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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.
Excellent texture and taste, I doubled the cinnamon, used one cup plus 1 tablespoon regular flour instead of whole wheat flour.
I’m anxious to try with pumpkin purée!
DELICIOUS! I followed the recipe to a tee except subbed milk for almond milk. They were fluffy, perfect sweetness, rose beautifully and kid approved! I’m so glad I tried these. Next time I’ll try a flax egg or egg replacer to make them vegan so my husband can eat them too!
Oh I also needed an extra 5+2 minutes as they were still a bit gooey after the first 20 minutes. I expected this as the recipe was quite wet.
I went by the recipe, first baked the muffins for 20 minutes but more time was needed since the muffins were not fully baked on the bottom, so returned to the over for an additional 5 minutes. After letting muffins cool a bit, the attempt to remove the muffin paper resulted in a lot of muffin sticking to the bottom. I love the flavor and amount of sweetness is perfect for my taste. I agree that perhaps two eggs would be better and more whole wheat flour. Not sure I will try this particular recipe again.
Pretty tasty for being lower fat and sugar. I’ll be making them again.
I made these according to the recipe, using dried sweetened cranberries. I’m sitting here trying not to eat too many. Delicate (not coarse) and flavorful, with a pleasing texture.
Thank you for the recipe.
Awesome recipe! Being a diabetic I am always on the hunt for healthy and delicious snacks and these muffins will become a staple in my home from now on.
They did not rise as much as I would have liked. I used regular flour since I did not have whole wheat and used golden raisins. Next time, I will increase flour by 1/4-1/2 cup, baking soda to 1 tsp and butter to six Tbsp, maybe use 2 eggs instead of one and add chopped nuts to see if they turn out more firm or muffin-like.
Good sweet bread. Muffin? Definitely not a muffin. It is bland not tasty because the flour is too much in it. Half of the bread stuck to the cupcake liner so it was wasted.
I will keep this recipe but double the oats and raisins, double the cinnamon and vanilla, I don’t like it sweet so the sugar is fine except I will switch it to maple syrup which is healthier and much tastier (brown sugar will do too).
From the original recipe I got only 9 small cupcake size of muffins and they didn’t raise much like the muffins usually do.
Both my toddlers liked this!
I substituted maple syrup for sugar, added a bit extra oats and flour to compensate for the extra liquid, and an extra pinch of the soda and powder. I also added flax seed instead of egg since one of my kids is sensitive.
I didn’t measure the cinnamon, just did it to taste (I usually add more cinnamon than recipes call for though!)
I’ll be excited to try to sneak some veggies in next time!
Great healthy recipe. I added golden raisins and nuts to give it a little more body.