Applesauce-Oat Muffins, with Dried Fruit

Apple cultivars at supermarket

Apple cultivars at supermarket

By Cat, Feb 2008 (Photo, right, cropped from Wikimedia Commons)

See also: 1. Breads & Muffins Menu2. Grains, Flours & Starches (About) Menu3. Crumb or Nut-Crumble Topping for Muffins4. Sprouting/Soaking Grains (Before/After Grinding)5. Sugar and Other Sweeteners Menu

I discovered this recipe before I learned I have a food sensitivity to oats, that causes a lot of intestinal pain. Thus I’ve not yet tested this, and if I do, I’ll use wheat or spelt rather than oat.

Applesauce is known for making quick breads nicely moist, not to mention the nice sweet flavor it provides.

Applesauce-Oat Muffins

This is adapted from a recipe on West Soy Organic Unsweetened Soy Milk. I don’t normally use soy, so have adapted this to use dairy milk and whole grain (rather than whole soy) flour, and to presoak the flour with diluted yogurt. I also don’t use canola oil, preferring coconut oil or butter.

I’m puzzled why the original recipe calls for 1 Tbsp baking powder.  Anyway, I’ve modified to 2 tsp baking powder and 1 tsp baking soda, the latter because the presoaked mixture is acidic but I think its too much leavening. Only testing will resolve this.

Makes 12 – 14 muffins.

I’ve not yet tested this adaptation. Ingredient amounts in red need to be verified by testing.

Ingredients & Equipment:

  • Presoak:
  • 1 ½ cups whole grain flour
  • ¾ cup freshly rolled oats or other rolled grain such as spelt
  • 1 Tbsp yogurt plus boiling water to make ½ cup
  • ½ cup whole milk
  • Next day, Dry Ingredients:
  • ½ cup Rapadura sugar (or ¼ tsp stevia extract powder plus 1 Tbsp Grade-B maple syrup)
  • ½ cup unbleached white flour
  • 2 tsp baking powder (see Baking Soda & Baking Powder for substitution and theory)
  • 1 tsp baking soda (see Baking Soda & Baking Powder for substitution and theory)
  • 1 ¼ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp unrefined sea salt
  • Wet Ingredients
  • 2 eggs
  • 1¼ cup melted coconut oil or butter
  • ½ cup unsweetened, homemade applesauce
  • ½ cup raisins or other dried fruit.
  • Equipment:
  • Small and medium mixing bowls,
  • Wooden spoon
  • Egg beater or whisk
  • muffin pan(s) for 12 muffins


  1. Presoak: Stir boiling water into yogurt to make ½ cup; let cool a bit then add milk.
  2. Combine flour and oats together in large bowl, then stir in yogurt mixture, until it will form a ball.  Cover ball with waxed paper and let sit at room temperature overnight.
  3. Next Day: Prepare batter. Grease 12 muffin cups, or fill with muffin papers.  Preheat oven to 400°F.
  4. Sift unbleached flour, baking powder, soda, salt, and spices, plus stevia, if using, into small bowl.  Dredge dried fruit in this mixture; set aside.
  5. Beat eggs with a fork in small bowl, mix in sugar (if using) or maple syrup, then add oil and applesauce, and mix well.
  6. Add combined wet ingredients to soaked grains, and stir a bit to incorporate most of the liquid into the flour, then stir in dredged ingredients until just mixed.  Do not over-mix.
  7. Spoon batter into prepared muffin cups, each ¾ full.  Bake in preheated oven for 13 – 15 minutes, or until a toothpick inserted into center comes out clean.
  8. Cool in pan on rack for about 5 minutes, then remove to cooling rack.


  1. West Soy Organic Unsweetened Soy Milk recipe (no link available)

About Cat

See my 'About' page
This entry was posted in Apple, Pear, Baked, Dairy, Dried fruit, Eggs, Fat or oil, Flour, Grain, Leavening, Soaked, Spices, Sweetener and tagged , , , , , , , , , , . Bookmark the permalink.