One-bowl muffins just like Grandma made them with applesauce, oatmeal, walnuts, and raisins. Extra moist and flavorful…make up a batch of these delicious muffins for a quick breakfast!
I hesitated to put out this recipe because it isn’t flashy or world-changing, it isn’t AH-MAZING…it’s just a good and yummy homemade muffin recipe that feeds your family a healthy breakfast. Make them into mini muffins for extra fun.
But I’ve been making them for years. This delicious recipe comes from an old church cookbook marked up with somebody’s notes and stains. And they are tasty, easy, and hearty…always a favorite. Myson cleans up 3 of these before I even turn around!
Love old-fashioned, hearty muffin recipes? Try my Pistachio Muffins or Blueberry Lemon Poppyseed Muffins.
Applesauce takes the place of a majority of the oil in these muffins helping the muffins be a bit healthier and reducing the fat content. Try crockpot or InstantPot homemade applesauce for an even bigger win!
Applesauce is a great way to make your baked goods healthier. It’s low in fat and calories, and it’s a good source of fiber and vitamins. Plus, it adds moisture and sweetness to your recipes, so you won’t even miss the oil.
Replace oil with applesauce using a simple 1:1 ratio. So, if your recipe calls for 1/2 cup of oil, you can use 1/2 cup of applesauce instead.
- Use unsweetened applesauce for the best flavor.
- Don’t overmix the batter, or your baked goods will be tough.
- Bake your baked goods according to the recipe directions.
We have even more ideas for other Oil and butter substitutions (complete with a printable for your kitchen) if you would like more ideas: Baking Substitutions for Oil and Butter.
Key Ingredient List:
- Sugar. I usually use white sugar for this recipe but sometime take a bit of extra time to use half white sugar and half brown sugar to deepen the caramel flavor. You can sub some of the granulated sugar for maple syrup, with good results.
- Applesauce. These healthy muffins are a great use for your own homemade applesauce, if you have it. The jar of applesauce you get at the grocery store works just fine, too.
- Oil. You can sub vegetable oil for traditional veggie or canola oil, if you like.
- Yogurt. Sour cream can be swapped for similar texture and flavor, if you prefer. I like the tang from using yogurt.
- Flour. Swap out Baking 1 for 1 Gluten Free Flour for the all purpose flour for yummy gluten-free muffins. Another option is to use half white and half whole grain flour.
- Oats. I like the added nutrients of oatmeal and although the muffins are a bit dense, they are chock full of flavor and moisture.
- Golden raisins. If you have time, add them to a small bowl with some water to plump up while you mix up your ingredients. I prefer golden raisins then traditional because they are sweeter and my entire family likes them. Go ahead and sub out your favorite dried fruit in place of the raisins.
- Optional: diced apples. Sometimes it’s fun to add a handful of diced apples into the batter to give fresh apples a moment to shine, especially in the fall.
Instructions for making applesauce oatmeal muffins:
- Preheat oven to 350 degrees.
- Mix the egg and sugar together in a large bowl.
- Add the remaining wet ingredients.
- Add the dry ingredients and raisins. Stir gently just until mixed. Do not overstir!
- Add to muffin cups with muffin liners.
- Bake for 30-35 minutes or until golden brown on top.
These muffins will take a good 30 minutes to bake up. If you decide to forgo the oats in favor of more flour you will want to decrease that cooking time to about 20-25 minutes.
My muffins are a bit heavy?
These muffins are a bit on the heavy side and always have been because of the high amount of applesauce to flour ratio. If you like yours lighter and more cakey remove the oats and increase the flour to 2 cups.
Can I skip the raisins and nuts?
Of course! Those are included to add nutrition and yumminess to these. You could sub out other dried fruits, chocolate chips, or nuts…if you prefer.
how to store/freeze oatmeal applesauce muffins:
Simply store any leftover muffins –what are those?–in an airtight container on the counter for a few days.
These muffins freeze beautifully! I often make up a double batch simply to freeze them in an airtight container. You can even take them out of the freezer one at a time and set them on the counter. They will thaw to room temperature in a couple of hours. Perfect for packing in lunches or using for afternoon snacks!
Oatmeal Applesauce Muffins
Ingredients
- 2/3 cup sugar
- 1 egg
- 1/4 cup oil any neutral oil will do.
- 3/4 cup applesauce
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 3/4 cups wheat flour optional, sub more all-purpose flour for the wheat flour.
- 3/4 cups all-purpose flour
- 1 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup old-fashioned oats
- 1/2 cup golden raisins
Instructions
- Preheat oven to 350 degrees.
- Mix together egg and sugar just until combined.
- Add applesauce, yogurt, oil, and vanilla and mix just until combined.
- Add flour, baking powder, spices, oatmeal, and raisins. Stir gently just until mixed
- Divide batter amongst 12 lined muffin tins.
- Bake for 30-35 minutes or until golden brown on top.
Glad to hear those tweaks worked for you…I’ll have to give the a try, too!
I omitted the yogurt and added more applesauce. I think next time I will try adding a little apple juice.
I use old-fashioned oats most often but quick oats work fine, as well. I use either, depending on what I have on hand. I should get those nuts in the recipe! Usually I use about 1/4-1/2 cup of chopped walnuts or pecans but it is totally up to you as to how many you like in yours!
These look yummy! I don’t see the nuts listed in the recipe.
Did you use quick oats or old fashioned oats?
Thanks, Marisa! And maybe we’ll have to start putting random objects in all our photos…just to see who notices.
You don’t need all the steps in pictures — you know TMI — and usually I like the pretty pictures. I even like the tomatoes in the photo, makes a person wonder? Hmmmmm! What are they going to do with that? Is it a snack? Could it be for a fantastic salad? The possibilities are endless. I wish I had a helper in my kitchen — oh wait! I do! My Honey! But he doesn’t giggle — I guess I just have to take what I’ve got :-) And I am lucky and so are you two. Love the blog.
Ha! That would never happen around here! We aren’t organized enough either. But they do freeze well!
Yum! Those sound really yummy! If I was more organized I’d make those the night before for my kids’ breakfast. ;)