Applesauce-Oat Muffins Recipe - Allrecipes.com
Applesauce-Oat Muffins Recipe
  • READY IN 40 mins

Applesauce-Oat Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 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

 
Most Helpful Critical Review
Dec 07, 2010

I don't think I did anything wrong, but these didn't turn out well at all. They were rubbery and stuck to the papers too much. Back to the drawing board on this one, folks.

 
Aug 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!

 
Jul 02, 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!

 
Oct 22, 2009

You can use regular oats--no problem. I just made these and all I have are Old Fashioned Oats and they turned out just fine. I also used 2 cups whole wheat flour, 1/4 cup flax seed meal and I went a head and used the whole egg because I felt like it. (I would rather eat whole grains and have a little fat then white flour. I also greesed the muffin pan since another reviewer said the papers stick.

 
Apr 15, 2009

Oh My Lord these are amazing muffins! It's hard to find muffins that are healthy, yet actually taste good. WOW!

 
Jul 27, 2009

Delicious! I used brummel and brown spread in place of the butter, and changed the amount of cinnamon in the batter. Per previous reviews, upped the amount of cinnamon to 1 Tbsp. It is the perfect amount, to me anyway. Were done in about 25 min. I think they're better while warm, maybe with some milk or cream poured over. It is a simple, quick recipe. Reminds me of apple-cinnamon oatmeal, and had the idea next time to use that instant oatmeal, in the packets...with the little apple bits, or to even chop up some apple next time. Thanks!

 
Aug 31, 2009

As with other reviewers, I added a teaspoon of cinnamon, as well as some nutmeg and 1/4 t salt. I also replaced 3/4 C of the flour with wheat flour. Still very moist and yummy, and the topping is absolutely wonderful!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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