These moist and tender applesauce muffins strike the perfect balance of convenience and homemade goodness. Ready in just 30 minutes, they’re a delightful breakfast treat that packs wholesome nutrition into every bite.
With only 145 calories per serving and 2g of fiber, these muffins make a smart choice for busy mornings or satisfying afternoon snacks. The natural sweetness from applesauce keeps them light while delivering that classic, comforting flavor that everyone loves.
Ingredients for Wholesome Applesauce Muffins
- Rolled Oats: 1 1/4 cups old-fashioned, adds wonderful texture
- Applesauce: 1 1/4 cups unsweetened, provides natural sweetness
- Milk: 1/2 cup, ensures moisture in every bite
- Egg: 1 large, acts as a perfect binder
- Vanilla Extract: 1 teaspoon, enhances overall flavor
- Butter: 4 Tablespoons melted (coconut oil works too!)
- Sugar: 1/3 cup granulated, balances the flavors
- Whole Wheat Flour: 1 cup, adds nutritious goodness
- Leavening Agents: 1 tsp baking powder + 3/4 tsp baking soda
- Cinnamon: 1 teaspoon ground, adds warm spice notes
- Salt: 1/4 teaspoon, enhances all flavors
- Mix-ins: 1/2 cup raisins or chocolate chips, your choice!
Step-by-Step Instructions
- Prepare: Heat oven to 375°F and prep your muffin tin with liners
- Mix Wet Ingredients: Combine oats, applesauce, milk, egg, vanilla, butter, and sugar in a medium bowl
- Combine Dry Ingredients: Mix flour, leavening agents, cinnamon, salt, and your chosen mix-ins in a large bowl
- Create Magic: Form a well in dry ingredients, pour in wet mixture, and stir just until combined
- Fill & Bake: Distribute batter evenly in muffin tin, bake 15-20 minutes until toothpick comes clean
- Cool Down: Transfer to cooling rack and let them rest completely before enjoying
Mix-and-Match Add-ins
These muffins are super flexible! While the recipe suggests raisins or chocolate chips, you can switch things up with dried cranberries, chopped nuts, or diced fresh apples. Just keep the total amount to about 1/2 cup so your muffins bake properly. My personal favorite is a mix of chopped walnuts and mini chocolate chips!
Storage Tips
Fresh from the oven, let these muffins cool completely on a wire rack. Store them in an airtight container at room temperature for up to 3 days. Want to keep them longer? Pop them in the freezer for up to 3 months! When you’re ready to enjoy a frozen muffin, just let it thaw overnight on the counter or warm it in the microwave for about 30 seconds.
Quick Serving Ideas
These muffins are perfect for busy mornings! Split them in half and spread with a little butter while they’re still warm. For extra yummy breakfast or snack ideas, try them with:
- A smear of peanut butter or almond butter
- A dollop of Greek yogurt and honey
- Alongside your morning coffee or tea
- Packed in lunch boxes for a healthy treat
Making Ahead
Save time by measuring out your dry ingredients the night before – just store them in a covered bowl until you’re ready to bake. You can also mix the wet ingredients ahead and keep them in the fridge overnight. In the morning, just combine everything and pop them in the oven!
Applesauce Muffins
Equipment
- 12-cup muffin tin
- Mixing bowls
Ingredients
Wet Ingredients
- 1 1/4 cups old-fashioned rolled oats
- 1 1/4 cups unsweetened applesauce
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 4 Tablespoons butter melted (or coconut oil)
- 1/3 cup granulated sugar
Dry Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins or chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.
- In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt, and cranberries or raisins or chocolate chips.
- Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined.
- Divide batter evenly between muffin cups. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Don’t over-bake or the muffins will be dry. Remove them to a cooling rack to cool completely.
