🍎 Moist Applesauce Oatmeal Muffins
Makes
12 muffins
Prep: 10 minutes
Bake: 18–22 minutes
Ingredients
Dry
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
Wet
- 1 cup unsweetened applesauce
- ⅓ cup brown sugar (or coconut sugar)
- ¼ cup honey or maple syrup
- ⅓ cup neutral oil (vegetable, canola, or melted coconut oil)
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup milk (or almond milk)
Optional Mix-Ins (choose 1–2)
- ½ cup chopped apple
- ½ cup raisins or dried cranberries
- ⅓ cup chopped walnuts or pecans
- ⅓ cup chocolate chips
Instructions
- Preheat oven to 180°C / 350°F. Line a 12-cup muffin tin.
- In a large bowl, mix all dry ingredients.
- In another bowl, whisk together wet ingredients until smooth.
- Add wet ingredients to dry and gently fold until just combined
(don’t overmix—this keeps them tender). - Fold in any mix-ins.
- Divide batter evenly between muffin cups (about ¾ full).
- Bake 18–22 minutes, until a toothpick comes out clean.
- Cool 5 minutes in the pan, then transfer to a rack.
Pro Tips for Extra Moist Muffins 💡
- Let batter rest 5 minutes before baking so oats soften
- Use unsweetened applesauce for better flavor control
- Don’t overbake—pull them as soon as the tops spring back
Storage
- Room temp: 2 days (airtight)
- Fridge: up to 5 days
- Freezer: up to 3 months (wrap individually)
Easy Variations
- Healthy: Swap half the flour for whole wheat
- Vegan: Use flax egg (1 tbsp flax + 2½ tbsp water)
- Protein boost: Add 2 tbsp chia or hemp seeds
- Apple crumble top: Sprinkle oats + brown sugar + butter before baking
