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.

More Healthy Snacks:

Follow me for more great recipes

Recipe

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

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

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Follow Me

Get recipe ideas weekly!

Original recipe adapted from Mel’s Kitchen Cafe

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

This post contains affiliate links.

Related Posts

Share Recipe

Categories

About The Author

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.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Realised after they were in the oven that I completely forgot to add the butter/oil – and they were still delicious! Great recipe.

  2. 5 stars
    Great (and easy) recipe. Super customizable as others have mentioned — I added some unsweetened coconut which worked well. To the comments that muffins are too wet, they set up after cooling. Fabulous way to use some of my frozen applesauce from our orchard. Yumm, thank you!

  3. Delicious recipe…I have made these a few times already and because I don’t like my muffins too sweet I used a 1/4 cup of coconut sugar instead of 1/2 cup white sugar. Since the smell of Fall is in the air I added extra cinnamon and threw in some nutmeg and walnut bits. The next time I make them I’m going to add some pumpkin purée to the mix!

  4. 5 stars
    These were so good. I accidentally overbaked them a bit but they were still super good and moist. Will be making these again.

  5. 5 stars
    This recipe is wonderful and so versatile! I’ve made it exactly as written. I’ve made it with a flax egg and almond milk to make it vegan. I’ve also added a scoop of protein powder to it to make the muffins more filling. The muffins are such a great grab and go breakfast! My one word of warning is that they are very moist so be sure to keep them in an airtight container in the fridge if you plan to eat them throughout the week. They’ll Ho mouldy fairly quickly otherwise.

  6. 4 stars
    A not-too-sweet, moist yet somewhat bland muffin. Next time I will increase the cinnamon to a tablespoon and add a teaspoon nutmeg.

    1. Maybe try experimenting w/ part brown sugar ? That should add a bit more depth of flavor or ” richness”. At least it worked for me.

See More Comments