These Oatmeal Applesauce Blender Muffins are full of rolled oats, applesauce, warm spices, plus easy-to-make homemade oat flour, all mixed in your blender, with diced apple tossed in after. Works great as a prep-ahead breakfast or snack!
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Note from Danielle
Alright, because we’re friends, I’m going to admit something. Back in April 2020 (when I published this recipe), I was sort of winging it. I knew the purpose of ingredients, but not much about ratios or amounts needed.
Totally not claiming to be an expert now, but I do know more than I did six years ago. And I’ve put that knowledge to use testing and improving this recipe. You could say it needed it 🙃
The leaveners are way more balanced; I swapped the coconut oil for butter for better taste; and finally, added a diced apple for extra moisture and texture variety. Sparkling sugar for a crackly tops not required! Hope you enjoy!
👉 Here in the post, you’ll find detailed info and helpful tips based on my personal experience with this recipe.
🖨️ For the printable recipe card with ingredients list and concise instructions, keep scrolling or hit the ‘Jump to Recipe’ button at the top of the page.
🙋♀️ Frequently asked questions about this recipe are located after the recipe card.
Recipe Overview
Total Time: 45 minutes
Difficulty: Easy
Method: Oven Baked
Prep: Make-Ahead Friendly
Ingredients in these Oatmeal Applesauce Blender Muffins:
If you ever run into a flour shortage or have a hard time finding it at the grocery store, that’s when to pull out this recipe. The fact that these muffins can be made with homemade oat flour from rolled oats is pretty cool, in my opinion.
Here are the ingredients in these Oatmeal Applesauce Blender Muffins:
- rolled oats – By blending rolled oats in a high powered blender, you can basically make your own oat flour at home instead of relying on store bought flour. Don’t use steel cut or quick cooking oats here. We want a certain texture that comes from blending rolled oats specifically.
- baking soda/powder – I’ve tried to get the right balance here, with some help from Sally’s Baking Powder vs Baking Soda article!
- ground cinnamon & ginger – My favorite flavors to go with applesauce! Using high quality ceylon cinnamon can help being an even deeper flavor to the muffins.
- eggs – This recipe uses three large eggs. Protein, binder, breakfast.
- unsweetened applesauce – The star of the show here! I’ve used unsweetened applesauce in place of all the liquid in this recipe. I love how it brought the perfect amount of apple flavor to the muffins.
- brown sugar – Obviously this is the sweetener here, but if you want to use honey, that works too! I like the flavors of each but the brown sugar muffins rose a little better.
- butter or coconut oil – Adds fat and flavor to the muffins. I prefer butter over coconut oil for the flavor, but both will work.
- vanilla extract – Always need some vanilla for the background flavors. You don’t really notice it, but you would notice if it was missing!
- small diced apple – Okay but who doesn’t love a baked apple? I found that adding this increased the apple flavor and brought even more moisture. So why not?
Related: Looking for some more quick and easy breakfast ideas to try out? Browse this list of 15 Grab-And-Go Meal Prep Breakfast Ideas For Work!
Equipment you’ll need to make these muffins:
You need two main pieces of equipment in order to make these Oatmeal Applesauce Blender Muffins. The brands of the equipment is not essential, but you do need the items to make these muffins! Here are some of my kitchen recommendations:
- blender – To make blender muffins, you’ll need a blender! I would recommend using a high-speed blender such as a Vitamix in order to effectively make your oat flour. I use the Vitamix 780 blender (affiliate link!), however any model of Vitamix or even high powered food processors would also work.
- 12-count muffin pan – This recipe makes exactly 12 muffins, and you’ll need a muffin tin for the job! My very favorite muffin tin is this OXO Non-Stick Muffin Pan (affiliate link!). It’s easy to clean, sturdy, and non-stick.
How do you make these Oatmeal Applesauce Blender Muffins?
This muffin recipe requires you to make homemade oat flour first. Then, you’ll blend up the rest of the ingredients, adding that homemade flour to the mix, along with a small diced apple. Bake until completely cooked through, let ’em cool, then serve!
It’s an easy muffin recipe that needs zero all-purpose flour and uses your blender to whip everything together. Anyone can make these applesauce oat muffins!
Here’s a breakdown of each cooking step, plus some extra tips you might find helpful:
1
Prep:
Preheat the oven to 350F. Use cooking spray or avocado oil to grease a 12 count muffin pan, or use paper liners.
If you do use paper liners, be sure to let the muffins cool all the way or they’ll stick to the papers. I almost always use paper liners these days.
2
Blend dry ingredients:
Add 2 cups rolled oats (save remaining 1/2 cup), baking powder, baking soda, cinnamon, ginger and salt to a high speed blender.
Pulse on high until the oats are processed into a powder/flour (about 30 seconds). Pour the oat flour mixture into a medium mixing bowl and set aside.
Homemade OAT FLOUR:
Making homemade oat flour is super easy with a food processor or high speed blender. This step of the recipe condenses making the oat flour and mixing the dry ingredients into one step, but it can be done on its own.
Here’s how you would make and store oat flour for other uses:
- measure your desired amount or oats into the blender (1 cup of rolled oats will yield a little over 1 cup of oat flour)
- blend on High for 30 seconds to 1 minute or so, until the oats have turned into a fine powder
- push down the sides with a scraper or spatula if necessary
- pour into an airtight container with lid, such as a mason jar
For more detailed instructions, read How to Make Oat Flour from Feasting Not Fasting.
3
Mix wet ingredients:
To the empty blender, add all the wet ingredients and blend them together on medium until completely smooth and well mixed. It should only take a few seconds.
4
Put it together:
On top of the mixed wet ingredients, pour in the oat flour mixture. Blend again on low until smooth and no dry pockets remain. Scrape down the sides if necessary.
Add the remaining 1/2 cup oats and diced apple, then use a rubber spatula or scraper tool to mix briefly.
Pour the batter into the prepared 12-count muffin tin, dividing equally between all 12 wells (they’ll be nearly full). Sprinkle on a bit of sparkling sugar or turbinado sugar to each muffin for a crunchy sweet top.
5
Bake and serve:
Bake in a preheated 350F degree oven for 22-25 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool for a minute in the pan before transferring them to a wire rack to cool for at least 10 minutes.
Best tips for making homemade blender muffins:
Here are my best tips for making this recipe successfully in your own kitchen:
- Keep your eyes on the blender and don’t over blend. You don’t want to whip the wet ingredients or turn your oats into oat butter.
- All ovens vary a little bit, so set your timer to the earliest bake time and check to see if they’re done with a toothpick. The edges should be golden and the tops shouldn’t look wet.
If you like this…
If you like this muffin recipe, you’ll love our Blueberry Lemon Pancake Mix Muffins. Super fluffy with real lemon juice and blueberries. Made in one bowl!
Pros of blender muffins:
Not all muffins are meant to be blender muffins. Here’s what sets these muffins apart and makes the blender a necessary part of the recipe (and title).
- quick homemade oat flour
- no need to clean the blender until the recipe is complete
- makes it a super quick recipe
- pour straight from the blender into the muffin tin
- blenders are easy to clean
More on the go breakfasts:
Can you eat these muffins for breakfast?
Absolutely! In fact, they definitely feel most like a breakfast muffin to me. If there’s oatmeal, it can be for breakfast 😉
Meal Planning Tip + Free Templates Reminder ⬇️
This is a seasonal breakfast meal prep recipe that’s clutch when you need breakfast to be ready before you wake up!
Don’t forget, Project Meal Plan offers the following free templates. You don’t even have to sign up for anything! We have:
- 🗓️ Weekly Meal Planner
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How long do these Oatmeal Applesauce Blender Muffins last?
These muffins will last up to 5 days kept in a sealed container at room temperature. They will last up to 3 months in a sealed container in the freezer.
Is this recipe freezer-friendly?
Yes! Just make sure to keep them in a sealed container or freezer food storage bag. They will last 3 months without any freezer burn. They are still okay to eat after 3 months in the freezer but may not be the best quality.
Want to Save this recipe for later?
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Print
Oatmeal Applesauce Blender Muffins
These Oatmeal Applesauce Blender Muffins are full of rolled oats, applesauce, warm spices, plus easy-to-make homemade oat flour, all mixed right in your blender, with a diced apple added before baking.
- Total Time35 minutes
- Yield12 muffins 1x
Ingredients
- 2 1/2 cups rolled oats (divided)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/4 cups unsweetened applesauce
- 1/2 cup brown sugar (or honey)
- 1/4 cup butter or coconut oil, melted
- 1 teaspoon vanilla extract
- 1 small apple, cored and diced
- 1/4 cup sparkling sugar or turbinado sugar, for topping (optional)
Instructions
- Prep: Preheat the oven to 350F. Use cooking spray or avocado oil to grease a 12 count muffin pan, or use paper liners.
- Mix dry ingredients: Add 2 cups (save the other 1/2 cup) rolled oats, baking powder (1 teaspoon), baking soda (1/2 teaspoon), cinnamon (2 teaspoons), ginger (1/2 teaspoon) and salt (1/2 teaspoon) to a high speed blender such as a Vitamix. Place the lid on and pulse on high until the oats have been processed into a powder (around 30 seconds). Pour the freshly made oat flour mixture from the blender into a medium mixing bowl and set aside for now.
- Mix wet ingredients: To the now empty blender, add eggs (3 large), applesauce (1 1/4 cups), brown sugar (1/2 cup), melted butter or coconut oil (1/4 cup), and vanilla extract (1 teaspoon). Blend these ingredients together on medium until completely smooth and well mixed.
- Put it together: On top of the wet ingredients in the blender, add the oat flour mixture. Blend again on low or medium until smooth and no dry pockets remain. Scrape down the sides if necessary. Add the remaining 1/2 cup oats and diced apple (1 small), then use a rubber spatula or scraper tool to mix.
- Bake: Pour the batter into a greased 12-count muffin tin, dividing equally between all 12 wells (they’ll be nearly full). Sprinkle a bit of sparkling sugar or turbinado sugar (~1/4 cup) on top of each muffin for a crunchy sweet top. Bake in a preheated 350F degree oven for 22-25 minutes, or until the edges are browning a toothpick inserted in the center comes out clean.
- Serve and store: Allow the muffins to cool for two minutes in the pan before transferring them to a wire rack to cool for at least 10 minutes. These muffins will last up to 5 days kept in a sealed container at room temperature. They will last up to 3 months in a sealed container in the freezer.
Notes
Recipe retested and updated August 2026. Nutrition information estimated with My Fitness Pal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfasts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 144
- Fat: 6g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
Did You Make This?
I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!
Frequently Asked Questions
Can you use regular all-purpose flour instead of oat flour?
I have not personally tested this. If you’d prefer to use AP flour, I would switch to another recipe entirely. Try these Apple Muffins from King Arthur Baking with AP flour, or these Applesauce Muffins from Sally’s Baking.
Danielle these look great!
Hi Monica! Thank you so much! Let me know if you give them a try! Your blog is looking so polished 🙂 Congratulations! -Danielle
Could I use vegetable oil instead of coconut oil? If so- same measurements?
Yes I think that would work just fine! Hope you enjoy 🙂 -Danielle
These were delicious, I added dried cranberries, sliced almonds and flax 😀
That sounds amazing! Thank you 🙂
Wow! Quick and easy, VERY tasty, and impressive enough for company! Next time, I’ll make cinnamon butter too ( this batch is already gone 🙂
Your recipe will be a staple in my house from now on. Only wish I had found it sooner!
Oh this is wonderful feedback! Thank you so much, you made my day 🙂 -Danielle
These would have been very yummy, but there’s too much baking soda. I can taste it.