These Applesauce Oatmeal Muffins are easy to make and are packed with rolled oats, applesauce, and plenty of cinnamon. They make a delicious snack or on-the-go breakfast. And they are completely dairy-free and vegan!
I am so excited that Fall is here, and it really shows. I can't stop making apple and pumpkin recipes. Lately, I've made Apple Turnovers with Phyllo Dough, Vegan Pumpkin Bars, and Apple Pie Cookies! They are all so delicious and packed with Autumn flavors.
So, I figured I needed to add a muffin into the mix. And these Applesauce Oatmeal Muffins are great for Fall, but really are perfect for any time of year! They are moist and tender and are packed with chewy rolled oats and a big dose of cinnamon. So, let's make them.
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Why You'll Love This Recipe
- This recipe is easy to make, so it is great for beginners.
- And it utilizes simple, easy-to-find ingredients.
- These Applesauce Oatmeal Muffins are dairy-free and vegan, so anyone can enjoy them.
- They bake up tender and moist.
- And most importantly, they are absolutely delicious!
Ingredients
Rolled Oats: Only use old-fashioned rolled oats for this recipe. Don't substitute quick, instant, or steel-cut oats.
Applesauce: I used my homemade unsweetened applesauce recipe. But, use any unsweetened applesauce you have!
Non-Dairy Milk: I used oat milk, but soy, almond, or coconut milk will all work.
Canola Oil: Canola oil keeps the muffins tender and moist. Use any neutral oil you have, like vegetable oil or safflower oil. Do not substitute coconut oil!
Cinnamon: I love the combination of cinnamon and apples, so I added plenty of cinnamon to this muffin recipe.
Instructions
Step 1. In a large mixing bowl, combine rolled oats and non-dairy milk.
Mix well, and set aside for 5-7 minutes, or until the oats have soaked up the liquid.
Step 2. Then, add applesauce, brown sugar, canola oil, non-dairy milk, and vanilla and mix to combine.
Step 3. Next, add flour, cinnamon, baking powder, baking soda, and salt.
Stir with a spatula to combine.
Step 4. Scoop the batter into a lined muffin tin, filling each cup almost all the way. Then, top each muffin with a sprinkle of cinnamon sugar.
Bake the muffins in a 400°F oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Recipe FAQs
Place the muffins into an airtight container and store at room temperature for up to 4 days.
Or freeze for up to a month.
No! They absorb too much liquid and can make your muffins gummy. Only use old-fashioned rolled oats.
Typically, applesauce replaces eggs when used in baking recipes. Applesauce is a great binder for recipes like cakes, muffins, and quickbreads.
Don't overmix the batter! Once the dry ingredients are added, mix only until no dry streaks remain, then stop. It's okay if there are some lumps.
Expert Recipe Tips
Don't skip the soaking time for the oatmeal. This allows the oats time to soften so they won't be hard or tough in the baked muffins.
Fill each cup of the muffin tin almost all the way to the top for big, domed muffins.
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📖 Recipe
Applesauce Oatmeal Muffins
Equipment
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- 1 12- Cup Muffin Tin
- 12 Paper Liners
- Measuring Cups and Spoons
Ingredients
To Soak the Oats
- 1 ½ Cups Old Fashioned Rolled Oats
- ¾ Cup Non-Dairy Milk
Dry Ingredients
- 1 ½ Cups All-Purpose Flour
- 2 teaspoon Cinnamon
- 1 ¼ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
Wet Ingredients
- ¾ Cup Unsweetened Applesauce
- ½ Cup Light Brown Sugar, tightly packed
- ⅓ Cup Canola Oil
- ¼ Cup Non-Dairy Milk
- 2 teaspoon Vanilla Extract
Cinnamon Sugar
- 1 tablespoon Granulated Sugar
- ¼ teaspoon Cinnamon
Instructions
- Preheat oven to 400*F. Line a cupcake tin with 12 paper liners. Combine cinnamon and sugar in a small bowl and set aside.1 tablespoon Granulated Sugar, ¼ teaspoon Cinnamon
- In a large mixing bowl, combine rolled oats and non-dairy milk. Mix well and set aside for 5-7 minutes or until the oats have soaked up all of the liquid.1 ½ Cups Old Fashioned Rolled Oats, ¾ Cup Non-Dairy Milk
- In a medium bowl, combine flour, cinnamon, baking powder, baking soda, and salt. Stir to combine and set aside.1 ½ Cups All-Purpose Flour, 2 teaspoon Cinnamon, 1 ¼ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- Into the bowl with the oats, add applesauce, brown sugar, canola oil, non-dairy milk, and vanilla extract. Stir to combine, then add the dry ingredients and stir just until no dry streaks remain.¾ Cup Unsweetened Applesauce, ½ Cup Light Brown Sugar, tightly packed, ⅓ Cup Canola Oil, ¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract
- Scoop the muffin batter into a lined muffin tin, filling each cup almost all the way full. Then, sprinkle the tops of the muffins with cinnamon sugar.
- Bake the muffins in a 400*F oven for 18-21 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool slightly before serving.
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