These deliciously soft and moist homemade applesauce muffins will quickly become a staple recipe at your breakfast table. And the recipe can be completely oil free!
My new favorite muffin recipe
Five out of five stars
I could eat these every day
There’s no way these muffins are so healthy!!!
As some of the reader reviews above show, people seriously cannot get enough of the secretly healthy applesauce muffins!
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Above, watch the step-by-step applesauce muffin recipe video
Easy applesauce muffins
The wholesome muffins are great for packing into a lunch box, and they can be vegan, gluten free, egg free, dairy free, whole food plant based, and oil free.
It’s possibly one of the most delicious and healthiest muffin recipes you’ll ever make, and they pair well with savory recipes too.
Try the muffins for dinner alongside my favorite Lentil Soup or Mushroom Stroganoff, or this easily customizable vegetarian Coconut Curry.
You can also double the recipe if you want and freeze leftovers for a rainy day, to always have a nutritious snack or healthy breakfast on hand any time you’re in a rush or don’t feel like cooking.
Kids, toddlers, teens, and adults all love these clean eating muffins, because they taste like apple pie and are packed with nutrition at the same time.
Also be sure to try these healthy Pumpkin Muffins
Applesauce muffin ingredients
Soft and cinnamony, these classic muffins are made with just a few basic ingredients.
They have no butter or eggs, and you can customize the recipe by adding in a handful of raisins, chopped walnuts, flax seeds, or shredded coconut, or by pressing a few blueberries into the top of each muffin right before baking.
To turn them into oatmeal applesauce muffins, simply use oat flour as your flour of choice, or they can be whole grain with the benefit of extra fiber if you use spelt or whole wheat flour.
The muffins can be refined sugar free if you use date sugar or coconut sugar. Or to make them lower in carbs and completely sugar free, you can use xylitol or granulated erythritol.
For low fat or weight watchers muffins, the oil can be substituted with additional applesauce, pumpkin, mashed banana, or even peanut or almond butter.
The photos in this post are actually of the oil-free version made only with applesauce!
Leftover applesauce? Use it to make Vegan Cinnamon Rolls
How to make applesauce muffins
This healthy snack recipe is super quick to throw together.
Start by whisking all of the liquid ingredients together and greasing or lining a muffin pan with muffin or cupcake liners.
Preheat the oven to 350 degrees Fahrenheit. Stir all of the dry ingredients in a bowl, then combine with the liquid mixture to form a muffin batter.
To ensure everything is evenly mixed, I like to use different bowls for the liquid and dry ingredients. However, it can be a one bowl muffin recipe if you prefer.
Portion the muffin batter into the lined muffin pan. It should make about eight or nine regular size muffins. Only fill each tin about two thirds of the way up, because they will rise while baking.
Place on the oven’s center rack, and bake for twenty minutes or until a toothpick inserted into the center of a muffin comes out mostly clean. Let cool.
If you want to make applesauce mini muffins, follow the instructions above and bake them for only ten minutes. I recommend this mini muffin pan.
Muffin storage tips
My favorite muffin trick is to cover them overnight on the counter or in the refrigerator. The liners peel off easily the next day, and their flavor and texture will be even better the next day.
After a day, store leftover muffins in an airtight covered container. Due to the perishable ingredients, I recommend refrigerating for optimum freshness.
You can also freeze the applesauce muffins for up to three months. Thaw before eating, and reheat in the microwave or on the stovetop if desired.
They will make your entire house smell like cinnamon sugar!
Applesauce Muffins
Ingredients
- 1 cup applesauce
- 3 tbsp oil OR applesauce or mashed banana
- 2 tbsp milk of choice
- 2 tsp pure vanilla extract
- 2 tsp white or cider vinegar
- 1 cup spelt, white, or oat flour (for flourless, try these Keto Muffins)
- 1/4 cup sugar or unrefined sugar
- 1/2 tsp salt
- 1/2 tsp each: baking soda and baking powder
- 1/4 tsp cinnamon
- optional handful raisins, crushed walnuts, shredded coconut, etc.
Instructions
- *If you want to make mini muffins, bake only 10 minutes. I recommend this mini muffin pan.Whisk all liquid ingredients together. Preheat oven to 350, and line a muffin tin. In a new bowl, stir remaining ingredients very well. Pour dry into wet, and stir until just evenly mixed. Fill each liner about 2/3 of the way, leaving a little room because they will rise. Bake on the center rack, 20 minutes or until muffins have domed and a toothpick inserted into the center of a muffin comes out mostly clean. Let cool. (If you loosely cover overnight on the counter or refrigerated, the liners peel off easily the next day and flavor and texture are even better.) Leftovers can be frozen if desired. Be sure to rate the recipe below if you try it!View Nutrition Facts
Video
Notes
More Healthy Muffin Recipes
Or these healthy Bran Muffins
Easy Whole Wheat English Muffins
Recipe in the Hello Breakfast Cookbook
I made these twice already with some modifications. I used a heaping cup of peeled apple chunks instead of applesauce as I don’t have applesauce. Used lemon juice instead of vinegar. Added 3-4 tbsp honey instead of sugar and cardamom powder instead of cinnamon (not a fan). Finally I also added an egg (no baking powder added). Poured the batter onto a half sheet pan lined with parchment paper. Topped with chopped pecans. Baked at 400 for abt 8-10 mins. This was the best ever sheet pancake. Thank you for the recipe!!!
I made these with Bob’s Red Mill Gluten free flour, and they were delicious. (I read that someone else used a gluten free flour , but they didn’t turn out well. Brand maybe?). Mine were fluffy, cake-like, moist, and flavorful. I added a bit of walnuts, coconut, and raisins. Definitely a keeper! Thank you for all your great recipes?
Yay! This was the comment I was searching for. I am going to try this recipe with the same GF flour!
I did the same but mine didn’t turn out. They were gummy. Used Bob’s 1:1 gf flour.
I had time to make these before school this morning. I used oat flour and added 2 tbsp chia seeds. I can’t wait to try them!
I may try them with pear bc that’s what I have. Will report back!
Katie you are the best!!
I absolutely adore your work! I love how there is always a healthy component to your recipes, as well as being quick and simple to whip up with fairly ordinary pantry staples! As a new momma with little free time, your recipes are saving the day and my holiday baking!! Thank you for your creative take on all things food…and chocolate!
Also…these muffins ROCK! Now for the fudgy chickpea brownies!!
I just made these muffins. I did the oil free version and used white whole wheat flour and pumpkin pie spice. They are moist and delicious. Thanks for a good recipe!
Delicious. Made with spelt flour, banana instead of oil and two dates instead of sugar. Also used vanilla bean instead of extract. Baby friendly 🙂
What spread is pictured on the muffins? It looks tasty!
I accidentally didn’t mix the wet ingredients together separately. I went ahead with the recipe. I hope it turns out alright!
I’ve done this each time I’ve made the muffins and haven’t had any issues! I think as long as it’s mixed promptly, before wet ingredients can soak in separately, it’s okay.
I love this recipe, i had home canned pear sauce i was wondering how to use and decided to substitute it with the applesauce. I added chopped nuts, dates and dried fruit to it. 24 mini muffins disappeared in 30 min between 3 picky eating kids.
Very tasty muffins, however I would recommend not using liners and greasing your muffin tins well or using silicone pans/liners because the muffins stuck like CRAZY to the paper liners I used. Almost as much muffin on the liner as not.
Hi Sue, just let them sit a day and the liners should peel off easily!
Jason