Apple Cinnamon Oatmeal Muffins Recipe

After three attempts and a few tweaks, I have finally perfected these muffins. I felt they were not sweet enough, so I included 1/4 cup of brown sugar. Unsure about the extra 2 tablespoons of flour, I incorporated them into the topping. The baking time ended up being closer to 22 minutes at 400F.

Rewritten review: This dish turned out to be absolutely delicious! I had to make the applesauce from scratch since all my pouches had expired, but it was surprisingly easy. Just two apples chopped up, a squirt of bottled lemon juice, some water, and a dash of cinnamon cooked in a pan for about 15 minutes. I added a bit more water when it started to dry out, then blended it all together in my handy portable blender – and voila! The yield was just over 1/2 a cup, which was exactly what I needed for this recipe. Folding in the warm applesauce after mixing the wet and dry ingredients, then adding the cubed apples at the end worked perfectly. I made a couple of extra tweaks (not necessary, but why not?) like adding a sprinkle of pumpkin spice to the mix and using two more apples for the fresh cubes – I needed to use them up before they spoiled! Big thanks to the creator of this recipe – it's so versatile. I'm already thinking about trying it with mini chocolate chips or walnuts for added texture. Plus, it came together so quickly – perfect for my sweet cravings! Can't wait to make this again for the holidays.

Delicious! Made a few adjustments: reduced salt to just 1/4 tsp and could have done without it altogether. Opted for a light sprinkle of brown sugar instead of a full crumb topping. Utilized mini muffin tins, yielded 24 treats with this recipe. Baked at 400 degrees for 11 minutes, and they turned out just right.

Delicious with a few tweaks ;) Taking some suggestions into account, I made a few adjustments to enhance the flavor. In the topping, I increased the butter to 2 tbsp and included pumpkin seeds and desiccated coconut for added texture. For the muffin mix, I incorporated raisins and opted for fruit jam instead of applesauce to heighten the sweetness. I reduced the amount of oats to 1 1/4 cups and used two apples instead of one for a richer taste. To elevate the dish further, I caramelized apple chunks in a mixture of 1 tbsp sugar and a knob of butter before chilling them in the fridge. The cooled caramelized apples were then added to the muffin mix for an extra layer of deliciousness.

I had to make some adjustments to this recipe, as I forgot to include the apple. Instead, I used frozen mixed berries and added a banana to the applesauce and egg mixture. I also added about 2 cups of applesauce and 1/2 cup of milk to thin out the batter, along with some chopped walnuts. The muffins turned out beautifully and in mini size! My kids absolutely adore them, and they make for a delightful breakfast treat. I skipped the brown sugar topping because the berries provided enough sweetness.

Delicious and moist muffins! I swapped melted butter for oil, left out the salt due to my low sodium diet, used 1/4 cup of milk and bumped up the applesauce to 3/4 cup. I reduced the rolled oats and flour to 1 1/4 cups each, resulting in a perfect batter that wasn't dry. Baking at 375°F for 18 minutes worked perfectly for my oven. I skipped the topping and got 14 muffins with a #50 scoop. I think using apple juice instead of milk could take it to the next level!

Fantastic! I used old fashioned oats and doubled the applesauce, letting the batter rest for 15 minutes to soften the oats. Following suggestions from other reviewers, I added extra brown sugar, skipped the extra flour, and omitted the topping. The muffins turned out incredible - moist, flavorful, and slightly chewy from the oats. I will definitely be making these again, many times.

Absolutely delicious! Moist and flavorful. Remember to finely chop the apple. Gently press the crumble topping into the batter to prevent it from falling off. I included chopped walnuts, a handful of raisins, and a dash of nutmeg. I didn't increase the sugar in the batter and found them to be perfectly sweet. A fantastic choice for breakfast muffins!

I made a few adjustments to the recipe and it turned out fantastic! I added extra brown sugar and increased the amount of applesauce by 50%. I used cinnamon applesauce, which added a delicious flavor. For a bold taste, I recommend using Stone Buhr whole wheat flour. Even though I don't usually use wheat flour, it really enhanced the flavor. I also used vanilla paste for a richer taste. Doubling the topping and using 1 1/4 cups of flour really took it to the next level. Overall, these changes made a significant difference in the taste of the dish.

I designed these muffins with a somewhat healthy breakfast in mind. I didn't have any applesauce on hand, so I used a larger apple and incorporated a shredded purple carrot instead. Some reviews mentioned that the muffins lacked sweetness, so I decided to drizzle some wildflower honey over the warm muffins and sprinkle them with cinnamon sugar. Next time, I plan to add another carrot and include the applesauce for added moisture.

I tried making this recipe but used a ripe banana instead of applesauce. I feel like it could have used more cinnamon and perhaps some nutmeg for extra flavor.

I substituted apple sauce with vanilla yogurt in this recipe since I didn't have any on hand. Following some recommendations, I also added more toppings. The mixture yielded 36 delicious mini muffins when baked at 400 degrees for 12 minutes. The wells were filled to the top before baking and turned out beautifully rounded.

I substituted dried cranberries for apples and they turned out delicious.

My family absolutely adored this dish! The only modification I made was adding diced apples. This recipe is definitely a keeper for us! Absolutely delicious! ⭐️

I added an additional grated apple and some ground flax to the recipe. These muffins are perfect for kids since they are low in sugar but still have a nice level of sweetness. I doubled the recipe and ended up with 48 mini muffins and 20 regular-sized muffins. The mini muffins bake in 10 minutes while the regular ones take about 15 minutes.

I truly enjoyed this recipe as it was originally written. The streusel topping added a delightful touch of sweetness, and the large apple chunks provided a nice tartness. I was specifically seeking a muffin with an oaty, appley flavor, and this recipe delivered exactly what I had in mind. I did notice that the photo showed a white glaze, which wasn't mentioned in the recipe, but I believe it would only enhance the sweetness if desired. Overall, these muffins are easy to whip up and absolutely satisfying.

This muffin recipe is a winner! I made a few tweaks by incorporating 1.5 cups of shredded apple, 1/2 cup coconut, 1 tablespoon of cinnamon, 1/2 teaspoon of allspice, 2 teaspoons of baking powder, using coconut oil, and increasing the milk to 3/4 cup. Such a delightful twist!

I baked six large muffins but struggled with adjusting the temperature and time. As a result, they ended up too crispy on the outside and a bit dry due to needing a longer cooking time. Despite this, the flavor was fantastic! I used homemade applesauce for them. For my next attempt, I'll bake them at 375 degrees for 25 minutes. Thank you for the recipe!