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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 don’t know where all these great reviews come from but these muffins are mediocre at best. I’m a terrific baker of over fifty years and make muffins all the time and this recipe is not great—muffins are rubbery and stick to muffin cups, wasting good food.
They are actually quite horrible. They bake up pale and look unappetizing to begin with and are rubbery from the oatmeal. I’m going to have toss the whole batch and I made double. Shameful waste.
Just put this in the oven in a 9×13. Hope it works out!
Thanks for this great recipe! Such a yum treat for breakfast. All the measuring the night before, and not much fuss in the AM. Into the freezer with the leftovers. We’re health nuts, my husband and I, and appreciate some heft and just the right amount of sweetness for a coffee break. Unlike cookies, these muffins pack actual nutrition – – just enough fuel for a PM restart. Like Impicike, I think I’ll add some walnuts and chia seeds.
So good!!
They are still in the oven but smell delicious. Very easy to make. I used coconut oil for the first time so am anxious to taste!
Thanks for a great recipe.
Very tasty and very easy to make! Thank you!
Love these! I’ve had this apple sauce canned and finally I can put it to a good use1! First time they turned out great! Had them fro breakfast and they are nutritious and last… This is the second time I’m making them and I added also some chia seeds and walnuts for some added Omega 3 🙂
Perfectly delicious!! A total hit with the whole family!!
This was exactly what I was looking for – a tasty nutritious muffin without a lot of sugar. I made exactly as written and was very pleased with the result.
Have any tried taking out the sugar for maple syrup or honey?
I haven’t tried honey though it may be quite tasty. I always substitute Stevia for the sugar in this recipe. You only need to use half of what is called for since 1/2 cup of Stevia equals 1 cup of sugar. I always make a double batch of these muffins. So I double everything except the sugar/Stevia. We love these with Stevia and it’s a way to cut out the white sugar.
Just made these muffins, added chocolate chips. Ate 4 warm out of the oven. Husband ate 3 it’s a score!! 😋