Applesauce Oatmeal Muffins

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5 from 2 votes

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www.theconsciousplantkitchen.com

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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Prep Time30

Cook Time20

Total Time50

Servings: muffins

Calories: 223.1kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Equipment

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.

Nutrition