Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 mins
Servings: 24 mini muffins (or 12 standard muffins)
Ingredients
2 cups rolled oats (old-fashioned)
1 cup unsweetened applesauce
2 medium apples, grated (excess juice removed)
½ cup raisins
2 large eggs (or 2 flax eggs for a vegan option)
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
Pinch of salt
Optional: chopped nuts or seeds for extra crunch
Instructions
1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners or spray generously with non-stick cooking spray.
2. Combine Wet Ingredients: In a large bowl, whisk together the eggs, unsweetened applesauce, and grated apples (make sure to press out extra liquid before adding).
3. Add Dry Ingredients: Fold in the rolled oats, baking powder, ground cinnamon, nutmeg, and a pinch of salt. Stir until completely combined.
4. Fold in Mix-ins: Gently stir in the raisins and optional chopped nuts or seeds. Let the batter sit for 5 minutes so the oats absorb some of the wet ingredients.
5. Fill Muffin Cups: Portion the batter evenly into the mini muffin cups, filling each to the top (they won’t rise dramatically since there’s no flour).
6. Bake: Bake for 16–18 minutes (or 22–25 minutes for standard size muffins) until the tops are set and golden brown.
7. Cool & Serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chef’s Pro Tips
Moisture Control: Squeezing the excess juice out of the grated apples prevents the mini muffins from becoming gummy inside.
Meal-Prep Friendly: Freeze these in a ziplock bag for up to 3 months; just pop them in the microwave for 15 seconds for a warm, low-calorie breakfast on the go.