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mini applesauce muffins on pink plate

Mini Applesauce Muffins

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 16
  • Total Time: 26 minutes
  • Yield: 24 mini muffins, serving is 2 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

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! (I updated the leavening in July 2019 to ensure a more consistent rounded shape to the top of the muffins.)


Ingredients

  • 1 cup unsweetened applesauce
  • 2 tablespoons melted butter, slightly cooled, or neutral oil like canola
  • 1 egg, lightly beaten
  • 1/2 cup milk (dairy or unsweetened plain nondairy)
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon

Instructions

  1. 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.
  2. Add the flour, oats, baking powder, baking soda, cinnamon, and sugar and gently fold together.
  3. 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.
  4. 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.

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.

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 rackā€”this batter is a little moister and likes the extra heat!).

To make these gluten-free: Use a cup-for-cup gluten-free flour like this one.

To make these 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.

yummy family food
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