Ever baked something so good that it disappeared before it even cooled down?
That’s what happens every time I make these peanut butter applesauce muffins.
They’re a little nostalgic, reminding me of school lunchboxes, but they’ve grown up with me—now they’re packed with simple, wholesome ingredients. And that crumbly oatmeal streusel on top?
Game over.
These muffins bring comfort and a punch of nutrition to your mornings, afternoons, or whenever-you-feel-like-it snack time.
Chef’s Tips
- Extra Flavor Boost: Toast the oats for the streusel lightly in a dry pan before mixing—game changer!
- Swaps for Dietary Needs: Replace eggs with flax eggs for a vegan option. Use sunflower seed butter if there’s a peanut allergy in the house.
- Make It Chunky: Stir in some chocolate chips, raisins, or chopped nuts if you’re feeling adventurous.
Serving Ideas
These muffins are fantastic warm with a drizzle of extra peanut butter on top. Pair with a hot coffee for breakfast or serve with fresh fruit as a mid-afternoon pick-me-up.
Peanut Butter Applesauce Muffins with Oatmeal Streusel
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Gluten-free muffins made with creamy peanut butter, applesauce, and topped with a nutty oatmeal streusel. Perfect for a wholesome breakfast or snack.
Ingredients
For the Muffins:
- 1 ¾ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup creamy peanut butter (natural is best)
- ¾ cup unsweetened applesauce
- ⅓ cup honey or maple syrup
- 2 large eggs
- ½ cup almond milk (or any milk you prefer)
- 1 teaspoon vanilla extract
For the Streusel:
- ¼ cup gluten-free rolled oats
- 2 tablespoons brown sugar
- 2 tablespoons gluten-free flour
- 1 tablespoon melted butter or coconut oil
- 1 tablespoon peanut butter
Instructions
- Preheat Your Oven: Set it to 375°F (190°C). Line a muffin tin with 12 paper liners or lightly grease the cups.
- Mix the Dry Stuff: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Get That Batter Going: In a large bowl, beat the peanut butter, applesauce, and honey (or maple syrup) until smooth. Add the eggs, almond milk, and vanilla extract, mixing well.
- Combine Dry with Wet: Gradually add the dry mixture into the wet ingredients. Stir just until combined—don’t overmix, or you’ll lose that tender muffin texture.
- Make the Streusel: In a small bowl, mix the oats, brown sugar, gluten-free flour, melted butter, and peanut butter until crumbly. If it’s too sticky, add a teaspoon of oats.
- Fill and Sprinkle: Divide the batter evenly among the muffin cups, filling each about ¾ full. Generously sprinkle the oatmeal streusel on top.
- Bake: Pop the tin into the oven for 18–22 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell like heaven by now.
- Cool (If You Can): Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
