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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.
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:
How to make Applesauce Muffins:
Make Batter: In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar.
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.
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.
Enjoy or Freeze: Remove to a cooling rack then cool oatmeal applesauce muffins completely before freezing.
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:
- Protein Bars
- Granola Bites
- Banana Oat Muffins
- No Bake Granola Bars
- Applesauce
- Easy Healthy Granola
- Charcuterie Board
- Strawberry Banana Smoothie
- Instant Pot Yogurt
- Chocolate Overnight Oats
Applesauce Muffins
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 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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Original recipe adapted from Mel's Kitchen Cafe.
I originally shared this recipe December 2015. Updated July 2019 and January 2024.
Just made These! I used sunmade fruit bits Delicious!
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!
Thanks so much for sharing Erin! I’m happy you liked them, and I love your ideas for substitutions!
Erin,
How much brown sugar and almond milk did you use?
Thanks!
Do you think quick oats would work?
That should be fine 🙂
These are awesome. Do you know the calories for a muffin?
Hi Erika, I haven’t calculated the calories, but this is a great site do so: https://recipes.sparkpeople.com/recipe-calculator.asp
Hi Erika, wanted to let you know I added a nutritional label!
Do you think almond flour would work as well as whole wheat flour?
Hi Kimberly, I’ve never tried these with almond flour but I think it should be fine! I’d love to hear how you like them.
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!
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!
That’s so good to know! Thanks for sharing!
How much extra calories would it add if I put mini semi sweet chips instead of raisins or cranberries?
Hi Courtney, the recipe calls for 1/2 cup of raisins, which is about 200 calories. 1/2 cup of semi-sweet chocolate chips is about 400 calories
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!!!
Correction…gf flour blend, not go.
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!
Thanks Kat! I’m so happy you liked them–I absolutely love them too! And a scoop of peanut butter on top sounds amazing!
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!
Thanks so much Rebecca! I’m really happy you and your daughter liked them–and I love your substitutions!
They are awesome. I added one cup chopped walnut and used honey instead of sugar. Definitely my new favorite.
Lauren, these were yummy! I used almond milk and coconut oil and cranberries. My son thought they were “dessert”!!