Applesauce-Infused Oatmeal Muffins

Warm and moist oatmeal muffins made with applesauce, perfect for breakfast or a snack.

Scale

150 g (1 ½ cups) rolled oats
250 g (2 cups) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
160 ml (2/3 cup) applesauce
120 ml (½ cup) whole milk (or non-dairy option)
1 large egg (or 1 tbsp ground flaxseed mixed with 2.5 tbsp water for vegan option)
1 tsp vanilla extract

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Prepare the dry ingredients: In a large mixing bowl, combine oats, flour, baking powder, baking soda, and salt. Whisk until evenly mixed, about 1 minute.
Mix the wet ingredients: In a separate bowl, mix applesauce, milk, egg, and vanilla extract. Whisk until smooth and well combined, taking about 1–2 minutes.
Combine the mixtures: Pour the wet mixture into the dry ingredients bowl. Use a rubber spatula to fold together gently, stopping as soon as no dry flour is visible.
Fill the muffin tin: Preheat your oven to 190°C (375°F). Grease the muffin tin or use paper liners. Divide the batter evenly among the 12 cups, filling each about two-thirds full.
Bake: Place the muffin tin in the oven and bake for 18–20 minutes until golden brown and a toothpick inserted comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy them warm or let them cool completely.

These muffins can be customized with nuts, spices, or dried fruit. They store well in an airtight container for up to 5 days.