These quick and easy oatmeal applesauce muffins are perfect for a healthy breakfast on-the-go! With only 120 calories per muffin—you can grab two! Whole wheat flour add an additional health boost to this muffin recipe.
This past weekend, I took advantage of the extra warmth provided by our stove and made a few batches of muffins. As you know, I’ve been on a muffin kick lately in the Sweet Precision kitchen. I love muffins because they’re so easy to whip up and there are infinite variations possible. This week I tried a mixture of oatmeal with applesauce to create a tasty and classic breakfast muffin. This recipe doesn't have a lot of add-ins, which means that you can get creative by adding in fruit or nuts to spice things up a little bit!
One thing I love about the winter months is the fact you can use your stove as another heating source! Unlike the summer months when the absolute last thing you want to do is turn on the oven, it becomes an added bonus in the winter.
Seventeen degrees below zero. That is the temperature my iPhone read when Matt and I walked out the door yesterday. Even for a Minnesota girl, these temperatures are chilly enough to make me want to crawl back under the covers. Our puppy went outside and did her business in record time. She then promptly looked up at me with eyes that said, “Carry me back inside… pleeease mommy!” Given the circumstances, I didn’t hesitate to pick her up and carry her back to the door.
Let's Make Some Oatmeal Applesauce Muffins
To get started you want to mix your buttermilk and and rolled oats and let them sit at room temperature for 20 minutes. This allows the oats to soak up all the moisture.
Then you want to combine all of your dry ingredients together in a bowl. Next, simply add in the oat mixture along with the wet ingredients.
Pour your mixture into a 12-cup muffin tine lined with paper wrappers and you are all set! Take care not to over-fill your muffin tins. I usually aim for about ¾ full.
Store Whole Wheat Flour in the Freezer
This recipe uses whole wheat flour, which is a great healthy alternative to regular all-purpose flour. Because whole wheat flour has oil from the germ, it can start to go bad more quickly than regular flour. Kind of like that bottle of olive oil you forgot in the back of the cupboard.
To combat this, I like to store my whole wheat flour in a ziplock back in the freezer. This combination of dark and cool will allow your flour to last longer. After all, there's nothing worse than opening your bag of flour to discover that it's gone bad.
In this recipe, buttermilk is the acid that reacts with your baking soda. It is imperative that you use buttermilk and NOT regular milk. Since regular milk is not an acid, it will not react with baking soda. What does this mean? Your loaf of bread will come out of the oven flat and dense. Trust me, I’ve had it happen before.
The question is then… What do you do if a recipe calls for buttermilk but you don’t have any in the refrigerator? I have a solution! Simply add one tablespoon of lemon juice or vinegar to one cup of milk. Let the mixture sit at room temperature for 10 minutes and you’ve got buttermilk! Double these proportions as necessary.
Heather's Helpful Hints
- Use an ice cream scoop to make sure each muffin is a consistent size. This will ensure each muffin has an even baking time.
- If you don't use muffin liners, simply grease your muffin pan before you bake. I like the muffin liners because they make cleanup really easy!
- Muffins typically bake at a slightly higher temperature than cakes and other baked goods. Make sure you read your recipe carefully and adjust the oven accordingly.
- This might go without saying, but don't bake your muffins for too long! If this happens, your muffins will be dry and crumbly. Not to mention they will probably over-brown.
Oatmeal Applesauce Muffins
- 12-Cup Muffin Pan
- Paper muffin liners
- 1 cup old fashioned oats
- 1 cup buttermilk room temperature
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup brown sugar dark
- ½ cup applesauce unsweetened
- 1 large egg room temperature
- Preheat oven to 375 degrees Fahrenheit 20 minutes before baking your muffins. Line 12-cup muffin pan with paper liners and set aside.
- In a small bowl, combine old fashioned oats and buttermilk. Let mixture sit out at room temperature for 20 minutes.
- In a large bowl, mix together dry ingredients (whole wheat flour, baking powder, baking soda, salt, cinnamon, and brown sugar).
- Mix in the oat and buttermilk mixture along with the apple sauce and egg. Mix well until no lumps remain in the batter.
- Pour batter into prepared muffins tin. Do not fill more that ¾ full.
- Bake for 30 minutes or until a tooth pick inserted into the center of a muffin comes out clean.
- Allow to cool at room temperature and enjoy!
Notes and Tips
This recipe was originally posted in February 2015. It was updated in February 2020 with new pictures and a few updates to the recipe.
Did You Make our Oatmeal Applesauce Muffins?
Did you make this recipe? First, let me say THANK YOU for giving it a try! Please leave us a rating above and leave any feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and what didn’t — with a recipe! Be sure to check out some of our other recipes linked below!