Apple Oatmeal Muffins

5 from 3 votes

These nutritious and yummy Apple Oatmeal Muffins taste like a cross between baked oatmeal and a traditional apple muffin. They are super tender, naturally sweet, super moist, and full of nutrition!

Prep Time5

Cook Time20

Total Time25

Course: Snack

Cuisine: American

Servings: muffins

Calories: 108kcal

Author: Amy Palanjian

Equipment

Ingredients

2½ cups rolled oats
1 cup applesauce
1 cup milk
⅓ cup maple syrup (or honey for kids over age 1)
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F and grease a standard size muffin tin.
Place all of the ingredients into a blender or food processor.
Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
Divide among the prepared muffin tin, using about 1/4 cup batter in each muffin cup.
Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool.
Serve warm, at room temperature, or chilled.

Notes

These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip-top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
Serve cold or slightly warmed. Dice into smaller pieces for younger kids.
Dairy-free: Use plain unsweetened nondairy milk.
Gluten-free: Use certified gluten-free rolled oats.
These are very lightly sweetened. Add 1/4 cup sugar if your family likes their muffins sweeter.
Use honey instead of maple syrup if desired. (Do not use honey for kids under age 1.)
For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
If you love the flavor of pumpkin pie, use 2 teaspoons pumpkin pie spice.
To make these by hand without a blender or food processor, use oat flour and mix the ingredients together in a mixing bowl.

Nutrition