Oatmeal Applesauce Blender Muffins cover

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Oatmeal Applesauce Blender Muffins

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Ingredients

Warning0 allergens identified

Oatmeal Applesauce Blender Muffins

2 ½ cups rolled oats

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ tsp ground ginger

½ tsp salt

3 eggs

1 ¼ cups unsweetened applesauce

½ cup brown sugar (or honey)

¼ cup coconut oilmelted

1 tsp vanilla extract

Instructions

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Instructions

Prep: Preheat the oven to 350F. Use cooking spray or avocado oil to grease a 12 count muffin pan.

Mix dry ingredients: Add 2 cups (save the other 1/2 cup) rolled oats, baking soda, cinnamon, ginger and salt 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 (20-30 seconds). It’s okay if it looks a little clumpy. 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, applesauce, sugar, coconut oil, and vanilla extract. Blend these ingredients together on high 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 until smooth and no dry pockets remain. Scrape down the sides if necessary. Add the remaining 1/2 cup oats and 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 (about 3/4 full). Bake in a preheated 350F degree oven for 25 minutes, or until a toothpick inserted comes out clean.

Store: 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.

Nutrition

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Tips & Tricks (5)

Pulse Oats for Texture Control 🌾
Pulse rolled oats in the blender for 5-10 seconds before adding wet ingredients to create a coarser flour texture, preventing dense, gluey muffins while maintaining satisfying oat pieces.
Room Temperature Ingredients Matter 🌡️
Let eggs and coconut oil reach room temperature before blending to ensure even emulsification and prevent the batter from becoming too thick or separated.
Don't Overfill Cups 🧁
Fill muffin cups only three-quarters full—this batter rises significantly due to baking soda, and overfilling causes overflow and uneven baking throughout the batch.
Spice Blooming Technique 🤎
Toast your cinnamon and ginger in a dry pan for 30 seconds before adding to the blender to intensify their warm flavors and reduce any raw spice bitterness.
Cool Before Storing 🧊
Allow muffins to cool completely on a wire rack before storing in an airtight container—warm muffins create condensation that makes them soggy by the next day.