These moist little Applesauce Muffins are so full of apple cinnamon flavor—and whole grains, minimal added sweetener, and healthy fruit.
Healthy Applesauce Muffins
Applesauce has always been a food that both of my girls have enjoyed, so I try to keep it on hand for both eating straight and for turning it into easy pancakes and muffins. These mini Applesauce Muffins are very easy to stir together and they pack balanced nutrition in each bite. 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.
Ingredients in Applesauce Muffins
I did my best to keep the ingredient list for these healthy muffins streamlines so that you wouldn’t need to go off in pursuit of any hard-to-find ingredients. There’s applesauce, a little butter, an egg, milk, vanilla, whole wheat flour, oats, sugar, baking powder, and cinnamon. Most are ingredients that you likely already have in your pantry.
How to Make Applesauce Muffins Step-by-Step
Here’s a look at the simple process involved in making these muffins.
- Preheat the oven and grease a mini muffin tin. I use canola spray but any spray meant for baking will work. Gently stir all ingredients together.
- Fill prepared muffin tin to the edge of each cup. You’ll need about 2 tablespoons per cup.
- Bake for 18-20 minutes or until lightly browned around the edges and cake tester inserted into the center comes out cleanly.
- Remove from oven, run a paring knife around the edges, and remove to cool on a wire rack. Serve warm or at room temperature.
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.)
What kind of applesauce is best for these 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!
Can I make these Applesauce Muffins without dairy and/or eggs?
Yes! To make these muffins without dairy, use an unsweetened plain nondairy milk. (I like this Good Karma flax milk.) 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 “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!).
Would these Applesauce Muffins work with gluten-free flour?
Tips for Making the Best Applesauce Muffins
- Don’t 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!
- 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.
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LET ME KNOW IF YOU MAKE THE RECIPE—I’D LOVE TO HEAR WHAT YOUR FAMILY THOUGHT OF IT!Print
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!
- Preheat the oven to 375 degrees F and grease a mini muffin tin well. In a small bowl,
stir together the applesauce, butter, milk, egg, and vanilla.
- Add the flour, oats, baking powder, cinnamon, and sugar and gently fold together.
- Fill prepared muffin tin to the edge of each cup. Bake for 18-20
minutes or until lightly browned around the edges and cake tester inserted into the center 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.
To store, let cool fully and store in an airtight container in the fridge for up to 3 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.
To make these 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!).
To make these dairy-free:
Use canola oil instead of the butter and a plain, unsweetened nondairy milk.