Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 cup unsweetened applesauce or plain Greek yogurt
- 1/3 cup light brown sugar (or a mix of light and dark)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 large egg
- Optional: 1/4 cup chopped walnuts, pecans, raisins, or dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with liners or spray with non-stick spray.
- In a bowl, combine oats, applesauce (or yogurt), brown sugar, egg, and vanilla. Let sit for 10 minutes to allow oats to soak.
- In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- If using mix-ins like nuts or chocolate chips, fold them in now.
- Scoop the batter evenly into the muffin tin, filling each about ¾ full.
- Bake for 18–22 minutes, until tops are golden and a toothpick comes out mostly clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Soaking the oats in the wet ingredients is key to achieving a tender texture. Use an ice cream scoop for even portions. Store leftovers in the freezer for a quick grab-and-go breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 7g
- Sodium: 160mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg