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!

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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.

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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 256 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

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.

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Comments

    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.

  1. 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.

  2. 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.

  3. 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.

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

  5. 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.

  6. 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!

  7. 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.

  8. 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!

  9. 5 stars
    My daughter (14 months) absolutely loves these. She goes through these and the fruity yogurt pancakes so quick. These are the best for when she is teething and won’t eat anything too hard. I love how easy they are to make too!

    1. If the texture was soggy, it’s likely that the leavening you used didn’t active properly. Often it’s the baking soda so you may want to check that. I hope that helps!

  10. 5 stars
    I made the applesauce muffins with my granddaughters (ages 4 and 1/2 and 2 and 1/2) this week. They loved them and were so proud to share with mommy and daddy when they got home!!

  11. 5 stars
    We have been making these about once a month for the last year and they are GREAT! We store them in the freezer and pop them in the microwave for a quick snack or pack them for an outing and they thaw to room temp. We like to add 1/2 tsp of All Spice to make them a bit spicier but follow the rest of the recipe and they are always awesome!

  12. 5 stars
    Just made these and my 4yr old and 2 yr old have almost devoured half the muffins!
    Thank you for you simple but scrumptious recipes!

    1. I recommend using a nonstick pan and nonstick spray. My muffin recipes usually don’t have enough fat in them to come off paper liners cleanly. Yay Food Play!

  13. 5 stars
    Love this! I replaced some of the whole wheat flour by vegan protein powder (I’m not vegan, but can’t digest whey) and now these became both a functional and a yummy snack! Love it!

  14. My little one doesn’t love the texture of oats, can I blend the oats slightly before adding to muffin mixture to lessen the oat texture? Will it bake the same?
    Thank you!! We’ve loved all your recipes so far!!

  15. 5 stars
    Can I use all purpose flour instead of the whole wheat flour? If yes, would you recommend I use the oats instead of the additional all purpose flour? Thanks!

      1. 5 stars
        I used baby oatmeal and apple baby food because it’s what I had. The flavor is light, but I attribute that to the baby apples rather than applesauce. Next try I want to add peanut butter to the batter.

  16. Wondering about making this a cake. What size and for how long.
    Recommendations for which frosting

    1. If you have an idea of which pan you want to use I can try to figure out the timing. And I would suggest my cream cheese frosting.

  17. 5 stars
    were so good, we did frozen fruit on top, pecans, chia seeds etc… will make banana ones tomorrow

  18. 5 stars
    Yum! Turned out great! I used regular flour because that’s what I had on hand, as well as 2 cinnamon applesauce pouches and one apple strawberry rhubarb 😆 you’d never know. Thank you for another fantastic recipe, Amy!

  19. 5 stars
    Thank you for this recipe! My daughter is quite the picky eater and she just loved these muffins. I’m looking forward to putting them into our breakfast rotation!

  20. 5 stars
    So insanely yummy. My four year old loves them and even said he wants to dream while eats them. Sure thing, buddy, go right ahead. These are so good that mom will enjoy them, too, and daydream right alongside you.

  21. 5 stars
    Made these today for my 13 month old. They turned out well overall, not super flavorful though. Despite following the recipe to a T and filling to the edge of each cup, it only made 20 mini muffins. We’ll still enjoy them and they’ll make a good snack for an upcoming trip.

  22. 5 stars
    Can lower the sugar to a 1/2 tbsp and it still tastes good, enough sugar already with the apple. Also just peel and dice 2 apples and a mango and mash while boiling and let cool, keeping it a little chunky. Can also lower the butter to 1 tbsp and grease the pan with a little more butter

  23. 5 stars
    These are so yummy! I used half all purpose flour and half whole wheat with canola oil and they came out delicious!! Love your recipes!

  24. 5 stars
    Another recipe that didn’t disappoint!! I made these vegan with coconut oil, a tbsp of maple instead of sugar, and no vanilla since I was out, and they’re still delicious. My 1.5 year old had 3 after they cooled down!

  25. 5 stars
    Made these for baby (minus the sugar). Even without sugar, they were fantastic! Husband ate just as many as baby!

  26. 5 stars
    WOW. These are AMAZING! I used apple baby food I had left over and plain flour because I didn’t have whole wheat flour. My son and husband won’t crazy about them but I loved them and will make them again!

  27. 5 stars
    My kids really love these! They don’t like meat so for a little extra protein, I added 1/4 c plain unflavored protein powder and reduced flour by 1/4c. These are our new favorite school snacks! Thank you for another hit, Amy!

  28. 5 stars
    These are great! Currently baking my second batch this week. I made them according to the recipe except I added a few Ghirardelli semisweet chocolate chips to some. Either way they’re sooo good!

  29. I’ve been following the recipe twice and happen to have completely flat muffi that do not want to bake…
    I don’t understand…
    3rd time I doubled the flour and oats and this then seemed to work, but I guess this is not as tasty as this should be…

    Anybody has an idea of what’s going wrong with me?

    1. Hi- If a muffin isn’t baking through, the most likely explanation is that the baking soda you’re using isn’t fresh or active. I would check that. (Adding that much more flour would likely make very bland and dry muffins.) I hope that helps!

      1. Hi Amy,
        Thank you for your fast reply!
        Well I cooked other muffins the same day with the same baking soda and it worked well…
        Will keep on trying as the taste is fabulous.😍

    1. They may not bake through exactly the same way. I think I might add an extra tablespoon to ensure they aren’t wet inside.

  30. 5 stars
    My ultra finicky toddler loves these🥹 The only thing I changed was substituted the cinnamon for cinnamon sugar. These have now become a weekly bake for us.

  31. 5 stars
    I made these with maple whipped cream to send to my son’s daycare for his first birthday, swapped out sugar for agave in equal amount, added a touch of nutmeg and cardamom. Overall, wonderful texture and taste. I’m going to use the rest of my apple sauce to make more for home.

    Two tips — (1) I recommend putting the milk in a microwaveable measuring cup with room for the melted butter and (2) letting the batter rest for 5-15 min seems like it can improve texture. I did two single batches deliberately so I could test out the recipe first instead of one double batch. The first batch tasted fine but looked much lumpier and didn’t rise as well.

    On #1, most of my baking involves creaming room temp butter and sugar first (not for babies!), so I was unpleasantly surprised when my butter immediately solidified upon combining with cold milk and applesauce. Duh. For second batch, I warmed the milk in the microwave slightly and poured melted butter into that measuring cup, then stirred as I combined with applesauce. Immediately smoother visible texture to my wet ingredients.

    On #2 I only have one mini tray, so the second batch of batter tested maybe 10 minutes while the first batch finished and my tray cooled from the first batch. When I spooned it into the tray, I could tell there was already a little rise and the oats were already softened — reminds me of how Jiffy cornbread says to let the batter rest before baking. So I’m guessing this might have improved my second bake, too.

    Thanks for this recipe!!

  32. 5 stars
    I made these the other day and my almost-4-year-old is obsessed with them! I accidentally got sweetened applesauce, so I didn’t add any sugar, but they turned out perfect. I also didn’t have any vanilla extract, which is what happens when I’m trying to order groceries while sick, so I used orange extract instead, and that hint of flavor is SO good.

  33. 5 stars
    My son is absolutely obsessed with these! I didn’t change a single thing in the recipe, and they came out absolutely perfect after 19 minutes. I love them too! 10/10! I’ll be making these regularly!

  34. 5 stars
    We love these! I normally replace half the applesauce with mango puree and leave out the sugar. We’ve added all kinds of mix ins – berries, dried fruit, nuts, etc 🙂 thank you!

  35. 5 stars
    Thank you so much for this recipe! I tried it just now and it turned out perfect!
    I substitute sugar to honey and combined extra virgin coconut oil and butter (1 table spoon each).
    I used whole grain wheat flour in same measurement.

  36. 5 stars
    My daughter loved this muffins!!! Thanks so much! I use maple syrup instead of sugar and they came out great!

  37. The serving size says 2 muffins. Is that 2 mini muffins (12 servings) or is it 2 normal muffins (6 servings)? Thanks so much!!!

  38. 5 stars
    I made these today for my super picky toddler and they were delicious! I followed the recipe to a T and will not change anything next time either. Thank you for sharing such a scrumptious and healthy recipe for little ones and big ones alike!

  39. 5 stars
    Thank you for the variety of muffin recipes! For the kids, they are great. What adjustments would you recommend to enhance the flavours of this recipe to suit the taste of adults?

    1. You could add more cinnamon, maybe a little ground ginger, some additional sugar. It’s really dependent on your taste buds. I personally love these as they are, but you may prefer more spice or sweetness.

  40. 5 stars
    Another great muffin recipe. I made these for my 2 year old, who doesn’t like ‘stuff’ in his muffins like raisins, chocolate chips, etc. He loves these. My husband was not really interested when I said they were applesauce muffins, then he promptly ate 3 and said ‘they go down easy’. I had some leftover batter so I put it some (very) mini silicone bundt pans and ended up with a few adorable cakes too.

  41. 5 stars
    Delicious! I used apple pie spice instead of cinnamon, substituted Just Egg for the egg, and used high protein soy milk. A delicious breakfast served with a banana cardamom smoothie. Thanks for posting so many allergy friendly suggestions!

  42. 5 stars
    Hello, i know is a healthy recipe but can i substitute the whole wheat flour Wt all purpose flour?

    Thanks before hand 😊

    1. Yes, I think that should work but you may need to cook them for a minute or two longer to ensure they cook all the way through.

  43. 5 stars
    I used grape seed oil, oat milk, gf flour, and gf oats. Added chopped walnuts and sprinkled cinnamon & sugar on top. They baked perfectly at 16 minutes! Moist and flavorful.

  44. 5 stars
    Made these this last week to freeze 1/2 for later. My 2+yr old eats these and he is in a picky phase. A lot of Amy’s mini muffin recipes have been helpful! My husband and I enjoy a lot of them too.

    1. I think if you omit the oats and use 1 1/4 cups whole wheat flour, that should work well. You may want to check them for doneness starting at 14 minutes of baking time.

  45. 5 stars
    Great staple recipe. I didn’t add any sugar to leave them plain, they were quite filling. The baking soda/baking powder taste was a tad too strong so I will lower it next time. Ended up with 10 regular muffins, baked for 20min. Thank you

  46. 5 stars
    These were delicious! Added ground flax and some chia seeds for extra nutrition and also made them regular size…about 24-25 min in our toaster oven and they turned out great! Thanks for these – will be on repeat in our house – not only for our toddler for the hubby and me as well 🙂 cheers!

    1. Hi Erica! Just wondering how much chia and flax you added? And maple syrup? I always get nervous altering baking recipes lol!

  47. 5 stars
    These were such a hit with my 2-year-old (who never seems to like anything I’ve baked in the past)! I didn’t have any whole wheat flour and didn’t want to use just AP, so I substituted 3/4 cup oat flour (since it’s lighter it’s not an equal measure to whole wheat or AP flour), and 1/2 AP flour. Used the same bake time and they turned out great! I’ll definitely be making these again, and will try with honey instead of sugar the next time. Thanks for yet another simple and delicious recipe!

  48. 5 stars
    Love these, literally saw the recipe 5 minutes before we made them. My 4 and 2 year old boys helped make them, even better. They always eat better when they can help, and this is low stress. They gobbled them up, I may have snagged a few. And we have plenty for next couple days which I also love!

  49. 5 stars
    The muffins were delicious and so simple to make. It was a nice Sunday afternoon treat! Thank you Amy for this wonderful recipe!

  50. 5 stars
    I’ve been making these for the last few months for my son! They’ve been great for when we’re on the go – I’ve been freezing the batch and pulling the muffins out as needed. My 13mo loves them and eats them no problem! They make a great snack or part of breakfast and have been great for travelling! They’ve been great to make when I have extra apple/pears/plums in the fridge. I just cook and make them into a sauce and then make the muffins! I definitely recommend and I am definitely going to try more recipes from the site!

  51. 5 stars
    Subbed in honey for sugar (for no real reason other than I had an excess of honey around) and these were so so yummy! My house of 4 went through 10 of them before they were off the cooling rack ☺️

  52. 5 stars
    These are so good! We made them today, but also added chocolate chips! My toddler and I love them. Definitely recommend 🙂

  53. 5 stars
    I just made these with the intention of freezing for my toddlers-tasted one… then another. I think these are delicious! I also opted to use 3 Tablespoons of maple syrup instead of sugar and they are perfect. Thanks for a great recipe!

  54. 5 stars
    Fantastic and so easy! My babe loved them! I used a few tablespoons of maple syrup rather than sugar and threw in sunflower seed butter for a boost of nutrition and it turned out fantastic! Thanks!

    1. I haven’t ever made them that way—I might reduce the applesauce a little bit to ensure they aren’t too wet or you may need to bake them for a few extra minutes.

    1. I haven’t made these with ap flour and they may wind up much moister in the middle. You may need to reduce the baking time a little to compensate.

  55. 5 stars
    These are a staple in our house. For mom and child. Amazing. I sub about 1/2 almond flour for the WW flour and I think it’s super delicious and extra moist. We don’t have a nut allergy, obviously. THANK YOU for this recipe!

  56. 5 stars
    This recipe is AMAZING!
    My son is allergic to eggs, and he LOVES these muffins.
    I used the flax egg. I also used zero sugar, I used 2 tablespoons of maple syrup instead.
    The muffins come out perfect.
    I am so excited to try other recipes from you.
    Thanks for sharing!

    1. Because in the Notes of the recipe, there are variations on how to make this without dairy, butter, and milk for anyone who needs that option.

  57. 5 stars
    Very good and Super simple Recipe. I used homemade Blueberry-Ponegranate Applesauce and it turned out great. Thank you for the recipe.

  58. 5 stars
    These are simple and delicious. My three year old helped me make them 🙂 I thought they were perfectly sweet. I used olive oil and they turned out great. They are going quickly. Thank you!

  59. 5 stars
    Came out fine, but suggest using more oil/fat, perhaps another tablespoon or two. Could also use some more sweetness so perhaps an extra tablespoon there (maybe honey?). Also recommend combining the dry ingredients separately so you have an opportunity to optimize integration of all the powders before folding into the wet ingredients.

  60. 5 stars
    Twas a hit with my 16 month old. Made them in full sized muffins with an extra 15 mins or so baking time and let them cool overnight

  61. Hi! I tried this recipe in a baking pan because I don’t have muffin tins and the center didn’t ever get firm. Is there a way this can work as a loaf? Thanks!

  62. 5 stars
    I make these weekly, they are so yummy and low in sugar but still sweet! Since my daughter is allergic to eggs, I add 1/4 cup extra flour along with 1/4 cup plain yogurt as a substitute and they come out perfect! With no eggs it’s especially important to spray the paper muffin liners with baking spray.

  63. This recipe sounds so good, however I need a recipe without nuts. Do you know of a granola bar recipe without nut butters? My 2 yr old granddaughter is allergic to peanuts, and we’re afraid to try other nuts at this point.

    1. Hi. There aren’t any nuts in this recipe. For a granola bar recipe, I bet you could use regular melted butter in this one (though sunflower seed butter is a very unlikely food allergy and is usually a safe choice for peanut kids). I hope that helps!

  64. 5 stars
    I’ve made 5 of your muffin recipes in the last week (freezing and using for kids breakfasts before school). This was my favorite and kids loved it too!! It’s delish with some apple butter smeared in the middle. Thank you for the recipe. I’ll be making it again!

  65. 5 stars
    Good day very cool blog!! Man .. Excellent .. Amazing .. I’ll bookmark
    your site and take the feeds also? I’m satisfied to search out a lot of
    helpful info here in the submit, we’d like work out more techniques on this regard, thank you for sharing.
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  66. 5 stars
    These are my favorite muffins to bake! They are delicious and the easiest muffin recipe I’ve found. You can have them mixed up and ready to go by the time the oven is finished preheating.

    1. I would think you should use the same amount. I haven’t tested them that way so I can’t say for sure, but that’s my best guess!

    1. Almond flour doesn’t bake the same way as flour with gluten so it’s not usually a good direct substitution.

  67. 5 stars
    I made these for my 2-year-old. Instead of oats I used oat bran, and added an extra egg for a nutrition boost because she is sooo picky and turns away so many foods! She loves these! I made these in full size muffins and they were done in 18 minutes at the same temp indicated. Thank you!

  68. Can I substitute the whole wheat flour for white all purpose flour? That’s all we have in the pantry. Thanks!

  69. 5 stars
    Made these for my VERY picky 14 month old. I used honey instead of sugar and he gobbled two up! It’s really difficult to get him to eat any solids so thank you so much! You saved my sanity! Now I want to try to sneak in some veggies in them and see how I can expand his palate. Thank you again!!

      1. I’m honestly not sure what could have happened since that has never been my experience with this recipe, but I’m sorry that you had issues.

  70. 5 stars
    These are delicious! I used coconut sugar instead of regular sugar. I used my homemade almond milk. I also only had steel cut oats available so I ground them up and soaked them before using. They turned out amazing and smell so good! My picky one year old tried one and ate several bites which is a good sign!

  71. 5 stars
    These muffins are delicious!! I substituted the applesauce for bananas due to a mom fail of the applesauce having mold in it ??‍♀️ My 2.5 y.o had 2 right out of the oven (yes they were cooled) and asked for more. Also I used regular size muffin pan.

  72. 5 stars
    These turned out great, however I modified pretty heavily to use what I had/was trying to use up. I used oat flour instead of wheat, & had a leftover an orange infused maple syrup (that had been reduced down) that I used instead of the sugar. Also made regular sized muffins with silicone muffin cups. But they turned out really tasty & will make a great packable breakfast for my 2-yr-old 🙂

  73. Any idea if I’d need to adjust the temp if I used a regular size cupcake tin instead of a mini? I know I’ll have to increase cook time.

  74. I baked them at 350’ for 12 minutes and they came out perfectly- not dry at all. I think a pinch of salt would help to bring out some flavor, so I’ll add that to the batter next time!

  75. 5 stars
    I love having an assortment of muffins in the freezer and these are a go-to. I love that i don’t have to have ripe bananas on hand or blueberries or carrots… such simple ingredients and a lovely taste. I serve it crumbles in yogurt, like all my muffins, for breakfast or snack. My toddler loves them (and all your recipes!).

  76. 5 stars
    These are very tasty with good flavor, but not “too much.” Great for an on-the-go snack or quick breakfast. Mine came out a bit dry, but I’ll make them again and see how they turn out. My 2yo ate one with breakfast, so I’ll call that a win lol. I liked them, too!

    1. I haven’t tried it but I would think you’d need to replace them with additional flour. Let me know if you try it!

  77. 5 stars
    My toddler loves these. I just have one question: I use a gluten free flour and Almond milk, as well as honey as the sweetener. For some reason, they come out flat on top (don’t rise), which doesn’t affect the delicious taste but they just look funny. Lol any tips?

    1. I haven’t tried it so I can’t say for sure but melted coconut oil is usually a good sub for butter.

  78. 5 stars
    These are DELICIOUS!!! Just made them for my daughter’s preK class and taste-tested one- they are so good! I don’t like muffins that are too sweet so I appreciate this recipe. Now I want to try your other healthier muffin recipes! Thanks!

    1. You could use regular all purpose flour if you prefer or a cup for cup gluten free flour.

  79. 5 stars
    Very good. I used almond milk nog which I had on hand. Loved them and still low sugar per a mini muffin. Will make again?

  80. 5 stars
    These were amazing!! I needed to find a breakfast meal that is commuter freiendly and healthy. My 1yr old daughter will be starting daycare this week and her daycare is near my job in NYC. So she will be on the train with me. I thought these would be a great idea to prep the Sunday before the week and have in a ziplock bag to give her while we are on the train. The only difference I did was use coconut milk and I added this pumpkin spice seasoning I had from the holidays. These turn out nice and moist in the middle with a little crunch on the outside. I love them even for me. 🙂 Wish I could attach a picture.

    1. I’m so glad that these worked out for you and I hope that the transition to daycare goes smoothly! (You might also want to check out a reusable Squeasy Gear pouch for yogurt or smoothies or applesauce—that could be a good thing to have in the mix for eating on the go!)

  81. 5 stars
    Passed by my 9yo and 6yo. I have permission to add to lunchboxes. That’s a win. For me personally, I was thinking of increasing the sugar…

  82. 5 stars
    Awesome! I used applesauce with squash and blueberries as that’s what I had on hand. Came out great, one year old loves it ?

  83. These look delish! The directions dont say anything about the oats though? Do those go in with the flour whole? Pulsated? Looking forward to making these for my apple sauce addicts!

      1. I don’t think so. Maybe an extra 1-2 minutes of baking if you add a lot, but otherwise should be the same I think.

  84. 5 stars
    These look yum! (And perfect to use up a jar of applesauce sitting in our fridge.)

    Do you know how long these would need to cook (and at what temperature) as regular sized muffins?

    Thanks!

    1. Do the same temp and I would think 22-24 minutes would be good if you use about 1/4 cup batter in each muffin cup. Use a cake tester or a toothpick in the center at the end of that time. It should come out cleanly. If it seems a little damp or you see batter on it, go longer in two minute increments. I’d doubt it would be more than 26 minutes but it might vary based on your oven. (If you’d be using the egg-free option, I’d recommend doing them as minis since that will ensure they cook all the way through.)