• 1-1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1-1/4 Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Powder
  • 3/4 Teaspoon(s) Baking Soda
  • 3/4 Teaspoon(s) ground cinnamon
  • 1 Cup(s) unsweetened applesauce
  • 1/2 Cup(s) fat-free milk
  • 1/2 Cup(s) firmly packed brown sugar
  • 3 Tablespoon(s) vegetable oil
  • 1 egg white, lightly beaten


  • 1/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Tablespoon(s) firmly packed brown sugar
  • 1 Tablespoon(s) margarine or butter, melted
  • 1/8 Teaspoon(s) ground cinnamon

Cooking Instructions

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. For topping, combine the first four ingredients -- oats, brown sugar, butter and cinnamon -- in small bowl; mix well. Set aside. For muffins, combine oats, flour, baking powder, baking soda and cinnamon in large bowl; mix well. In medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full. Sprinkle with reserved topping, patting gently. Bake 20 to 22 minutes or until deep golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.


Applesauce Oatmeal Muffins is rated 4.0 out of 5 by 5.
Rated 5 out of 5 by from Time tested I started making these probably 30-40 years ago when I first found the recipe on the Quaker Oats box. My entire family loved them. The kids wanted them in their school lunches and hubby just enjoyed them. This is one recipe that is still in my recipe box.
Date published: 2017-04-20
Rated 5 out of 5 by from My husband and I LOVED IT! This is a great and tasty muffin recipe! I would recommend it for anyone who wants a quick breakfast.
Date published: 2017-02-07
Rated 5 out of 5 by from My Kids Love this! These muffins were very moist. I have made these muffins several times and followed the recipe exactly with one exception. I increase the cinnamon to 1 1/2 tsp as we like the flavor. My kids request these muffins for their after school snack all the time.
Date published: 2017-01-23
Rated 4 out of 5 by from good but needs black walnuts! My own runs hot so I had to cut the baking time by five minutes. Also I used a whole egg since the recipe is pretty lean. These are great as is but a little plain. Some black walnuts would balance the sweet factor nicely. Will keep this recipe...healthy, simple, and delishous!
Date published: 2018-02-10
Rated 1 out of 5 by from Not so great Needs a little salt, and must oil paper cups. I used old fashion oats, maybe instant would be better.
Date published: 2017-09-23
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