Applesauce Cinnamon Oat Muffins
My grandmother passed this oatmeal muffin 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
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These are wonderful. I used Old Fashion Oats and soy milk. Otherwise followed recipe exactly. They came out wonderfully well and are delicious. This is going to be a staple in our family.
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.
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
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!
This recipe is great if you eat right away, but I'm not a big fan of the topping after it sits overnight.
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.
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!
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!
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!!!