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This hearty applesauce muffin recipe has been my family's go-to breakfast and snack option for years. Combining the wholesome goodness of oats and whole wheat flour with the natural sweetness of applesauce creates perfectly moist muffins that disappear almost as quickly as they cool.
I first made these muffins when trying to find a healthier alternative to store bought treats. My children now request these weekly, and I love knowing exactly what goes into their snacks.
Ingredients
- Oats: Provide hearty texture and fiber that keeps you full longer
- Whole wheat flour: Adds nutty flavor and nutritional value compared to white flour
- Unsweetened applesauce: Brings natural sweetness and incredible moisture
- Cinnamon and nutmeg: Create that classic warm spice profile perfect for apple baked goods
- Vanilla extract: Enhances the sweetness without adding sugar
- Milk: Provides protein and creates a tender crumb
- Butter: Adds richness and helps with browning
Step-by-Step Instructions
- Prepare Your Equipment:
- Preheat your oven to a moderate 350°F and line your muffin tin with paper liners. This temperature allows the muffins to rise properly without burning the tops while ensuring the centers cook through completely.
- Combine Dry Ingredients:
- In a large mixing bowl, thoroughly combine oats, whole wheat flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt. Whisking these ingredients ensures the leavening agents and spices are evenly distributed throughout the batter.
- Mix Wet Ingredients:
- Pour in the applesauce, milk, melted butter, and vanilla extract. Stir gently but thoroughly until fully combined. Be careful not to overmix as this can develop the gluten and create tough muffins. The batter should be fully moistened with no dry pockets of flour remaining.
- Bake to Perfection:
- Fill the prepared muffin liners with the batter and bake in your preheated oven for 23 to 25 minutes. The muffins are done when the tops spring back when lightly touched and a toothpick inserted into the center comes out clean without wet batter.
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You Must Know
The applesauce is truly the star ingredient in this recipe. Not only does it add natural sweetness and incredible moisture, but it also allows for a significant reduction in added fats. I remember the first time my daughter tried these muffins she exclaimed they tasted like apple pie for breakfast, which has become our family nickname for them.
Storage Solutions
These applesauce muffins stay fresh at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for up to a week. They also freeze beautifully for up to 3 months. I recommend freezing them individually wrapped in plastic wrap, then storing in a freezer bag. When ready to enjoy, thaw overnight in the refrigerator or microwave from frozen for about 30 seconds.
Easy Substitutions
This recipe is incredibly versatile and adaptable. For a dairy free version, substitute the milk with almond milk or oat milk and use coconut oil instead of butter. Make them gluten free by replacing the whole wheat flour with a 1 to 1 gluten free baking mix and ensuring your oats are certified gluten free. For added texture and nutrition, fold in a half cup of chopped walnuts, raisins, or dried cranberries just before baking.
Serving Suggestions
These muffins make a delicious breakfast on their own, but for a more substantial meal, serve them warm with a spread of almond butter or cream cheese. They pair wonderfully with a cup of coffee or tea for an afternoon pick me up. For a dessert option, drizzle with a simple glaze made from powdered sugar and apple juice, or serve warm with a scoop of vanilla ice cream for an indulgent treat.
Air Fryer Method
For those hot summer days when you do not want to heat up the kitchen, these muffins can be made in your air fryer. Simply prepare the batter as directed, then fill silicone baking cups about two thirds full. Air fry at 320°F for 10 to 12 minutes until a toothpick inserted in the center comes out clean. This method works best when making a smaller batch, so consider halving the recipe.
Frequently Asked Questions
- → Can I substitute quick oats with other oats?
Yes, you can use rolled oats, but the texture may be slightly different. Quick oats are finer and blend better in the batter.
- → Can I make these muffins dairy-free?
Absolutely! Simply replace milk with a dairy-free alternative like almond or oat milk, and use vegan butter or coconut oil instead of regular butter.
- → How do I ensure moist muffins?
Measure ingredients accurately and avoid overmixing. Baking in a preheated oven is also crucial for even cooking.
- → Can I freeze these muffins?
Yes, allow the muffins to cool completely, then store them in an airtight container or freezer bag for up to 3 months.
- → What can I add for extra flavor or texture?
You can mix in raisins, chopped nuts, or chocolate chips for added texture and sweetness.