Apple Sauce Oatmeal Muffin

These muffins are loaded with fiber and amazing flavors, a great way to start your day! Aside from these are healthy muffins, they are also moist (thanks to the fresh apple sauce) and enjoyable to eat! This sweet treat is also perfect for school lunch boxes, and easy to grab and go if you are rushing to get ready for work! Bake them ahead of time and store them for few days in an airtight container.

  • Serves 12 people
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

Ingredients

  • 1 1/2 cup All-Purpose Flour  sifted
  • 1 cup Rolled Oats
  • 1/2 cup + 4 tablespoons Light Brown Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cinnamon
  • 1/2 cup Apple Sauce
  • 3/4 cup Fresh Whole Milk
  • 2 Large Egg
  • 1/4 cup + 3 tablespoons Canola Oil
  • 1 teaspoon Vanilla Extract
  • 1 piece Granny Smith Apples  cut into small dice

Procedure

  1. Preheat the oven to 180 degrees C (350 degrees F).
  2. In a large bowl, combine flour, oats, brown sugar, baking powder, baking soda and cinnamon. Set aside.
  3. In another large bowl, combine milk, apple sauce, canola oil, eggs, and vanilla extract. Whisk in the dry ingredients into the wet ingredients just until moistened.
  4. Stir in the diced apples until well combined. Don’t over mix the batter or you will have tough muffins after baking.
  5. Place the muffin cases on the muffin tin.
  6. Fill each muffin case 3/4 full with the batter using an ice cream scoop or small soup ladle.
  7. Put them in the oven and bake for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  8. Transfer to a wire rack and let cool for about 5 minutes before removing from the muffin pan.

recipe notes

Each muffin batter weighs 75 grams.
If there are muffin cups that are empty, half fill the empty ones before baking, this will keep the pan from warping.
If the recipe calls for a muffin pan, it is probably a standard size. A standard muffin pan has a standard size for each muffin case of about 2 1/2 inches in diameter with 12 cup-shaped depressions.
Use muffin cases in muffin pans for easy clean-up.
Aim to fill the cups 3/4 full with batter to have muffins that has slightly round top and to avoid from spilling out of the muffin case. Also, if there is not enough room for muffins to expand before reaching the top of the cups, the muffin will flatten on top.
Keep the ingredients at room temperature at all times, prior to baking.
Mix the dry ingredients and whisk the wet ingredients. Use a rubber spatula or wooden spoon to gently stir them together until everything is slightly moistens. If there are lumps, it is just perfect.
Place the muffin pans over a baking tray and place them in the middle of the oven for even heat distribution.
Let the muffins sit in the pan and cool in a wire rack once they are done baking in the oven. And remove muffins cups from the pan after five minutes to prevent them getting soggy as they cool in the pan.

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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