Cinnamon Oatmeal Muffins

5 from 23 votes

These delicious cinnamon oatmeal muffins are delicious with roasted pumpkin seed butter for breakfast for a snack. Dairy free and can be made gluten free, see my tips in the post.

Prep Time15

Cook Time20

Total Time40

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings: muffins

Calories: 180kcal

Author: Alicia

Ingredients

1 ¼ cups rolled oats + extra for garnish
1¼ cups all purpose flour*
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup packed light brown sugar
⅓ cup sweetened apple sauce
1 large egg
½ cup vegetable oil
¾ cup milk of choice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup toasted pepitas for topping

US Customary - Metric

Instructions

Preheat oven to 425 degrees F. In a medium bowl, combine the dry ingredients - rolled oats (NOT quick cooking/instant/steel cut), flour, baking powder, baking soda, ½ teaspoon salt. Stir to combine. In a separate large bowl, combine the sugar, apple sauce, egg, vegetable oil, milk, vanilla, cinnamon, and nutmeg. Mix until thoroughly combined and smooth. Add the flour mixture to the wet ingredients, stirring till just incorporated. Do not overmix.
Prepare a muffin pan with paper cups or grease the pan well. Fill the batter, almost to the top of the cups or pan. Sprinkle the tops with extra rolled oats and pepitas.
Bake at 425 degrees F for 5 minutes, then reduce the heat to 350 degrees F without removing the muffins. Bake another 15-17 minutes until cooked through. Allow the muffins to cool in the pan for about 5 minutes then remove to continue to cool on a wire rack. If you eat them while still hot, they'll be more crumbly!

Notes

To make all gluten free, use your favorite 1:1 gluten free all purpose flour or oat flour.
To make these vegan, add an extra 2 tablespoons of apple sauce instead of the egg.
Pepitas are just small, shelled pumpkin seeds. They add a great crunch to the topping. Cinnamon sugar would be lovely as well.

Nutrition