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Home » Recipes » Snacks

Applesauce Oat Flour Muffins

Last Modified: Mar 15, 2024. Originally Published: Aug 21, 2023 by Janessa.

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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.

Jump to:
  • The Ingredients
  • The Method
  • Leftovers and Storage
  • Make it Your Own
  • Serving Ideas
  • More Oat Flour Recipes...
  • Recipe Card
  • Comments
Hand holding an applesauce muffin with a bite taken out.

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

Ingredients for oat flour applesauce muffins.
  • 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.

Muffins ingredients being mixed together in a bowl.

2. Divide into muffin tins. Line a regular muffin tin with 6-8 liners. Fill the liners nearly to the top.

Muffin batter divided into a tin with muffin liners.

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.

Baked muffins in a muffin tin.

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.

Plate of gluten free applesauce muffins.

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).

Muffins stacked on a plate.
Can I Use Homemade Oat Flour?

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...

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    Strawberry Oatmeal Crisp
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    Saskatoon Berry Crisp

Recipe Card

Oat flour apple muffin with a bite taken out.

Oat Flour Applesauce Muffins

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.
4.99 from 62 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 8
Calories: 164kcal

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
US Customary - Metric
(Prevent your screen from going dark)

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

Leftovers
Cool leftover muffins completely and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Mini Muffins
Line a mini muffin tin for 24-30 muffins and fill liners nearly full. Bake for 10-12 minutes.

Nutrition

Calories: 164kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 180mg | Potassium: 98mg | Fiber: 2g | Sugar: 9g | Vitamin A: 36IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1mg
Did you make this recipe?Let me know what you thought in the comments below!

Want to learn more about oat flour? Check out these resources!

  • The Ultimate Guide to Oat Flour
  • Oat Flour vs. Wheat Flour
  • The Best Oat Flour Recipes
  • Oat Flour Cookie Tips
  • Oat Flour Muffin Tips
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    Lemon Poppyseed Oat Flour Muffins
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    Chocolate Pecan Bark
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Comments

    4.99 from 62 votes (52 ratings without comment)

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  1. Marie says

    August 21, 2023 at 9:18 am

    5 stars
    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.

    Reply
    • Janessa says

      August 21, 2023 at 9:36 am

      I'm glad you enjoyed this recipe, Terra! Thank you for your kind comment.

      Reply
  2. Lainie says

    August 22, 2023 at 7:42 am

    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?

    Reply
    • Janessa says

      August 22, 2023 at 3:41 pm

      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!

      Reply
  3. Terri says

    August 22, 2023 at 6:31 pm

    The article says it is best to use a scale to weigh the oat flour, but the recipe does not give the weight.

    Reply
    • Janessa says

      August 23, 2023 at 6:51 am

      Hi Terri, if you click the "metric" button below the ingredients, it will display everything as weights. I hope you enjoy the recipe!

      Reply
  4. Bindu C. says

    September 05, 2023 at 2:21 pm

    5 stars
    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!!!

    Reply
    • Janessa says

      September 05, 2023 at 2:57 pm

      I'm glad you enjoyed this recipe, Bindu! Nutmeg sounds like a delicious add. Thank you for your kind review.

      Reply
  5. Vyanah says

    September 10, 2023 at 10:08 pm

    5 stars
    Great recipe! Perfect amount of sweetness and very soft texture.

    Reply
    • Janessa says

      September 11, 2023 at 6:40 am

      I'm glad you liked this recipe, Vyanah! Thank you for your kind review.

      Reply
  6. Lisa says

    September 13, 2023 at 7:01 pm

    Can you make these with almond flour?

    Reply
    • Janessa says

      September 13, 2023 at 9:04 pm

      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.

      Reply
  7. Amanda says

    October 01, 2023 at 2:39 pm

    I have to make a gluten free cake for vegans. Any idea how I'd replace the egg in this recipe?

    Reply
    • Janessa says

      October 01, 2023 at 4:48 pm

      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 🙂

      Reply
  8. Liza says

    January 15, 2024 at 4:01 pm

    Can this be made into a cake Instead of muffins?

    Reply
    • Janessa says

      January 15, 2024 at 4:51 pm

      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 🙂

      Reply
  9. Deborah L says

    July 31, 2024 at 6:50 am

    5 stars
    These are easy and tasty. Tripled recipe and only got 20 medium-size muffins. Center rack. Will make again. 07/31/24

    Reply
    • Janessa says

      July 31, 2024 at 7:29 pm

      I'm so glad you liked this recipe, Deborah! Thank you for your kind review!

      Reply
  10. Shelley says

    August 20, 2024 at 2:29 pm

    5 stars
    These are lovely. Just the right amount of sweetness. Very easy to eat and a perfect grab and go snack.

    Reply
    • Janessa says

      August 20, 2024 at 7:30 pm

      I'm so glad you liked this recipe, Shelley! Thank you for your kind review!

      Reply
      • Lois says

        January 12, 2025 at 2:48 pm

        4 stars
        I find this recipe works better if you omit the 3 Tbsp water. They are less dense that way.

        Reply
        • Janessa says

          January 13, 2025 at 9:15 pm

          Thank you for sharing your tip, Lois!

          Reply
  11. Karissa Stanley says

    September 02, 2024 at 9:43 am

    5 stars
    Delicious recipe! I doubled it, and added chia seeds and monk fruit sprinkled on top! It gave it a fun crunch. Will make again!

    Reply
    • Janessa says

      September 02, 2024 at 4:51 pm

      I'm so glad you liked this recipe, Karissa! Thank you for your kind review!

      Reply
  12. Melissa says

    September 11, 2024 at 4:42 pm

    5 stars
    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!

    Reply
    • Janessa says

      September 12, 2024 at 8:42 am

      I'm so glad you liked this recipe, Melissa! Thank you for your kind review.

      Reply
  13. Ryckie says

    November 07, 2024 at 8:29 am

    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?

    Reply
    • Janessa says

      November 07, 2024 at 2:53 pm

      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 🙂

      Reply
  14. Judith says

    December 05, 2024 at 12:47 am

    5 stars
    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

    Reply
    • Janessa says

      December 05, 2024 at 7:32 am

      I'm so glad you liked this recipe, Judith! Thank you for your kind review.

      Reply
  15. Catherine says

    February 11, 2025 at 11:42 am

    5 stars
    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.

    Reply
    • Janessa says

      February 11, 2025 at 11:45 am

      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 🙂

      Reply
  16. Erin says

    March 16, 2025 at 5:01 pm

    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!! 😊

    Reply
    • Janessa says

      March 16, 2025 at 5:24 pm

      Hi Erin, great question! I would use 120 grams. Let me know how they turn out!

      Reply
Janessa

Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

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