SAVED Small Batch Apple Nut Oatmeal Muffins


For the Streusel

  • 2 tablespoons rolled oats
  • 2 tablespoons all purpose flour
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon unsalted butter cut into tiny pieces
  • 2 tablespoons chopped pecans

For the Muffins

  • 1/4 cup plus 2 tablespoons all purpose flour
  • 1/4 cup rolled oats
  • 3 tablespoons packed light brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons dried blueberries or raisins
  • 1/4 cup applesauce
  • 2 tablespoons vegetable oil
  • 1 medium egg yolk
  • 1/2 teaspoon pure vanilla extract


To Make the Streusel Topping

  • Combine the oats, flour, and brown sugar in a small bowl.
  • Add the butter bits and mix with your hands until pebbly.
  • Add the chopped pecans and toss.
  • Place the bowl in the refrigerator until the batter is ready.

To Make the Muffins

  • Heat the oven to 400 degrees F. with a rack in the center.
  • Oil the bottoms of three cavities of a muffin tin. Brush the top of the muffin tin with oil around the three cavities that you will be using.
  • In a medium bowl, whisk together the flour, oats, brown sugar, baking powder, and salt. Add the dried blueberries and stir.
  • In a small bowl, whisk the applesauce, oil, egg yolk, and vanilla.
  • Pour the liquid ingredients into the dry ingredients and stir until the ingredients are just combined.
  • Divide the batter among the three prepared muffin cavities.
  • Top each with the streusel mixture. Press it lightly into the batter.
  • Fill the rest of the cavities of the muffin tin halfway up with water.
  • Bake the muffins or 18 to 20 minutes, until a toothpick comes out clean.
  • Let the muffins cool in the pan for 5 minutes.
  • Remove the muffins from the pan and cool on a wire rack for another five minutes before serving.