Baked Oatmeal Muffins

These are a great sure of fiber and energy morning, noon or night….plus they’ll keep you fuller longer!  I put them in the fridge both at home and work for mid afternoon snacks and needless to say they don’t last long.  You can top these with Blueberries, Raspberries, Strawberries, Walnuts….even Dark Chocolate Chips.


  • 2 eggs
  • 1/4 cup olive oil
  • 1 cup packed brown sugar
  • 1/2 cup applesauce
  • 1 1/2 cup almond milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 2 teaspoons of baking powder
  • 3 cups of old fashioned oats
  • 1 cup of your choice:  Blueberries, Raspberries, Strawberries, Walnuts, etc

Preheat the oven 350°.  Line the muffin pan with muffin liners.  This is important, or else they’ll stick, crumble and make a mess.

Mix the eggs, oil and brown sugar until smooth.  Add in applesauce, milk, vanilla, salt and   cinnamon.  Whisk until smooth.  Stir in the baking powder and oats.


Pour the oatmeal mixture in the muffin cups until the cups are about 1/2 full.

Spoon in the berries and be sure to press them down into the mixture.  Bake 30 mins on 350°.


Let them cool for 5 minutes before eating or putting them into container. These can be stored in the fridge or frozen.

Below is the nutritional value of the muffins with blue berries as I made them.






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