makes about 10 muffins
Bake for 15-18 minutes (or until toothpick comes out clean).slightly adapted from Taste of Home
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Food + Lifestyle from a mama of boys
Bake for 15-18 minutes (or until toothpick comes out clean).slightly adapted from Taste of Home
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Barbara Bakes says
I especially like the topping. Fun to hang out with you last night.
Jessica @ A Kitchen Addiction says
I would love to have these around to snack on!
Brittany @ DulceVie says
These muffins look amazing!
Linda says
I make a muffin that sounds a lot like these and it is one of my favorite muffins and fairly healthy for a muffin.
Barbara N. says
I would really love it if your Reader Subscribion included the photos.
Kristy Denney says
Barbara!! I haven’t forgot about this…working on it!!
Anonymous says
do we know how many calories?
Heather Calhoun says
Loved it and my 8yr old did to. I substituted the fat-free milk w/Vanilla Almond Milk and substituted canola oil with butter. I’ve already shared the receipt with my friends on FB
Sarah says
These were yummy. Thanks for sharing. My kids enjoyed them as well as my friend and her family. I sent them over to her since she had abdominal surgery. I did put a dash of nutmeg. I always throw cinnamon and nutmeg in our pancakes as well. My kids love that.
kero says
Made these and they DEFINITELY need a coat of spray if using liners because nearly half the muffin stuck to the paper. Also, not sure what I did wrong, but they came out a bit dense and chewy for me. Thoughts?
MelanieG says
These look right up my alley. Will definitely be giving them a try. By the way, my “toddler” will be 29 in a couple of weeks, but I saw this little mealtime suggestion recently that I know she would have gone for back in the day. Break dry spaghetti in half. Cut wieners in thirds or fourths. Spear 4 spaghetti noodles in the middle of each wiener piece. Throw them all into a pot of boiling water and cook according to spaghetti package directions. Voila – wiener octopus! Serve with marinara sauce, mustard, ketchup, picante sauce, chili, whatever floats your boat.
Sherri Ann says
This was a great base recipe. I made it this morning, bc I had all of the ingredients on hand. I’m pretty big into throwing a bit of this… and a touch of that, into recipes; if I think it may add to it in a healthy…. he he he… or super delicious way.
There are slight modifications that I have made to the recipe…. and please note… I ONLY make these modifications, to enhance it to my own family’s taste…. I haven’t looked up the nutritional value. My emphasis was to keep a basic and QUICK muffin recipe; with lots of flavor.
Change 1: Don’t worry about making the strudel topping-It didn’t add much too the flavor for us, and just takes extra time.
Change 2: Make sure you spray down the muffin pan and/or even the muffin holders with the baking spray… this batter WILL stick COMPLETELY, if you don’t. (I “lightly” sprayed our paper cups, and the spray…. and the little boogers still stuck in certain places.
Change 3: I added a handful and a half of dried cranberries and pecan pieces
Change 4: NEXT TIME (my modifications will ALSO include) adding one minced apple, a dab of I Cant Believe It’s Not Butter to the tops of each muffin cup, prior to popping in the oven, using wheat flour instead of all purpose flour, and I think I am just going to use the whole egg, instead of just 1 egg white. (The muffins were a little on the dry side for me…. so I believe this may help.)
I really really appreciate the base for this recipe tho…. it was very quick and easy for me to assemble. I was able to get the dishes started, coffee brewing, and make the muffins…. so by the time I was done cleaning up a little, easy peasy breakfast was ready!
(PS-I use a reg/standard sized 12- muffin pan, and in total, I was able to get 16 muffins, out of this batter. (And I filled them almost to the top of the paper cups.))
Tess says
I just made these. I’ve been on a clean eating kick lately. I used oat flour in place of all purpose. Agave in place of brown sugar. Coconut oil instead of canola and almond milk instead of cow’s. I also topped with slivered almonds. They turned out WONDERFULLY! Me and the hubby are in love with these and will definitely be making them again. Soon! Thanks for the recipe.
Kristy says
Oooh I want to try your version!!
Marlena Brazell says
Do you have the nutritional facts?
Ive been using this recipe for a long time and was just curious!
Kristy {Boys Ahoy} says
Sorry, I don’t for this recipe! You could plug the recipe into an online tool that will calculate it for you! Thanks!
Carolyn says
Just made them. Delish. I did add a half cup of raisins and used an egg instead of egg white. The raisins add so much moisture. Could very easily add shredded Apple or pear or craisins. I baked mine in a convection oven at 375 for 15 minutes and they were perfect. I never find the need for papers.
Kristy {Boys Ahoy} says
GREAT!!! thanks for sharing!