Applesauce Cinnamon Oat Muffins

I wasn’t over the moon excited about these muffins at first taste.  Don’t worry, it was just at first.  They were good, but just didn’t wow me like I was hoping.   But they only took 30 minutes to make.  And my picky, non-breakfast eating kid ate three of them for breakfast, two for an afternoon snack, and one after dinner (well, the two bites of dinner he actually ate).  And the next day he was asking for more “nubbins” for breakfast.  My picky little eater loved them!  Breakfast is a daily battle at our house so I was over the moon that he ate these right up!
I decided to give them another try when Owen was going for thirds and you know what, they grew on me.  And okay okay, I admit, I ate like three.  While mild in flavor they were nice and fluffy and the brown sugar-cinnamon-oat topping gives them the perfect touch of sweetness needed.  
But hey, if you’re not over the moon about them feed them to your toddler:) 
Do you guys have picky eaters?  Tell me your tricks! It’s a daily battle over here and I’m on the hunt for picky-eater approved meals.  Please, if you have any send them my way! 
Applesauce Cinnamon Oat Muffins
makes about 10 muffins
1 1/2 cup quick-oats (or regular rolled oats)
1 1/4 cups all-purpose flour
1/2 cup brown sugar
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp salt
1 cup unsweetened applesauce
1/2 cup fat-free milk
3 tbsp canola oil
1/2 tsp vanilla extract
1 egg white
1 tbs butter, melted
1/4 cup quick oats (or regular rolled oats)
1 tbs brown sugar
1/8 tsp ground cinnamon
Preheat oven to 400. Grease a muffin tin or line with liners and set aside. (I like to lightly spray my liners as well)
In a large bowl combine the first seven ingredients (dry ingredients).
In another bowl combine the wet ingredients together. Stir wet ingredients into dry ingredients and mix slowly until just combined.
Fill muffins tins or liners 3/4 full with batter.
Combine the topping ingredients and sprinkle evenly over batter.
Bake for 15-18 minutes (or until toothpick comes out clean).slightly adapted from Taste of Home




  1. Heather Calhoun says

    Loved it and my 8yr old did to. I substituted the fat-free milk w/Vanilla Almond Milk and substituted canola oil with butter. I’ve already shared the receipt with my friends on FB

  2. Sarah says

    These were yummy. Thanks for sharing. My kids enjoyed them as well as my friend and her family. I sent them over to her since she had abdominal surgery. I did put a dash of nutmeg. I always throw cinnamon and nutmeg in our pancakes as well. My kids love that.

  3. says

    Made these and they DEFINITELY need a coat of spray if using liners because nearly half the muffin stuck to the paper. Also, not sure what I did wrong, but they came out a bit dense and chewy for me. Thoughts?

  4. MelanieG says

    These look right up my alley. Will definitely be giving them a try. By the way, my “toddler” will be 29 in a couple of weeks, but I saw this little mealtime suggestion recently that I know she would have gone for back in the day. Break dry spaghetti in half. Cut wieners in thirds or fourths. Spear 4 spaghetti noodles in the middle of each wiener piece. Throw them all into a pot of boiling water and cook according to spaghetti package directions. Voila – wiener octopus! Serve with marinara sauce, mustard, ketchup, picante sauce, chili, whatever floats your boat.

  5. Sherri Ann says

    This was a great base recipe. I made it this morning, bc I had all of the ingredients on hand. I’m pretty big into throwing a bit of this… and a touch of that, into recipes; if I think it may add to it in a healthy…. he he he… or super delicious way.
    There are slight modifications that I have made to the recipe…. and please note… I ONLY make these modifications, to enhance it to my own family’s taste…. I haven’t looked up the nutritional value. My emphasis was to keep a basic and QUICK muffin recipe; with lots of flavor.
    Change 1: Don’t worry about making the strudel topping-It didn’t add much too the flavor for us, and just takes extra time.
    Change 2: Make sure you spray down the muffin pan and/or even the muffin holders with the baking spray… this batter WILL stick COMPLETELY, if you don’t. (I “lightly” sprayed our paper cups, and the spray…. and the little boogers still stuck in certain places.
    Change 3: I added a handful and a half of dried cranberries and pecan pieces
    Change 4: NEXT TIME (my modifications will ALSO include) adding one minced apple, a dab of I Cant Believe It’s Not Butter to the tops of each muffin cup, prior to popping in the oven, using wheat flour instead of all purpose flour, and I think I am just going to use the whole egg, instead of just 1 egg white. (The muffins were a little on the dry side for me…. so I believe this may help.)
    I really really appreciate the base for this recipe tho…. it was very quick and easy for me to assemble. I was able to get the dishes started, coffee brewing, and make the muffins…. so by the time I was done cleaning up a little, easy peasy breakfast was ready!
    (PS-I use a reg/standard sized 12- muffin pan, and in total, I was able to get 16 muffins, out of this batter. (And I filled them almost to the top of the paper cups.))

  6. Tess says

    I just made these. I’ve been on a clean eating kick lately. I used oat flour in place of all purpose. Agave in place of brown sugar. Coconut oil instead of canola and almond milk instead of cow’s. I also topped with slivered almonds. They turned out WONDERFULLY! Me and the hubby are in love with these and will definitely be making them again. Soon! Thanks for the recipe.


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