applesauce cinnamon oat muffins

It has been a while since I made a batch of muffins and I have a jar of applesauce that needed to be used up in my fridge. Then my friend Bal mentioned she wanted muffins. Since she has been trying to eat more healthily, I thought I’d try this recipe and make her a batch of Applesauce Cinnamon Oat Muffins.

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These muffins are loaded with oats. Seriously loaded.

I guess your guts must be thanking you – FIBER!! All that FIBER! 

The thing about oats is that they do not sound like they are even close to being delicious, but when baked, oats can be really tasty. They impart a chewy texture to muffins and frankly speaking, it is pretty good. 

Of course the other thing that comes to mind are the over-night oats breakfasts that was all the rage last year. I tried that a few times and again, I was pleasantly surprised at how delicious oats can be.

So back to my muffins.

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As with all muffins, these are very simple to put together. The only one rule, I suppose, when making muffins, is that you must never over fold the batter. This leads to tough muffins and we really don’t want that. I used sugar-free store-bought applesauce. If you want to make your own applesauce, you can always do so. 

Here are the instructions on how to make these muffins.

In a large bowl, combine the oats (see my notes on oats here), plain flour, brown sugar, baking powder, baking soda, cinnamon and salt.

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In another bowl, whisk together applesauce, milk, oil, vanilla extract and the egg white.

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Pour the wet ingredients into the dry ingredients and stir until just combined. 

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Divide the batter among a 12-hole muffin pan.

To make the topping, mix together melted butter, oats, cinnamon and brown sugar.

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Sprinkle this evenly on the muffins.

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Bake at 200ยฐC for 17-20 minutes, or until an inserted skewer emerges cleanly.

Allow the muffins to cool in the pan for bout 5-10 minutes before transferring onto a wire rack to cool completely.

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Breakfast is sorted!

I used my sets of beautiful Tovolo Measuring Cups and Tovolo Measuring Spoons in this post. They are made of stainless steel and the perfect round bowls means that your ingredients do not get stuck in the cup or spoon. Know someone who bakes and are wondering what to get him/her this Christmas? Well, now you know. ๐Ÿ™‚

Applesauce Cinnamon Oat Muffins
Yields 12
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For the muffins
  1. 1 1/2 cups (135g) regular rolled oats
  2. 1 1/4 cups (156g) plain flour
  3. 1/2 cup (100g) brown sugar - I used 50g brown sugar
  4. 1 teaspoon baking powder
  5. 3/4 teaspoon baking soda
  6. 3/4 teaspoon ground cinnamon
  7. 1/2 teaspoon salt
  8. 1 cup (240ml) unsweetened applesauce
  9. 1/2 cup (120ml) milk
  10. 1 tablespoons (45ml) vegetable oil - I used canola oil
  11. 1/2 teaspoon vanilla extract
  12. 1 egg white
For the topping
  1. 1/4 cup (22.5g) regular rolled oats
  2. 1 tablespoon (14g) butter, melted
  3. 1 tablespoon (12.5g) brown sugar
  4. 1/8 teaspoon ground cinnamon
Instructions
  1. In a large bowl, combine the oats, plain flour, brown sugar, baking powder, baking soda, cinnamon and salt.
  2. In another bowl, whisk together applesauce, milk, oil, vanilla extract and the egg white.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Divide the batter among a 12-hole muffin pan.
  5. To make the topping, mix together melted butter, oats, cinnamon and brown sugar.
  6. Sprinkle this evenly on the muffins.
  7. Bake at 200ยฐC for 17-20 minutes, or until an inserted skewer emerges cleanly.
  8. Allow the muffins to cool in the pan for bout 5-10 minutes before transferring onto a wire rack to cool completely.
Notes
  1. Muffins can be stored in an air-tight container in the fridge for up to 5 days and in the freezer for up to 3 months.
Adapted from Taste of Home
Adapted from Taste of Home
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/