Gingerbread and Applesauce Oat Muffins

Gingerbread and Applesauce Oat Muffins

These mini muffins are perfectly soft and even more perfectly spiced.
They make great finger food and are super fun to make with your little ones.


  • Non-stick cooking spray, for greasing
  • 225g unsweetened applesauce (pureed apple)
  • 120ml full fat cow’s milk or non-dairy milk of choice 1 large egg 1 tsp vanilla extract
  • 60ml melted butter or coconut oil, slightly cooled
  • 2 tbsp pure maple syrup (optional)
  • 90g rolled oats
  • 90g wholemeal or wholewheat flour
  • 1 1⁄2 tsp Baby Spice Kitchen Gingerbread blend
  • 1 tsp baking powder
  • 1⁄2 tsp baking soda


  1. Preheat the oven to 375°F/190°C/gas mark 5 and line a 24 cup (mini) muffin tin with cupcake cases or grease with non-stick cooking spray. For best results use a greased silicone muffin tray.
  2. In a medium sized bowl, whisk together the applesauce, milk, egg, vanilla extract, melted butter or coconut oil and maple syrup (if using) until smooth.
  3. In a separate large bowl, mix together the oats, wholemeal or wholewheat flour, Baby Spice Kitchen Gingerbread blend, baking powder and baking soda.
  4. Make a well in the centre and pour in the wet mixture.
  5. Gently stir with a wooden spoon until just combined being careful not to over mix as this will result in dry muffins. The batter will be a bit wetter than typical batters, but this is okay.
  6. Divide the batter evenly among the muffin cups and bake for 12-16 minutes until golden and a toothpick inserted into the centre of a muffin comes out clean of wet batter.
  7. Be careful not to over bake or the muffins will be dry.
  8. Allow to cool slightly before removing the muffins and placing on a wire rack to cool completely.
  9. Store on the countertop in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.
  10. To freeze, place cooled muffins in a freezer bag in an even layer and freeze for up to 3 months. Defrost in the refrigerator or out on the countertop. Can also be popped into a lunchbox frozen and will be thawed within an hour or two.
  11. NOTE: Oven temperatures may vary, and recommended cook times are just approximations.