Applesauce Oatmeal Muffins (No Eggs, No Refined Sugar)

These Applesauce Oatmeal Muffins are healthy breakfast muffins made from a can of unsweetened applesauce, but no eggs, no dairy, and no refined sugar for a high in fiber and protein treat.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Applesauce Oatmeal Muffins

These Applesauce Oatmeal Muffins are healthy breakfast muffins made from a can of unsweetened applesauce, but no eggs, no dairy, and no refined sugar for a high in fiber and protein treat.

5 from 2 votes

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Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 50 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 muffins

Calories: 223.1 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Self-Rising Flour - (note 1)
• ▢ ¾ cup Old-Fashioned Rolled Oats - (note 2)
• ▢ 1 ½ teaspoons Cinnamon
• ▢ ¼ teaspoon Allspice - (note 3)
• ▢ 1 ⅓ cups Applesauce
• ▢ ⅓ cup Mild-Flavor Olive Oil - (note 4)
• ▢ 5 tablespoons Almond Milk - (note 5)
• ▢ 1 teaspoon Vanilla Extract
• ▢ ½ cup Coconut Sugar - (note 6)

Optional oat crumb topping

• ▢ ⅓ cup Coconut Sugar
• ▢ 3 tablespoons Olive Oil
• ▢ ½ cup Self-Rising Flour
• ▢ ½ teaspoon Cinnamon
• ▢ ⅓ cup Old-Fashioned Rolled Oats

Instructions

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with paper case liners. Grease with cooking spray. Set aside.
• In a large mixing bowl, whisk applesauce, cinnamon, allspice, oil, almond milk, and vanilla extract.
• Add in the remaining ingredients: self-rising flour, oats, and coconut sugar.
• Use a rubber spatula to stir the ingredients together and form a consistent batter
• Fill the prepared muffin pan evenly with the muffin batter. Set aside while you prepare the crumb topping.
• In a small bowl, add all the crumb topping: flour, cinnamon, olive oil, coconut sugar, and oats.
• Stir with a fork, then use your fingertips to rub the ingredients together and form a sandy texture.
• Generously crumble the toppings on top of each muffin and press a little to stick to the top of the muffin.
• Bake the muffins at 350°F (180°C) for 25 to 28 minutes until a toothpick inserted in the center of the muffin comes out clean.
• Let them cool down on a wire rack before serving. Serve with a drizzle of 2 teaspoons of natural peanut butter to add 4g of protein per muffin.

Notes

Note 1: Or 2 cups of all-purpose flour (or white whole wheat flour) + 3 teaspoons of baking powder. For gluten-free muffins, swap the flour for all of these ingredients: use 1 1/2 cups of all-purpose gluten-free flour (I recommend Bob’s Red Mills) + 1/2 cup of millet flour or teff flour or oat flour + 1/2 teaspoon of baking soda + 2 teaspoons of lemon juice.

Note 2: You can use quick oats as well, but the crumb of your muffins will be drier. For a gluten-free option, use quinoa flakes or swap for gluten-free certified oats.

Note 3: Or nutmeg or skip.

Note 4: Or any light-flavored oil you like.

Note 5: Or any milk, like oat milk or soy milk.

Note 6: Or any crystal sweetener like sugar or brown sugar.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store up to 4 days in an airtight container in the fridge or freeze up to 1 month. Thaw at room temperature the day before.

Nutritious booster: stir up to 1/2 cup of hemp seeds or pumpkin seeds in the batter to add more protein and fiber.

Equipment

12-Hole Muffin Pan

Muffin Cases

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Nutrition

Serving: 1muffin | Calories: 223.1kcal | Carbohydrates: 30.8g | Protein: 4.5g | Fat: 9.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.9g | Trans Fat: 0.02g | Sodium: 135.8mg | Potassium: 87.4mg | Fiber: 2.1g | Sugar: 10.9g | Vitamin A: 10.1IU | Vitamin C: 3.5mg | Vitamin D: 0.1µg | Calcium: 103.1mg | Iron: 1.4mg | Magnesium: 15.7mg | Phosphorus: 51.7mg | Zinc: 0.4mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Self-Rising Flour – This ingredient provides the structure for the muffins. You can also make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder.
• Old-Fashioned Rolled Oats – The oats add a lovely chewy texture and fiber to the muffins. Quick oats will also work, but the muffins’ texture will be a little drier.
• Cinnamon and Allspice – These spices bring a warm, sweet, and classic apple pie flavor to the muffins. If you don’t have allspice, you can use nutmeg or simply leave it out.
• Applesauce – This ingredient is a key part of the recipe, giving the muffins a moist and tender crumb while also providing natural sweetness. I recommend using unsweetened applesauce.
• Light Olive Oil – I use this oil to make the muffins tender and moist. You can use any light-flavored oil you prefer.
• Almond Milk – This adds moisture and helps create the right batter consistency. Other milks, like oat milk or soy milk, also work great.
• Vanilla Extract – A touch of vanilla rounds out all the flavors and adds a pleasant aroma.
• Coconut Sugar – This provides a caramel-like sweetness to the muffins and works well with the other ingredients. You can also use other crystal sweeteners like regular sugar or brown sugar.

How to Make Applesauce Oatmeal Muffins

These are really easy to whip up. Here’s how.

Combine the wet ingredients in a bowl.

Add the flour and dry ingredients and stir into a sticky batter.

Use an ice cream scoop to pour the batter into muffin cups.

Add the topping and bake the muffins at 350°F (180°C) for 25 to 28 minutes.

Carine’s Baking Tips

Let me share a few more tips for a perfect applesauce muffins.

• More Apple – Stir one cup of grated apple into the batter to add moisture, fiber, and more apple flavor to the muffins. Use Braeburn or Granny Smith apples and grate on the large grater for more texture.
• Oat-Free – Swap oats for quinoa flakes.
• More Protein – In the topping, swap flour for almond flour to add protein and a lovely almond flavor.
• Crunch – Stir in 1/2 cup chopped walnuts or pecans in the crumb for a crunchy texture and healthy fats from nuts.
• Sugar Balance – If you skip the crumb topping, you may want to up the sugar in the muffin batter from 1/2 cup to 2/3 cup for a sweeter crumb.

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