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
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.
- 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.
- 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.
- Fill each muffin cup.
- Bake until lightly browned around the edges and cake tester inserted into the center comes out cleanly.
- 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.)
Frequently Asked Questions
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.
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!).
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.
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.
Favorite Applesauce Muffins
Ingredients
- 1 cup unsweetened applesauce
- 2 tablespoons melted butter, slightly cooled (or neutral oil like canola)
- 1 egg (lightly beaten)
- ½ cup milk (dairy or unsweetened plain nondairy)
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- ½ cup rolled oats (or ¼ cup all-purpose flour)
- ¼ cup sugar (or maple syrup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
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
This post was first published September 2017.
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!).
I’m so happy to hear this, thanks so much for the feedback!
My two year old ate two but I didn’t think they had much flavor.
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!
I’m so glad! (Maybe bake for a minute or two less next time if they seemed dry?)
My kids can’t eat oats. Can I omit them completely?
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!
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?
You could add 1/4-1/2 teaspoon baking soda if it bugs you!
Wonder if you can vegan butter and if it will still turn out ok ?
I haven’t tried it so I can’t say for sure but melted coconut oil is usually a good sub for butter.
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!
I’m so glad and I hope that the kids enjoy them!
What could you use instead of whole wheat flour?
You could use regular all purpose flour if you prefer or a cup for cup gluten free flour.
Easy to make and came out great. Toddler and adult approved!
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?
I’m so glad to hear that!
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.
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!)
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…
I’m glad to hear that the kids enjoy them!
Awesome! I used applesauce with squash and blueberries as that’s what I had on hand. Came out great, one year old loves it ?
Awesome, I’m so glad to hear that!
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!
I’m sorry, I fixed it—just stir them into the batter with the flour!
If I added some frozen blueberries to the batter, would I need to make any adjustments?
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.
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!
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.)