Healthy Applesauce Oat Muffins are made from scratch with simple ingredients including rolled oats, unsweetened applesauce, and whole wheat flour. They make the perfect healthy snack and they’re freezer-friendly, too!

Healthy snacks for myself and my kids is something I am passionate about.  I keep my freezer stocked with healthy snacks including; Oatmeal Peanut Butter Energy Bites, Banana Bran Muffins, and Easy Homemade Fruit Pops.

Healthy muffins made with oats and raisins lined up on a grey board with half of a muffin facing up.

As I’ve mentioned in the past, I’m always on the look-out for healthy snack ideas for my kids. Here’s a roundup of some of my favorite healthy snack ideas.  My kids particularly love muffins, and I like to make big batches and freeze them. They’re also great for adding to their lunches.

Some of my favorite healthy muffins include:

The original recipe for these came from Mel’s Kitchen Cafe several years ago. I’ve probably made them a hundred times over the years– it’s such a fantastic recipe! The only tweaking I’ve done it to make more batter. I’ve found her original recipe only makes about 10 large muffins, so I’ve adjusted the ingredients to make a full dozen!

Holy cow are these Applesauce Oat muffins delicious, and the fact that they’re healthy makes me completely obsessed with them. And most importantly, my kids love them. Like LOOOVVEEE them. They make a great snack for the entire family.

How to Make Healthy Applesauce Muffins:

  • Stir together oats, applesauce, milk, egg, vanilla, butter and sugar.
  • In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, salt and cranberries or raisins.
  • Combine wet and dry ingredients, stir just until combined.
  • Spoon the batter evenly into the muffin cups.
  • Bake at 375 degrees F for 15-20 minutes.

Four process photos for making healthy muffins with the ingredients in a mixing bowl, mixed together and divided into a muffin tin.

Are Muffins Healthy?

Muffins are not usually considered to be healthy, but they can be healthy.  It totally depends on the ingredients.  As a general rule, homemade muffin are healthier than their store bought counterpart because they don’t contain the added ingredients and preservatives that are found in store bought muffins.

What makes these muffins healthy is that they’re nutrient dense. They are made with applesauce in place of oil or an extra egg, whole wheat flour in place of white flour, and whole grain rolled oats that contribute added fiber and protein.

Storing and Freezing Muffins:

Store muffins at room temperature, in an airtight container, for up to 5 days.

To freeze muffins, first allow them to cool completely.  Then place them in a freezer safe resealable bag and store them in the freezer for up to 3 months.  To thaw, remove them from the freezer and allow them to come to room temperature.  You can also microwave one frozen muffin for about 20 seconds.

Healthy applesauce oat muffins stacked on a plate.

Check out these healthy snack ideas:

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!


Healthy muffins lined up on a grey board with half of a muffin facing up.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Save Recipe



  • Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.
  • In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar. 
  • In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and cranberries or raisins.
  • Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined (don't overmix!)
  • Spoon the batter evenly into the 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. Cool completely before freezing in a ziplock freezer bag.


My other healthy muffins include: skinny banana bread muffins, chocolate chip zucchini muffins, and banana oat muffins.
Recipe adapted from Mel's Kitchen Cafe. 


Serving: 1muffinCalories: 146kcalCarbohydrates: 23gProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 24mgSodium: 147mgPotassium: 177mgFiber: 2gSugar: 8gVitamin A: 160IUVitamin C: 0.5mgCalcium: 43mgIron: 0.9mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.


I originally shared this recipe December 2015. Updated July 2019.


Healthy Applesauce Oat Muffins are the BEST healthy muffins--my whole family loves them, including my kids. And, they're FREEZER FRIENDLY! | Tastes Better From Scratch

Related Posts

Share Recipe


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


  1. 5 stars
    Thanks for the recipe. I would like to share my changes if I may. Instead of butter I used 1/4 cup avocado oil and 1/4 cup honey instead of sugar. I added a cranberry pecan mix. Yummy. They baked up perfectly in 16 to 17 minutes.

  2. Baked it this morning. Hubby loves it. Going to share it at church tomorrow. Didn’t realise I don’t have enough applesauce so I add 2 medium bananas to fill the 1C as required. Put less sugar. It taste amazing!!! Will add chia seeds next time. Thank you.

    1. 5 stars
      My family loves these! I’m a soon to be mother of 4, and all of my children love these muffins. Easy to make and my girls love to help me
      Make them. My daughter is allergic to eggs so I substitute the egg for chia seed and add flaxseed and it’s delicious still! The most recent time I made them I added chopped pecans with the raisins and it was delicious as well! Thank you for such a delicious snack!

  3. 2 stars
    The taste was good, but they came out so wet, even after extending the baking time. I don’t like how they stayed wet on the bottom especially, I feel like I have to eat them or freeze them right away or else they will get moldy.

  4. These are SO good! I baked them in a mini muffin tin of 24 for 9 minutes and they turned out so moist and were a big hit with my 1.5 YO and the grownups too! also made 4 regular sized muffins from the rest of the batter. I only put in two tablespoons of sugar and they were plenty sweet for us, also I used spelt flour because that’s what I had at home. Next time I’ll add some chia seeds for some extra nutrients. Thank you!

See More Comments