Not only are these whole wheat oatmeal applesauce muffins healthy, they’re also easy to make and delicious. Perfect for a low fat breakfast or snack!
It’s time to cut back on the junk food breakfasts. Don’t deny it. Sometimes you have breakfast foods that aren’t really breakfast food because it’s easier to just throw some high corn syrup O’s cereal in a bowl with some milk and eat it. We all do this. I’m guilty of it too but we can’t go on like this.
So for those of you who love muffins with all your heart but are trying to stay on track, I have a much healthier option for you.
Yes, I come to you with yet another healthy breakfast muffin recipe.
These cinnamon oatmeal muffins with applesauce are low fat, lightly sweetened, high in fiber, made with whole wheat flour and no butter.
But don’t think that just because these healthy oatmeal apple muffins are dairy-free and whole wheat means that they must taste like damp sawdust. Oh no, quite the contrary. They’re just as comforting as your good ole buttered up, overly-sweetened muffins.
They’re soft, moist, and so much more filling compared to white flour muffins. I like to drizzle them with a little bit of honey paired with a hot cup of tea. It’s the perfect way to start the day, especially when it’s cold outside.
Healthy breakfasts aren’t so bad once you find the right recipes. And I’ve come to learn that making little changes can really have a big impact on your overall health.
Not only are these low fat oatmeal muffins great for breakfast they’re a healthier snack option too. They keep you full in between meals and help you avoid snacking on things that don’t really hold much nutritional value.
They also make for a kid-friendly breakfast and they’re great for the lunchbox too!
Sweetened Applesauce vs. Unsweetened Applesauce
Sweetened applesauce is usually sweetened with corn syrup. This recipe calls for unsweetened applesauce but if you only have the sweetened kind on hand I recommend that you reduce the sugar to 1/2 cup, packed.
Can I use Rolled Oats instead of Quick Oats?
You can, however you’d end up with muffins that are denser, chewier, and nuttier in flavor and texture. I can’t guarantee that the muffins will still turn out soft and moist so I recommend sticking with quick oats.
I tried to keep the sugar amount as low as possible but still enough so that the muffins are tasty and it worked out perfectly.
And of course I had to use brown sugar in these muffins because I love to use brown sugar in baked goods and also for flavor, but if you’d rather use coconut sugar go right ahead!
And also they’re dairy-free because it’s healthier (obviously) but also because applesauce muffins with oil instead of butter are so much better in my opinion. I don’t know what it is but I feel like the dairy just weighs them down.
If you really love applesauce you absolutely need to try The Best Applesauce Muffin Recipe Ever. You won’t be disappointed!
More Healthy Muffin Recipes:
- Healthy Banana Applesauce Muffins
- Healthy Greek Yogurt Chocolate Chip Muffins
- Healthy Chocolate Chip Banana Muffins
- Healthy Greek Yogurt Pumpkin Muffins
- Healthy Pumpkin Banana Muffins
I love having healthy muffins for breakfast; especially quick oat muffins! They taste good and they’re really good for you too. In other words, they’re delicious and nutritious!
- 1 cup unsweetened applesauce
- 2/3 cup coconut sugar or brown sugar, packed
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup nondairy milk
- 1/4 cup vegetable oil
- 1 1/2 cups quick oats
- 1 1/4 cups whole wheat flour
- 1 teaspoon baking soda
Preheat oven to 400°F. Line muffin pan with muffin liners and set aside.
In a large bowl mix together applesauce, sugar, cinnamon, nutmeg, and salt until smooth.
Beat in the eggs and vanilla extract then stir in the milk and oil.
In another large bowl whisk together the oats, four, and baking soda.
Add the dry ingredients to the wet ingredients and mix well until fully incorporated.
Scoop the batter into the muffin pan filling the cups to the top.
Bake for 15 – 16 minutes until toothpick inserted comes out clean or mostly clean.
Cool in pan 5 minutes then remove to cool completely.
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