Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
oatmeal applesauce blender muffins on a wire cooling rack.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

Oatmeal Applesauce Blender Muffins

Recipe by Danielle

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

Scale
  • 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

  1. Prep: Preheat the oven to 350F. Use cooking spray or avocado oil to grease a 12 count muffin pan, or use paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Equipment

(affiliate link!)

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

Find it online: https://projectmealplan.com/oatmeal-applesauce-blender-muffins/