Prep 15 mins
Cook 20 mins
I love these.
- 1 1⁄2 cups quick-cooking oats
- 3⁄4 teaspoon cinnamon
- 3⁄4 teaspoon baking soda
- 1⁄2 cup milk
- 3 tablespoons vegetable oil
- 1 1⁄4 cups flour
- 1 teaspoon baking powder
- 1 cup applesauce
- 1⁄2 cup brown sugar
- 1 egg white
- Preheat oven to 400 degrees.
- Combine oats, flour, cinnamon, baking powder, and baking soda.
- Add brown sugar, oil, egg white, milk, and applesauce.
- Fill muffin tins almost full.
- Bake 20 minutes.
I have this exact recipe in a church cookbook with one exception - it has a topping that is added prior to baking. Topping: 1/4 cup quick oats, 1 Tbsp. packed brown sugar, 1/8 tsp cinnamon, 1 Tbsp butter melted. Put muffin batter in muffin pan, combine all topping ingredients and sprinkle over batter. Will obviously add more fat and calories, but gives a nice crunch. The recipe is perfectly fine without the topping. I plan to add more spices next time as I think it is a little bland.
Used OF rolled oats instead of quick oats which gave the muffins a nice chewy texture. I also used a whole egg rather than just egg whites and the raspberry applesauce that I had on hand. Al usual I went a little lighter on the sugar with no ill-effects. Nice easy recipe. The kids really liked it.
Very heavy dense muffins. I made as written except used half whole wheat flour for the flour. I also added chocolate chips but they could not help the heaviness. I had to cook them for 25 minutes to get them done. Maybe adding some baking soda and salt would help them rise more. These turned out more like a thick dense apple bread with lots of texture from the oatmeal. My kids didn't like them and they usually love muffins.