch on Sunday and enjoy them all week long.
- Healthier option – Made with applesauce and oats, these muffins offer more nutrition than standard muffins, while still tasting like a treat.
- Pantry-friendly recipe – You probably have most of these basic ingredients in your kitchen already – no special shopping trip needed.
- Kid-friendly snack – These muffins make the perfect lunchbox addition or after-school snack that kids actually want to eat.
- Freezer-friendly – Make a double batch and freeze some for later – they thaw perfectly and taste just as good as fresh-baked.
What Kind of Applesauce Should I Use?
For baking, unsweetened applesauce is usually your best bet since you can better control the sweetness of your muffins.
Both store-bought and homemade applesauce work great in this recipe – just make sure it’s smooth rather than chunky for the best texture.
If you only have sweetened applesauce on hand, you might want to reduce the sugar in the recipe by a couple tablespoons to keep things balanced.
When using homemade applesauce, try to drain off any excess liquid first to maintain the right moisture level in your muffins.
Options for Substitutions
These muffins are pretty forgiving and work well with several substitutions:
- All-purpose flour: You can swap up to half the flour with whole wheat flour for extra nutrition. For gluten-free needs, try a 1:1 gluten-free flour blend, but note the texture might be slightly different.
- Oats: Both old-fashioned and quick oats work great here. For gluten-free diets, just make sure to use certified gluten-free oats. Don’t substitute with steel-cut oats as they won’t soften properly.
- Sugar: Feel free to use brown sugar instead, or reduce the sugar to 1/3 cup if you prefer less sweet muffins. Coconut sugar works too, though it will make the muffins slightly darker.
- Oil: Melted butter, coconut oil, or applesauce can replace the oil. If using applesauce as a substitute, the muffins will be less rich but still moist.
- Milk: Any milk works here – dairy or non-dairy options like almond, soy, or oat milk will all do the job.
- Applesauce: Mashed banana, pumpkin puree, or pear sauce can work instead, though each will bring its own unique flavor to the muffins.
Watch Out for These Mistakes While Baking
The biggest mistake when making oatmeal muffins is overmixing the batter – stir just until the ingredients are combined, as too much mixing will result in dense, tough muffins instead of light, tender ones.
Another common error is using hot applesauce straight from the stove (if homemade), which can start cooking the egg – make sure your applesauce is at room temperature before adding it to the mixture.
To ensure perfectly moist muffins, avoid overbaking them; they’re done when a toothpick inserted in the center comes out with just a few moist crumbs, usually around 18-20 minutes.
For the best texture, let the oats soak in the wet ingredients for 5-10 minutes before combining with the dry ingredients – this creates a softer, more tender muffin with better oat flavor.
What to Serve With Applesauce Oatmeal Muffins?
These cozy muffins make a perfect breakfast or afternoon snack, and they’re even better with a few simple pairings.
A warm muffin spread with a pat of butter or cream cheese adds just the right richness, while a drizzle of honey brings out the natural sweetness of the applesauce.
For breakfast, serve these muffins alongside a hot cup of coffee or tea, and add some fresh fruit like sliced bananas or berries for a complete morning meal.
If you’re packing them for lunch boxes or snack time, they go great with a cold glass of milk or a protein-rich yogurt cup.
Storage Instructions
Counter Storage: These applesauce oatmeal muffins stay fresh at room temperature for up to 2 days. Just keep them in an airtight container or zip-top bag on your counter. They make a perfect grab-and-go breakfast or snack!
Refrigerate: Pop these muffins in an airtight container and store them in the fridge for up to a week. The cool temperature helps keep the moisture from the applesauce from making them too soft. I like to warm them up for about 10-15 seconds in the microwave before eating.
Freeze: These muffins are great for freezing! Let them cool completely, then place them in a freezer bag or container. They’ll stay good for up to 3 months. When you’re ready to eat one, just let it thaw overnight in the fridge or pop it in the microwave for about 30 seconds.
| Preparation Time | 10-15 minutes |
| Cooking Time | 18-20 minutes |
| Total Time | 28-35 minutes |
| Level of Difficulty | Easy |
| Servings | 12 |
| Equipment | 2 mixing bowls, muffin tin |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 15-20 g
- Fat: 30-35 g
- Carbohydrates: 120-130 g
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup oats (old-fashioned or quick-cooking)
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/4 cup oil (canola or vegetable)
- 1 teaspoon vanilla extract
- 1 cup applesauce
- 1 tablespoon oats (optional, for topping)
Step 1: Preheat and Prepare Muffin Tin
Begin by preheating your oven to 375°F (190°C).
Prepare your muffin tins by either spraying them with a nonstick spray or lining them with paper liners.
Step 2: Combine Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup oats (old-fashioned or quick-cooking)
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
In a mixing bowl, combine the oat flour, sugar, baking powder, baking soda, cinnamon, and salt.
Mix well to ensure the dry ingredients are evenly distributed.
This step helps create a uniform batter later on.
Step 3: Mix Wet Ingredients
- 1 egg
- 1/2 cup milk
- 1/4 cup oil (canola or vegetable)
- 1 teaspoon vanilla extract
In a separate bowl, mix together the milk, egg, oil, and vanilla extract.
Whisk these ingredients until they are well combined, forming a consistent and smooth liquid mixture.
Step 4: Combine Wet and Dry Ingredients
- 1 cup applesauce
Pour the wet ingredients into the bowl with the dry ingredients.
Add the applesauce to the mixture as well.
Stir until just combined, making sure not to over-mix; you want the flour to be mixed in, but some lumps are fine and will yield fluffy muffins.
Step 5: Fill the Muffin Tins
- 1 tablespoon oats (optional, for topping)
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
For an added touch, sprinkle a few oats on top of each muffin to create a pleasant texture and visual appeal once baked.
Step 6: Bake and Cool
Bake the muffins in the preheated oven for 18-20 minutes, or until they are cooked through and a toothpick inserted in the center comes out clean.
Once done, allow the muffins to cool in the pan for 3-5 minutes.
Then, carefully remove them from the muffin tin and place them on a baking rack to cool completely or enjoy warm.
