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.

Three easy Applesauce Muffins with oats stacked on top of each other.

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:

Ingredients needed for Applesauce Muffins.

How to make Applesauce Muffins:

Make Batter: In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar. 

A bowl showing the wet ingredients for applesauce oat muffin batter before and after it's mixed.

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.

Two images showing wet ingredients being stirred into dry ingredients to make healthy applesauce muffins.

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.

Oatmeal Applesauce Muffins fresh out of the oven, cooling on a baking sheet.

Enjoy or Freeze: Remove to a cooling rack then cool oatmeal applesauce muffins completely before freezing.

A basket with the best Applesauce Muffins, ready to enjoy.

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.

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Recipe

An easy Applesauce Muffin on a plate, ready to enjoy.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
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Ingredients
 
 

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

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.

Nutrition

Serving: 1gCalories: 145kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 193mgPotassium: 109mgFiber: 2gSugar: 9gVitamin A: 164IUVitamin C: 0.3mgCalcium: 46mgIron: 1mg

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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.

This post contains affiliate links.

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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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Jodi
8 years ago

Just made These! I used sunmade fruit bits Delicious!

Erin
8 years ago

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!

Shannon
8 years ago
Reply to  Erin

Erin,

How much brown sugar and almond milk did you use?

Thanks!

Emily Henry
8 years ago

Do you think quick oats would work?

Erika
8 years ago

These are awesome. Do you know the calories for a muffin?

Kimberly Meffert
8 years ago

Do you think almond flour would work as well as whole wheat flour?

jenna
7 years ago

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!

Liz
8 years ago

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!

Courtney Anne Karp
7 years ago
Reply to  Lauren Allen

How much extra calories would it add if I put mini semi sweet chips instead of raisins or cranberries?

Amy
8 years ago
Reply to  Liz

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!!!

Amy
8 years ago
Reply to  Amy

Correction…gf flour blend, not go.

Kat
8 years ago

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!

Rebecca Tamplen
8 years ago

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!

Teodora
8 years ago

They are awesome. I added one cup chopped walnut and used honey instead of sugar. Definitely my new favorite.

Katie
9 years ago

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

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