Apple Oatmeal Muffins

Recently, as I leafed through the cookbooks on my bookshelf I was reminded of my love for old church cookbooks. Does anyone else have a few of those sitting around at home? Those things have some great recipes in them. I tend to be a visual person and only make recipes where I can see a picture of the finished product (one reason I love blogs so much), but for church cookbooks I make an exception. A conglomeration of all the church ladies’ best recipes? Count me in 🙂

This recipe comes from the cookbook of the church I used to attend when I lived in Pennsylvania. I loved that church and the people in it, and I still miss them. Baking from this cookbook reminds me of old friends, cooking get-togethers and church potlucks. And that makes me happy. Best of all this is a great recipe. The muffins have just a hint of spice to flavor them for Fall, and the combination of applesauce and chopped apples gives them a great apple taste and texture. They were delicious right out of the oven, but I actually liked them better once they were cool. They also froze beautifully and Mike has been enjoying them in his lunches this past week. They’re a little healthier than some muffins (ahem…doughnut muffins), which makes them a great choice for breakfast or an afternoon snack.

Apple Oatmeal Muffins


1 cup sugar
2 eggs
1/2 cup vegetable oil
1 1/2 tsp vanilla
1 1/2 cup all purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup rolled oats
3/4 cup applesauce
1 Granny Smith apple, peeled and finely chopped
1/2 cup walnuts, chopped


Preheat oven to 350. In a large bowl mix sugar, eggs, oil and vanilla. In a separate bowl mix the flour, baking powder, baking soda and spices. Add them to the wet ingredients. Mix in the oats, applesauce, walnuts, and chopped apples. Spoon into greased muffin pans, filling two-thirds full. Bake at 350 degrees for 20 minutes, or until a toothpick inserted in a center muffin comes out clean. When they come out of the oven, sprinkle the tops with granulated sugar. Remove from pans immediately, and cool on wire racks.

adapted from Peg Miller