Applesauce Oatmeal Muffins with Blueberries… “The Best Muffins Ever”

Applesauce Oatmeal Muffins with Blueberries

Are you looking for a quick & healthy grab-n-go breakfast or snack idea? Then this recipe is for you! These Applesauce Oatmeal Muffins with Blueberries are easy to make, healthy, and tastes amazing!

I was trying to find the perfect muffin recipe for a group of middle school students, who attended my 10-hour nutrition education program during the month of June. This program was available thanks to the 4H Food Smart Families grant from National 4-H Council and the ConAgra Foods Foundation. I wanted to find a recipe with mostly whole grains that the students would love!

I found a recipe for “Applesauce Oatmeal Muffins” on UNL Extension’s Food Website, but I decided to modify the recipe by adding more whole wheat flour and using blueberries instead of raisins. I decided to name them “Applesauce Oatmeal Muffins with Blueberries.” So original, right?

The youth prepared 2 dozen muffins some with blueberries and some without for the food prep lesson. They were anxiously waiting for them to get out of the oven while they were doing other homework. After serving them with a cup of 1% milk, they asked for them to be part of a snack again. The muffins turned out to be a HIT with the youth!

I ended up making 4 dozen muffins for this program. It was about 50/50 if they liked the muffins better with or without blueberries. I would say they were a success!

One student even claimed, “These are the best muffins ever!”

I enjoyed witnessing youth make healthier choices as a result of this program! Learn more about my experience from the Beatrice Daily Sun newspaper article, “Students receive lesson in nutrition.”

Here is the recipe….

Applesauce Oatmeal Muffins with Blueberries

Makes 12 Muffins

Ingredients:

  • 1/3 cup vegetable oil
  • ½ cup brown sugar, lightly packed
  • 1 egg
  • 1 cup applesauce, unsweetened
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup frozen blueberries, optional
  • 1 cup quick-cooking oatmeal

Directions:

  1. Preheat oven to 350°F.Preheat Oven to 350
  2. Combine oil, brown sugar, applesauce, and egg in one bowl, mixing well.Measuring liquid ingredients
  3. Combine dry ingredients (flours, oatmeal, cinnamon, baking powder, baking soda, and salt) in another bowl, mixing well. If you didn’t mix them before combining with the liquid ingredients, when baked, the muffins will likely get tunnels inside.Measure dry ingredients
  4. Combine dry and wet ingredients, by hand with a wooden spoon, just enough to blend. Batter should still be lumpy, don’t try and smooth it. DO NOT OVERMIX. Only 10-15 strokes are needed to moisten the ingredients. This process is called the “muffin mixing method,” which is when you mix liquid and dry ingredients separately then combine them with as few stirs as possible to prevent gluten formation.Combine wet and dry ingredients.
  5. Blend in frozen blueberries. You can use fresh blueberries if you like. I usually have frozen blueberries in my freezer, and I think they taste great in baked goods or smoothies.Blend in blueberries
  6. Spoon into 12 muffin cups. I like to measure a 1/4 cup of batter for each muffin cup. I take a spoon if I need to take some batter out of a cup if it is too full. Try to fill cups evenly for best baking results.Making muffins
  7. Bake at 350°F for 25-30 minutes.Muffins ready to bake
  8. Muffins are done when a toothpick inserted near the center comes out clean.Muffin Test for Doness
  9. Remove from oven and cool.Cooling Rack
  10. Store muffins in a covered container or plastic storage bag to prevent them from drying out. Pair it with a glass of 1% or skim milk for a healthy grab-n-go breakfast.Muffin Storage

Variations to the Recipe that I have tried and loved!

  • Plain… without blueberriesApplesauce Oatmeal Muffins
  • Add dark chocolate chips instead of blueberriesApplesauce Oatmeal Muffins with Dark Chocolate Chips

Applesauce Oatmeal Muffins with Blueberries

Makes 12 Muffins

Ingredients:

  • 1/3 cup vegetable oil
  • ½ cup brown sugar, lightly packed
  • 1 egg
  • 1 cup applesauce, unsweetened
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup frozen blueberries, optional
  • 1 cup quick-cooking oatmeal

Directions:

  1. Preheat oven to 350°F.
  2. Mix together oil, brown sugar, applesauce, and egg.
  3. Combine dry ingredients (flours, oatmeal, cinnamon, baking powder, baking soda, and salt) in another bowl, mixing well.
  4. Combine dry and wet ingredients, by hand with a wooden spoon, just enough to blend. Batter should still be lumpy.
  5. Blend in frozen blueberries.
  6. Spoon into 12 muffin cups.
  7. Bake at 350°F for 25-30 minutes. Muffins are done when a toothpick inserted near the center comes out clean.
  8. Remove from oven and cool.
  9. Store muffins in a covered container or plastic storage bag to prevent them from drying out.

Nutrition Information for 1 muffin: 159 Calories, 7g Total Fat, 1g Saturated Fat, 18mg Cholesterol, 152mg Sodium, 22g Total Carbs, 9g Sugars, 3g Protein

Food Groups for 1 muffin: Grains 1 oz., Fruits 1/4 cup, and Oils 1 tsp.

*I used SuperTracker’s My Recipe to analyze this recipe for nutrient information and food groups.

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10 Responses to Applesauce Oatmeal Muffins with Blueberries… “The Best Muffins Ever”

  1. Linda Zindler says:

    Thank you so much! I loved how you were so specific-it is helpful in understanding why you should do things a certain way! Linda

  2. Jan Smaus says:

    Hi Kayla! I am planning to use this for my 7th grade class when we make our breakfast. This year the students will again be sharing recipes for our class cookbooks. Since they meet in the morning during 1st & 2nd period, I decided to use a “Breakfast Theme”. Would you be able to come to our class and discuss the importance of Breakfast along with pointers about writing a blog? For this session (within the next 2 weeks), or just start plans for 2nd quarter. I heard several positive comments about your summer sessions!! Jan

    • Thanks for the comment Jan, and I’m glad to hear you will be using this for your 7th grade class! I will send you an email about some dates that are open for me to see if they work for your class.

  3. Joan Davis says:

    Thanks, Kayla for this deliciously awesome recipe! The recipe instructions were so helpful to encourage my granddaughters to make these!

  4. Mariana Anaya says:

    Can I possibly have the muffin’s nutrition information for the sodium, saturated fat, cholesterol, and fiber? I plan to use the recipe for a session and I anticipate participants would want to know these nutrition facts.

    • Hi Mariana, Thank you for your comment! I recently switched over to utilizing SuperTracker’s My Recipe to analyze my recipes for nutrient and food group information. Sorry it took so long to reply, but I updated the information per your request. Let me know if you have any other questions. Thanks! – Kayla

  5. Pingback: Whole Grain Blueberry Muffins – MIND diet Makeover | MIND Diet Ideas

  6. Pingback: eight Wholesome Muffin Recipes For Breakfast And Past – Mir Trenazherov

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