Wednesday, March 7, 2012

Oatmeal Cookie Muffins

A few weeks ago in my Friday Favorite Finds, I shared a delicious looking recipe for cinnamon chocolate chip muffins. 

This idea inspired me to capture the flavor of oatmeal chocolate raisin cookies in a muffin – only replacing the raisins with dried cherries because that makes everything better. 

We made these muffins using entirely applesauce, and they were great & very moist, but more dense than a typical muffin.  You can certainly make them that way, but I recommend using 2 T applesauce and 3 T melted better to get the combination just right.  This should add some fluff but not all the calories from using 5 T melted butter. 

Oatmeal Cookie Muffins – Inspired by Sweet Tooth


  • 1 1/2 C white whole wheat flour
  • 1/2 C oats
  • 1/2 T baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 2 T applesauce
  • 3 T melted butter (or additional applesauce)
  • 1/3 C honey (or 1/2 C brown sugar)
  • 1 egg
  • 3/4 C Greek yogurt
  • 1/4 C dark chocolate chips
  • 1/4 C dried cherries (optional)


Begin by combining 1 1/2 C white whole wheat flour with 1/2 C oats, 1/2 T baking powder, 1/4 tsp. baking soda, 1/4 tsp. salt and 1 tsp. cinnamon.  Stir well. 

In the same bowl, pour in 2 T applesauce (you can use up to 5 T – if you do, omit the butter), 3 T melted butter, 3/4 C Greek yogurt, 1/3 C honey and 1 egg. 

Lightly mix the egg before mixing the entire batch of wet ingredients together with the dry ones. 

The batter you’ve made will be quite thick.  However, it' shouldn’t be a large ball of batter – it should be pliable and scoopable {is that even a word?!}.  If it’s too tough, add milk, 1 T at a time until you have a batter.  {The grind of your wheat flour as well as the yogurt can contribute to variations in the final consistency of the dough!}

Stir in chocolate chips, or raisins, or dried cherries, or toss them all for fun. 

Fill 12 muffins tins 3/4 of the way full.  If desired, sprinkle with coarse sugar for a topping. 

Bake at 375 for 20 minutes until a toothpick comes out clean when inserted into the center. 

Makes 12 muffins, or 6 jumbo muffins. 


  1. Thank you so much for always having such great healthy recipes that incorporate whole wheat! I am a diabetic looking for ways to cook with more whole grains and I've found your blog to be so helpful!

  2. Those sound delicious! I just tried Oatmeal Cookie Pancakes yesterday (they'll be on the blog soon) and they were fantastic. We must be on the same wave length this week! :)

  3. You and I are two peas in a pod when it comes to oats and chocolate - you just can't go wrong with the combination! These look fabulous!

  4. My husband would loves these muffins! I will definitely have to make them.

  5. Lydia Spencer FredinFebruary 19, 2013 at 10:23 PM

    These were wonderful! Thank-you!

  6. I made these a few days ago using cappuccino chips and they were gobbled up in no time! Delicious! Thank you for the great recipe. I made a few small changes and blogged them here, but gave you credit & links, your recipe is terrific. Thanks again!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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