These kid and adult approved applesauce breakfast muffins are perfect for those busy mornings when there’s no time for a sit down start to the day. I love the soft, chewy texture paired with the sweet and crunchy topping! These muffins are packed with wholesome ingredients such as whole grain oats, healthy fats from coconut oil, and protein rich nuts and seeds. I definitely recommend making a batch to have on hand for the week. They even double as a healthy afternoon snack! Hope your family enjoys these as much as we do!
Why I love this recipe:
- It’s FULL of flavor! The use of applesauce in this recipe creates a perfectly moist and chewy center.
- No refined sugar! I prefer using natural sweeteners like honey and maple syrup in recipes. It cuts back on the sugar content and keeps it refined sugar-free!
- It’s perfect for everyone! To make this recipe even the littlest kid friendly you can swap the honey for maple syrup.
- The topping options are endless! Don’t like pumpkin or sunflower seeds? No problem! Just omit the topping all together or sub in your favorite raw nuts/seeds instead.
Applesauce Breakfast Muffins
Author: The Hungry Happy Mama
Yields: 9 muffins
Prep time: 10 minutes
Bake time: 18-20 minutes
- 1 flax egg (1 tbsp flax meal + 2 tbsp water)
- 1 3/4 c gluten-free rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- 1 c unsweetened applesauce
- 4 tbsp coconut oil, melted
- 1/4 c honey
- 1 tbsp vanilla extract
- 1/4 c raw walnuts or pecans (or a mixture of both)
- 1/4 c raw pumpkin seeds
- 1/4 c raw sunflower seeds
- 1-2 tbsp honey
- Preheat your oven to 350F. Line or lightly grease a muffin pan and set aside.
- Prep the flax egg by combining the flax meal and water in a small bowl. Mix and set aside to thicken.
- Add 1 cup of the oats to a high powdered blender/food processor and pulse until a fine flour forms. Add the flour to a large mixing bowl along with the remaining oats, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
- In a separate bowl mix together the applesauce, coconut oil, honey, vanilla, and flax egg.
- Add the dry ingredients to the wet and mix until no lumps remain (the batter will have slightly more texture from the oats).
- Fill the prepared muffin pan with the batter, filling each well 3/4 of the way to the top.
- To make the topping, fold the nuts, seeds, and honey together until you achieve a sticky mixture (add additional honey if needed).
- Top each muffin with a tablespoon of the topping mixture and then bake the muffins for 18-20 minutes. They’re done when slightly golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool before removing from the pan and serving.
Storing: muffins will keep at room temp in an airtight container for up to 5 days. Freeze for a longer shelf life.