Applesauce Cinnamon Oat Muffins Recipe

4.5 17 27
Applesauce Cinnamon Oat Muffins Recipe
Applesauce Cinnamon Oat Muffins Recipe photo by Taste of Home
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Applesauce Cinnamon Oat Muffins Recipe

Read Reviews
4.5 17 27
Publisher Photo
My grandmother passed this recipe down to me, and I'm eager to share it with my children. These down-home oatmeal muffins are tender on the inside and have a crispy topping of oats, brown sugar and cinnamon. I've even added raisins and cranberries to the batter for a different taste. —Hannah Barringer, Loudon, Tennessee
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups quick-cooking oats
  • 1-1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsweetened applesauce
  • 1/2 cup fat-free milk
  • 3 tablespoons canola oil
  • 1 egg white
  • TOPPING:
  • 1/4 cup quick-cooking oats
  • 1 tablespoon brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter, melted

Directions

In a large bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full.
Combine topping ingredients; sprinkle over batter. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack. Yield: 10 muffins.
Originally published as Applesauce Oat Muffins in Quick Cooking July/August 2003, p29

Nutritional Facts

1 each: 222 calories, 6g fat (1g saturated fat), 3mg cholesterol, 265mg sodium, 37g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.

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  • 1-1/2 cups quick-cooking oats
  • 1-1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsweetened applesauce
  • 1/2 cup fat-free milk
  • 3 tablespoons canola oil
  • 1 egg white
  • TOPPING:
  • 1/4 cup quick-cooking oats
  • 1 tablespoon brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter, melted
  1. In a large bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full.
  2. Combine topping ingredients; sprinkle over batter. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack. Yield: 10 muffins.
Originally published as Applesauce Oat Muffins in Quick Cooking July/August 2003, p29

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Reviews forApplesauce Cinnamon Oat Muffins

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MY REVIEW
Rellierae User ID: 1272249 285779
Reviewed Mar. 28, 2018

"Tasty. I use the whole egg. I only use the brown sugar and cinnamon for the topping. And I use regular oatmeal because that's what I have."

MY REVIEW
Dorothy User ID: 9365021 283067
Reviewed Feb. 1, 2018

"We loved the Muffins! I used 2% milk in place of fat free,, substituted Motts original applesauce for unsweetened applesauce and replaced canola oil with vegetable oil. I also added apples and raisins. Mmmmm! I did not top the Muffins I did not think it was necessary"

MY REVIEW
[email protected] User ID: 5649229 279358
Reviewed Dec. 15, 2017

"These are great! I skip the topping as I freeze them. I use full egg, add chopped apple and golden raisins. I substitute half of white flour with whole wheat and ground flax seed to make a tasty high fiber breakfast muffin. Sometimes I substitute maple syrup for brown sugar. Add a dab of almond butter when eating and they will hold you all morning!"

MY REVIEW
rwippel User ID: 4262008 274706
Reviewed Oct. 1, 2017

"This recipe is great if you eat right away, but I'm not a big fan of the topping after it sits overnight."

MY REVIEW
Cckeefer User ID: 8921566 253213
Reviewed Aug. 26, 2016

"I have made these 4 times now. The only thing I've done differently from the base recipe is double the cinnamon and leave off the topping.

I made one batch with a diced apple mixed in, another with a diced peach and one with blueberries. For the last batch I mashed up a banana in place of the apple sauce. They have all turned out delicious! They freeze nicely too."

MY REVIEW
cataieec User ID: 8692621 241518
Reviewed Jan. 10, 2016

"Perfect! Used almond milk and a flaxseed "egg" and added dried cranberries, and they tasted great! Made closer to 14 muffins, which is great because my roommates have already eaten most of them. Also left off the topping because I was pressed for time, and they still tasted delicious. Def a keeper!"

MY REVIEW
Jesseastman84 User ID: 8581278 235369
Reviewed Oct. 21, 2015

"These muffins are the best! I have never reviewed a recipe online before and I joined this site today just to rate these. The only change I made is that I used whole milk because that's what I had on hand. This recipe would be a great base to add mix ins as well. I really want to try making it with some raspberries next. Yum!"

MY REVIEW
AllisonnL09 User ID: 8388872 226886
Reviewed May. 24, 2015

"These were great! I don't like really sweet things for breakfast so I left off the topping. I also didn't have an egg so instead I used 1 tablespoon of crushed chia seeds (I used a food processor to crush them) and 3 tablespoons of water. You mix those together and let them sit for about 5 minutes and they become the consistency of an egg yolk. Worked beautifully and tasted great!!!"

MY REVIEW
joonthego5 User ID: 7552234 222748
Reviewed Mar. 14, 2015

"Great healthier recipe! Made recipe using some of suggested & my own options: upped the cinnamon, used almond milk, had a large shriveling apple that I washed, cored and processed w/peal till fine, accidentally used the 1/3 instead of 1/2 cup for the brown sugar but was plenty sweet and skipped topping. Moist with crunchy top. May add some chopped nuts and a bit of fresh grated ginger to next batch. Can have fun with healthy add-ins you like."

MY REVIEW
refuge912 User ID: 8116847 94885
Reviewed Nov. 22, 2014

"EXCELLENT EXCELLENT EXCELLENT recipe!!! Will definitely make again. They turned out quite moist which is unusual for "healthy" muffins, especially because I replaced the white flour with whole wheat. And they had a delicious flavour!!! I had made a few modifications (so I haven't tried the "original" recipe) as follows:

- Switching white flour for whole wheat
- Upping the cinnamon content (probably at least double)
- Adding a bit of ginger (probably what the recipe called for for cinnamon or a bit less)
- Using 1/2 the applesauce (I ran out!)
- Using 1 less tablespoon of oil (I'd doubled it, so I used 1/4 cup)
- Adding in 1 O% yogurt cup (for moisture to compensate for the applesauce and oil)
I also did not try the topping.
And it was delicious!! I would also suggest adding nutmeg, allspice, raisins, or walnuts. Yum!!"

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