Breakfast Muffins

oatmeal_muffinThe baby and I have been eating dairy free for awhile now.  Definitely not by choice.  The truth is that I figured we would be eating ice cream like champs by now, so I didn’t put much thought into loads of dairy free recipes.  But, since we’re still doing this, and I really couldn’t last another week without a baked good (and I’m pretty sure she couldn’t either), I finally got down to business.  Poor girl couldn’t watch her sister eat homemade waffles any longer.

The first time I took a stab at these muffins, they were a bit dry and not overly sweet.  The engineer practically spit his out (I think he would sugar his sugar if he could).  The girls and I ended up scarfing down the whole batch though.  The next time, I upped the applesauce and oil by a bit and the result was just right.  These are truly a breakfast muffin–not too sweet, but filling and satisfying thanks to the oatmeal.  I love that they’re made with applesauce, which is something that’s in my pantry year round.  When they’re in season, I definitely plan to add some fresh shredded apple as well.  Adapted from Hannah Barringer Loudon.

Oatmeal Applesauce Muffins
Prep time
Cook time
Total time
Satisfying and delicious dairy free muffins
Serves: 12
  • 1¼ cups AP flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ salt
  • ½ cup brown sugar
  • 1½ cups unsweetened applesauce
  • ½ cup water
  • 5 tbsp canola oil
  • 1 egg
  • ½ tsp vanilla extract
  • 1½ cups old-fashioned oats
  1. Preheat oven to 400 degrees F
  2. Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium sized mixing bowl.
  3. In a separate bowl, mix brown sugar, applesauce, water, oil, egg and vanilla extract until combined. Slowly add dry mixture to wet mixture until just combined
  4. Carefully stir oats into mixture
  5. Immediately spoon into 12 lined-muffin tins and bake in preheated oven for 16-18 minutes or until toothpick comes out clean.