Oat & Applesauce Breakfast Muffins

Oat & Applesauce Breakfast Muffins

Busy mornings call for quick and easy breakfast ideas. This grab-and-go breakfast is light on the sugar and packed with nutrients and flavor that will last until lunchtime. Our rich and buttery Raw Heritage Oats create texture you can really sink your teeth into. These muffins are so addictive, you might finding yourself doubling the recipe!

What You'll Need

1 1/4 cups Raw Heritage Oats

1 1/4 cups unsweetened applesauce

1/2 cup milk

1 large egg

1 teaspoon vanilla extract

4 Tablespoons butter, melted

1/3 cup granulated sugar

1 cup Artisan Bread Flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt


  1. Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.

  2. Measure oats (you can use either Raw Cracked (AKA Steel Cut) Oats or Fresh Rolled Oats) into a food processor or strong blender, and pulse until the oats are chopped into bits and pieces (they will look like steel cut oats, some oat flour will be produced as well). Set aside.

  3. In a medium bowl, whisk together the applesauce, milk, egg, vanilla, butter and sugar until well-blended.

  4. In a large bowl, stir together the flour, oats, baking powder, baking soda, cinnamon, and salt.

  5. Stir the wet ingredients into the dry ingredients until just combined (do not overmix).

  6. Spoon the batter into the muffin cups.

  7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

  8. Remove from oven and place on a cooling rack.

  9. Share and enjoy!

Makes 12 muffins.

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Fresh Rolled Oats


Raw Cracked Oats


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