Banana Applesauce Oatmeal Muffins

A stack of 2 muffins with plate of muffins, jar of milk and oats in the background.

5 from 9 votes

These applesauce banana oatmeal muffins are moist, hearty, and irresistibly delicious. An easy, fuss-free recipe that only calls for simple ingredients and is ready in an hour!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: muffins

Calories: 164kcal

Author: Meesha

Ingredients

Dry ingredients

3 cups oats use gluten-free if needed*
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda

Wet ingredients

3 medium banana ripe and spotty (about 10.6oz/300g)
½ cup applesauce
⅓ cup maple syrup
¼ cup cashew butter or other nut/seed butter

US Customary - Metric

Instructions

Preheat oven to 425F/220C. Grease a 12-hole muffin pan or line them with muffin liners.
Place oats in a blender and blend until they are finely ground. Pour oat flour into a large mixing bowl along with rest of the dry ingredients. Mix well.
3 cups oats, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda
In the blender, place in all wet ingredients. Blend until smooth.
3 medium banana, ½ cup applesauce, ⅓ cup maple syrup, ¼ cup cashew butter
Pour wet ingredients into dry and stir until everything is just combined.
Fill muffin tin with batter about ¾ way full. Optionally, sprinkle on some oats before baking.
Bake for 8 minutes. Reduce temperature to 350F/180C and bake for another 10-15 minutes, or until a toothpick comes out clean.
Once they are done baking, let them rest in the pan for 5 minutes, then transfer them to a cooling rack to cool down further. Enjoy while warm!

Notes

*Oats - You can use the same amount of oat flour in place, about 270g/9.5oz.

Helpful tips

Using frozen bananas - Frozen bananas can be used in place of fresh ones. Allow them to thaw completely beforehand and drain off excess liquid before use.
Weigh out ingredients if possible -A weighing scale will provide a more precise measurement, ensuring success in making these muffins. However, if you choose to use measuring cups instead, I highly recommend checking out this post, ‘How to measure flour correctly.
Avoid overbaking -To avoid dry and crumbly muffins, make sure not to overbake them. If you're trying this recipe for the first time, check on the muffins after 18 minutes by inserting a toothpick down the center. The muffins are done baking if the toothpick comes out fairly clean with a few moist crumbs.

Storing - Muffins can be refrigerated for 4-5 days in an airtight container. You can also freeze it for up to 3 months, either in a freezer bag or storage container.

Reheating - If reheating from frozen, let them thaw slightly first, about 30 minutes outside, or by using the microwave "thaw" function. Then, you can either toast them for 5-10 minutes, or heat them up in the microwave at 15 seconds interval until they are thoroughly warmed.

Nutrition