Recipes for Toddlers: Oatmeal Blueberry Applesauce Muffins


Breakfast is the most important meal of the day, so it makes sense that we should give our kids a balanced, nutritious meal, right? However, I admit, there are days I take the easy route in the mornings, and my children eat Cheerios for breakfast. I tell myself it's okay because it's multigrain and eaten with full cream milk.

However, I sensed that the boys were getting bored with it, so I decided to mix it up with a variety of options. My criteria? They should be delicious, healthy, filling, and easy. One such option? Breakfast muffins. Make them ahead of time, toss them in the freezer and pull them out to defrost in the microwave in the morning. You can also make a variety of flavors by including fruit and nuts, or make savory ones if that's your preference.

Today, I'd like to share a recipe for oatmeal blueberry applesauce muffins, a firm favorite with the kids. I hope you enjoy them too!

Oatmeal Blueberry Applesauce Muffins

Yields: 12 muffins


  • 1 1/4 cups whole wheat flour
  • 1 1/4 cups oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup applesauce
  • 1/2 cup Greek yogurt
  • 1/2 cup firmly packed brown sugar
  • 2 tbsp canola oil
  • 1 large egg, lightly beaten
  • 3/4 cup blueberries (fresh or frozen)


  1. Preheat oven to 375˚ F.
  2. Line a 12 cup muffin tin with paper/ silicone liners, or spray with non-stick cooking spray.
  3. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, yogurt, brown sugar, canola oil and egg.
  4. Make a well in dry ingredients and add the applesauce mixture. Stir until just moist. Fold in blueberries. Divide the batter evenly between the 12 muffin cups, filling to about 2/3 full.
  5. Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin from the middle of the tray comes out clean.
  6. If you’re freezing them, allow the muffins to cool, then pop them into a ziplock bag before putting them into the freezer. Pop them into the microwave to defrost when you’re ready to eat!

Recipe adapted slightly from The Little Spork.


What do you think?

Recipes for Toddlers: Oatmeal Blueberry Applesauce Muffins

Alison Lee is a former PR and marketing professional turned work-at-home mother. After a 10-year career in various PR agencies, and of the world’s biggest sports brands, she traded in product launches and world travel, for sippy cups, diapers, and breastfeeding. Alison is a former blogger (Writing, Wishing), and her writing has been featured on Mamalode,On Parenting at The Washington Post,The Huffington Post, Everyday Family, Scary Mommy, Club Mid, She is one of 35 essayists ... More

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  1. ny says:

    Hi, I have a quick question. I am trying to cut out oils in my baking products. I usually substitute oils with applesauce or mashed up bananas. Do you think that would work fine with this recipe? Please let me know your opinion. Thank you in advance.

    • Alison Lee says:

      This recipe already has applesauce. The oil in it is only two tablespoons, not a lot. I haven’t tried mashed bananas but I think it would add too much moisture and sweetness to the recipe. Try it without the canola oil and see how it turns out.

  2. Jill says:

    We’ve now made these together twice in the last week- my toddler loves these and loves to help pour in the ingredients and mix together! He is allergic to eggs so we sub in 1/4 cup of additional applesauce for eggs, and then because the applesauce is sweet we lessen the sugar to 1/4 cup. We use mini muffin size tins but found that they tend to need the full 16 minutes (maybe because the applesauce makes it moister?).

    Also fun- with no eggs in the batter, my toddler can feel free to “taste” the batter as we go!

    • Alison Lee says:

      I’m glad your substitutions worked!
      Re: baking time. Much depends on the type of oven you use too, but I agree, it’s probably because your subs gave it more moisture.

    • Megan Klay says:

      I’m so glad to hear you and your little enjoy this recipe, Jill! How fun that he gets to make them with you. Thank you for sharing your substitution!

  3. Jaimie says:

    this may be a dumb question but are these for mini muffing or the larger size? I want to make the mini muffins but not sure if time and temp would be different

  4. Jessica says:

    Have you tried using other fruits? My daughter loves strawberries and apples, esp in muffins! Also do you think it would work with a fruit flavored yogurt or no?? I am newer to the whole baking thing!! Lol

    • Alison Lee says:

      You can definitely try other fruit! I use Greek yogurt because of the creamy texture, and it’s not sweetened. That way, the applesauce and fruit act as sweeteners, and the overall taste isn’t sickly sweet. If you do try flavored yogurt, maybe go with the same flavor as the actual fruit you’re using. Good luck!

  5. Laura says:

    I just found this recipe on Pinterest and made it right away for my 21 month old picky eater.
    I had to use a few substitutions because of what I had on hand. I used coconut oil in place of canola oil as well as quick cooking oats in place of traditional rolled oats. I also made them in mini muffin size for little hands.
    He gobbled two up as soon as they were cool enough!
    Great yummy & healthy recipe that I will make again.
    Thank you!

  6. Jenny says:

    I want to make these muffins, but the recipe is nowhere to be found on this page. I pinned this through Pinterest 12 days ago and I swear I saw the recipe then, but now that I have the time to make them, it’s gone. Can someone please post a link or something?

  7. Mouse says:

    Some days I really hate my son’s multiple allergies – there are only so many substitutions one can make to a recipe before it just doesn’t work =(

    • Alison Lee says:

      It’s true, sometimes, you need to change the proportions when you use a substitution, or it won’t work. I’d experiment a little, see what does work. Who knows, you may actually create a new recipe!

  8. Tammie says:

    Sounds good — what’s the point of the Greek yogurt?

  9. Toyneka says:

    Wow those look awesome !

  10. Nicole says:

    Tried these and they were yummy! Not very sweet but that worked for us since my daughter doesn’t like foods that are too sweet.

  11. sakeirra says:

    I would like to try these delicious looking muffins. my kids and I love muffins!!

  12. sakeirra says:

    I would like to try these delicious looking muffins. my kids and I love muffins!! plus I want to introduce them to some new foods.

  13. These recipes are great! Thanks

  14. gfunkified says:

    We always have muffins on hand in the freezer for breakfast! These looks SO YUMMY.

  15. Leigh says:

    These look delicious! I think my girls will love them.

  16. Emily says:

    What kind of greek yogurt, plain?

  17. Heather says:

    I want to make this today, but don’t have any Greek yogurt. Is there anything I can use in place of it? I do have non fat vanilla tiger, just not Greek.

  18. Angela84 says:

    Do you use quick oats?

  19. seems tasty…i will try this

  20. EbyMom says:

    I love this recipe although I don’t normally use brown sugar for my baking. I will definitely have to substitute it. It is nutritious and variety matters a lot in the feeding of your kids. Try out new recipes they might not like all but they will like some. Keep trying. Good article.

    • Alison Lee says:

      Brown sugar adds a nice, deep, flavor to the muffin. You can of course substitute with other sweeteners, adjusting it according to taste. Thanks for your input!

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