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Toddler Oatmeal Muffins: Apple Cinnamon Oatmeal Muffins - Soft, Cozy, and Perfect for Little Hands

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Old-fashioned rolled oats (not instant)
  • Whole wheat flour (or white whole wheat flour)
  • Baking powder
  • Baking soda
  • Cinnamon (plus a pinch of nutmeg if you like)
  • Salt (just a pinch)
  • Unsweetened applesauce
  • Grated apple (peeled if preferred; use a sweet variety like Gala or Fuji)
  • Milk (dairy or unsweetened non-dairy)
  • Egg (or a flax egg)
  • Maple syrup (or honey for kids over 1 year)
  • Neutral oil (like avocado oil or melted coconut oil) or melted unsalted butter
  • Vanilla extract
  • Optional add-ins: finely chopped raisins, very small diced apple, or a sprinkle of oats on top

Method
 

  1. Prep the pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well. For toddlers, mini muffins are great—use a mini pan and reduce the bake time.
  2. Soften the oats: In a bowl, combine 1 cup rolled oats with 3/4 cup milk. Let sit 10 minutes to soften. This gives the muffins a tender, moist texture.
  3. Mix dry ingredients: In a separate bowl, whisk 1 cup whole wheat flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, a pinch of nutmeg (optional), and a small pinch of salt.
  4. Whisk wet ingredients: In a large bowl, whisk 1/2 cup unsweetened applesauce, 1 large egg, 1/4 cup maple syrup, 1/4 cup oil or melted butter, and 1 teaspoon vanilla.
  5. Add apple and oats: Stir in 1 medium grated apple (excess liquid lightly squeezed out if very juicy) and the softened oat mixture until combined.
  6. Combine: Add the dry ingredients to the wet and fold gently just until no dry streaks remain. The batter will be thick. If using add-ins, fold in 1/4 cup finely chopped raisins or tiny diced apple.
  7. Portion: Divide the batter evenly among the muffin cups, filling about 3/4 full. Sprinkle a few oats on top if you like.
  8. Bake: Bake regular muffins for 16–20 minutes, or mini muffins for 10–13 minutes, until a toothpick comes out clean or the tops spring back when touched.
  9. Cool: Let cool in the pan for 5 minutes, then transfer to a rack. Cool completely for toddlers to avoid burns and to help the muffins set.