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Healthy Applesauce Oat Muffins

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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 to make it easy. Some of my favorite healthy muffins include:

Banana Bran Muffins

Greek Yogurt Double Chocolate Muffins

Healthy Banana Oat Muffins

Skinny Pumpkin Chocolate Chip Muffins

I absolutely love to create my own recipes, and even if I get an idea from someone else, I usually use it as inspiration and end up adapting it quite a bit. Then there are the rare instances where I find a recipe that came out so incredibly perfect that it needs no tweaking whatsoever…like these AMAZING Healthy Applesauce Oat Muffins from Mel’s Kitchen Cafe.  

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. I always double the recipe and freeze them because they freeze wonderfully!  Best snack ever for my whole family. 

5 from 5 votes
Healthy Applesauce Oat Muffins | Tastes Better From Scratch
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Applesauce Oat Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

My family loves these easy and delicious Applesauce Oat Muffins. They make the perfect healthy snack and they're freezer-friendly, too!

Course: Snack
Cuisine: American
Servings: 12
Calories: 146 kcal
Ingredients
  • 1 cup old-fashioned rolled oats
  • 1 cup unsweetened applesauce
  • 1/2 cup milk
  • 1 large egg
  • 1 tsp  vanilla
  • 4 Tbsp butter or coconut oil , melted
  • 1/3 cup sugar
  • 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup dried cranberries or raisins
Instructions
  1. Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.
  2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cranberries or raisins.
  3. Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined (don't overmix!)
  4. 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 overbake or the muffins will be dry. Remove them to a cooling rack. Cool completely before freezing in a ziplock freezer bag.

 

Nutrition Facts
Applesauce Oat Muffins
Amount Per Serving (1 muffin)
Calories 146 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 24mg 8%
Sodium 147mg 6%
Potassium 177mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 8g
Protein 2g 4%
Vitamin A 3.2%
Vitamin C 0.6%
Calcium 4.3%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.

You may also like:

Banana Bran Muffins

Greek Yogurt Double Chocolate Muffins

Healthy Banana Oat Muffins

Skinny Pumpkin Chocolate Chip Muffins

50+ Healthy Snack Ideas

 

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

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Comments

  1. Lauren, these were yummy! I used almond milk and coconut oil and cranberries. My son thought they were “dessert”!!

    Reply

  3. I’ve never left a comment on a blog before, but I just made these and they are so delicious! I added some wheat bran and substituted maple syrup for the sugar. My daughter is loving them. Thank you for sharing this recipe!

    Reply

  4. I just made these muffins today, and they were SO delicious! I can’t stop eating them. I spread some peanut butter on one, and it was so good. I think I’ve found my new favorite recipe!

    Reply

  5. I’ve made these few times with bobs red mill 1:1 gluten free flour. They turn out wonderful! You wouldn’t even know the difference!

    Reply

    • Hi! I am now gluten free and wanted to ask about making these with the same go mix that you did. I just wondered if you had to adjust anything else in the recipe. So glad I read the comments! I was just diagnosed with a wheat allergy and am trying to find new things to try. Thanks!!!

      Reply

  9. WOW!!! I don’t usually comment on recipes, but I felt compelled to say thank you for bringing these muffins into the world! Too dramatic? Haha.

    We have had them the last two days and I made some adjustments based on dietary needs and what I had in the fridge.

    The first day I made them I used unsweetened almond milk, brown sugar in the recipe and sprinkled on top just before baking, a tablespoon of cinnamon, light tasting olive oil, and oat flour in place of the whole wheat. Absolutely perfect and my kids devoured them!

    The second day I used white sugar in the recipe, but only 1/4 cup. I still sprinkled brown sugar on before baking because you cannot beat the delicious crunch! I also had to sub almond extract because I used up all the vanilla the first day. I still used the unsweetened almond milk and light tasting olive oil, but only 3 tablespoons this time because they were super moist the first day. I used oat flour again as well.

    PERFECTION!!! These muffins are just amazing! I think there is really something special about the applesauce and oat combination. It makes them come out with a moist, fluffy texture that is simply divine!

    Thank you again! I have been scouring your Pinterest page for more delicious recipes!

    Blessings!

    Reply

  11. I was wondering if you had the nutrition information on these? I’m diabetic so have to be careful on carbs! Sounds like a really good recipe and excited to try them!

    Reply

  13. This is a GOOD oatmeal muffin recipe. The texture of these muffins are springy and tender. Just how an oatmeal muffin should be. My dog and I just shared two of them warm from the oven. I used buckwheat flour to make them gluten free and dark brown sugar because it makes almost all bake goods taste even better.
    I am already planning my next batch, orange rind and blueberries.
    Thanks for a great recipe.

    Reply

  14. Can you use chopped apple instead of the cranberries/raisins or would the apples have too much moisture?

    Reply

  15. These muffins are soooo good! I used coconut oil and raisins in mine and they are delicious. This is definitely a keeper recipe. I doubled the recipe and filled fourteen of the large muffin papers. Baked them for 40 minutes and they turned out perfect.

    Reply

  16. I’ve made these twice this year. amazing! I have a vegan friend, and was wondering if there is a good substitute for the egg? Most baked goods recipes at use egg can be replaced by applesauce, but I would think that it would make it too runny since there is already egg in it. Just wondering. THANKS!

    Reply

    • Thanks Heather–I love to hear that! To substitute the egg I would either use flaxseed (1 Tbsp ground flaxseed mixed with 3 Tbsp water), or half of a banana, mashed (about 1/4 cup mashed banana). Hope that helps!

      Reply

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