Ingredients
Scale
- 1 ½ Cups Old Fashioned Rolled Oats
- ¾ Cup Non-Dairy Milk
- 1 ½ Cups All-Purpose Flour
- 2 teaspoon Cinnamon
- 1 ¼ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- ¾ Cup Unsweetened Applesauce
- ½ Cup Light Brown Sugar, tightly packed
- ⅓ Cup Canola Oil
- ¼ Cup Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 tablespoon Granulated Sugar
- ¼ teaspoon Cinnamon
Instructions
- Preheat oven to 400°F. Line a cupcake tin with 12 paper liners. Combine cinnamon and sugar in a small bowl and set aside.
- In a large mixing bowl, combine rolled oats and non-dairy milk. Mix well and set aside for 5-7 minutes or until the oats have soaked up all of the liquid.
- In a medium bowl, combine flour, cinnamon, baking powder, baking soda, and salt. Stir to combine and set aside.
- Into the bowl with the oats, add applesauce, brown sugar, canola oil, non-dairy milk, and vanilla extract. Stir to combine, then add the dry ingredients and stir just until no dry streaks remain.
- Scoop the muffin batter into a lined muffin tin, filling each cup almost all the way full. Then, sprinkle the tops of the muffins with cinnamon sugar.
- Bake the muffins in a 400°F oven for 18-21 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool slightly before serving.
Notes
- Use old-fashioned rolled oats for best texture.
- Canola oil can be substituted with melted coconut oil.
- Use unsweetened applesauce to control sugar content.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg