Name: Moist Applesauce Oatmeal Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup unsweetened applesauce; 1 cup milk (dairy or non-dairy); 2 large eggs; 1/3 to 1/2 cup sugar (adjust to taste); 1/4 cup oil (or melted butter, coconut oil, or extra applesauce); 1 teaspoon vanilla extract; 1 1/2 cups old-fashioned or quick oats; 1 cup all-purpose flour (or half whole wheat); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; Optional mix-ins: chopped nuts, raisins, chocolate chips, dried cranberries

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These Moist Applesauce Oatmeal Muffins are my favorite solution for those hectic mornings when I need something quick, wholesome, and delicious. They’re soft, flavorful, and made with pantry staples like oats and applesauce, which makes them a go-to breakfast or snack I can feel good about. Whether I’m meal prepping for the week or just baking a cozy batch for the weekend, these muffins always disappear fast.

Why You’ll Love This Recipe

I love these muffins because they check every box: quick to make, easy to customize, and family-friendly. They’re a healthier take on traditional muffins, using applesauce and oats for moisture and texture. I often make a double batch because they freeze beautifully, and they’re just as good thawed and reheated as they are fresh from the oven. Moist Applesauce Oatmeal Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsweetened applesauce
1 cup milk (dairy or non-dairy)
2 large eggs
1/3 to 1/2 cup sugar (adjust to taste)
1/4 cup oil (or melted butter, coconut oil, or more applesauce)
1 teaspoon vanilla extract
1 1/2 cups old-fashioned or quick oats
1 cup all-purpose flour (or use half whole wheat)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Optional mix-ins: chopped nuts, raisins, chocolate chips, or dried cranberries

Directions

I start by preheating the oven to 350°F and lining a muffin tin with paper liners or lightly greasing it.
In a large bowl, I whisk together the applesauce, milk, eggs, sugar, oil, and vanilla until smooth.
I stir in the oats and let them soak in the wet mixture for 5–10 minutes to soften—this step gives the muffins a better texture.
In a separate bowl, I mix the flour, baking powder, baking soda, cinnamon, and salt.
I gently stir the dry ingredients into the wet mixture, just until combined. I avoid overmixing to keep the muffins soft and tender.
I divide the batter evenly among the muffin cups, filling each about 3/4 full.
I bake for 18–20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
I let them cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Servings and timing

This recipe makes 12 standard-sized muffins and takes about 35 minutes from start to finish, including soaking and baking time.

Variations

I swap half the flour with whole wheat for extra nutrition.
When I want a fall twist, I add a pinch of nutmeg or use pumpkin puree instead of applesauce.
I stir in raisins or chopped walnuts for extra texture and flavor.
For a fun breakfast treat, I sprinkle the tops with cinnamon sugar before baking.
I sometimes use mashed banana or pear sauce in place of applesauce for a flavor change.

Storage/Reheating

Counter: I store them in an airtight container at room temperature for up to 2 days.
Fridge: For longer storage, I refrigerate them for up to 1 week. I reheat in the microwave for 10–15 seconds to bring back that fresh-baked warmth.
Freezer: I freeze muffins in a zip-top bag for up to 3 months. To thaw, I let them sit at room temperature or microwave for 30 seconds.

FAQs

Can I use sweetened applesauce?

Yes, I can, but I usually reduce the sugar in the recipe slightly—by 1–2 tablespoons—so it doesn’t turn out too sweet.

Can I make these muffins gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend and certified gluten-free oats with great results. The texture changes slightly but still tastes great.

Can I use steel-cut oats?

No, I don’t recommend it. Steel-cut oats don’t soften enough in this quick baking process and make the muffins chewy and dense.

Can I skip the oil?

Yes, I often replace the oil with more applesauce. The muffins are slightly less rich, but still moist and flavorful.

Are these muffins freezer-friendly?

Absolutely. I freeze them all the time, and they reheat beautifully in the microwave. Great for busy mornings or snack prep.

Conclusion

These Moist Applesauce Oatmeal Muffins are everything I need in a quick breakfast or snack: healthy, tasty, and easy to grab on the go. I love how versatile the recipe is, and it’s become a regular part of my weekly meal prep. Whether I’m making them for my family or freezing a batch for later, they always hit the spot.