Made entirely with oat flour, these applesauce muffins are filled with cozy cinnamon spice. Naturally sweetened and gluten free, they are moist with a fluffy crumb.
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After figuring out how to adapt all of my favorite cookie recipes to use oat flour, I decided it was time to move on to muffins.
While I love these Whole Wheat Blueberry Oat Muffins and Honey Spice Zucchini Muffins, I wanted a muffin that was entirely without wheat flour.
I've been playing around with making a few different flavors- banana, blueberry, chocolate chip.
But today's applesauce version was the first one I managed to perfect.
Because oat flour doesn't contain the gluten found in wheat flour, it doesn't quite bake up the same structurally.
Which is fine when you're making oat flour apple crisp, but with muffins, it means they can end up being gummy or crumbly.
Neither of which I want to be used to describe any muffin I make!
But the applesauce found in these muffins actually works two-fold.
Not only does it add the apple flavor to these gluten free muffins, it also helps to add some structure so that they don't end up crumbly (like using an egg).
I've been making these muffins on repeat for a snack and I'm sure once you try them, you will be too!
And if you love apple and oats together, be sure to check out this Apple Cinnamon Overnight Oats and these Apple Oatmeal Pancakes.
The Ingredients
- Oat Flour- If you need the recipe to be gluten free, ensure that you are using certified gluten free oats/oat flour.
- If your oat flour is lumpy, I recommend sifting it first so that you don't have to overmix the muffins.
- For most consistent results, I recommend using store-bought oat flour.
- To Measure Oat Flour: If you have a kitchen scale, that is best for most accurate measurements of oat flour. But if you are measuring by hand, I have found that I can consistently achieve 120 g per cup of oat flour by scooping the oat flour into a measuring cup, lightly packing it down and then levelling off the top. See this oat flour snickerdoodles post for more details.
- Baking Soda and Baking Powder- Important for producing muffins that raise. Because oat flour isn't structurally the same as wheat flour, it needs a little extra help to achieve the same soft texture.
- Fine Sea Salt
- Cinnamon
- Honey- Maple syrup or agave will also work. I don't recommend using a granulated sweetener though.
- Avocado Oil- Melted coconut oil or olive oil can be used instead. If using melted coconut oil, it is imperative that all of the ingredients be at room temperature so that it doesn't harden in the batter.
- Applesauce- I love using my unsweetened homemade applesauce for these muffins but store bought works as well. I find the muffins turn out plenty sweet with using unsweetened, but you can use sweetened if needed.
- Vanilla Extract
- Eggs
- Water- Needed to achieve the right wet to dry ingredients ratio. Milk (dairy or non-dairy) can also be used.
The Method
1. Mix batter. In a large bowl, whisk together the oat flour, baking soda, powder, salt and cinnamon. In a medium bowl, combine the honey, oil, applesauce, vanilla, egg and water. Stir the wet ingredients into the dry until just combined.
2. Divide into muffin tins. Line a regular muffin tin with 6-8 liners. Fill the liners nearly to the top.
3. Bake. Bake at 375 F for 18-22 minutes until a toothpick inserted comes out mostly clean and the muffin bounces back slightly when you press on the center.
4. Cool and enjoy. Allow muffins to cool in the tin for 5 minutes and then move to a wire rack to cool completely (or enjoy them while they are warm!).
Leftovers and Storage
To Store: Cool oat flour applesauce muffins completely and then store in an airtight container at room temperature for up to 3 days.
To Freeze: Cooled muffins can be frozen for up to 3 months.
Make it Your Own
Mini Muffins: Line a mini muffin tin for enough for 24-30 muffins and fill liners nearly full. Bake for 10-12 minutes.
Top with Oats or Turbinado Sugar: If you would like to give your muffins a topping, you can sprinkle on some oats or coarse turbinado sugar before baking.
Include Add Ins: For chunky applesauce muffins, you can stir in up to ⅔ of a cup of add ins such as:
- Raisins
- Chopped Nuts
- White Chocolate Chips
- Chopped Apple
Add More Spices: Instead of just cinnamon, you could try making these with apple pie spice, pumpkin pie spice (or make Pumpkin Oat Flour Muffins) or try adding ⅛-1/4 teaspoon each of ginger, nutmeg and cardamom (like in carrot oat flour cupcakes).
Serving Ideas
These hearty muffins make a great snack or breakfast on the go (especially alongside some Egg White Bites Recipe and maybe a Avocado Spinach Smoothie).
For best results, I highly recommend using store-bought oat flour as the consistency of homemade oat flour can be variable.
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More Oat Flour Recipes...
Recipe Card
Oat Flour Applesauce Muffins
Ingredients
- 1 and ¼ cup oat flour certified Gluten Free, if needed
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup applesauce
- 3 tablespoon avocado oil or melted coconut oil
- 1 egg
- 3 tablespoon honey
- 3 tablespoon water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 °F. Line a muffin tins with enough for 8 muffins.
- In a large bowl, whisk together oat flour, baking soda, baking powder, cinnamon and salt.
- In a medium bowl, combine honey, avocado oil, apple sauce, eggs, vanilla and water.
- Pour the wet ingredients into the dry and mix until just combined.
- Fill the prepared muffin tin liners nearly full. Bake for 18-22 minutes until a toothpick poked in the center comes out mostly clean or the centers bounce back when lightly pressed.
- Allow to cool in tins for 5 minutes and then remove to a wire rack to allow to cool completely.
Notes
Nutrition
Want to learn more about oat flour? Check out these resources!
Marie says
This recipe came in perfect timing as I had just made a big batch of applesauce with apples from my tree. These muffins were super tasty and had just the right amount of cinnamon. I can’t wait to make another batch.
Janessa says
I'm glad you enjoyed this recipe, Terra! Thank you for your kind comment.
Lainie says
The recipe looks interesting, but you state using avocado oil in the listing of ingredients but using coconut oil in the description. Would either one work? Also, could I use olive oil?
Janessa says
Oh whoops! Thanks for the catch- I'll fix that right now. And yes, you can use either. I talk about alternative in "The Ingredients" section of the post and mention all three or even regular vegetable or canola oil. If using coconut oil you will need to ensure that it is melted, though. Good luck!
Terri says
The article says it is best to use a scale to weigh the oat flour, but the recipe does not give the weight.
Janessa says
Hi Terri, if you click the "metric" button below the ingredients, it will display everything as weights. I hope you enjoy the recipe!
Bindu C. says
These were amazing!!! moist and taste like cake!!! i also added a 1/4 tsp of nutmeg and the flavor was amazing. Will definitely be making them again!!!
Janessa says
I'm glad you enjoyed this recipe, Bindu! Nutmeg sounds like a delicious add. Thank you for your kind review.
Vyanah says
Great recipe! Perfect amount of sweetness and very soft texture.
Janessa says
I'm glad you liked this recipe, Vyanah! Thank you for your kind review.
Lisa says
Can you make these with almond flour?
Janessa says
Hi Lisa, I haven't tried making these with almond flour and I'm not sure that it would work. Almond flour is more dense and absorbs moisture differently so I would expect that they wouldn't turn out the same.
Amanda says
I have to make a gluten free cake for vegans. Any idea how I'd replace the egg in this recipe?
Janessa says
Hi Amanda, I haven't tried this recipe with any egg substitutions. You could try using a flax egg but oat flour has less structure than wheat flour so there is a chance it will turn out a bit crumbly. If you do end up using an egg substitute, let me know how it works out! Good luck 🙂
Liza says
Can this be made into a cake Instead of muffins?
Janessa says
Hi Liza, I haven't tried it yet so I don't know for sure, but based on my recipe testing for Oat Flour Banana Bread, I would double the recipe (Hit 2X on the recipe card) but instead of 6 tbsp of water, use just 2 tbsp and add an extra egg to help it with binding. Bake in a 9x9 inch pan at 350 F for about 25-40 minutes (I'm unsure exactly so keep a close eye). Good luck and let me know how it turns out! I have several oat flour cake recipes scheduled to come out soon, so stay tuned for those 🙂
Deborah L says
These are easy and tasty. Tripled recipe and only got 20 medium-size muffins. Center rack. Will make again. 07/31/24
Janessa says
I'm so glad you liked this recipe, Deborah! Thank you for your kind review!
Shelley says
These are lovely. Just the right amount of sweetness. Very easy to eat and a perfect grab and go snack.
Janessa says
I'm so glad you liked this recipe, Shelley! Thank you for your kind review!
Lois says
I find this recipe works better if you omit the 3 Tbsp water. They are less dense that way.
Janessa says
Thank you for sharing your tip, Lois!
Karissa Stanley says
Delicious recipe! I doubled it, and added chia seeds and monk fruit sprinkled on top! It gave it a fun crunch. Will make again!
Janessa says
I'm so glad you liked this recipe, Karissa! Thank you for your kind review!
Melissa says
This recipe turned out very well. I used unsweetened rhubarb sauce instead of apple sauce and half the honey and it turned out well. Thank you for this great recipe!
Janessa says
I'm so glad you liked this recipe, Melissa! Thank you for your kind review.
Ryckie says
Hello Janessa, I can't wait to try your oat flour recipes! I had breast cancer two years ago. My surgeon said and that sugar (which carbs turn into sugar) feed cancer and put me on a keto diet. I did that for almost two years but keto is mostly fats and restricts many fruits and vegetables. So I about six months ago I started WW but need gluten free and low sugar. I found I really like using Oat flour. But can I use natural sweetners instead of sugar? Like monk fruit?
Janessa says
Hi Ryckie! I personally have never used monk fruit so I am not entirely sure how it would impact the recipes- sorry! Let me know if you give it a try and how they turn out 🙂
Judith says
I made these yesterday, and they are really good. I stored them in the fridge and just ate one and it’s just as tasty as yesterday’s. Thank you for the recipe
Janessa says
I'm so glad you liked this recipe, Judith! Thank you for your kind review.
Catherine says
Great recipe. I didn’t think only 1/2 tsp baking powder so correct. I looked at other recipes and used 1 snd 1/2 tsp baking powder. 1/2tsp baking soda. Added tsp cinnamon 1/2 tsp nutmeg and 1/2 tsp ginger. Added 60grams chopped pecans and 100 grams chopped apples. Great texture.
Janessa says
I'm glad you liked this recipe, Catherine! Thank you for sharing your notes. 1/2 tsp of baking powder is correct for this recipe and is what I have used and other readers have had success with- I am glad to know that the muffins turned out well for you with that adjustment 🙂
Erin says
Hi Janessa, these look so tasty! Quick question - on the metric recipe card, it shows that 2/3 cup of applesauce is equivalent to 120g. However, when I measure out 2/3 cup applesauce and weigh it on my kitchen scale, it’s closer to 160g. 🤔 Do you suggest using 120g or 160g applesauce for best results? Thank you so much!! 😊
Janessa says
Hi Erin, great question! I would use 120 grams. Let me know how they turn out!