Wholesome applesauce muffins made with whole wheat flour, oats, and natural sweeteners. These tender, lightly spiced muffins are perfect for breakfast or snacking.
american
Nutrition
Provides moderate calories with whole grain fiber, natural fruit sweetness, and protein from eggs while being relatively low in saturated fat.
| Calories | 190 kcal |
| Energy | 795 kJ |
| Protein | 4 g |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Monounsaturated Fat | 0 g |
| Cholesterol | 31 mg |
| Carbohydrate | 38 g |
| Sugars | 15 g |
| Dietary Fibre | 3 g |
| Sodium | 183 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
bakingvegetarianbreakfastsnackfamily friendly
Applesauce Muffins
Sally's Baking (Sally)
12
servings
0
per serve
0
minutes
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
12-count muffin pan
Cooling rack
Large mixing bowl
Measuring spoons
Spoon
Medium mixing bowl
Measuring cups
Whisk
Oven
Toothpick
Instructions
1
Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. If using cupcake liners, spray the liners because when warm, these muffins stick.
2
Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the applesauce, eggs, oil, maple syrup, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the raisins. Fold everything together gently just until combined and no flour pockets remain.
3
Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coarse sugar, if desired. Bake for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake for 11–13 minutes at 350°F (177°C) the whole time.)
4
Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a cooling rack to continue cooling or enjoy warm.
5
Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week.
Applesauce Muffins
Sally's Baking (Sally)
12
servings
0
per serve
0
minutes
Wholesome applesauce muffins made with whole wheat flour, oats, and natural sweeteners. These tender, lightly spiced muffins are perfect for breakfast or snacking.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
12-count muffin pan
Cooling rack
Large mixing bowl
Measuring spoons
Spoon
Medium mixing bowl
Measuring cups
Whisk
Oven
Toothpick
Instructions
1
Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. If using cupcake liners, spray the liners because when warm, these muffins stick.
2
Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the applesauce, eggs, oil, maple syrup, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the raisins. Fold everything together gently just until combined and no flour pockets remain.
3
Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coarse sugar, if desired. Bake for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake for 11–13 minutes at 350°F (177°C) the whole time.)
4
Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a cooling rack to continue cooling or enjoy warm.
5
Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week.
bakingvegetarianbreakfastsnackfamily friendly
Nutrition
Provides moderate calories with whole grain fiber, natural fruit sweetness, and protein from eggs while being relatively low in saturated fat.
| Calories | 190 kcal |
| Energy | 795 kJ |
| Protein | 4 g |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Monounsaturated Fat | 0 g |
| Cholesterol | 31 mg |
| Carbohydrate | 38 g |
| Sugars | 15 g |
| Dietary Fibre | 3 g |
| Sodium | 183 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
