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Oatmeal Applesauce Muffins

March 23, 2015 By Chuck Underwood 9 Comments

oatmeal applesauce muffinsOne thing I noticed going through my recipes the other day (and I’m sure you’ve noticed too) is that I don’t have many options for breakfast.

It’s not like I don’t like breakfast, I do.  But remember I work nights.  So I usually eat my breakfast as you all are eating your dinner.

I know, kinda backwards isn’t it.

Chili for breakfast?  Yep, that’s usually my norm.

But something tells me you are not going to want to see a chili breakfast anything……so let me fix this once and for all.

 

Oatmeal Applesauce Muffins

 

There we go.  That’s much better.

These little muffins are completely vegan, with no added fat, butter, or oil – so are also 100% McDougall Friendly.

Oatmeal, applesauce, flax seeds, almond milk, walnuts….  you know, breakfast foods.  

All compacted into little bite-sized mounds of sweet yumminess.

And you know, I got the inspiration for this recipe from the strangest of places.   Well not strange in that Lee Drummond is the most amazing cook, or the queen of all food bloggers.  Her blog The Pioneer Woman is like one of the food blogs in America.

But what is strange is the fact that if you’re familiar with Ms. Drummond or her blog at all you know….. she’s not exactly Vegan 🙂

But she had this recipe for Oatmeal Banana Muffins that looked so good and was already pretty darn close to being vegan, that it didn’t take much to tweak it for all of us veg-heads that don’t live out on the range.

oatmeal applesauce muffins

So that’s what I did.  I replaced the buttermilk in her recipe with almond milk and a couple of teaspoons of apple cider vinegar and I replaced the egg with a flax egg.

Oh, and I completely forgot the banana.  Oops.

But they still came out wonderful.

Moist, full of flavor, and super-duper healthy.

The wife took one bite and instantly gave her seal of approval.  (I hope there’s some left for me later)

 

Flax Eggs

 

If you’re not familiar with Flax Seeds and are wondering what in the heck a Flax Egg is ……. let me explain.

Flaxseeds are a rich source of micronutrients, fiber, manganese, vitamin B1, and the essential fatty acid called omega-3.  They are often used in baking recipes as an egg replacer and binder.  When you grind these seeds up and add some hot water, it magically turns into a kind of disgusting looking gelatinous goo that works the exact same way as an egg.

Weird huh.  Strange but true.

So for the “Flax Egg” in this recipe, simply take 1 tablespoon of Flax Seeds and grind them up in an old coffee grinder.  Then add 2-3 Tablespoons of hot water and stir (use a small bowl – not your coffee grinder – duh).

After about a minute or two it will be ready to add to your recipe.

 

Oatmeal Applesauce Muffin Recipe

 

Ok enough prep talk.  Are we ready to bake some muffins?

Simply take all the dry ingredients, up to the milk that is, and stir together in a bowl.

Like I said, for the ground flax-seed either use a coffee grinder, or buy some flax-seed meal which is already ground.

If you are watching your fat content you can completely eliminate the walnuts.  They add a nice bit of texture but are not necessary.

In a separate bowl, mix all the wet ingredients.

Make a well in the dry ingredients and pour in the wet.

Not stir it all up until there’s no dry stuff left.  Don’t over stir this or they’ll come out as dense as little hockey pucks.  Just enough to get all the dry stuff moistened and no more.

Now scoop a tablespoon or two into each cup of your muffin tin and bake at 350 for about 18 minutes, or until a toothpick comes out clean.  You can use those little paper muffin cups so they won’t stick to your tin.

There you go.

Moist, chewey, healthy, muffins made from oatmeal and applesauce.

Happy breakfasting.

 

oatmeal applesauce muffins
Print
Oatmeal Applesauce Muffins
Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins
 
These Oatmeal Applesauce Muffins are completely vegan, with no added fat, butter, or oil - so are also 100% McDougall Friendly. Healthy and yummy!
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Brand New Vegan
Ingredients
  • 1 cup Whole Wheat Flour
  • 1/2 cup All Purpose Flour
  • 1/4 cup Ground Flax Seeds
  • 1 cup Rolled Oats
  • 1/2 cup Brown Sugar (packed)
  • 1/2 teaspoon Salt
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon
  • 1/8 tsp Ground Nutmeg
  • 1/2 cup Chopped Walnuts (optional)
  • 1 cup Unsweetened Almond Milk
  • 2 tsp Apple Cider Vinegar
  • 1 Flax Egg
  • 1/2 cup Unsweetened Applesauce
  • 1/4 cup Molasses
Instructions
  1. Preheat oven to 350F.
  2. Mix all dry ingredients together in a large bowl.
  3. Whisk the vinegar and almond milk together in a separate bowl
  4. Add in remaining wet ingredients and stir to combine
  5. Make a well in the center of the dry ingredients and slowly pour in the liquid mixture.
  6. Stir just until combined.
  7. Pour into prepared muffin tin (or use paper muffin cups) and bake for 15-18 minutes.

 

oatmeal applesauce muffins

 

 

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Filed Under: Breads & Muffins, Recipes

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Reader Interactions

Comments

  1. Sue

    March 27, 2015 at 9:55 am

    just made these. YUM!

    Reply
  2. Sharon

    September 11, 2016 at 6:08 pm

    should banana still be added

    Reply
  3. CruznV

    June 9, 2017 at 1:41 pm

    does anyone out there have a tried and true, vegan banana bread recipe. I have ripe bananas overflowing out of my freezer and need some great Tried and True Family favourites.

    Reply
  4. Lili

    December 8, 2017 at 8:19 pm

    OMG! The best ever—I was filled up after 1 but I polished off 3, then returned for 1 at lunch and for an appetizer. This is a keeper! Thank you so much!

    Reply
  5. Gayle

    September 9, 2018 at 11:50 am

    These are officially delicious! Yum! This recipe has been printed and is going in my “favorite recipe binder”!

    Reply
  6. Noelle

    November 4, 2018 at 4:49 am

    These are a great breakfast muffin. I followed the recipe exactly and added a crumble.

    Reply
  7. Mandi Michielsen

    November 28, 2018 at 3:30 am

    This is a great recipe. I love use of brown sugar and molasses. I skipped the flax egg, it seemed like overkill with applesauce and flax which act as a binder and they still held together perfectly. I also subbed 1/2 c of the all purpose flour for buckwheat flour. I think I will continue to do this or use an additional 1/2 c of ww flour interchangeably.

    Reply
    • Gail

      March 21, 2019 at 5:22 pm

      That’s what I did A cup and a half of whole wheat flour, happened to have organic. And I tried black strap molasses all I had

      Reply
  8. Mickey

    April 30, 2019 at 5:11 pm

    I’m tryna get more veggies for breakfast. Any chance you can add zucchini to this recipe, or will that mean too much liquid?

    Reply

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Recipe Key

OFOil Free
GFGluten Free
MMMary's Mini
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Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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