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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.
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.
When you replaced the coconut oil with Greek yogurt, did you use the same amount of Greek yogurt?
Could you use a sugar substitute and almond flour in these???? Would it change the taste drastically?
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!
Would it mess up proportions if I included a cup or two of chopped apples? Thank you
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.
Conclusions:
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.
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
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!
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.
Congrats, they are really good and very easy to make, even though I would add a little bit more sugar. Great work. <3
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.
Who asked you to check grammar ? Lauren is providing delicious recipes that are “healthy”. Keep your negative comments to yourself!
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.
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!