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Healthy Applesauce Oat Muffins

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Easy and delicious Applesauce Oat Muffins. They make the perfect healthy snack and they’re freezer-friendly, too!

A plate with three applesauce oat muffins and one muffin stacked on top with two apples in the background.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:

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.

A person holding a healthy applesauce oat muffin in front of the camera with muffins and apple on a plate in the background.

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 store muffins:

These muffins taste best served fresh, the same day, but they also freeze really well. If storing at room temperature, place them in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Consider these healthy snacks:

 

 

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5 from 15 votes
Healthy Applesauce Oat Muffins | Tastes Better From Scratch
Applesauce Oat Muffins
Print Recipe
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
Keyword: healthy muffins
Unit: cup, large, Tablespoon, teaspoon
Servings: 12
Calories: 146 kcal
Ingredients
  • 1 cup old-fashioned rolled oats
  • 1 cup 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
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon 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 oats, applesauce, milk, egg, vanilla, butter and sugar. 

  3. In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and cranberries or raisins.

  4. Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined (don't overmix!)

  5. Spoon the batter evenly into the muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. 

  6. 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.

  7. My other healthy muffins include: skinny banana bread muffins, chocolate chip zucchini muffins, power muffins, and banana oat muffins.

Recipe Video

Have you tried this recipe?!

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

 

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

    • Hello. I know it’s been a while since this original post but did you try almond flour instead of the ww flour? did you still use the same amount and did it come out alright? 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

  18. I have made these several times and love them! Almost feel guilty eating them for breakfast….like having a cookie! I add chia seeds and flax seed. Really yummy! Thanks for sharing!

    Reply

  19. I have been looking for a plain oatmeal muffin recipe for a few years. Finally! I skipped the dried fruit option, used white whole wheat flour (pastry flour), sprinkled the top with a some cinnamon sugar and they turned out wonderful! So happy to have this recipe on hand now. Thank you!

    Reply

  21. Lauren!

    So glad to have found your site! These muffins are so delicious. They are gone as quickly as I make them! We triple the recipe now! I’m always on your site at dinner time too. Thanks for all the great recipes and beautiful easy to use site. 😊

    Reply

    • Thank you so much Erin! I’m so happy you found me and have tried some recipes you’ve liked! I always make a huge batch of these too–we love them! Thanks so much for taking the time to comment 🙂

      Reply

  22. Made them for breakfast they were delicious! I used almond milk instead of whole milk and used brown Splenda sugar instead of regular sugar!

    Reply

  23. You’re right, these are delicious. They are now my standard goto for snacks, and I always make a triple batch before going caravanning. It doesn’t take long for a pair of oldies to get through them 😀

    However I think Mel and you have made a minor mixup in the instructions. The rolled oats (not oatmeal) should be with the dry ingredients and the wet ingredients (milk eggs etc) should be whisked not stirred and the dry ingredients should be stirred rather than wisked.

    Reply

  24. I love the way these muffins taste! The applesauce adds a nice sweetness to the muffins, and since there’s no oil, there’s no residue either on the muffin bottoms. Perfect for a healthy, filling bite!

    Reply

  25. The best muffins
    I substituted: apple sauce without sugar for regular apple sauce. Sugar for honey. Milk for organic coconut milk… PERFECTION. Soft. Firm. Delicious.

    Reply

  26. Delicious muffins! I add nuts instead of raisins since I like the extra crunch. This will be my third time making them.

    Reply

  27. Delicious. I used canola oil, dark brown sugar and doubled the cinnamon. Surprised how light they are with whole wheat and oatmeal. This is a keeper.

    Reply

  29. These are delicious! I was looking for a healthy snack/muffin to make for my friend who just had a baby. She wanted something quick but healthy to eat while she is nursing her daughter. I brought these to her yesterday and she loved them! (and her hubby did, too 🙂 I loaded up her batch with craisins, walnuts, mini chocolate chips, and some pecans and extra cinnamon on top. I made a batch just with chocolate chips for her husband. I love to bake and I am pretty picky about muffin recipes. These are SO good!!! I love how easy they were to mix up, how moist they are, and also how versatile I can be with add-ins. Thank you for a great recipe! I can’t wait to try your other muffin recipes, too.

    Reply

  30. So I veganised this recipe and they came out SO delicious! I subbed regular butter for vegan butter, milk with sweetened almond milk, and a large egg for a large flax egg (semi-heaping tablespoon of ground flax) and we already ate half the batch! Thank you so much!

    Reply

  31. I used almond flour, almond milk and homemade applesauce and they turned out great. I did have to bake an extra five minutes.

    Reply

  33. Just made these oatmeal muffins !! Substituted blueberries for raisins, swerve for half of the sugar, and unsweetened vanilla almond milk for milk. They are delicious!! Calories / muffin=106!!

    Reply

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