These healthy Applesauce Muffins are delicious, freezer friendly, and the perfect filling snack or breakfast. They’re made with whole grain oats, unsweetened applesauce, and whole wheat flour.

Looking for more muffin recipes? Try these Cranberry Orange Muffins, Carrot Muffins, Blueberry Muffins, or Chocolate Chip Zucchini Muffins.

Three easy Applesauce Muffins with oats stacked on top of each other.

Why I love this recipe:

  • Healthy – These applesauce muffins are less than 150 calories each and made with whole grains and low sugar, so you can feel good about feeding them to your family.
  • Freezer Friendly – I love to make a big batch of these and put them in the freezer. We use them for school lunches, snacks at the pool or anytime.
  • Delicious – They have the same delicious taste and perfect texture of bakery muffins, so no one can tell they’re “healthier”.

Ingredients Needed:

Ingredients needed for Applesauce Muffins.

How to make Applesauce Muffins:

Make Batter: In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar. 

A bowl showing the wet ingredients for applesauce oat muffin batter before and after it's mixed.

Add Dry Ingredients: In a large bowl, mix flour, baking powder, baking soda, cinnamon, salt, and cranberries or raisins. Make a well in the center of the dry ingredients then pour in the applesauce mixture. Stir just until combined.

Two images showing wet ingredients being stirred into dry ingredients to make healthy applesauce muffins.

Bake: Spoon batter evenly into the muffin cups then bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Don’t over-bake or the muffins will be dry.

Oatmeal Applesauce Muffins fresh out of the oven, cooling on a baking sheet.

Enjoy or Freeze: Remove to a cooling rack then cool oatmeal applesauce muffins completely before freezing.

A basket with the best Applesauce Muffins, ready to enjoy.

Storage and Freezing Instructions:

To Store: Keep at room temperature, in an airtight container for up to 5 days.

To Freeze: Allow to cool completely then place in a freezer safe bag and freeze for up to 3 months.

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Recipe

An easy Applesauce Muffin on a plate, ready to enjoy.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
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Ingredients
 
 

Instructions
 

  • Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.
  • Wet Ingredients: In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar. 
  • Dry ingredients: In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt, and cranberries or raisins or chocolate chips.
  • Combine: Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined.
  • Bake: Divide batter evenly between muffin cups. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Don't over-bake or the muffins will be dry. Remove them to a cooling rack to cool completely.

Notes

To Store: Keep at room temperature, in an airtight container for up to 5 days.
To Freeze: Allow to cool completely then place in a freezer safe bag and freeze for up to 3 months.

Nutrition

Serving: 1gCalories: 145kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 193mgPotassium: 109mgFiber: 2gSugar: 9gVitamin A: 164IUVitamin C: 0.3mgCalcium: 46mgIron: 1mg

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Original recipe adapted from Mel’s Kitchen Cafe

I originally shared this recipe December 2015. Updated July 2019 and January 2024.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I should have written this over a month ago. These muffins are delicious. Plus I use this recipe as the base for cranberry nut, banana nut, cinnamon nut – all kinds of muffins. Adding in these extra ingredients doesn’t mess up the original recipe. They still bake well. The very best thing is that eating one muffin fills you up and “sticks to your ribs” like oatmeal does. Oh and did I mention that I use Splenda and Light Olive Oil to make them more friendly for my diet? Even those changes don’t mess up the muffins. Thanks so much for coming up with this recipe!

  2. 4 stars
    Well, I guess you won’t answer LK’s question about substituting wheat flour with any other gluten free flours.😂

  3. 5 stars
    Made these today with leftover applesauce with goals of eating healthier. Deliciously moist and full of flavor. More apples, oats and whole wheat definitely in the future and sharing your recipe with others.

  4. Love these muffins, they are a staple in our household. Want to make them for a friend who is gluten free though— Can I sub almond flour for the whole wheat flour to make them gluten free?

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