Applesauce Cinnamon Oat Muffins

Applesauce Cinnamon Oat Muffin Recipe

A better-for-you muffin made with oats and applesauce then crowned with a sweet, crumbly oat topping.

It’s January and like many of you, I try to start the year out eating a little better. I’m a firm believer that little changes can make a big difference, like including more whole grains in your diet. This muffin recipe has more oats in it than flour, and replaces some of the fat with applesauce. Yet the muffins aren’t dense or heavy, they’re tender and delicious.

Making Applesauce Cinnamon Oat Muffins

Using a scoop makes easy work of dividing the muffin batter in to the muffin cups. A Size 16 scoop is the perfect size for muffins.

We love dried cranberries in our baked goods, but substitute raisins or any other dried fruit you prefer. You could even omit them if you want to save a few calories.

Applesauce Cinnamon Oat Muffins

Yield: 12 muffins

Applesauce Cinnamon Oat Muffins


  • 1 1/2 cups quick-cooking oats
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsweetened applesauce
  • 1/2 cup light brown sugar
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup raisins or Craisins
  • Topping:
  • 1/4 cup quick-cooking oats
  • 1 tablespoon brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter, melted


Preheat oven to 400º. Lightly grease a muffin tin with cooking spray, or line with paper muffin liners.

Prepare topping: In a small bowl, whisk together 1/4 cup oats, 1 tablespoon brown sugar, and 1/8 teaspoon cinnamon. Add 1 tablespoon melted butter and mix together until well combined; set aside.

In a large bowl, combine the oats, flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk together the applesauce, brown sugar, milk, oil, vanilla and egg. Add to dry ingredients and mix just until moistened. Stir in raisins.

Divide batter evenly into 12 muffin cups. Use your fingers to sprinkle muffins with topping.

Bake at for 16 - 18 or until a tester inserted into the center comes out clean. Remove from oven and cool for a few minutes in the pans.

Remove muffins from pans and cool on a wire rack.


adapted from Taste of Home

More muffin recipes you might like:

Apple Cinnamon Sugar Donut Muffins, Barbara Bakes
Skinny Banana Blueberry Muffins, Sally’s Baking Addiction
7 Healthy Muffin Recipes Under 200 Calories, Ambitious Kitchen
7 Gluten Free Muffin Recipes, Nosh On It

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    Leave a Comment:

  1. Janet says

    Looks like a great recipe! Just wondered, since I have a jar of applesauce to use up (not unsweetened) if I could use it and not add any more sugar to the recipe (since the applesauce already has sugar in it)? Thank you!

  2. Shannon says

    Tried these over the weekend after attempting a horrible Applesauce Muffin recipe from a different site. They were AMAZING!! Came out perfectly and taste even better. I’ve been having them for breakfast the past few days and every morning the party in my mouth starts up again. Thanks a bunch for sharing :-)

  3. Leoni says

    Just run into these muffins while trying to satisfy ‘something cinnamony’ craving. I substituted the brown sugar for palm sugar, the butter and canola oil for coconut oil and the all purpose flour for whole wheat. They are absolutely amazing! Sweetness is at the perfect level and the oat topping is the cherry on the cake!

  4. says

    Tried this recipe for Easter brunch this weekend and it was delicious! I love that it isn’t too sweet. I was pressed for time and actually omitted the topping, and the muffins still came out great. I made mini-muffins using Craisins. Thanks for the recipe!

  5. Rachel says

    I tried these for the first time today and they were great. I changed it a little by using 1/2 cup whole wheat flour and 3/4 cup all purpose flour. I also used dried cherries for half of the batch and a little bit of dark chocolate for the other half.

  6. Joanne says

    Barbara. I just made these. And I change a few things. I halved the recipe. I used mayo for the egg, and Splenda brown sugar. I baked them in mini tins. And let me say. These are amazing. This has to be my favorite applesauce muffin ever. I just wanted you to know that the Splenda does work. Thanks for a great recipe.

  7. Joanne says

    Hi Barbara. Like you, I’m trying to eat healthy. I have decided to give up sugar. Applesauce muffins and cake are my favorite things. That said, can I use Splenda in place of the brown sugar?

  8. Sara says

    Mhmmm..Applesauce Cinnamon ..what could be more prefect..yummm..a get way to get my kids to eat oats. Love it! Thanks Barb

  9. Carol says

    Perfect! You know, it was fun eating all those treats but I’m ready to start enjoying healthy stuff again.

    These muffins fit right into that plan. They look delicious.

    Thank you, Barbara.

  10. Vickie S. says

    Wow, thanks Barbara! I have some craisins and applesauce that need to be used up and this is the perfect recipe! I plan to bake them tonight and bring them into the office tomorrow. Thanks again for your wonderful blog and happy baking in 2014!