I had planned to share these One-Bowl Spiced Applesauce Oat Muffins next week, but after posting a photo of the ingredients on Instagram the other day, I received a number of requests for the recipe. I agree, spiced applesauce muffins are way too good to sit around in my draft folder, quietly waiting to be made in your kitchen. Let’s do this!
This muffin recipe was inspired by a case of 10pm laziness and my family’s dislike for oatmeal. Yes, it’s true. Today’s recipe is probably the one and only time laziness has led to instant success. Doesn’t that make this recipe an outlier, or some super sophisticated math label?
A few weeks ago, on a very late Wednesday night, I stood over my farm sink washing the last of the dishes for the day. As I picked up the last plate in the sink, I began to think about what I was going to make for breakfast the next day. I turned off the water and headed over to my meal plan workbook where I found my Thursday morning selection: oatmeal.
Now, I’m all for oatmeal. In fact, I could eat oatmeal just about every single morning, and bacon. Yes, oatmeal and bacon are the ideal breakfast combo for this foodie. My family on the other hand, well more like Dustin and Londyn, aren’t big oatmeal fans. I’m pretty sure their anti-oatmeal stance is the very reason why I find so many ways to turn oatmeal into mysterious and tasty creations like breakfast cookies and pancakes. Hey, oatmeal is cheap and good for the body, so I’m going to find ways to make this ingredient work for my family.
As I stood over my meal plan workbook, with my wet hands dripping onto the opened page, I started to wonder what in the world I could make with oatmeal that would satisfy the whole family. I peeked inside the fridge to take note of what I could use to create an oatmeal treat for the morning. Butter? Check. Applesauce? Check. Eggs? Check. Hmmm, I thought, what about an oat and applesauce muffin? That will work!
I decided it was way too late for creaming butter in the mixer, so I took the lazy route of simply melting the butter in the microwave…I know, the microwave!! The melted butter was then whisked with applesauce, honey, an egg, spices, and a few dry ingredients like oats and whole wheat flour. The result was a dozen gloriously moist and perfectly sweet muffins. To be honest, I couldn’t believe a recipe that was literally thrown together in under 30 minutes, from inception to final product, actually resulted in the most divine one-bowl muffins ever. The next morning, my family devoured every last crumb of the dozen “accident” muffins. I call that recipe success!
The recipe had to be shared, so I’ve been testing and retesting it over the last few weeks. You know, I wanted to make sure the recipe was totally perfect and not just some 10pm fluke. Okay, and maybe the idea of stocking my freezer and enjoying six dozen spiced applesauce muffins was incredibly appealing. Sometimes this job is just way too hard, and tasty.
Before I share the recipe, let’s chat about the flours used to make these muffins. I know, we’re almost to the recipe, almost. One more quick note…
Typically, I use einkorn flour in my baked goods. These muffins are an exception since they are made with both whole wheat flour and oat flour. Einkorn is usually my choice flour because it produces super light and fluffy baked goods without compromising nutrition. Whole wheat flour usually produces very dense baked goods, which I have a hard time enjoying. These muffins are an exception to the dense rule. The generous amount of applesauce and butter, paired with equal parts whole wheat flour and oat flour produce super moist and fluffy muffins. No one will ever guess they are made with whole wheat.
Onto the moistest, fluffiest, laziest, and easiest whole wheat muffins…
- 8 TB butter, melted
- 1 cup unsweetened applesauce
- ½ cup honey
- 1 egg
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 cup old-fashioned rolled oats (not instant oats or steel cut oats)
- 1 cup whole wheat flour (not white wheat or whole wheat pastry flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Preheat the oven to 350F.
- In a large bowl, whisk together the melted butter, applesauce, honey, egg, and spices.
- In a food processor*, pulse the oats for 40-60 seconds, until they are ground into a grainy, flour-like consistency. Add the oats to the liquid ingredients, along with the whole wheat flour, baking powder, baking soda, and salt. Fold the ingredients together until combined.
- Grease a muffin pan, or line a muffin pan with muffin liners. Scoop the muffin batter into the muffin pan (I use an ice cream scooper). Bake for 20-22 minutes, until the muffins are cooked through. When the muffins are done baking, they won't feel squishy when the tops are touched, rather the tops should feel "springy" and firm. I know, that's a bit of a crazy description. Allow the muffins to cool for about 5-10 minutes before serving. Leftover muffins freeze very well for a quick and easy breakfast (learn more).
*The oats can be ground ahead of time and mixed with the flour, baking soda, baking powder, and spices in a baggie or mason jar. Just label your bag or jar and place it in your pantry for a pre-made muffin mix. Easy peasy! When you’re ready to make the muffins, simply combine the remaining ingredients with the wet ingredients in “one bowl.”
Whole Wheat Flour Note: I use a scoop-and-level-off-with-a-knife method for measuring flour, so the flour is compact within the measuring cup.
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