I’d like to introduce you to your new favorite morning, midday, and evening treat: Applesauce Muffins! Fluffy, tender oatmeal muffins made with cinnamon, applesauce, and a touch of honey, these pleasantly plump, healthy muffins contain no butter, no sugar, and best (and most importantly) of all, they are SO TASTY!
These wholesome muffins are simple, cozy, and homey in the best possible way.
The warm touch of cinnamon and the toasty bits of oatmeal make me think of spontaneous hugs, baking something fun just because, and time spent with loved ones, all of which I would happily welcome more of in my life right now.
This is the ideal healthy muffin for kids, toddlers, and adults alike. The familiar flavors of cinnamon and applesauce appeal to all, they are perfect for breakfasts on the go, and the healthy ingredient line up means you’ll feel great eating them too.
THESE ARE THE BEST APPLESAUCE MUFFINS YOU WILL EVER BAKE. I pinky promise!
The Healthy Muffin Recipe You Need to Try
With the plethora of healthy muffin recipes on this website, I realize that it might seem a bit superfluous to add another, to which I say, can we ever have too much time with loved ones? Or hugs? Or healthy breakfasts? I think not!
And while I have a few different oatmeal muffin options—Healthy Blueberry Muffins, Maple Oatmeal Muffins—and even more non-oatmeal muffin options—Healthy Banana Muffins; Healthy Zucchini Muffins; all of these healthy muffin recipes—I did not have a recipe to suit what I was most craving: a batch of good, old-fashioned jumbo applesauce muffins.
This craving seemed perfectly reasonable, so I set out to make the very best muffins in the land.
Ta-da! Today’s recipe is it.
What’s in These Best Ever Cinnamon Applesauce Muffins
While these aren’t one bowl applesauce muffins, the prep is incredibly simple, quick, and you don’t need a mixer. With warm, cozy spices and a tender crumb, these muffins are a heart-warming embrace wrapped into a tiny package.
- Cinnamon, Spice, and Everything Nice. I knew I wanted to make cinnamon applesauce muffins, and for extra flavor, I added cinnamon’s BFFs nutmeg and allspice. These two small touches make the muffins truly special.
- Honey. I wanted to see if I could make these naturally sweetened by replacing sugar with honey. While honey is still a form of sugar, it’s more natural, and I simply adore the way its homey taste pairs with the oatmeal.
- Oatmeal. Heart healthy oatmeal is high in fiber, gives the muffins a delicious texture, and makes them more filling too.
- Whole Wheat Flour. These muffins are 100% whole grain, meaning they are rich in fiber and other nutrients to keep you fuller for long. I promise they don’t taste like it! Enjoy the healthy breakfast boost, and help yourself to another.
- Oil + Applesauce. Applesauce is an excellent replacement for a portion of the oil in many healthy baking recipes like this one. Here, applesauce goes even farther by making the muffins extra moist, and it becomes a part of their flavor.
- Mix the wet ingredients together in one bowl, and whisk the dry ingredients together in a separate bowl.
- Add the dry ingredients to the wet ingredients. Stir to combine, adding in the oats.
- Pour the batter into the wells of a muffin pan. Sprinkle sugar over the top of each muffin, then bake the muffins for 18 to 22 minutes at 350 degrees F. Let cool on a wire rack, then DIG IN!
Substituting Oil for Applesauce in Muffins
This recipe takes advantage of the old healthy baking trick to swap applesauce for a part of the oil in muffins. This trick works well in many quick breads too.
- I do not recommend substituting 100% of the oil for applesauce in this muffin recipe (or any other). Baked recipes like muffins do need some fat to ensure they come out soft and splendid.
- If you use only applesauce in a muffin recipe, the muffins will be gummy.
- Generally, if the recipe doesn’t already use the applesauce trick, you can swap half of the amount of oil for the same amount of unsweetened applesauce.
- In this recipe, I’ve already cut out as much of the oil as possible and used applesauce; please don’t reduce it further.
Applesauce Muffins Dietary Swaps
- Gluten Free Applesauce Muffins. To make these muffins gluten free, swap the white whole wheat flour for a 1:1 gluten free flour like this one. Make sure your oats are certified gluten free.
- Vegan Applesauce Muffins. For applesauce muffins no eggs, use flax eggs and swap the maple syrup for honey.
How to Store and Freeze Applesauce Muffins
- To Store. Place muffins in a single layer in an airtight storage container lined with paper towels. Store at room temperature for up to 4 days.
- To Freeze. Wrap muffins individually in plastic wrap, and store them in an airtight freezer-safe storage container in the freezer for up to 3 months.
- See my guide on How to Store Muffins for additional tips and tricks.
More Healthy Muffin Recipes
- Coconut Flour Muffins
- Healthy Chocolate Muffins
- Healthy Banana Chocolate Chip Muffins
- Banana Oatmeal Muffins
- Carrot Quinoa Muffins
See my Healthy Muffin Baking Guide for even more muffin recipes and tips.
Recommended Tools to Make These Muffins
- Muffin Pan. It’s durable, easy to clean, won’t warp, and the muffins don’t stick.
- Measuring Cups. These are great because they wash well and don’t bend when scooping a particularly hefty cup of oatmeal.
- Measuring Spoons. These stay organized in my drawer. Also, two sides means fewer dishes.
I hope you’ll give these delicious muffins a try! They’re a valued member of my healthy muffin family.
- 3/4 cup unsweetened applesauce
- 2/3 cup honey
- 2 large eggs
- 1/3 cup coconut oil melted & cooled
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups white whole wheat flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup old-fashioned rolled oats
- up to 1/2 cup optional mix-ins: chopped walnuts raisins, dried cranberries, blueberries, etc. (I kept it simple and left them out, but feel free to add if you like)
- 1 1/2 tablespoons coarse sugar such as raw (turbinado) sugar or sparkling sugar, for sprinkling on top (optional)
- Preheat the oven to 350 degrees F. Lightly grease 10 wells in a standard 12-cup muffin tin with nonstick spray or line with paper liners.
- In a large bowl, mix together the applesauce, honey, eggs, coconut oil, and vanilla. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and sat.
- Add the flour mixture to the bowl with the wet ingredients and stir just until combined. The batter will be a little lumpy. Gently stir in the rolled oats and any other desired mix-ins.
- Divide evenly among the muffin cups, filling each almost to the top. Sprinkle the tops with coarse sugar, if desired. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and place the muffin tin on a wire rack to cool for 10 minutes, then gently remove the muffins from the pan (run a butter knife around the edges if the muffins are sticking) and let them cool completely on the wire rack.
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