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If you need a quick breakfast option for busy mornings, try Oatmeal Applesauce Muffins.  They are moist and delicious while being easy and budget friendly.

Top view of freshly baked, crumbly oatmeal applesauce muffins surrounded by oats on a white wooden surface. One muffin is half unwrapped, revealing its moist, fluffy texture. A small bowl of applesauce, a red and white apple-patterned cloth, and wooden beads are nearby.
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I have another delicious muffin recipe for you to try. If you loved our Double Chocolate muffins, then you will love this recipe.

These Oatmeal Applesauce Muffins are not too heavy for the morning, but they are full of flavor and have just the right amount of sweetness. Serve for a snack or breakfast for a delicious recipe. You may also like Chocolate Chip Muffins.

Table of Contents

Why This Recipe Works

Try these Oatmeal Applesauce Muffins and I am confident you will love that. Take them to work or school and people may be impressed by your baking recipe. No one will guess how easy and simple they are to make.

I was pleasantly surprised at how well these Oatmeal Applesauce Muffins turned out. I am not much of a muffin person, but I really like these. The rest of my family loved them, too! I am going to make a double batch next time so I can stock the freezer.

These will be perfect for a quick breakfast and everyone just loves these applesauce muffins. If you want to try a few new things, try adding flax seed or dried cranberries to the muffin mix.

Everyone loves these and the applesauce makes the muffins so moist and flavorful. They are sure to be a hit with your family.

Ingredients

A flat lay photo on a white wooden surface showing four small dishes containing ingredients. There is a small glass jar of rolled oats, a bowl of brown sugar, a bowl with a pat of butter, and a bowl of ground cinnamon—perfect for crafting an oatmeal applesauce muffins recipe.

Scroll to the bottom for the full recipe in the recipe card.

How to Make Oatmeal Applesauce Muffins

A hand is holding and spraying a can of avocado oil into a lined muffin pan for an oatmeal applesauce muffins recipe. The muffin cups are made of brown paper, and eight out of twelve are empty. The background shows other baking ingredients such as oats, sugar, and butter.

Step 1 – First, preheat the oven to 400F. Spray muffin liners with non-stick cooking spray.

Two hands use knives to cut a block of butter into a glass bowl filled with oats, prepping for an oatmeal muffins recipe. Surrounding the bowl are small dishes containing various ingredients. A red and white patterned cloth is partially visible in the bottom left corner on a white wooden surface.

Step 2 – Next, make the streusel topping: mix oats, brown sugar and cinnamon together. Once combined in a medium bowl, cut in butter. I use 2 butter knives and literally “cut” the butter into the mixture. When you are done your streusel should resemble small crumbles.

Baking ingredients on a countertop include rolled oats, flour, brown sugar, cinnamon, and baking soda in a clear bowl—all part of an oatmeal applesauce muffins recipe. Nearby are bowls of applesauce, milk, and a crumb mixture. An egg and a red and white polka-dot cloth are also visible.

Step 3 – For the muffins, mix together dry ingredients.

A glass mixing bowl filled with batter mixture, a raw egg, and a white spatula on a white wooden surface. Beside it is a red and white polka dot cloth, a bowl with crumbly mixture for an oatmeal applesauce muffins recipe, and a muffin tray lined with brown paper muffin cups.

Step 4 – Slowly mix in applesauce, milk, oil, vanilla and large egg. Stir until well combined.

A muffin tray filled with unbaked oatmeal applesauce muffins batter sits on a white wooden surface. Next to it is a large bowl with leftover batter, a smaller bowl with crumble topping, and a metal scoop. A red cloth with white and pink cherries is partially visible on the side.

Step 5 – Use a large baking scoop to fill prepared muffin cups ¾ full of batter.  Spring a generous amount of streusel on the top of each muffin.

A muffin tin filled with 12 unbaked oatmeal applesauce muffins, some with a crumbly topping, is placed on a light-colored, patterned surface. A red cloth with white polka dots is partially visible in the bottom left corner, and a metal spoon is on the right.

Step 6 – Bake at 400F for 15 to 18 minutes or until cooked through.

Recipe Tips

  • Muffin Tin – If you need more muffin cups, why not invest in some silicone baking cups. I love mine and they really do save you money in the long run. Line with paper liners for easy cleanup.
  • Cooking Scoop – Another thing I love to use is these baking scoops. I love these and they are so handy. I use the largest baking scoop for muffins and cupcakes. They come in a set so they are perfect for all sorts of recipes.
  • Mini Muffins – You can also make mini muffins. These would be fun for a party or really any time! If you don’t have a mini-muffin pan, I highly suggest you get one. Mini muffins just simply taste great. They are faster to cook and easier to eat.
A hand holding a crumbly, golden-brown oatmeal applesauce muffin topped with oats and crumbs, with more muffins blurred in the background. The muffin appears moist and freshly baked.

Frequently Asked Questions

What does Applesauce do in Muffins?

Adding applesauce to your muffin recipes adds flavor, tenderness and moisture. It is a great substitute for sugar and fat in a muffin recipe.

Can I Use Sweetened Applesauce?

Yes, you can use any type of applesauce. You can even use cinnamon flavored applesauce. If using sweetened applesauce you may want to reduce the sugar addition.

What is the Best Oats to Use?

I used quick oats to make these muffins but you can also use old-fashioned oats.

How to Store Leftover Muffins

Store leftovers in an airtight container for up to 4-5 days at room temperature. You can also place in the refrigerator.

Can I Freeze Oatmeal Muffins?

Yes, these oatmeal muffins freeze great in a freezer safe container. They will stay fresh for up to 3 months. When ready to enjoy, just thaw on the counter and reheat in the microwave.

A close-up of an oatmeal applesauce muffin with a bite taken out, revealing its moist interior. The muffin is placed in a partially opened paper liner on a white wooden surface. Other muffins in a muffin tin, bowls of oats, and a red and white cloth are in the background, perfect for any recipe.

More Easy Muffin Recipes

We love to hear from you. If you make Oatmeal Applesauce Muffins Recipe, please leave us a comment or a star review.

Review Pin Print
A close-up of an oatmeal applesauce muffin topped with a crumbly oat streusel sits on a rustic wooden surface. Other muffins in a muffin tin and a small bowl of oats are visible in the background, highlighting the cozy, homemade pastry setting suggested by this delightful recipe.

Oatmeal Applesauce Muffins

4.78 from 76 votes
Try this easy Oatmeal Applesauce Muffins recipe. My family loves these muffins and they are perfect for the busy family on the go.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 18
Cuisine American
Course Breakfast
Calories 139
Author Carrie Barnard

Ingredients

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Instructions

  • Preheat oven to 400F. Spray muffin liners with non-stick cooking spray.
  • Make streusel topping first: mix oats, brown sugar and cinnamon together. Once combined, cut in butter. I use 2 butter knives and literally “cut” the butter into the mixture. When you are done your streusel should resemble small crumbles.
  • For the muffins, mix together dry ingredients: oats through salt.
  • Slowly mix in applesauce, milk, oil, vanilla and egg. Stir until well combined.
  • Use a large baking scoop to fill prepared muffin cups ¾ full.
  • Spring a generous amount of streusel on the top of each muffin.
  • Bake at 400F for 15 to 18 minutes or until cooked through.

Recipe Notes

This is another recipe that I’d recommend freezing. That way you can just pull out the amount you need. I thaw and heat them up in the microwave in just a minute.

Nutrition Facts

Calories 139kcal, Carbohydrates 22g, Protein 2g, Fat 4g, Saturated Fat 3g, Cholesterol 13mg, Sodium 130mg, Potassium 94mg, Fiber 1g, Sugar 8g, Vitamin A 65IU, Vitamin C 0.2mg, Calcium 32mg, Iron 0.9mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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4.78 from 76 votes (57 ratings without comment)

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Recipe Rating




Comments

  1. Gillian says:

    5 stars
    Fast, easy and delicious! The only charge I made was to poke several blueberries into each muffin before adding the topping. Used a pastry blender to mix the topping.

  2. Carrie Barnard says:

    This recipe makes approximately 18 muffins.

  3. Sara says:

    How many muffins does 1 batch make? Pics looks like maybe 12 ?

  4. N Gates says:

    4 stars
    Wow, these are excellent muffins- moist & flavorful. I added pecans to the strudel for texture but other than that, I made according to the recipe and was very impressed. These would be perfect in a gift basket.

  5. Carrie Barnard says:

    I’m so glad you enjoyed them.

  6. Mary says:

    5 stars
    These were great! I halved the recipe and skipped the streusel topping to save on calories and they were still delicious! I will definitely be making these again. Thank you!

  7. Carol Mitchell says:

    5 stars
    Very good

  8. Carrie Barnard says:

    I love that!

  9. SolarCindy says:

    I made this recipe as a loaf bread I loved it! I made as directions and the flavor and texture was great! I will definitely make again.

  10. Marg Hadley says:

    5 stars
    Really enjoyed this recipe. On the 2nd time around. I start them at 400 for 5 minutes and then pull back to 350 for the next 15 minutes. Great flavour.

  11. Carrie says:

    Thank you!

  12. Julie says:

    5 stars
    Super delicious and moist! Made with GF ingredients and added chocolate chips per my kids request. Will definitely be making again!

  13. Carrie says:

    Awesome! I’m so glad you enjoyed them and that the pears worked in this recipe too!

  14. Grace says:

    Very good even without the streusel! We substituted frozen and mashed pears cuz I didn’t have apple sauce. Came out great even though the toddler helped- so I wasn’t able to mix well, or separate wet dry. It was a one bowl situation- and came out moist and flavorful!!!

  15. Carrie says:

    I haven’t tried that so I’m not sure but I have used 1:1 gluten free flour and it works great in this recipe.

  16. Leslie says:

    Can I replace flour with almond flour? I know you may not know, but perhaps someone else has made them that way. I am trying to find some healthy and filling alternatives for my father’s sweet tooth! Thanks in advance

  17. Mary L Johnson says:

    4 stars
    ? What size cookie scoop do you use to make mini muffins/cupcakes.
    ALREADY HAVE THE SET OF THREE DIFFERENT SIZES AND EVEN THE SMALLEST ONE SEEMS TO OVERFLOW MUFFIN HOLDERS IN THE MUFFIN PAN? SEEN A NUMBER OF SMALLER/ DIFFERENT ONEs/PRICES- CONFUSING!!
    Do not want to end up with more utensils just sitting in a drawer that I don’t use.
    EVEN TRIED one regular teaspoon AND TEASPOON MEASURING SPOON. STILL MAKES A MESS. PLEASE HELP – TU, Mary Johnson

  18. Hollye says:

    5 stars
    This is my new go to muffin recipe! I added some fresh grated nutmeg but otherwise stuck to the recipe. They are hardy and chewy and full of flavor!

  19. Jennifer says:

    5 stars
    These muffins were so moist & had so much flavor. I love how I can freeze them & pop them in the microwave when I’m on my way to work.

  20. Sue says:

    Made these today and found them a little bland. I did add some nutmeg to the muffins as well as diced up an apple. I think I will try making them again and add dried cherries and use home made applesauce as it has a much better flavor. I am also going to try replacing the apple sauce with pumpkin puree on and one to one basis and perhaps add some cloves to that mixture. Thank you for the recipe that I can now modify to make my own.

  21. Carrie says:

    I’m glad you loved it!

  22. Carrie says:

    I’m glad you loved it!

  23. Alison says:

    5 stars
    Found this through a Google search trying to make sure leftover homemade applesauce didn’t go to waste. What a great breakfast muffin! Thank you!

  24. Tiffany says:

    Just making sure the baking soda, baking powder, salt, oats, and flour are all supposed to be used also within the muffin part. The ingredient list shows needing them, but it’s not anywhere on the instructions.

  25. Mary Morrison says:

    Made these tonight. Really easy to make and they’re delicious!

  26. Beth says:

    5 stars
    I made these without the topping to cutback on the sugar. They are delicious! I will definitely make them again.

  27. Amberlyn says:

    I made these for Christmas Eve and they were very good. I wound up using my hands to blend the struesel topping since that worked better for me. Thank you for a wonderful muffin recipe that would be good year ’round.

  28. Lucille Birchall says:

    I used Splenda brown sugar and I have no milk so I put in just under 1/2 cup sugar free yogurt, and sugar free applesauce, and they turned out surprisingly almost too sweet, but really good.

  29. Mimi says:

    4 stars
    I found these to be a bit sweet, but that may have been partially due to adding slightly sweetened homemade applesauce rather than unsweetened. Next time I’ll cut back a bit on how much sugar I add based on the type of applesauce I use. I did add raisins too, which I add to nearly all my muffins. Overall I like this recipe and will use again with some minor adjustments. Thanks.

  30. Carrie says:

    Awesome! Thanks for sharing!

  31. Suzanne Holt says:

    5 stars
    These are so yummy! So fresh to eat, reminds me of being a kid again going to the apple orchard with my family.

  32. Carrie says:

    I’m glad you like them! Thanks for sharing Tiffany!

  33. Tiffany says:

    5 stars
    This is one of my favorite muffin recipes now! I’ve made these muffins twice this week! Soooo good! Thanks for sharing!

  34. Carrie says:

    Danielle – Yes, I think you can. I haven’t tried that yet but it’s a great idea!

  35. Danielle says:

    Can you add protein powder to these?

  36. Lene Burnett says:

    4 stars
    These were delicious and not overly sweet (I used no sugar added applesauce).
    Great for breakfast. I’d add more spices next time.

  37. Karen says:

    5 stars
    These are very good. I added pecans in the streusel topping and added a nice nutty crunch. I used Trader Joe’s chunky applesauce and it added nice little smooth bits of Apple throughout. A keeper for its quick ease and handy ingredients.

  38. Jane says:

    5 stars
    It’s the middle of September, it’s still hotter than hades outside but I woke up this morning and realized just how tired I was of the usual cereal or toast (never been a fan of eggs…..ewww) so I looked for a muffin recipe that I had all the ingredients for and found this. Boy are these good! Easy to whip up, lots of crumble topping – perfect breakfast for when you need a change from the usual. Next time….yes there will be a next time lol…. I may add just a touch more cinnamon only because I love it with the apple flavor and maybe toss in some raisins or pecans.

  39. Linda T says:

    4 stars
    Pretty tasty. I used vanilla bean paste in place of vanilla and I used dark brown sugar as that is what I had on hand. Next time I will a pinch of nutmeg and some chopped pecans to the streusel topping.

  40. Edge15 says:

    5 stars
    These were very good! I was looking for a quick recipe that used ingredients I already had on hand. They came out very moist and just the right amount of sweetness. I accidentally used a cinnamon nutmeg spice blend in the streusel topping but it came out very tasty! I wonder if these freeze well? Thanks!

  41. Carrie says:

    I’m sorry Cheryll. We mixed by hand.

  42. Cheryll says:

    You don’t say how to mix the muffins. Hand mixer, whisk, or just stir?