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Healthy Applesauce Oat Muffins

March 31, 2014

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Healthy Applesauce Oat Muffin with oats sprinkled around it.

I can be a bit of a mad scientist in the kitchen.  I love experimenting with different ingredients to see what affect they will have on the end product.  Things may have gotten a little out of control with this recipe.  I started out messing with my Greek Yogurt Banana Bread recipe, and ended up with these Healthy Applesauce Oat Muffins FOUR batches later!

Healthy Applesauce Oat Muffins in a large bowl.

Needless to say, we’ve been eating a lot of muffins around here.  We don’t mind a bit, and thankfully they freeze really well.

Healthy Applesauce Oat Muffin halved with oats sprinkled around it, and more muffins in a large bowl in the background.

These muffins turned out to be really hearty with the oats, moist from the coconut oil, tender thanks to a little Greek yogurt, with a really nice tang from the applesauce and cinnamon.  They are not-too-sweet, and go really well nestled up to a hot cup of coffee with plenty of cream.

Healthy Applesauce Oat Muffins in a clothed lined bowl.

I also sent a few to school in Little Boy#1’s lunch.  He’s not allowed to bring any peanut products to school, so sometimes we have think outside the box a little bit.

This recipe comes together really quickly with two bowls and a wooden spoon.  No mixer required!  If you are able to find a chunky, or homestyle applesauce, you’ll love the tiny bits of apple throughout your muffin.  Maybe you are even Martha Stewart enough to have a few jars of your own homemade applesauce sitting on the shelf of your pantry?

Healthy Applesauce Oat Muffin halved with oats sprinkled around it, and more muffins in a large bowl and on a cooling rack in the background.

Sometimes I wish I could just follow a recipe, and leave well enough alone, but this time my mad scientist skills paid off!

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Healthy Applesauce Oat Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.5 from 2 reviews
  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 18 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

Made with lots of oats, applesauce, Greek yogurt, and coconut oil, these muffins are a good way to start the day!


Ingredients

Scale
  • 1 3/4 cups all purpose flour
  • 1 cup quick cooking oats
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon baking powder
  • 1 cup sugar
  • 1 cup coconut oil, melted
  • 2 eggs
  • 1/4 cup nonfat, plain Greek yogurt
  • 1 cup chunky or homestyle sweetened applesauce
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 425 degrees.
  2. In a medium bowl, whisk together flour, oats, salt, cinnamon, and baking powder. Set aside.
  3. In another bowl, cream together sugar and oil by hand.
  4. Add in eggs one at a time and mix well. Stir in yogurt, applesauce and vanilla until well incorporated.
  5. Gradually add dry ingredients to the wet ingredients and stir to combine. Do not over mix.
  6. Drop muffin liners into muffin pan, and then fill 3/4 full with the batter. Bake at 425 for 3 minutes, and then turn the oven to 350 and bake for an additional 17-18 minutes. The muffins are done when a toothpick comes out with crumbs on it. Remove the muffins from the pan and cool.


Nutrition

  • Serving Size: 1 Muffin
  • Calories: 233
  • Sugar: 13g
  • Sodium: 80mg
  • Fat: 13g
  • Saturated Fat: 10g
  • Unsaturated Fat: 1.6g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1.1g
  • Protein: 2.9g
  • Cholesterol: 21mg

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Filed Under: Bread, Breakfast, Healthy, Quick Breads, Snacks

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Comments

  1. sally @ sally's baking addiction says

    March 31, 2014 at 6:43 am

    Haha I always feel like a mad scientist in the kitchen! I probably look a little crazy with flour all over my arms and face (and the floor) trying to perfect recipe after recipe. But that’s how we make the best of the best, right? These muffins look so good Julie!

    Reply
    • Julie says

      March 31, 2014 at 11:11 am

      You are so right Sally! Thank you!

      Reply
    • Leah says

      July 30, 2014 at 11:23 am

      OMG amazing muffins

      Reply
      • Julie says

        July 30, 2014 at 12:19 pm

        Thanks Leah :0)

        Reply
  2. Crystal | Apples & Sparkle says

    March 31, 2014 at 5:23 pm

    These look truly yummy. I love how simple they are. Great if you have picky eaters. And I love the idea of using chunky applesauce too. I always admire the bravery of those that can do a lot of experimenting when it comes to baking. = ) Definitely pinned.

    Reply
    • Julie says

      March 31, 2014 at 6:38 pm

      Thanks Crystal! Hope you get a chance to try them.

      Reply
  3. Tiffany @ Triple Crème Decadence says

    April 1, 2014 at 1:25 pm

    These muffins sound great! I like the addition of applesauce, what a unique touch! I usually buy store bought muffins but they have a ton of ingredients and preservatives. Thanks for sharing the recipe, now I can start making them at home. 🙂

    Reply
    • Julie says

      April 1, 2014 at 2:06 pm

      Thank you Tiffany. Hope you enjoy!

      Reply
  4. Leigh says

    April 5, 2014 at 10:21 am

    I just pulled these out if the oven and I just have to say, they are absolutely delightful! And so simple to make. I’m so glad I found your blog!!

    xo’s

    Reply
    • Julie says

      April 5, 2014 at 11:48 am

      Oh yay! Thanks for letting me know how you like them Leigh! Glad you found me too.

      Reply
  5. Juli says

    April 12, 2014 at 1:05 pm

    Yum! I think this is my new favorite muffin recipe! I didn’t have quick oats, so I used rolled instead, and they are excellent. Thanks!!

    Reply
    • Julie says

      April 12, 2014 at 1:08 pm

      Oh that’s great Juli, good to know rolled oats work too!

      Reply
  6. tammy says

    April 28, 2014 at 3:32 pm

    does it really call for a whole cup of coconut oil or was that a type O thanks wanna try these but want to make sure

    Reply
    • Julie says

      April 28, 2014 at 3:40 pm

      Yes that’s correct Tammy 🙂

      Reply
  7. Lindsay @ The Local Taste says

    June 17, 2014 at 1:17 pm

    These look incredible!! Oats and applesauce and I’m sold! Delicious.

    Reply
    • Julie says

      June 17, 2014 at 1:39 pm

      Thanks Lindsay!

      Reply
  8. Mary says

    July 26, 2014 at 5:39 pm

    They sound great but coconut oil is not healthy. I was told by a dietician that coconut oil is saturated fat and not to use it.

    Reply
  9. Donna says

    August 21, 2014 at 12:40 pm

    Can these be made with whole wheat flour??

    Reply
    • Julie says

      August 21, 2014 at 1:44 pm

      Yes, I think they could but I would try maybe doing half whole wheat and half all purpose so they don’t get too dense. Let me know how they turn out if you try it!

      Reply
  10. Penny Schultz says

    September 12, 2014 at 9:55 am

    My mom, cannot use flour or eggs can I use egg whites& buckwheat,she is lactose free. all your recipes look so very good thank you so much.

    Reply
    • Julie says

      September 12, 2014 at 3:00 pm

      Thank you so much Penny! I’m not sure how these would turn out with those substitutions, but let me know how it goes if you try them.

      Reply
  11. Alana says

    November 18, 2014 at 6:36 pm

    I am not a fan of coconut flavor… Do you taste the coconut a lot?

    Reply
    • Julie says

      November 18, 2014 at 6:38 pm

      It seems to depend on the coconut oil you use. You can substitute vegetable oil if you like.

      Reply
  12. Simone says

    November 30, 2014 at 9:22 pm

    these muffins are great! I used light olive oil instead of coconut oil because it’s what I had on hand, as well as homemade, unsweetened apple sauce (although not by choice — I got halfway through the recipe before realizing my store bought apple sauce was moldy, ugh!) I think I could have gotten away with less sugar, and that’s even with using unsweetened apple sauce, but maybe I’m just in the mood for more breakfast-y, less dessert-y muffins. Next time I’ll try less sugar (or maybe making them with honey?) and using all greek yogurt, no oil. Great recipe, though!

    Reply
    • Julie says

      December 1, 2014 at 7:06 pm

      I’d like to try making them with honey too. Good for you for making homemade applesauce!

      Reply
  13. Jenna says

    March 16, 2015 at 3:58 am

    Made these twice now, as everyone kept asking for them again after I made them the first time! One of my favourite muffin recipes, ever. I used half the coconut oil it calls for (to reduce the amount of saturated fat), and they were still great. I also couldn’t find any chunky style applesauce, so I used regular sauce and tossed in some tiny cut up Apple chunks. Turned out amazing!

    Thanks!

    Reply
    • Julie says

      March 17, 2015 at 10:09 am

      I think you are right on with the oil- I may experiment with reducing the amount and tweak the recipe. Thanks for the feedback 🙂

      Reply
  14. Mary Beth says

    April 7, 2015 at 10:00 am

    I just took these out of the oven and have not tried them yet but they smell so delicious! I notice that some are concerned about the saturated fat in the coconut oil. Actually if you use unrefined virgin coconut oil it is good for you. It has medium chain fatty acids. It has been shown. to actually improved blood lipid profiles and to reduce blood triclyceriides. It is the refined and hydrogenated coconut oil that contain transfats. I have actually been trying to find ways to get more coconut oil into my diet and these mufffins sure look like a way to do it. I am not an expert on coconut oil but have done a lot of reading on it since seeing some of the recipes with coconut oil in it. Of course, I guess this could just change like everything else. Just like coffee used to be bad for you and now it is good for you. I also absolutely love your raspberry muffins!!

    Reply
    • Mary Beth says

      April 7, 2015 at 10:06 am

      Well, I just ate one and they are absolutely delicious!! So moist. I didn’t have any chunky applesauce so just used organic applesauce and they are very good.

      Reply
    • Julie says

      April 8, 2015 at 5:11 pm

      Mary Beth,
      That is also what I have read. I bought a big tub of unrefined coconut oil at Costco and have been baking with it for the last several months. I really like the way my baked goods turn out with it. Glad you like the muffins!

      Reply
  15. As hamster says

    April 15, 2015 at 8:51 am

    I was just wondering what I could use in place of the Greek Yogurt? I have every other ingredient except the yogurt and i really want to start making these to surprise my husband and my toddler!! Please help!

    Reply
    • Julie says

      April 15, 2015 at 9:18 am

      My best guess is that they will turn out fine if you just add 1/4 cup more applesauce in place of the Greek yogurt. Let me know how they turn out if you try them!

      Reply
      • Ashamaree says

        April 15, 2015 at 1:07 pm

        ThAnk you so much!!

        Reply
        • Ashamaree says

          April 15, 2015 at 2:09 pm

          So I just pulled the muffins out of the oven and my 17 month baby boy is scarfing one down!! I’m positive my husband will love them all the same!! Thank you so much! My son has a dairy allergy so I really have to watch what we cook and bake this recipe was wonderful, all I change was I added 1&1/4 cup applesauce and left out the Greek yogurt!

          Reply
  16. Ashamaree says

    April 20, 2015 at 9:34 am

    One last question lol do you think instead of using an extra 1/4 cup of applesauce subbing it for 1/4 banana would work just as well? 🙂
    I am about to make my 2nd batch!

    Reply
    • Julie says

      April 20, 2015 at 2:07 pm

      Yes, I think that’s a great idea!

      Reply
  17. Stephanie says

    July 20, 2015 at 5:24 pm

    where I am coconut oil is very expensive. Can I substitute with butter? And idea how to do that? You mentioned vegetable oil – is it a 1:1 conversion from coconut to veggie oil? Thanks!

    Reply
    • Julie says

      July 21, 2015 at 7:28 am

      Butter will give a slightly different texture and it’s not always an exact substitution for coconut oil. If you want to substitute vegetable oil, you can keep the amount the same. Let me know how it goes if you decide to try it.

      Reply
  18. Brenda H says

    October 18, 2015 at 12:34 pm

    Do you think I could sub the greek yogurt with vanilla grass-fed whole milk yogurt? I made your pumpkin muffins (AMAZING!!!) and I now feel the need to make every muffin on your page. Thanks for the yummy recipes! 🙂

    Reply
    • Julie says

      October 18, 2015 at 2:56 pm

      Yes, that should be fine. Not sure how thick your whole milk yogurt is, but you can let it drain in cheesecloth to remove some of the whey if it is very thin to make it more of a Greek yogurt consistency. Glad you liked the pumpkin muffins, and I hope you love these too!

      Reply
  19. Jamie says

    April 6, 2016 at 1:32 pm

    I’m so excited to try these! I won’t lie, I spent a LOT of time in the past making muffins but eventually overused my recipes. After trying a lot of other things I’m back in the game for muffins but I plan on using this recipe as a guideline to make some gluten free muffins.

    I just LOVE greek yogurt in my baked goods. It adds such a great texture!

    Reply
  20. cherylin says

    September 13, 2016 at 11:10 am

    Made these today and we loved them! I did alter the recipe a bit and here are the changes:
    I did half a cup of coconut oil, half the amount of sugar (i meant to try honey and i forgot!)
    and half whole wheat flour, half white flour.
    Yummy!

    Reply
    • Julie says

      September 13, 2016 at 11:28 am

      Glad you made them even healthier and they were still good. I’ll have to try your way next time. Thanks!

      Reply
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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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