whole wheat applesauce oat muffins

by amy on 20 April 2012

despite what my blog full o’ decadent foods might suggest, i’m actually a pretty healthy eater. sure, i love a good malted chocolate sandwich cookie, cake batter truffle, or slice of chocolate-ricotta icebox cake on occasion, but most of the time, i keep it healthy. i’ve found that one of the easiest ways to eat healthy is to always have good-for-you foods in the house. i try to always keep nutritious leftovers in the house, as well as ingredients that can be made into a healthy meal/snack in 15 minutes or less.

i normally prefer savory food for breakfast rather than sweet – veggie sausage with an egg white/veggie omelet is one of my favorites – but yesterday morning, i was jonesing for a breakfast sweet. i looked around the cabinets to see what sort of ingredients i had handy, did a couple online searches, + came across this muffin recipe. i made a couple adaptations to healthify them even more + utilize what ingredients i had or didn’t have in the house, + got baking!

these muffins? they turned out sooo good! the hearty flavor + texture of the oats + whole wheat balance wonderfully with the sweetness + moisture of the brown sugar + applesauce. to me, someone who doesn’t love overly-sweet breakfasts, they balance earthiness + heartiness perfectly with lightness + sweetness. i loved them just as is, warm out of the oven, but i have to be honest – they’d be amazing with a big ol’ pat of butter on ‘em, too. everything in moderation, right? =)

whole wheat applesauce oat muffins

makes a dozen muffins, adapted from taste of home

ingredients

1 1/2 cups quick-cooking oats
1 1/4 cups whole wheat flour, sifted (you can substitute all-purpose flour if you prefer)
1/2 cup packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups unsweetened applesauce
3 tablespoons canola oil
1 egg white

topping:
1/4 cup quick-cooking oats
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter, melted + cooled slightly

directions

preheat the oven to 400 degrees. prepare a muffin tin by spraying cups lightly with cooking spray.

in a large bowl, combine the first seven ingredients. in another bowl, combine the applesauce, oil + egg white. stir into dry ingredients just until moistened. fill muffin cups 3/4 full with batter.

in a separate bowl, combine topping ingredients; sprinkle over batter in muffin cups. bake for 16-18 minutes or until a toothpick comes out clean. cool for 10 minutes before removing to a wire rack.

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{ 56 comments… read them below or add one }

51 amy December 5, 2012 at 8:40 am

That is so wonderful to hear – I’m glad they were such a success with both you + the little one, that’s fantastic! Hope you’ll find some other tasty recipes to try here, too. =)

52 Sarah January 20, 2013 at 9:38 am

Thanks for sharing your recipe! I love your blog and am your newest follower. I adapted your recipe and shared on my blog, although I had a bit of a debacle. Here is my post: http://atshirtandpearls.blogspot.com/2013/01/baked-apple-oatmeal-muffins.html. Hope you can stop by!

53 Ali April 1, 2013 at 7:56 pm

Love this recipe… I used nutmeg and orange rind and they turned out great!

54 amy April 3, 2013 at 7:38 am

Yum! Those sound great. =) So glad you liked the recipe!

55 marissa September 4, 2013 at 7:11 pm

I came across this post last winter while on a search for great tasting, healthy apple cinnamon type muffins. These definitely fit the bill! I personally made mine without the topping for less mess when “on the go”, and they are still quite tasty. I made at least half a dozen batches of these through the end of winter and spring. It’s too hot to bake in the summer, so I’m very excited to make my first batch this fall!

56 amy September 5, 2013 at 6:32 am

That is so awesome to hear, Marissa – I’m thrilled you love ‘em!

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