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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
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    10 muffins

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.
Nutrition 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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Reviews

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Average Rating:
  • kimnerswick
    Jul 31, 2019

    No comment left

  • Sandra
    Mar 26, 2019

    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.

  • Rellierae
    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.

  • Dorothy
    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

  • bbmd2
    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!

  • rwippel
    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.

  • Cckeefer
    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.

  • cataieec
    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!

  • Jesseastman84
    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!

  • AllisonnL09
    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!!!