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


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.


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.

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About The Author

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.

4.95 from 765 votes (566 ratings without comment)

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Recipe Rating


  1. 5 stars
    I should have written this over a month ago. These muffins are delicious. Plus I use this recipe as the base for cranberry nut, banana nut, cinnamon nut – all kinds of muffins. Adding in these extra ingredients doesn’t mess up the original recipe. They still bake well. The very best thing is that eating one muffin fills you up and “sticks to your ribs” like oatmeal does. Oh and did I mention that I use Splenda and Light Olive Oil to make them more friendly for my diet? Even those changes don’t mess up the muffins. Thanks so much for coming up with this recipe!

  2. 4 stars
    Well, I guess you won’t answer LK’s question about substituting wheat flour with any other gluten free flours.😂

  3. 5 stars
    Made these today with leftover applesauce with goals of eating healthier. Deliciously moist and full of flavor. More apples, oats and whole wheat definitely in the future and sharing your recipe with others.

  4. Love these muffins, they are a staple in our household. Want to make them for a friend who is gluten free though— Can I sub almond flour for the whole wheat flour to make them gluten free?

  5. My go-to breakfast muffin recipe now. I used maple syrup for the sweetener, so I cut back just a tad on the applesauce. I probably didn’t need to because the first batch was a little dry, so the second time I let the wet mixture sit at room temp for about an hour to allow the oats to soften. Then I added the melted coconut oil. Much better! I added walnut pieces also.

  6. Hi Lauren!
    Just found your site. Can I use grape seed oil instead of butter in this recipe and would I use 1 T of the oil to 1 Tablespoon butter? Many thanks!

    1. Absolutely! You can definitely use grapeseed oil as a substitute for butter in the applesauce muffins recipe. Grapeseed oil is a great option if you’re looking for a lighter alternative with a neutral flavor. And yes, the substitution ratio is 1:1, so you would use 4 tablespoons of grapeseed oil in place of the 4 tablespoons of butter called for in the recipe. This swap should work seamlessly without affecting the overall texture or taste of your muffins. Enjoy baking, and I hope you love how they turn out!

  7. 5 stars
    Great recipe! I made a couple of small changes…used Splenda instead of sugar, pumpkin pie spice instead of cinnamon, no sugar added chocolate chips. Made a double batch, used a 1/3 cup scoop and got 22 perfectly sized muffins. Because they were a little bigger, they took 26 minutes. Next time I want to try using some blueberries that I have in the freezer!

  8. 5 stars
    Just made this for the first time, and my husband and I both loved them . . . I think this definitely deserves a 5-star rating. Per your suggestions, I used coconut oil vs. the butter, used dark brown sugar instead of the plain sugar, and threw in a cup of Craisins and a cup of chopped pecans. I will make these muffins again, for sure.

  9. Realised after they were in the oven that I completely forgot to add the butter/oil – and they were still delicious! Great recipe.

  10. 5 stars
    Great (and easy) recipe. Super customizable as others have mentioned — I added some unsweetened coconut which worked well. To the comments that muffins are too wet, they set up after cooling. Fabulous way to use some of my frozen applesauce from our orchard. Yumm, thank you!

  11. Delicious recipe…I have made these a few times already and because I don’t like my muffins too sweet I used a 1/4 cup of coconut sugar instead of 1/2 cup white sugar. Since the smell of Fall is in the air I added extra cinnamon and threw in some nutmeg and walnut bits. The next time I make them I’m going to add some pumpkin purée to the mix!

  12. 5 stars
    These were so good. I accidentally overbaked them a bit but they were still super good and moist. Will be making these again.

  13. 5 stars
    This recipe is wonderful and so versatile! I’ve made it exactly as written. I’ve made it with a flax egg and almond milk to make it vegan. I’ve also added a scoop of protein powder to it to make the muffins more filling. The muffins are such a great grab and go breakfast! My one word of warning is that they are very moist so be sure to keep them in an airtight container in the fridge if you plan to eat them throughout the week. They’ll Ho mouldy fairly quickly otherwise.

  14. 4 stars
    A not-too-sweet, moist yet somewhat bland muffin. Next time I will increase the cinnamon to a tablespoon and add a teaspoon nutmeg.

    1. Maybe try experimenting w/ part brown sugar ? That should add a bit more depth of flavor or ” richness”. At least it worked for me.

  15. 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

  16. 5 stars
    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!

  17. 5 stars
    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.

  18. 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.

    1. 5 stars
      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!

  19. 2 stars
    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.

  20. These are SO good! I baked them in a mini muffin tin of 24 for 9 minutes and they turned out so moist and were a big hit with my 1.5 YO and the grownups too! also made 4 regular sized muffins from the rest of the batter. I only put in two tablespoons of sugar and they were plenty sweet for us, also I used spelt flour because that’s what I had at home. Next time I’ll add some chia seeds for some extra nutrients. Thank you!

  21. 5 stars
    Tastes very good and hearty. I made some changes by using oat flour, added blueberries, heaping tablespoon of nonfat plain Greek yogurt, and only used 2 tablespoons of raw brown sugar.

  22. 5 stars
    Made a double recipe the first time using dried blueberries. We went through them in 4 days. My husband asked me to make more. This time I used thawed raspberries, dried blueberries, and chocolate chips. They are absolutely delicious!
    The only change I made was using brown sugar, because I was out of white.

  23. A great recipe! Substituted honey for the sugar and soy butter for the dairy butter. Used dried blueberries instead of raisins.Came out great. Healthy and delicious. Great quick breakfast with some yogurt on the side. Or a healthy high fiber snack.

  24. I’ve made these three or four times. We get a ton of applesauce from a relative and this is a great way to use it. My kids love them, they don’t have too much sugar and they freeze perfectly. Great for a quick breakfast I just reheat in the microwave.

    1. I just baked these delicious muffins, using coconut oil but otherwise following the recipe. This warm one I just ate easily came out of the muffin paper.

  25. 2 stars
    Followed directions to a T— muffins were very moist and stuck to the cupcake liners. Tasted healthy, but lost half the muffin that stuck on the liner. May have needed a touch more flour

  26. 5 stars
    Turned out great! Even shared them with the telephone repairman who was here fixing the phone & he raved about how good the recipe was. I added a little bit of diced golden delicious apple before baking (~1/4 cup) – that did add to the baking time, but generally made the recipe moist. I’m going to keep & share this recipe. It’s excellent!

  27. 5 stars
    These are so delicious! I use monkfruit instead of sugar. My kids love them and I make them 2-3 times a week. Thank you!

  28. 5 stars
    Used this recipe but tweaked it just a little. First, I used half almond flour and half whole wheat flour. Next, I used 7 packets of stevia in place of the sugar. They turned out great! Just the right amount of sweetness plus because I replaced some of the whole wheat flour fewer carbs!!

  29. These are amazing! A easy, fast recipe to put together and bake. The flavor is wonderful! I love that there is not much sugar in them compared to other recipes.

  30. 5 stars
    Just what I was looking for! This is a great recipe and has flexibility. I used Greek yogurt instead of milk, coconut sugar, 1/2 flour and 1/2 cup almond flour. Half the batch I left plain, and half I added 1/4 cup Guittard Sante coconut sugar chocolate chips. They were outstanding! I will make again trying 3/4 c almond flour and 1/4 coconut flour, and play with the add ins. Oh, and my applesauce was chunky apples and pears that I had processed last summer and had been in my freezer. Worked perfectly!

  31. 4 stars
    Great muffins. Make them often. And everyone loves them. Favourite combo so far is dried cranberries soaked in boiling water, some orange zest and a bit less sugar.

  32. 5 stars
    Very good. .reduced butter by 1T. Used 60 grams raisins. Added 1/4 tsp each ginger, nutmeg in addiction to cinnamon

  33. I would like to make these muffins. Can you use egg whites instead of the whole egg, and can you use low fat milk?

  34. I made these, substituting Stevia for the sugar. As a diabetic, this did fit into a healthy breakfast meal plan nicely! I reduced the recipe and made 6 jumbo muffins. They are so good!

  35. 5 stars
    My whole family loves these! Do yourself a favor and try them with vanilla chips instead of chocolate or raisins. They’re so good!

  36. 5 stars
    So good! I double the recipe every time I make these and freeze them! Easy quick breakfasts. Also love the Skinny Banana muffins- double and freeze them too. Thanks Lauren!

  37. 5 stars
    Very good. What I like about this recipe is that the muffins are not sweet like so many other baked goods. It will become a regular in my kitchen.

  38. These are SO good! I used chocolate chips and dried cranberries and they turned out amazing. The base of this recipe is excellent – I will definitely be using it going forward to make many other variations!!

  39. 5 stars
    These are so good! I used chocolate chips. I will be making these again with blueberries. They are more dense so as a snack they will keep you satisfied for quite a while.

  40. 5 stars
    Several batches later and my family are still requesting these awesome muffins. Chocolate chips are the favored addition for our household. Thank you❣

  41. 5 stars
    These muffins never fail me! They make a perfect late snack or treat to curb late night cravings. My family loves when I add raisins!

  42. 5 stars
    These were so delicious! I doubled the recipe and got 18 medium muffins. A few changes I made: didn’t have enough applesauce so I threw in a banana; added another egg; increased the cinnamon and vanilla. Mine were done at 20 min. My toddlers loved them too.

  43. 4 stars
    These are wonderful!! I have always been so disappointed in “healthy ” muffins…..These are the best….This will now be a huge go to for my family 💚

  44. So moist, so good. I added walnuts. We had some frozen peaches from last summer so I used the blender and had peaches instead of applesauce.

  45. I’ve made these muffins quite a few times, tweaking to suit our dietary needs. I omit the sugar completely and add an extra 1/4 cup of applesauce. I add a little extra vanilla and cinnamon for flavor. I don’t use the butter either.
    Instead of raisins I use craisins, after soaking them for a minute or 2 in boiling water. They come out moist and delicious and I can’t keep them in the house!

  46. 5 stars
    Oh my are these ever yummy!!
    I used the optional coconut oil and 1/2 cup chopped pecans. Made 24 mini muffins in a sprayed mini muffin tin, baked at 375 13 minutes.
    Love the low sugar, whole wheat flour and unsweetened applesauce. Still so nicely sweetened!
    Also loved not getting the mixer out.
    Could make these every day!

  47. Great recipes! Have made many batches with different mix ins and always a lovely result. A favorite now is cranberry orange by swapping the vanilla with orange extract.

  48. 1 star
    These muffins turned out very greasy, not sure need 4 T of butter with the applesauce. I ended up having to toss them. I was so disappointed!

  49. 5 stars
    They turned out so moist!!
    I used oat flour too, which makes things a bit drier and crumbly. I put dried cranberries and milk chocolate chips (for the hubby).
    Also used coconut oil/butter mix.

    Trying it a second time now with pineapple bits and all coconut oil. Also trying it in a 9×9 pan (for a valentine cake)

    fingers crossed xxxxxx

  50. 5 stars
    I made a double batch to serve at snack time in my preschool class and they turned out fabulous! Easy, straightforward, healthy, and delicious! Good enough for three year olds and good enough for their teachers, too 😄

    1. I’m so happy to have found this recipe! I make them into mini muffins, with blueberries, for my granddaughter and she loves them….her Mom too!

  51. 5 stars
    These are so yummy! Super moist, low sugar content, and my two year old loves them, too! Thank you for the recipe 🙂

  52. 5 stars
    So good. Added a handful of shredded carrots , raisins and unsweetened shredded coconut and 2 tablespoons of flaxmeal and reduced the sugar to 1/4 cup just cuz I’m not a huge fan of sweet muffins. These are by far some of the best healthy muffins ive made and I’ve made a lot!! so moist and yum. I think I’ll have another:)

  53. 5 stars
    Thank you for posting this recipe. It is a WINNER at my house. I wish I had created it! The muffins rose well and had a good texture and balance of sweetness. I chose to add raisins. My husband said all they need is a cup of coffee. Kudos!

    1. Trying for first time tonight. I love to create in the kitchen. My favorite room. I’ll be using strawberry applesauce with blueberries and flax.

  54. 5 stars
    Excellent! Added blueberries instead of raisins or chocolate. Delicious. Will definitely keep this recipe and use it often.

  55. 5 stars
    Nice and moist, not too sweet muffins. I followed recipe exactly except substituted Flax egg, and used half raisins and half mini chocolate chips. I got 15 regular sized muffins and baked with silicone liners for 16 minutes. Next time I will add more cinnamon or spices as I couldn’t really taste it.

  56. 5 stars
    These are delicious! I follow the recipe exactly and they taste perfect! I use chocolate chips as my add ins. I’ve tried tons of other “healthy” muffin recipes and this one is the perfect mix of healthy but still tastes like a muffin.

  57. 5 Star for me these muffins are delicious and very easy to make. I added chopped walnuts and sprinkle of fine sugar topping there were a big hit. I love cranberries so used these as well thanks for sharing this recipe

  58. 5 stars
    Perfect muffin recipe. Delicious and moist. Not too sweet but it satisfies the craving. Will share with others and will make again.

  59. 5 stars
    This has been my go-to muffin recipe for a year and both my husband and 2 yr old devour them. I use coconut oil, brown sugar, and substitute the flour for either all oat flour (grinded oats in a blender) or a mixture of oat flour and ground flax seed. They’re also really good with berries mixed in or topped with chocolate chips. Thank you for a great recipe!

  60. I left out 1/4 applesauce and only added 1/4c monkfruit sugar. Also didn’t have whole wheat flour or baking powder so used SR flour and 1/4tsp of baking soda.
    It was starting to get a bit brown on top so took it out at 14min (190cel fan force)
    Texture was moist but not like cake moist, like pudding dense moist (I have this issue everytime I use oats). Not really much flavor, I would add more cinammon and maybe nuts next time. I found it sweet enough through the raisins. Easy recipe that you could use pantry items, not mind blowing but will try again.

  61. These are delicious and favorites when I bake them as a treat for others. I reduce the butter to 3 Tbls and use brown sugar instead of refined sugar. I’ve also added blueberries instead of raisins and they are scrumptious.
    This time I baked the afternoon before and they were moist and delicious this morning for our early morning choir practice before Reformation Day services.

  62. 5 stars
    I’m going to try this Applesauce Muffin recipe. I’m 78 years young and I’ve been cooking all 59 years of my married life. I’m not much of a Baker, I try to keep that part of cooking to simple recipes. This one sounds like it would make for a good, tasty breakfast served with a piping hot mug of cappuccino on a crisp autumn morning. Something to just grab and go!

  63. 5 stars
    These muffins came out perfect on my first try. 18 minutes in the oven. Moist and delicious. I’ll be spreading the word on this recipe.

  64. You are so right. Delicious applesauce/oatmeal muffins! My brother and I love something sweet with coffee for breakfast, so I will share with him. Because we are both chocoholics, I added both raisins and milk chocolate chips.

  65. These sound delicious. Just wondering, though, if it would be possible to leave out the melted butter or would that affect the texture? Isn’t the idea of using the applesauce to make it healthier and leave out the oil? Also, could I use quick oats rather than rolled oats? At my grocery store in the oats section I don’t see anything called Rolled Oats. THanks!

  66. 5 stars
    Fabulous recipe! I had excess homemade applesauce and was looking for a healthy way to use it- this recipe is a winner! Moist, flavorful and not overly sweet. I was out of whole wheat flour, so subbed with a mixture of AP flour, buckwheat flour and oat flour. Turned out beautifully. My 8 year old goes crazy for them 🙂

  67. 5 stars
    I like something healthy and baked for breakfast and I really enjoyed these muffins! I substituted date sugar (granulated dates) for the sugar, and reduced the flour by 25%, according to the directions on the date sugar. I used Bob’s all-purpose gf baking flour, unsweetened almond milk, vegan ghee and zante currants (which I prefer to craisins, which have sugar on them). Next time, I will not use paper liners, because too much muffin stuck to them! Thank you for the recipe!

    1. Try silicone muffin cups instead of paper. That’s what I use and the muffins never stick. They are also reusable, so less paper waste.

  68. 5 stars
    I made these today and… Omg! They’re so delicious! ❤️❤️❤️ I used coconut oil instead of butter, and brown sugar not the granulated one and still turned out very good.Love it!

  69. Really great, I make these for “teacher treat” day and it works out well bc they are fairly healthy 🙂 I add more baking powder here at sea level bc I feel they aren’t fluffy enough if I don’t; and I add small apple chunks and more cinnamon to the recipe; as well as sprinkling a little cinnamon sugar on top when they are hot.
    Great recipe, use it often!!

  70. 5 stars
    Made these with my homemade crab apple butter !! They are delish !!! Thank you for a recipe that actually works ! Have tried so many and they have been not good ! So tasty 😋

  71. I made these and love them, we have a lot of apples so I was looking for ways to use applesauce. My only modification was swapping in brown sugar instead of white. The kids loved them with craisins! A hit!

  72. 5 stars
    Very good. I did have to adjust the seasonings. The first batch with only 1 tsp of cinnamon was just to bland for my taste. The next batch I changed to 1 mounded TBSP of cinnamon and added 1/4 tsp of cloves. They were amazing after that. They were nice and moist.

  73. 5 stars
    Delicious!!! I made them with unsweetened mixed berry applesauce and a little smashed banana to make up the 1 1/2 cup applesauce ingredient since that is all I had. I, also, replaced the dried fruit with fresh blueberries. The muffins came out perfect! Thank you!!!

  74. 5 stars
    These muffins are fabulous. In fact they were so good, it only took two days for 9 out of 15 to disappear. The only part that I changed was eliminating the sugar. And, they tasted perfect with additional raisins. I am just about to put 15 more in the oven. These, I intend to freeze. Thanks so much for providing the recipe.

  75. 5 stars
    I made these today. Mine were very good. I added some dried cherries instead of cranberries or raisins. I also added nuts to the top. So good and I was skeptical about trying it. I plan to make these again I like that I can switch up what I add.

  76. 4 stars
    Very good. Definitely took 20 minutes using paper liners. I sprinkled walnuts on top before putting them in the oven and it was a good idea. I will try 1/4 cup sugar next time (I used raisins and they contributed sweetness).

  77. 5 stars
    I used unsweetened strawberry applesauce and used 1 cup of chopped rhubarb instead of the cranberries. They were delicious!

  78. I used unsweetened strawberry applesauce and substituted the cranberries for chopped rhubarb. Can’t wait to try them!

  79. I make peach sauce and have substituted it in other recipes. I leave out the cinnamon. Think it would work with this one?

  80. Excellent recipe. Hubby and I both enjoyed it. Lasted one day hahahahaha! Have to make some more! Thank you for sharing !

  81. These are the best tasting healthy muffins I’ve tasted! I use avocado oil and monk fruit sweeter since I’m on a low carb diet. I definitely will make them again.

  82. 5 stars
    These are wonderful and are healthy without tasting healthy. Always a plus. Thank you for sharing this recipe!

  83. I thought they came out great. I used raisins, walnuts, & chopped dates, & added pumpkin spice and a crumb topping. I also used 1/4 cup of date flour just bc I bought some & need to find reasons to use it. I made a double recipe. They came out nice & moist and didn’t stick to the paper liners.

    1. Did you measure out wet ingredients correctly; what about dry ingredients?
      No one else had a problem with baked result. One of the better recipes I’ve tried.

  84. 4 stars
    i like these muffins.very moist i hope i didnt undercook them.bottoms were nice and brown.i used white flour coconut shredded and mini chocolate chips baked 18 minutes thankyou

  85. 5 stars
    just made these – they are delicious. Used lightly packed brown sugar to give them a more carmely (is that a word, lol) flavour and added walnuts because that’s what I had on hand. So good I actually printed the recipe so I can make them again

  86. 5 stars
    Great texture and taste, perfect for breakfast or snack at school. We make them with raspberries instead of raisins. Stay moist and taste well few days days without freezing.

  87. 5 stars
    What a great healthy and tasty snack with not too much sugar. I made 30 mini muffins with a bit of cranberries/choc chips and they turned out perfectly 15 min in the oven. Easy to pop out of the freezer when my kids want a little something.

  88. 5 stars
    Yum these turned out great for an easy snack/breakfast for my almost 2 year old. She even helped with mixing 🙂 followed recipe as written except I added shredded coconut! Thank you!

  89. 5 stars
    These are very mild, tasty muffins. I would definitely make these again! I didn’t have enough applesauce, so I diced up an apple for more apple flavor. I also added a few tablespoons of honey, chia and flax seeds, and pecans! Looking forward to breakfast this week 🙂

  90. 5 stars
    Very good results, I added some sourdough discard otherwise followed the recipe as given. Easy with on hand ingredients. A hit with a family used to home baking.

  91. 5 stars
    These muffins are so good!!! Very healthy with great flavour and texture. I will definitely make these over and over. I maybe half with raisins for me and the other half with chocolate chips for the boyfriend.

  92. 5 stars
    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!

  93. 5 stars
    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!

    1. 5 stars
      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.

  94. 4 stars
    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.

  95. 5 stars
    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.

  96. 5 stars
    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.

  97. 3 stars
    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.

  98. 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.

  99. 5 stars
    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!

  100. 5 stars
    Excellent muffins! I replaced apple sauce and butter with pumpkin puree and grapeseed oil respectively. I also added apple slices and blueberries. Healthy and tasty! Thank you for the recipe, Lauren!

  101. 5 stars
    I’ve made these once with chocolate chips and once with cranberries and sliced almonds. Both were delicious. May try flavored applesauce next time!

  102. 5 stars
    I’m baking these muffins now. I’m sure they will be delicious. I like a little chocolate so I made them with 1/2 cup chocolate chips.

  103. 5 stars
    I used brown sugar instead of white and walnuts instead of raisins. They are hearty, not too sweet and the apple flavor shines!

  104. Tried these muffins and they were delicious
    Instead of white sugar, I used coconut sugar and almond milk. Just a couple of substitutions.

  105. Just made these! I used gluten free quick oats and gluten free flour. The inside was soft and a tad sticky despite it being baked for 25 minutes. I’m guessing it’s because I used quick oats and not rolled oats. I added some dark chocolate chunks for a little bit of dimension and it was delicious. I’m so happy that I came across this recipe. I’m sure my toddlers will love it as well!

  106. 3 stars
    This recipe is a good base recipe. But as someone else commented, it was incredibly bland. I made it per the directions to test it first. Then I immediately made a second batch with the following changes:

    Added one small diced, red delicious apple
    Added 1/4 cup brown sugar
    Added an extra tsp of cinnamon
    Added 1/2 teaspoon of nutmeg
    Added chopped walnuts to taste

    The second time turned out with a better, cohesive flavor, still subtle enough to be a muffin but not too sweet to be a cupcake. The moisture was still there and I didn’t have an issue with them being greasy from the butter.

    1. Thanks for sharing your experience. Keep in mind though (for anyone wanting these to be a “healthier” muffin, that these adaptations would add an additional 65+ grams of sugar (from the brown sugar and apple) and additional fat from the nuts.

  107. 5 stars
    The best muffin recipe ever! I substitute coconut sugar and monk sugar for the brown sugar. I also substitute almond flour for the wheat flour. Great gluten free treat!

  108. This recipe calls for way too much butter/coconut oil. The flavor overall is fine but the grease was seeping through the liners.

  109. 5 stars
    I made these yesterday and they came out splendidly. I did add a Tbs or two of chopped walnuts and replaced the sugar with about a 1/4 cup of honey and maple. I used freshly ground wholewheat soft wheat berries. They took 18 min. in my 375 degree preheated oven. An hour or so later my wife and I enjoyed a fresh muffin with our tea. The remaining ten muffins were placed in a tin and will be gone within a week. Delicious and reasonably nutritious, I will certainly be making them again soon.

    1. Just took them out of the oven! Made with organic quick oats, and olive oil instead of melted butter. Topped with a sprinkle of oats & turbinado sugar for a bit of crunch. Super moist @ 18 mins baking time. Subtle flavour.

  110. 5 stars
    These came out great and to be honest, I can’t even remember if I added the milk. Will definitely make again. Thank you!!

  111. 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.

  112. 5 stars
    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.

  113. 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.

  114. 5 stars
    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 🙂

    1. 5 stars
      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.

    1. 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.

  115. 5 stars
    Great recipe and a good use of whole wheat flour. Followed the recipe exactly although I was short a 1/4 cup of the applesauce. Really moist – I’ll be making these again!

  116. 5 stars
    My 2 year old wanted cake for breakfast so she helped me make these instead. We used 1:1 gluten-free flour, coconut sugar and added raisins. She gobbled up 3 of them! A perfect, simple and healthy recipe we’ll be making again and again.

  117. 5 stars
    Spot on . Scrumptious moist muffins . My first time ever making muffins . I am so pleased , my children love them. Easy to follow recipe , I substituted the whole wheat flour with oat flour . Thank you Lauren😊

  118. 5 stars
    Excellent. We used unsweetened crabapple sauce from our trees, and I thought the kids would hate them. They ate a double batch in less than 24 hours. Bonus: the crabapple sauce makes them a pretty pale pink. I’m making a second batch tonight.

  119. 5 stars
    Love it! Tried it this week and making it again. Added some fresh blueberries to half the batch to try. Great! Thanks!

  120. I don’t have old fashioned rolled oats but I do have steel cut and quick oats. What would be best for these muffins?

  121. 5 stars
    I followed recipe directions exactly as for once I had all ingredients. Very good, moist. I make applesauce every summer so am always looking for healthy recipes to use it. I will freeze them for breakfasts.

  122. 5 stars
    Hands down the best healthy muffin I have EVER made! These are so moist and delicious with a light apple flavour. I have tried so many different healthy muffin recipes and this one turned out the best, no complications whatsoever. Thank you for sharing it!!

  123. I replaced whole wheat flour with AP flour and used coconut oil instead of butter. Also reduced the sugar to 1/4 cup. The recipe yield exactly 12 muffins and they were just so fluffy and moist. Thumbs-up!

  124. 5 stars
    I never leave a review but these are fabulous!!! I followed the recipe exactly but I did add chopped walnuts. So delicious with a cup of coffee! Thank you for the recipe!

  125. 5 stars
    These are delicious. Not a bit dry. I did not add any fruit or chocolate chips and they were great just plain like that.

  126. 5 stars
    I added chunks of apple with the peel on and 1/3 cup salted caramel chips and they were divine! Soaking the oatmeal was the secret to success. My family loves them!

  127. 5 stars
    I had some homemade applesauce I needed to use up, and I’m so glad I found this recipe! The muffins were absolutely delicious! 😁

  128. 5 stars
    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! 😀

  129. 5 stars
    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.

  130. 5 stars
    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!

  131. 5 stars
    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.

  132. 5 stars
    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!

  133. 5 stars
    Very good, moist muffins! I subbed light olive oil for the butter, and subbed apple pie spice for the cinnamon. Definitely a repeater!

  134. 5 stars
    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.

  135. Five-star Delicious muffins. My girl friend, who almost NEVer says a thing other than “good” or “yeah, pretty good” when I bake or cook, said”OH my GOD!” And left the kitchen stuffing her pie hole. Lawdy so good!

    I used the coconut oil and 1/4 t less of cinnamon, plus made a sugar oat topping for the muffins and baked for 19 minutes, but checked at 15 and18. I’m generally a blueberry muffin man, but step aside! Making these again.

  136. 5 stars
    During these isolation days I was looking to bring in some healthier snack options. This recipe fit the bill perfectly. I did make a few changes. I reduced the flour slightly and added in a few tbsps. of ground Chia and ground Flax (wanted to up the Omega content). Wanting to be mindful of the sugar I opted to do a half and half with the sugar and used 1 to 1 with maple syrup (I also used organic sugar). Into the dry mixture I added a couple of good rasps of nutmeg and a dash of Madagascar Vanilla powder to the flour. Also added chopped pecans.
    Note: always best to let your eggs be room temperature when using in baking recipes.

    I doubled the batch and made them a smidge smaller and that gave me 30 muffins. This let me do a porch drop of a half dozen to my senior neighbours on each side of us. During these shut in days it is so important to be kind and take care of each other, right?

    Next time I’m going to try this recipe in my mini loaf pans. Thanks for the recipe! Happy baking and be safe out there!

  137. 5 stars
    Very delicious! I didn’t use refined sugar at all-just a splash of pure maple syrup. I had already made unsweetened applesauce with cinnamon and nutmeg so didn’t add any extra spice. I added about 1/4 cup each chopped walnuts, pecans, and craisins. Made them in a 24 count mini muffin tin for 13min. If they are still wet on top after pulling out then bake for additional minute until tops aren’t wet. You guys-these are delicious. These would be great to take as a to go snack or on a hike!! Adding white chocolate chips would be so fun!

  138. 5 stars
    These were a super healthy breakfast that my whole family loved! The applesauce adds just the perfect amount of sweetness!

  139. 5 stars
    I added a cup of cranberries and about a half cup of chopped walnuts. I also used chunky apple sauce. It increased the number of muffins to 18. They were delicious.

  140. 5 stars
    I didn’t have whole-wheat flour so I added a bit of ground flaxseed. They turned out great. They have just the right amount of apple sauce.

  141. I made this recipe the other day and it was a huge hit! Do you think you could add frozen blueberries to this? I’m looking for a good semi healthier blueberry muffin recipe.

  142. Made these the other day and they turned out great! I used white flour instead of wheat flour, cinnamon apple sauce instead of plain, and used olive oil butter (country crock), and lactose free milk and they were a family favorite! They made for a great grab and go breakfast the next day!

  143. 5 stars
    Thank you for the recipe! They were delicious. I tripled it and used half brown sugar, half white. Added cloves and cardamom as well. Hemp hearts instead of raisins. Everyone loved them!

  144. Hey old friend! Was looking for a recipe to make some “quarantine cakes” with my son, ha! How fun to see you.Thanks for the recipe:)

  145. 5 stars
    Made these yesterday with ingredients on hand. Used 1/3 packed brown sugar to replace the white sugar . Used white flour instead of whole wheat flout (same measurements) And sweeten applesauce. Turned out great. Will make a double batch next time. Thanks for the yummy recipe!

  146. 4 stars
    Just popped a batch out of the oven. Filled two 24 mini muffin pans for 11min. Turned out light and fluffy. Perfect.

  147. 5 stars
    My family loved these muffins. I used chocolate chips and pecans and gluten free flour. I’ll definitely be making them again! Thanks so much

  148. Really liked these but could cut sugar a little more for me. Also used Greek yogurt in place of coconut oil. Turned out really well. Will make again. Also used 1/4 c. Chopped walnuts. Makes 12 full muffins and took about 25 minutes.

  149. 5 stars
    I made these yesterday but with a few substitutions: I didn’t have Greek yogurt, so I used sour cream. I also substituted 1/3 cup honey for the white sugar. Because of family preferences, I increased both the vanilla and the cinnamon to 2 teaspoons each. And before baking, I sprinkled a little extra oats on top. The result was a muffin that is tasty and holds up well to splitting in half to top with a little cream cheese. Definitely a keeper to add to my muffin recipe rotation. Thanks for sharing!

  150. 5 stars
    I am quite impressed with this recipe and super-happy.
    I changed it a tiny bit, but will summarize the conclusion based on the changes:
    1. I used quick oats because that is what I had on-hand
    2. I used 1 cup unsweetened apple-peach sauce (organic single serve)
    3. I added 1/4 cup canola oil to make up for the 1/4 cup applesauce that I omitted
    4. I opted for the coconut oil (raw)
    5. I used 1/2 cup sprouted spelt flour (super nutritious) and 1/2 cup ivory wheat flour (nutty and nutritious and makes good bread)
    6. I was a bit more generous with the cinnamon because I typically find that I am left wanting more from most recipes.

    1. The muffins were extremely moist. This means that:
    a) I can likely omit the extra 1/4 cup oil I used to replace the applesauce. It would likely be sufficient to add a bit more milk, instead. This would reduce the fat and caloric content.
    b) The recipe takes whole-grain/ancient grain flours VERY easily. I generally have to really play with a bread or cake recipe to make it take to the specialty flours I like to use. This has be super-excited. I wouldn’t be surprised if it could support a red fife and other sprouted flour mixture.
    2. I happened to find the muffin sweet enough and I’m sure I can easily reduce the sugar to 1/4 cup and still end up with a very tasty muffin. This would reduce the processed sugar content and calories. Leaving the raisins ensure a few bites of extra sweetness.
    3. I found my generous helping of cinnamon was too much. I was pleasantly surprised to note that the amount of cinnamon in the recipe ensures that you actually taste it in the end result.
    4. I LOVE the fact that I don’t need a mixer for this recipe; I used a serving fork to mix the final batter. I can whip it up when babies are sleeping. Also, it is easy and fast, so the muffins could even be ready for a post-nap snack. Especially with the reduction in sugar content (and omission of raisins…they don’t like them yet).

    Thank you for this recipe. I will be continuing to adapt it as my needs evolve. I am excited to add shredded coconut and perhaps some mango and nutmeg.

  151. 5 stars
    Just made these and they are amazing. I made my own applesauce and then followed the recipe as is. I did however double the recipe and added chocolate chips, raisins and frozen blueberries. The recipe made 23 lovely muffins.
    I also like the fact that the sugar amount is only 1/3 cup

    Thank you-this one is a keeper

    1. Hi Irene, did you add the blueberries frozen or did you thaw them first? Also would this work if I use regular flour instead of whole wheat. Thanks!

  152. I made these by adding pure maple syrup to homemade apple sauce. So I omitted the granulated sugar. Love these muffins, even without buttering them.

  153. 5 stars
    Congrats, they are really good and very easy to make, even though I would add a little bit more sugar. Great work. <3

  154. Good recipes but a grammar note.
    The muffins are not healthy, they are healthful. The person who eats them is healthy.

    My grandchildren enjoy your recipes.

    1. Who asked you to check grammar ? Lauren is providing delicious recipes that are “healthy”. Keep your negative comments to yourself!

    2. That is a very outdated grammar rule. Hardly anyone uses the word “healthful” anymore, and it is now considered correct to use the word “healthy” when describing foods.

  155. 5 stars
    I have made these several times and we absolutely love them. I love that there is only 1.3 t of added sugar in each( I make 12)
    Also, I have added a lot of other ingredients and they r always yummy. Today I added unsweet coconut flakes, chopped fresh cranberries, nuts, pineapple, gr flaxseeds. Trying to make my own “kitchen sink version”. Lol
    So much healthier than most muffins. Thank u!

  156. These muffins are delicious. My husband makes the apple sauce mixed with pears after apple picking in the Fall. The kids love them for breakfast or a snack. This is my second time making them. Yummm!

  157. 5 stars
    These are so good and make a great healthy breakfast! My sister said they tasted like cake, and my mom evne asked forme to make them again! Very easy and delicious! Thank you!

  158. 5 stars
    these are wonderful! i admit i added a diced apple to it as well as 1/4 cup of almond flour. making a 2nd batch as i type.

    1. 5 stars
      This was my 1st recipe from you and the applesauce recipe was delicious…i am thrilled and so is my husband.

  159. Deleted the sugar because I used my own applesauce which was sweetened..also added 1/2 cup partridge berries yummy…

  160. 5 stars
    My family loves these muffins! The only change I made was not adding any of the granulated sugar and substituted it with a Tablespoon of honey. The applesauce creates enough of a sweet flavor so there’s no need for the extra sugar. I added blueberries and huckleberries to mine. So good!

  161. Excellent recipe! I made these and because I’m watching calories and fat, I used plain Greek yogurt instead of butter. The muffins turned out beautifully! Thanks for the great recipe!

    1. 5 stars
      You can actually just omit the butter altogether. I added a shredded apple instead, and it adds plenty of moisture. You could also add a bit of a ripe banana. Recipe was so great, my cat jumped up on the counter and ate 3 of them! 🤦🏻‍♀️

  162. 5 stars
    Just made these for my 7 month old and the rest of us. Was looking for a way to use up the purees we had made for him prior to deciding on just feeding him what we eat. Followed your recipe except subbed out the applesauce for whatever puree we had thawed (I think I used some pear and a mixture of carrot/cauliflower/banana/cinnamon). These turned out GREAT and my son loves them. saving to use in the future for sure!

  163. 5 stars
    I found this and made them for my picky eaters and it was a hit! ( which leads to a very happy mom when that happens!) The only changes I made was using Kodiak Cinnamon pancake mix, pulsing the oats (because in the Kodiak Cimmaon pancake mix it has whole oats as well and that was plenty for whole oats) and I added 2 tsp of apple pie spice in place of the cinnamon. They came out beautifully! Thank you!

  164. 5 stars
    I had some chocolate apple sauce icing left because we didn’t like it. I used it in this recipe and added another two tbsp cocoa powder and left out the cinnamon. I made them gluten free using gluten free oats and buckwheat flour and used almond milk and refined coconut oil. They turned out moist and light and not too sweet. Delicious! 😋

  165. 5 stars
    I love this recipe! We make it all the time! But did you recently update it? Some of the measurements seems different. If so, why? It was working great for us before.

    1. Hi Kate, yes I did update it just to make a little extra batter. It will now make 12 large muffins (instead of 10)

  166. 5 stars
    Great recipe. Very moist muffins. I found that pulsing the oats for a few seconds in the food processor made a better
    texture. I also used 1/2 cup whole wheat and 1/4 cup regular all-purpose
    flour which turned out great!!

  167. 5 stars
    Loved these. Sooo good. Used sweetened coconut flakes(all I had) and 50% less sugar dried cranberries. Plenty sweet with those items…could have skipped the sugar. Still verrry tasty!!

  168. 5 stars
    I made this muffins and my family loved them. I added almond extract. I will be making this recipe on a regular basis.

    1. 5 stars
      Made these to have as a healthy breakfastand snack. I had 2 and parents DEVOURED the remaining 10!
      Edits I made were only using about a half cup of applesauce with an entire finely chopped (and very juicy) green apple. I also used whole wheat flour and coconut oil. I’m totally making a bigger batch next time and plan on adding walnuts for some nutty crunch. Also going to add some extra Craisins.

  169. I made this today. Haven’t introduce my son to the sugar, yet. He is older than one. I didn’t put any sugar, just another cup of applesauce. They turned out so good! Thank you for the recipe! ?

  170. 5 stars
    Delish! I used whole wheat flour and threw in some extra chopped apples. My kids are devouring them! Thanks so much for the recipe. 🙂

  171. 5 stars
    I made these with plans to freeze them but I had to make two batches in two days because my family wouldn’t stop eating them! I also made the skinny pumpkin muffins and those were a hit too!
    I followed the advice of others and reduced the sugar and these were perfectly baby friendly! Thank you so much!

  172. I’ve made these twice now and had to make some subs but they turned out great both times! The 1st time I used coconut milk with coconut oil and raw cocoa nibs (instead of raisins). The second time I added 1 very ripe mashed banana cuz I only had 3/4c of applesauce and used reg milk with coconut oil. I love all the subs in the comments and think this will be my go-to muffin recipe now! Looking forward to trying them with shredded coconut and sunflower seed and maybe some dried fruit mix too! Thanks for sharing.

    1. Yes that would be fine :-). I’m not familiar with smart points but I’m sure there’s a calculator website for it if you want to google it 🙂 Enjoy!

  173. 5 stars
    These were excellent muffins and we enjoyed them! I did not use paper muffin cups, just baking spray. I also added some shredded coconut. Very pleased with these – this recipe is a keeper!

  174. 5 stars
    I made these last night. They were absolutely delicious and moist. I only put 1/4 cup of sugar and added raisins. Next time I’d like to use walnuts and try the protein powder. Every time I make muffins, the next day they’re already drying out. But yours are still moist. Love them.
    Thank you for a great recipe.

  175. Hi, muffins are delicious. I wanted a recipe using applesauce and oats, so I made adding pecans instead of raisins, but the muffins stuck to paper liners! Just wondering what when wrong? I did use quick oats which I use in most recipes calling for oats. Did others have problem with muffins sticking?

  176. Just made these oatmeal muffins !! Substituted blueberries for raisins, swerve for half of the sugar, and unsweetened vanilla almond milk for milk. They are delicious!! Calories / muffin=106!!

  177. 5 stars
    I used almond flour, almond milk and homemade applesauce and they turned out great. I did have to bake an extra five minutes.

  178. So I veganised this recipe and they came out SO delicious! I subbed regular butter for vegan butter, milk with sweetened almond milk, and a large egg for a large flax egg (semi-heaping tablespoon of ground flax) and we already ate half the batch! Thank you so much!

  179. 5 stars
    These are delicious! I was looking for a healthy snack/muffin to make for my friend who just had a baby. She wanted something quick but healthy to eat while she is nursing her daughter. I brought these to her yesterday and she loved them! (and her hubby did, too 🙂 I loaded up her batch with craisins, walnuts, mini chocolate chips, and some pecans and extra cinnamon on top. I made a batch just with chocolate chips for her husband. I love to bake and I am pretty picky about muffin recipes. These are SO good!!! I love how easy they were to mix up, how moist they are, and also how versatile I can be with add-ins. Thank you for a great recipe! I can’t wait to try your other muffin recipes, too.

    1. Thanks so much for sharing Deb! I agree, I love how versatile these are and I love the mix-ins you added. So happy the new mom loved them!

  180. 5 stars
    Delicious. I used canola oil, dark brown sugar and doubled the cinnamon. Surprised how light they are with whole wheat and oatmeal. This is a keeper.

  181. 5 stars
    Delicious muffins! I add nuts instead of raisins since I like the extra crunch. This will be my third time making them.

  182. 5 stars
    The best muffins
    I substituted: apple sauce without sugar for regular apple sauce. Sugar for honey. Milk for organic coconut milk… PERFECTION. Soft. Firm. Delicious.

  183. 5 stars
    I love the way these muffins taste! The applesauce adds a nice sweetness to the muffins, and since there’s no oil, there’s no residue either on the muffin bottoms. Perfect for a healthy, filling bite!

  184. 5 stars
    You’re right, these are delicious. They are now my standard goto for snacks, and I always make a triple batch before going caravanning. It doesn’t take long for a pair of oldies to get through them ?

    However I think Mel and you have made a minor mixup in the instructions. The rolled oats (not oatmeal) should be with the dry ingredients and the wet ingredients (milk eggs etc) should be whisked not stirred and the dry ingredients should be stirred rather than wisked.

  185. Made them for breakfast they were delicious! I used almond milk instead of whole milk and used brown Splenda sugar instead of regular sugar!

  186. 5 stars

    So glad to have found your site! These muffins are so delicious. They are gone as quickly as I make them! We triple the recipe now! I’m always on your site at dinner time too. Thanks for all the great recipes and beautiful easy to use site. ?

    1. Thank you so much Erin! I’m so happy you found me and have tried some recipes you’ve liked! I always make a huge batch of these too–we love them! Thanks so much for taking the time to comment 🙂

  187. 5 stars
    I have been looking for a plain oatmeal muffin recipe for a few years. Finally! I skipped the dried fruit option, used white whole wheat flour (pastry flour), sprinkled the top with a some cinnamon sugar and they turned out wonderful! So happy to have this recipe on hand now. Thank you!

  188. 5 stars
    I have made these several times and love them! Almost feel guilty eating them for breakfast….like having a cookie! I add chia seeds and flax seed. Really yummy! Thanks for sharing!

  189. 5 stars
    I’ve made these twice this year. amazing! I have a vegan friend, and was wondering if there is a good substitute for the egg? Most baked goods recipes at use egg can be replaced by applesauce, but I would think that it would make it too runny since there is already egg in it. Just wondering. THANKS!

    1. Thanks Heather–I love to hear that! To substitute the egg I would either use flaxseed (1 Tbsp ground flaxseed mixed with 3 Tbsp water), or half of a banana, mashed (about 1/4 cup mashed banana). Hope that helps!

  190. 5 stars
    These muffins are soooo good! I used coconut oil and raisins in mine and they are delicious. This is definitely a keeper recipe. I doubled the recipe and filled fourteen of the large muffin papers. Baked them for 40 minutes and they turned out perfect.

  191. Can you use chopped apple instead of the cranberries/raisins or would the apples have too much moisture?

  192. This is a GOOD oatmeal muffin recipe. The texture of these muffins are springy and tender. Just how an oatmeal muffin should be. My dog and I just shared two of them warm from the oven. I used buckwheat flour to make them gluten free and dark brown sugar because it makes almost all bake goods taste even better.
    I am already planning my next batch, orange rind and blueberries.
    Thanks for a great recipe.

  193. I was wondering if you had the nutrition information on these? I’m diabetic so have to be careful on carbs! Sounds like a really good recipe and excited to try them!

    1. Hi Anna, I don’t add the nutritional info because it can vary so much depending on what products people use, and can be misleading. You could calculate the nutritional info on MyFitnessPal site.

  194. 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!


    1. Hi Kimberly, I’ve never tried these with almond flour but I think it should be fine! I’d love to hear how you like them.

    2. 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!

  195. 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!

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

        1. Hi Courtney, the recipe calls for 1/2 cup of raisins, which is about 200 calories. 1/2 cup of semi-sweet chocolate chips is about 400 calories

    1. 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!!!

  196. 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!

    1. Thanks Kat! I’m so happy you liked them–I absolutely love them too! And a scoop of peanut butter on top sounds amazing!

  197. 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!

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