Jess Reiche

Growing up I was never a big breakfast person. I wasn’t crazy about eggs, oatmeal or any kind of healthy breakfast item. I was a “give me a bowl of Frosted Flakes, a chocolate chip muffin or french toast drenched in maple syrup” type of girl. Now that I’m a mom I feel guilty that my taste buds haven’t changed and I’m working very hard to not pass that on to my kiddos. So I’ve been busy trying out “compromising” recipes. As I have success adding as much oatmeal with as little amount of sugar into a muffin tin and getting tasty results, I’ll share them with you here 🙂

These muffins I honestly thought would be an epic fail. More oats than flour. Unsweetened applesauce. 1/3 cup of sugar. No chocolate or fruit. How could these possibly be good?? Not sure, but they are. They’re a perfect breakfast muffin, especially for those of you that enjoy a muffin with a hot morning beverage. I’m so glad I came upon this healthy morning treat from Mel’s Kitchen Cafe. And just in case you were wondering, my kids LOVE them – low sugar and all.

I hope you all give it a try this weekend for a yummy breakfast treat 🙂



I always double this recipe because they freeze so well!


  • 1 cup rolled/old-fashioned oats
  • 1 cup unsweetened applesauce
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 4 tablespoons butter or coconut oil, melted
  • 1/3 cup sugar
  • 3/4 cup whole wheat flour (*Jess’ Gluten-Free Note: I use Bob’s Red Mill GF All Purpose Flour instead and add 1/2 teaspoon xanthum gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries or raisins, optional


  1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
  2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don’t overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
  4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don’t overbake or the muffins will be dry.
  5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

Recipe Source: adapted very, very slightly from my friend, Katie K. (added a pinch of salt)


Liked it too? Let her know! Got a recipe you think I should try? Link it or share it below!

Comments (2)

  1. Lena

    I can confirm these muffins were so yummy and very moist! Planning on making them next week.

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