These happy little Applesauce Muffins are packed apple-cinnamon flavor, whole grains, and vitamins. And all without excess added sugars! They’re a perfect healthy snack or breakfast for kids to make ahead and serve throughout the week.

applesauce-muffins-on-plate

Applesauce Muffins

Applesauce is a staple in our house and I try to keep it on hand for both eating as a snack or as a simple side—and for turning it into easy baked goods like these muffins. This recipe stirs together in one bowl just a few minutes and the mini muffins pack balanced nutrition into each bite. Plus, they are just so yummy!

We love to have these for breakfast or a snack—and I love even more to make a batch on the weekend and dole them out throughout the week.

This is the muffin recipe I make when I don’t have any fresh fruit or veggies in the house. Pantry staples to the rescue!

Your toddler won’t eat? Help is here!

Sign up for our email updates to get tips and ideas sent to your inbox. 

Please enable JavaScript in your browser to complete this form.

Ingredients You Need

I did my best to keep the ingredient list for these healthy muffins streamlined so that you wouldn’t need to go off in pursuit of any hard-to-find ingredients. You’ll need to have the following ingredients on hand.

ingredients in applesauce muffins
  • Applesauce: I prefer to use unsweetened applesauce in this recipe so I can control the sweetness levels, but any kind will work. You can use homemade or store bought applesauce.
  • Butter: I bake with unsalted butter, so that’s what I use here. You can use salted butter, though, if that’s what you have on hand.
  • Egg: Adding egg to the batter ensures that it bakes through nicely with a tender crumb.
  • Milk: I usually make these muffins with whole dairy milk, but you can use a nondairy milk if you prefer or as needed.
  • Vanilla extract: A little vanilla extract ensures that these muffins are nicely flavored.
  • Whole wheat flour: This flour has fiber and whole grains and works well with the moisture level of the applesauce.
  • Oats: I like to add old-fashioned rolled oats to my Applesauce Muffins to add complex carbohydrates and fiber.
  • Sugar: A very small amount of sugar ensures that the muffins have a great texture and taste sweet enough.
  • Baking powder: Baking powder ensures that the muffins rise and bake through evenly. Be sure that yours is fresh.
  • Cinnamon: Apple and cinnamon are a perfect flavor pair, so I use ground cinnamon here.

Step-by-Step Instructions

Here’s a look at the simple process involved in making these muffins. Scroll down to the bottom of the post to see the full information, including the amounts and the timing.

how to make applesauce muffins step by step
  1. Preheat the oven and grease a mini muffin tin. I use nonstick canola spray, but any spray meant for baking will work. Gently stir all ingredients together.
  2. Fill each muffin cup.
  3. Bake until lightly browned around the edges and cake tester inserted into the center comes out cleanly.
  4. Remove from oven and cool on a wire rack.

TIP: You can serve them warm, or let them cool and save them to enjoy later in the day—or even in a few months if you store them in the freezer. (See the note at the end of the recipe for details.)

mini applesauce muffins on pink plate

Frequently Asked Questions

What’s the best applesauce for muffins?

I like to use unsweetened applesauce that’s smooth or almost smooth. Chunky applesauce is okay as long as you know that you might wind up with piece of applesauce chunks in the final muffins! Just use one that you like the taste of to ensure that there’s good flavor in the muffins.

You can use store-bought or homemade—both work fine. Sometimes the color of the muffins can be lighter or darker according to the color of the applesauce.

Can I make these vegan muffins?

To make these muffins without dairy, use an unsweetened plain nondairy milk. Use a neutral oil, such as canola oil or avocado oil, instead of the butter.

To make these muffins without eggs, omit the 1 egg that’s called for and stir together 2 tablespoons ground flaxseed and 2 tablespoons water. Let the u0022flax eggu0022 sit for a few minutes before adding it to the batter.

When the muffins come out of the oven, let them cool completely inside the pan (so don’t transfer them to a rack—this batter is a little moister and likes the extra heat!).

Can I omit the added sugar?

You can make Applesauce Muffins without added sugar for a baby or younger toddler by omitting the sugar. The resulting muffins will be less sweet. You could also omit the sugar and add a tablespoon or two of maple syrup.

You can top with a little butter, nut butter, applesauce, apple butter, or honey if desired.

How to Store

You can bake these muffins and store them for about 3 days at room temperature or up to 5 days in the fridge. You can serve them either at room temperature or warmed slightly. Or cold! It just depends on what your kids prefer.

You can freeze fully cooled muffins and store in zip top bags in the freezer for up to 3 months. Thaw at room temperature or in the fridge.

mini applesauce muffins on pink plate

Best Tips for Success

  • Try not to over-mix the batter, which could make the muffins denser than they should be. Stir gently and stop when the ingredients are mixed together.
  • Use an applesauce that tastes good to you when eaten by the spoonful. The applesauce provides flavor and sweetness.
  • Be sure to grease the bottom and the sides of the muffin cups to ensure that the muffins come out of the pan easily.
  • You’ll know they’re done when the edges are lightly golden brown, a cake tester inserted into the center comes out cleanly, and the tops are firm.
  • Serve warm, at room temperature, or cold, according to what your kids prefer.
  • You can top with a little butter, nut butter, applesauce, apple butter, or honey if desired.

Related Recipes


I’d love to know how your family likes these muffins, so please comment below.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
mini applesauce muffins on pink plate

Favorite Applesauce Muffins

Perfectly spiced and just sweet enough, these Applesauce Muffins are a yummy breakfast or snack. We like these on their own, topped with nut or seed butter, or even with a smear of cream cheese. See what your littles like!
4.99 from 259 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Cuisine American
Course Breakfast
Calories 101kcal
Servings 12 (Makes 24 mini muffins)

Ingredients

Save this recipe?
Enter your email to save this recipe in your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions

  • Preheat the oven to 375 degrees F and grease a mini muffin tin well.
  • Stir together the applesauce, butter, milk, egg, and vanilla in a medium bowl.
  • Add the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt and gently fold together.
  • Fill prepared muffin tin to the edge of each cup. Bake for 16-20 minutes or until lightly browned around the edges and cake tester inserted into the center comes out cleanly.
  • (You can also bake in a 12-cup standard muffin pan with about ¼ cup batter in each cup for 22-24 minutes or until a toothpick comes out cleanly.)
  • Remove from oven, let cool for about 2 minutes in the pan, run a paring knife around the edges if needed, and remove to cool on a wire rack. (Or sort of just tilt in the pan to allow air under the muffins.)
  • Serve warm or at room temperature.

Video

Notes

  • To store, let cool fully and store in an airtight container in the fridge for 3-5 days or in a zip top freezer bag with as much air removed as possible for up to 3 months. Serve warm or at room temperature.
  • Egg-free: Stir together 2 tablespoons ground flaxseed and 2 tablespoons water. Let the “flax egg” sit for a few minutes before adding it to the batter. When the muffins come out of the oven, let them cool inside the pan (so don’t transfer them to a rack—this batter is a little moister and likes the extra heat!).
  • Gluten-free: Use a cup-for-cup gluten-free flour like this one.
  • Dairy-free: Use canola oil instead of the butter and a plain, unsweetened nondairy milk.
  • Be sure to grease the bottom and the sides of the muffin cups to ensure that the muffins come out of the pan easily.
  • You’ll know they’re done when the edges are lightly golden brown, a cake tester inserted into the center comes out cleanly, and the tops are firm.
  • Serve warm, at room temperature, or cold, according to what your kids prefer.
  • Pair with fruit and or milk or a smoothie for a simple meal or snack.

Nutrition

Serving: 2muffins, Calories: 101kcal, Carbohydrates: 17g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 157mg, Potassium: 84mg, Fiber: 2g, Sugar: 7g, Vitamin A: 102IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published September 2017.

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. 5 stars
    Another amazing recipe! My 3 year old loved helping. Followed the recipe and it turned out delicious! Thank you, Amy!

    1. To make them with all purpose flour, I’d use 1 cup plus 2 tablespoons and know you may need to bake a few extra minutes.

  2. 5 stars
    I made these for my 1 year old and 4 year old and they both loved them! I substituted the sugar for 2 tablespoons of maple syrup which worked really well and the muffins were slightly sweet. Super easy and quick to make.

  3. These were a bit bland, and I was disappointed after getting really good results with the banana muffins. Will serve with maple syrup for dipping and up the sugar a little next time.

  4. 5 stars
    This recipe was a huge hit with our toddler. She ate 4 (large) muffins. My husband and I thought they were pretty good too. I love that this used ingredients we usually have around the house. Thanks for sharing so many good recipes! I am excited to try more.

  5. 5 stars
    I made these for my 4yo and 1yo and they couldn’t get enough! Very yummy and easy to make. Thank you!

  6. 5 stars
    Finally got the chance to make these, and after lurking and using other YTF recipes for over a year I had to leave a comment on this one. Super quick to whip up, toddler loved them and didn’t understand why he couldn’t eat the whole pan. I had maple sugar handy so I used that, and I’m glad I have a recipe that I can easily throw that in for.

  7. 5 stars
    Had some applesauce pouches that nobody wanted to eat so I made a batch of these muffins. They are so light, yummy and perfect amount of sweet. I used date syrup instead of sugar and whole wheat pastry flour. Will freeze most of these for future lunches for my kids!

  8. 5 stars
    These became a staple in my house. My husband has to whip up a batch every week for us. My toddler loves them. I (pregnant momma) love them. They are bland enough to eat any time of day, great cold out of the fridge or warmed up with butter. Healthier than most options out there and very easy to make.

  9. 5 stars
    These are SO SO GOOD. I made them with homemade applesauce, also Amy’s recipe. I’d added cinnamon to the applesauce so I used about half what this recipe calls for and it was perfect. I also added about a 1/4 tsp cardamom because I love it and that was lovely and the perfect amount, but these would still be delicious without. I used quick oats because I was worried about texture for my baby, but I think they’d be fine either way. I’m making more applesauce today so I can make these muffins again!

See More Comments