These are so good for a winter breakfast when served warm.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Muffin:
Topping:

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk together 1 1/2 cups oatmeal, the flour, baking powder, baking soda, and 1/8 teaspoon of cinnamon in a mixing bowl; set aside.

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  • Whisk 1/2 cup brown sugar, egg white, applesauce, and milk together in a mixing bowl until smooth. Stir in the flour mixture until evenly moistened; it's ok if small, dry lumps remain. Pour the batter into the prepared muffin tin. Stir the 1/4 cup oatmeal, 1/4 cup brown sugar, 1 tablespoon cinnamon, and the melted butter in a small bowl; sprinkle this mixture over the muffins.

  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool at least 10 minutes before serving.

Nutrition Facts

169 calories; protein 3.6g 7% DV; carbohydrates 34.6g 11% DV; fat 2g 3% DV; cholesterol 3.4mg 1% DV; sodium 169.6mg 7% DV. Full Nutrition
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Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2009
This recipe is a great idea for the health conscience (like myself). I would make one minor suggestion though (for those who like cinnamon) I would add a full teaspoon of cinnamon rather than the 1/8th. The extra cinnamon gives the muffins a nice sweetness. Personally the original recipe isn't sweet enough for me but the full teaspoon of cinnamon makes it perfect. Lastly I know cooking times do vary based upon location and glassware/cookware but it took a full 30 mins for the centers of the muffins to be cooked fully (rather than the 20 mins suggested). P.S. The topping is soo yummy and sweet (must be the full tablespoon of cinnamon;-) I could eat the topping just like that Read More
(63)

Most helpful critical review

Rating: 2 stars
12/07/2010
I don't think I did anything wrong but these didn't turn out well at all. They were rubbery and stuck to the papers too much. Back to the drawing board on this one folks. Read More
(6)
94 Ratings
  • 5 star values: 47
  • 4 star values: 24
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
04/27/2009
This recipe is a great idea for the health conscience (like myself). I would make one minor suggestion though (for those who like cinnamon) I would add a full teaspoon of cinnamon rather than the 1/8th. The extra cinnamon gives the muffins a nice sweetness. Personally the original recipe isn't sweet enough for me but the full teaspoon of cinnamon makes it perfect. Lastly I know cooking times do vary based upon location and glassware/cookware but it took a full 30 mins for the centers of the muffins to be cooked fully (rather than the 20 mins suggested). P.S. The topping is soo yummy and sweet (must be the full tablespoon of cinnamon;-) I could eat the topping just like that Read More
(63)
Rating: 5 stars
10/22/2009
You can use regular oats--no problem. I just made these and all I have are Old Fashioned Oats and they turned out just fine. I also used 2 cups whole wheat flour 1/4 cup flax seed meal and I went a head and used the whole egg because I felt like it. (I would rather eat whole grains and have a little fat then white flour. I also greesed the muffin pan since another reviewer said the papers stick. Read More
(22)
Rating: 5 stars
08/19/2009
I thought these were really good. I increased the cinnamon to a 1/2 tsp; I think next time I will add even more. I added a cup of diced apple and just for a little extra fiber I cut back on the flour and added about an 1/8 C of ground flax seed. They turned out really good! Read More
(21)
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Rating: 5 stars
07/02/2009
These turned out really well. I followed the recipe exactly with the substitution of 1 cup whole wheat flour and the rest AP and a bit more cinnamon. When adding the topping it would be helpful to press it in to the batter a bit as a lot of mine fell off while removing muffins from tin. These are tasty but a touch plain. They are good as is or would be the perfect base for any dried fruit (i like craisins) shredded coconut fresh berries more spices or pineapple. Great recipe! Read More
(17)
Rating: 5 stars
04/15/2009
Oh My Lord these are amazing muffins! It's hard to find muffins that are healthy yet actually taste good. WOW! Read More
(13)
Rating: 5 stars
07/27/2009
Delicious! I used brummel and brown spread in place of the butter and changed the amount of cinnamon in the batter. Per previous reviews upped the amount of cinnamon to 1 Tbsp. It is the perfect amount to me anyway. Were done in about 25 min. I think they're better while warm maybe with some milk or cream poured over. It is a simple quick recipe. Reminds me of apple-cinnamon oatmeal and had the idea next time to use that instant oatmeal in the packets...with the little apple bits or to even chop up some apple next time. Thanks! Read More
(12)
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Rating: 5 stars
08/31/2009
As with other reviewers I added a teaspoon of cinnamon as well as some nutmeg and 1/4 t salt. I also replaced 3/4 C of the flour with wheat flour. Still very moist and yummy and the topping is absolutely wonderful! Read More
(10)
Rating: 5 stars
05/01/2009
Very good! I make them for those quick mornings that I'm on the go! Just put'em in the freezer and grab as you go!! Read More
(9)
Rating: 5 stars
08/27/2009
These were very good and healthy. I recommend using a greased pan instead of paper liners; there is so little fat that they really stick to the paper. Will definitely make again:D Read More
(8)
Rating: 2 stars
12/07/2010
I don't think I did anything wrong but these didn't turn out well at all. They were rubbery and stuck to the papers too much. Back to the drawing board on this one folks. Read More
(6)
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