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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Followed exactly as written, and they came out perfectly.
Can I use thawed frozen Cranberries instead of dry and any idea how many Smart points is the recipe ?
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!
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!
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.
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?
I made this with coconut oil and 1/8 cup of sugar. Tasted healthy and delicious! Would definitely make this again!
I’m so happy to hear that! Thanks for commenting!
So tasty and moist. A delicious guilt-free treat, and super easy to make. I will definitely be making these again!
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!!
How long will these keep in the freezer?
They will freeze well for up to 3 months. Enjoy!
I used almond flour, almond milk and homemade applesauce and they turned out great. I did have to bake an extra five minutes.