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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.
This is a great recipe
I like the fact that is used very little sugar.
How can I substitute with gf flour?
A 1:1 ratio will work fine! Enjoy!
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!
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!
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:)
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!
Same substitutions, Sonja, and added pumpkin seeds. This one is a keeper!
Just popped a batch out of the oven. Filled two 24 mini muffin pans for 11min. Turned out light and fluffy. Perfect.
I just made these with ghee butter, brown sugar, almond milk, and homemade applesauce! Very delicious and moist!
Did you use 4 Tbsp of ghee butter and one third cup of brown sugar? Same Amount of cooking time?
I’m wondering how I adjust the cook time for mini muffins?
Mini muffins usually cook in 9-10 minutes
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
Kelly, did you have to use xanthum gum with the gf flour?