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:

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Recipe

Healthy muffins lined up on a grey board with half of a muffin facing up.
Prep 10 mins
Cook 20 mins
Total 30 mins
Add to Meal Plan

Video

Ingredients
  

  • 1 1/4 cups old-fashioned rolled oats
  • 1 1/4 cups unsweetened applesauce
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 Tablespoons butter , melted (or coconut oil)
  • 1/3 cup granulated sugar
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins , or craisins, or chocolate chips

Instructions
 

  • 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.

Notes

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

Nutrition

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

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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

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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.

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Comments

  1. These sound delicious. Just wondering, though, if it would be possible to leave out the melted butter or would that affect the texture? Isn’t the idea of using the applesauce to make it healthier and leave out the oil? Also, could I use quick oats rather than rolled oats? At my grocery store in the oats section I don’t see anything called Rolled Oats. THanks!

  2. 5 stars
    Fabulous recipe! I had excess homemade applesauce and was looking for a healthy way to use it- this recipe is a winner! Moist, flavorful and not overly sweet. I was out of whole wheat flour, so subbed with a mixture of AP flour, buckwheat flour and oat flour. Turned out beautifully. My 8 year old goes crazy for them 🙂

  3. 5 stars
    I like something healthy and baked for breakfast and I really enjoyed these muffins! I substituted date sugar (granulated dates) for the sugar, and reduced the flour by 25%, according to the directions on the date sugar. I used Bob’s all-purpose gf baking flour, unsweetened almond milk, vegan ghee and zante currants (which I prefer to craisins, which have sugar on them). Next time, I will not use paper liners, because too much muffin stuck to them! Thank you for the recipe!

  4. 5 stars
    I made these today and… Omg! They’re so delicious! ❤️❤️❤️ I used coconut oil instead of butter, and brown sugar not the granulated one and still turned out very good.Love it!

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