Applesauce muffins are incredibly moist and tender thanks to cinnamon applesauce and oats! These wholesome muffins are perfect to serve with breakfast or as a healthy snack and they’re freezer friendly!
If you love apple muffins, check out these gluten-free apple cinnamon muffins and pumpkin apple muffins.
I’m a sucker for anything that’s cinnamon apple. My apple cinnamon pancakes, apple cinnamon smoothie, and apple cinnamon baked oatmeal are proof of that. The flavors are sweetly spiced and perfect for fall and the colder months of the year.
If a muffin could be described as a warm hug, it would be these applesauce muffins. Both kids and adults will love them and here’s why:
Moist and tender – They muffins are so deliciously moist and fluffy thanks to the unsweetened applesauce and old fashioned oats.
Wholesome – These muffins are 100% whole grain and made with whole wheat flour and oats. It’s a great way to give the muffins fiber and other nutrients that will keep you full longer.
Freezer-friendly – Muffins freeze beautifully. I actually prefer to freeze the leftovers immediately so they stay fresh. When you need a quick snack, just pull one out of the freezer and pop it in the microwave for a few seconds or let it defrost on the counter.
Basic, but delicious – There’s no add-ins in these muffins such as raisins or nuts, but the ground cinnamon, allspice, and cinnamon applesauce give them lots of flavor.
Ingredient Notes
Flour – White whole wheat flour is 100% whole grain and has a lighter wheat flavor. I love using it for baking.
Oats – Old fashioned rolled oats make these applesauce muffins so moist! You’ll add them in with the wet ingredients so they absorb the moisture.
Baking powder and baking soda – Both are leaveners that will make the muffins rise while baking as well as give them a light airy texture.
Salt – You need salt in baking to balance out and enhance all the flavors.
Cinnamon and allspice – Fragrant, sweet, warm earthy spices. Both work beautifully with apples and applesauce.
Brown sugar – Light or dark brown sugar can be used. I found that brown sugar adds a little extra moisture to the muffins compared to granulated sugar.
Applesauce – Use unsweetened cinnamon applesauce or plain unsweetened applesauce.
Eggs – Eggs give muffins structure and keep them moist.
Oil – Use a neutral flavored oil such as avocado oil, canola, or vegetable oil.
Milk – Any type of milk can be used, dairy or non-dairy.
Vanilla – Vanilla extract is great, but I really love using vanilla bean paste for baking.
Tips for Making Applesauce Muffins
- If you aren’t using muffin liners (parchment paper liners are best), be sure to spray the muffin pan with cooking spray.
- Don’t overmix the muffin batter or the muffins will be tough and chewy.
- I don’t recommend skipping the oil and just using applesauce. The oil (fat) helps make the muffins tender. Using just applesauce will result in a gummy texture.
- Use a cookie scoop to ensure the muffins are the same size and bake evenly.
- Top the unbaked muffins with turbinado (coarse) sugar to give them a sweet, crunchy top. It’s seriously the best!
- Let the muffins cool for 5 minutes in the muffin pan before removing them to cool on a wire rack.
Substitutions and Variations
- Make them with mix-ins. Dried fruit such as raisins or dried cranberries, pecans, walnuts, and diced apples are all delicious add to the muffins. I recommend using a 1/2 cup of chopped nuts or dried fruit and 1 cup of diced apples.
- Swap cinnamon and allspice with 1 1/2 teaspoons apple pie spice.
- To make the muffins gluten-free, substitute white whole wheat flour with all-purpose gluten-free flour.
- All-purpose flour can be used instead of white whole wheat flour.
Serving Suggestions
Storage
Muffins always taste best the day they are made, however you can store them in an airtight container lined with paper towels at room temperature or in the fridge for up to 3 days.
Freeze – To freeze cinnamon applesauce muffins, let them cool completely. Store them in a single layer in a freezer safe container or freezer bag. Wrap them individually in plastic wrap for extra protection from freezer burn. Defrost the muffins in the fridge overnight or on the countertop for about 15 minutes.
Reheat – Reheat the muffins in the microwave until warm, about 15-30 seconds.
More Delicious Muffins
If you make these Applesauce Muffinsplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
Preheat oven to 400° F. Line a standard 12 cup muffin pan with liners or spray it with cooking spray.
In a large bowl whisk together the applesauce, oats, brown sugar, eggs, oil, milk, and vanilla.
In a separate bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Dump the dry ingredients in with the wet and fold together until combined and there are no clumps of flour.
Divide the muffin batter into the prepared muffin pan. Sprinkle the tops with coarse sugar if desired.
Place the muffin pan on the middle rack of the oven and bake for 14-17 minutes or until a toothpick inserted in the center comes out with a few crumbs attached.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before removing them onto a wire cooling rack.
Store the leftover muffins in an airtight container lined with paper towels for up to 3 days at room temperature or in the fridge. Freeze the muffins for up to 3 months.
Calories: 165kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 28mgSodium: 205mgPotassium: 105mgFiber: 3gSugar: 9gVitamin A: 60IUVitamin C: 0.4mgCalcium: 62mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
