ByIvy LarsonUpdated: This post may contain affiliate links.
If you are searching for a way to make mornings less stressful and more nutritious, then this recipe for Applesauce Oatmeal Muffins with White Chia Seeds is just for you. If you make a batch over the weekend then all you need to do for breakfast come Monday morning is pour yourself a glass of hemp milk and grab a muffin along with a piece of fruit. Even though the muffins have no refined sugar they are plenty sweet as-is, so no need for jam. Thanks to the applesauce, they are also incredibly moist, so you won’t feel the need to spend any extra time spreading on coconut butter either!
And don’t worry, making the Applesauce Oatmeal Muffins will only shave a mere 12 minutes from your weekend. These truly are just about the easiest muffin recipe I have yet to make as you don’t even need to separate the wet ingredients from the dry; just put the first nine ingredients into a food processor and mix all at once. The only thing you need to stir in at the end is the white chia seeds.
And why the white chia seeds? Although standard black chia seeds will work just as well in the Applesauce Oatmeal Muffins, I think using the white chia seeds makes for a prettier end result. In addition, the Salba white chia I use in the recipe is among the most nutrient-dense form of chia available. Salba white chia actually has more omega-3 and more plant protein than standard chia. And just like regular chia, it’s also chock full of magnesium, potassium, calcium and iron.
The only other ingredient in the recipe that you may not be familiar with is the biodynamic flour. I really do think biodynamic flour is the healthiest whole wheat flour that exists—better than organic. You can read more about why HERE. But again, please don’t feel that you can’t make the recipe if you don’t happen to have biodynamic flour on hand. Regular whole wheat flour or white whole wheat flour will work just fine.
1/4 cup organic extra virgin coconut oil (such as Barlean’s, melted)
1/4 cup pure maple syrup
1 organic (pastured egg (such as Vital Farms))
1 1/4 cup organic (unsweetened applesauce (such as Eden Foods brand))
1/4 cup white chia seeds
Instructions
Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners.
In a food processor, add the flour, oats, baking powder, salt, cinnamon, coconut oil, maple syrup, egg and applesauce. Process for 1 minute, or until ingredients are well blended.
Stir in the chia seeds.
Spoon the batter into the prepared muffin cups. Bake until the muffins are golden and a toothpick inserted in the middle comes out clean, about 24 to 28 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Serve warm or at room temperature.
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In 2010, Clean Cuisine was launched because Ivy Larson wanted to share her anti-inflammatory lifestyle and delicious recipes using ingredients in their most natural and nutrient-rich state. In 2020, Ivy passed the website to Aimee Niedosik. Since then, Aimee have been adding new recipes and nutrition posts while updating old recipes and articles. Thanks for visiting Clean Cuisine!
I have made this recipe several times, and we love it! Yesterday I was all set to make it and realized I didn’t have any eggs. I added a 1/4 cup of water and they turned out just fine!
Oh that is SO good to know Stephanie! Thank you for taking the time to write and let me know 😉 I hope all is going well? We sure got VERY lucky with this hurricane Irma, huh?
These look amazing! I have hashimotos and have been working on a gluten free diet. Would you recommend trying these with a gluten free blend instead of whole wheat?
Thank you so much Meara! And yes, you could absolutely try them with an all-purpose gluten free flour (Bob’s Red Mill makes a good one) Please let me know how they turn out!
These look really good and sound healthy….haven’t seen the white chia seeds tho….I have the dark ones, I assume you could use those too right?
Does it have to be rolled oats too ? I use the quick cook oats……could those be used ?
I have made this recipe several times, and we love it! Yesterday I was all set to make it and realized I didn’t have any eggs. I added a 1/4 cup of water and they turned out just fine!
Oh that is SO good to know Stephanie! Thank you for taking the time to write and let me know 😉 I hope all is going well? We sure got VERY lucky with this hurricane Irma, huh?
Delicious. I blended ground chia seed with the wet ingredients and used 2 duck eggs to add more moisture and protein. Great results. Thanks!
Oh GOOD! So happy to hear it turned out well Noelle =) Thank you for letting me know!
Would the recipe need to be altered at all if making these without chia seeds?
These look amazing! I have hashimotos and have been working on a gluten free diet. Would you recommend trying these with a gluten free blend instead of whole wheat?
Thank you so much Meara! And yes, you could absolutely try them with an all-purpose gluten free flour (Bob’s Red Mill makes a good one) Please let me know how they turn out!
These look really good and sound healthy….haven’t seen the white chia seeds tho….I have the dark ones, I assume you could use those too right?
Does it have to be rolled oats too ? I use the quick cook oats……could those be used ?
Thanks,
Thanks so much! And yes, the black ones will work just fine =) I don’t see any reason why the quick oats wouldn’t work either!