Description
Delicious and healthy whole wheat muffins made with applesauce and oats.
Ingredients
Scale
- 2 cups (260g) whole wheat flour (spooned & leveled)
- 2/3 cup (57g) old-fashioned whole rolled oats
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/3 cups (320g) unsweetened applesauce, at room temperature
- 2 large eggs, at room temperature
- 1/3 cup (70g) coconut oil, melted (or vegetable oil or melted butter)
- 1/3 cup (80ml) pure maple syrup, at room temperature
- 1/3 cup (80ml) milk (dairy or nondairy), at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (110g) raisins
- 3 Tablespoons oats and/or 1 Tablespoon coarse sugar (optional, for sprinkling)
Instructions
- 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.
- 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.
- 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.
- 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.
- Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week.
Notes
- For mini muffins, bake for 11–13 minutes at 350°F (177°C) the whole time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg