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
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Recipe
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
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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.
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A not-too-sweet, moist yet somewhat bland muffin. Next time I will increase the cinnamon to a tablespoon and add a teaspoon nutmeg.
A not-too-sweet, moist yet somewhat bland muffin. Next time I will increase the cinnamon to a tablespoon and add a teaspoon nutmeg.
Made the healthy banana bread muffins, really lovely with brown flour and only three tablespoons of brown sugar(dark) I added two tablespoons of lemon juice and chopped dates. My mix made 8 regular sized muffins
We both liked them and will make them again as we don’t like anything too sweet and prefer whole foods.
I might try a nut butter next rather than dairy
Thank you for a great recipe
Easy and delicious 😋 gonna whip up my second batch now ❤️
P.S. I used spelt flour instead of whole wheat.
These are subtly sweet and absolutely delicious! I made them vegan by substituting the following: 2T. flaxseed meal + 1/3 c. water for 2 eggs, unsweetened plant-based coconut yogurt for milk, coconut sugar for granulated, prunes for raisins, and avocado oil for butter. Then I added 2/3c. pepitas. For Weight Watchers each muffin was worth 6 points and so worth it!
I made these with brown sugar/Splenda blend. Delicious!
My very picky kids loved this recipe. Easy. Healthy. Delicious.
Thanks for the recipe. I would like to share my changes if I may. Instead of butter I used 1/4 cup avocado oil and 1/4 cup honey instead of sugar. I added a cranberry pecan mix. Yummy. They baked up perfectly in 16 to 17 minutes.
Baked it this morning. Hubby loves it. Going to share it at church tomorrow. Didn’t realise I don’t have enough applesauce so I add 2 medium bananas to fill the 1C as required. Put less sugar. It taste amazing!!! Will add chia seeds next time. Thank you.
My family loves these! I’m a soon to be mother of 4, and all of my children love these muffins. Easy to make and my girls love to help me
Make them. My daughter is allergic to eggs so I substitute the egg for chia seed and add flaxseed and it’s delicious still! The most recent time I made them I added chopped pecans with the raisins and it was delicious as well! Thank you for such a delicious snack!
The taste was good, but they came out so wet, even after extending the baking time. I don’t like how they stayed wet on the bottom especially, I feel like I have to eat them or freeze them right away or else they will get moldy.