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Prep Time 15 mins
Cook Time 20 mins
Course Breakfast
Servings 12 muffins


  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil or canola oil
  • 1/2 cup unsweetened apple sauce
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • Topping:
  • 1/2 cup brown sugar
  • 3 tablespoons old fashioned oats
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter
  • 1/2 cup chopped walnuts


  • Pre-heat oven 350° F. Grease muffin pan or use cupcake liners. Recipe makes 12 muffins.
  • In a large bowl combine sugar, oil, and apple sauce. Then add egg and vanilla extract.
  • In a separate bowl combine all dry ingredients, then add to wet batter mixing well.
  • Mix topping ingredients in a separate bowl.
  • Add batter to prepared muffin pan, then sprinkle topping on each one.
  • Bake 18 to 20 minutes. Remove muffins from pan to cool on a wire rack.
  • Best to serve warm.


My mom's original recipe calls for chopped nuts and I usually go with walnuts although pecans are a good choice too.
For gluten-free option, choose a good quality gluten-free baking flour with xanthan gum built in.
If you're looking for a dairy free recipe substitute coconut oil for butter in the topping.
Store in the refrigerator in an airtight container up to one week, or in the freezer up to three months.