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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.
I had some homemade applesauce I needed to use up, and I’m so glad I found this recipe! The muffins were absolutely delicious! 😁
These are super good! I enjoyed the texture that the oats brought. They are super nice to just grab and eat! I also enjoyed the easy cleanup and the quick time that they took to bake! 😀
Delicious. Very moist and tasty. Will DEFINITELY make again!
I made these with my grandchildren (7 &4 years old) for our “Breakfast for Dinner” night. They were a big hit with everyone! We substituted honey for the sugar and used white whole wheat flour. Moist & delicious. Will definitely make again.
I tried making these with fruitsations’ country berries flavoured applesauce, and they have a nice texture and great taste, even if they have a greenish colour (maybe because of the blueberries in the mix?) I also put nuts and a couple of chocolate chips instead of dried fruit, which turned out great. Very versatile recipe!
These muffins had been in the oven for 5 minutes before I discovered the melted butter still sitting in my microwave. I figured I’d just let them finish and see if I could salvage them. Despite my mistake, the muffins turned out wonderful. Just slightly sweet, flavorful, and very filling. My one year old especially enjoyed them. They’ll probably be even better when I make them again correctly! These are definitely going in my make and freeze muffin rotation for quick breakfasts.
Love these! I subbed A 1-1 gluten free flour and added a couple of Tbl ground flax – turned out delicious! These are now on my favorites list!
Very good, moist muffins! I subbed light olive oil for the butter, and subbed apple pie spice for the cinnamon. Definitely a repeater!
My toddler loved this recipe. We made them in mini muffin tins, and they are just the right amount of sweet. Very appley and moist. Also super easy which was great since it became a family project.
GREAT recipe. Healthy, but still tasty. Will definitely be making these again 🙂