Oatmeal-Pecan Muffins recipe

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⅓ cup pecans, or more to taste
¾ cup applesauce
½ cup vegetable oil
½ cup real maple syrup
¼ cup packed brown sugar
1 egg
½ cup whole wheat flour
½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ½ cups rolled oats
½ cup dried cranberries

Nutrition Info

254.9 calories
carbohydrate: 34.2 g
cholesterol: 15.5 mg
fat: 12.5 g
fiber: 2.5 g
protein: 3.4 g
saturatedFat: 1.9 g
servingSize: -
sodium: 124.9 mg
sugar: 17.3 g
transFat: : -
unsaturatedFat: : -


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

  2. Spread pecans on a baking sheet and place in the oven as it preheats. Watch carefully and cook pecans until lightly toasted and fragrant, stirring occasionally, 7 to 10 minutes. Remove, and chop when cool enough to handle.

  3. Meanwhile, combine applesauce, vegetable oil, maple syrup, brown sugar, and egg in a large bowl, mix until thoroughly combined.

  4. Mix together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Add applesauce mixture to the flour mixture, stirring until just moistened. Fold in oats, cranberries, and chopped pecans. Spoon batter into the prepared muffin cups.

  5. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Serve warm or transfer to a wire rack to cool completely.

Recipe Yield

12 muffins

Recipe Note

These oatmeal-pecan muffins are moist, delicious, healthy, and easy. What more could you ask for? These muffins are also a good light breakfast or on-the-go snack. My kids love them. Store cooled muffins in an airtight container.

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