Oat Applesauce Muffins

Oat Applesauce Muffins

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"These hearty muffins will fill you up with fiber and flavor instead of fat."
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Ingredients

2 h 40 m servings 101 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  3. In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, applesauce and egg; mix well. Pour batter into prepared muffin cups.
  4. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of muffin comes out clean.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 264
  1. 324 Ratings

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Most helpful positive review

These are great and very low calorie! The first time I made them I used quick oats and soaked them for an hour, which made them completely unnoticeable. We were disappointed that they weren’t ...

Most helpful critical review

This muffins are really great. I was really pleased with the way they turned out. I was a bit afraid about it at first because they didn't sound that great. But they are really gerat. I used fat...

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These are great and very low calorie! The first time I made them I used quick oats and soaked them for an hour, which made them completely unnoticeable. We were disappointed that they weren’t ...

If you want non-sugary, soft, non-crumbly and healthy muffins this is the PERFECT recipe. I made these muffins for my 10 month old daughter and very picky 3 year old son and they LOVED them. I...

To up the fiber and cholesterol fighting factor here’s my recipe: 1c multi-grain oats, 1c flour, 1/2c of whole ground flaxseed meal, 1/3c of oat bran, 1/2 tsp ground cinnamon, 1 tsp baking powde...

A great, healthy recipe! Instead of buttermilk, I used plain yogurt with a little bit of peach yogurt (I can't find buttermilk in any supermarket in Chile, but plain yogurt works as a great subs...

This muffins are really great. I was really pleased with the way they turned out. I was a bit afraid about it at first because they didn't sound that great. But they are really gerat. I used fat...

These tasted great, but the two hour oatmeal soak took a while. I used quick oats and didn't soak them as long, used egg substitute, and added apple pie spice. My husband even liked them-I did...

These were great! I did make some modifications. I used quick oats and 1% milk with some vingegar to cut down the fat. Also, for ease, I let them soak while I was at work so they were ready to u...

These muffins were really good. I did add cinnamon and raisens to mine and before baking I did sprinkle a little bit of cinnamon and sugar on top. My co-workers liked them as well as my kids.

Good recipie. I nice healthy breakfast if you drink it with water. Keeps you full for a while and that is really great if you are on a diet like myself it really is a good recipie. If you know a...

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