A fall weekend…and a muffin recipe

I love October in Utah…and this was a perfect fall weekend. We went to a couple of farmers markets, I made applesauce and apple muffins, and we went up to an adorable restaurant in the mountains for Sunday Brunch. It doesn’t get much better than that.

seriously, Utah?

Annnd a fall recipe–

Apple Cinnamon Oat Muffins- based on this recipe

  • 1 cup rolled/old-fashioned oats + 1/4 cup, divided
  • 1 cup unsweetened applesauce (I used homemade because it’s what I had- and it was delicious)
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 4 tablespoons coconut oil, melted
  • 1/3 cup sugar + 1 tablesppon, divided
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon +1 tablespoon, divided
  • 1 cup diced apples, divided


  1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
  2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and 1/2 c diced apples. Make a well in the center and pour in the applesauce mixture. Stir until just combined (don’t overmix). 
  4. Combine 1/2 cup diced apples, 1/4 cup oats, and tablespoon of each cinnamon and sugar. 
  5. Distribute the batter evenly among the 12 muffin cups (I used 24 minis). Top with apple cinnamon mixture. Bake for 15-20 (or 10-15 for minis) minutes until a toothpick inserted in the center comes out clean. 
  6. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag or container–if you can keep your hands off of them! They are yummy! 

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