Applesauce Muffins! Fluffy, tender oatmeal muffins made with cinnamon, applesauce, and a touch of honey, these pleasantly plump, healthy muffins contain no butter and no sugar,. Best (and most importantly) of all, they are scrumptious!

Cinnamon applesauce muffins in a muffin pan

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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 and baking something fun just because.

And while I have a few different oatmeal muffin options—Healthy Pumpkin Muffins, Healthy Oatmeal Muffins—and even more non-oatmeal muffin options—Healthy Banana MuffinsHealthy 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 applesauce muffins.

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 lineup means you’ll feel great eating them too.


The best applesauce muffins in a muffin pan

5 Star Review

“THE MUFFINS ARE SO GOOD! They are definitely moist, which I love.”

— Meesh —

How to Make Healthy 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.

The Ingredients

  • Flour. These muffins are 100% whole grain, meaning they are rich in fiber and other nutrients to keep you fuller for longer. I promise they don’t taste like it! Enjoy the healthy breakfast boost, and help yourself to another.
  • Applesauce. You can use applesauce in muffins (either store-bought or homemade Crockpot Applesauce) to make them moist. It’s an excellent replacement for a portion of the oil in many healthy baking recipes like this one. Here, applesauce also becomes part of the muffins’ flavor.
  • Eggs. To create the perfect muffin texture.

Substitution Tip

For applesauce muffins no eggs, you can experiment with flax eggs instead.

  • Honey. I wanted to see if I could make applesauce muffins no sugar by using honey as a natural sweetener. 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.
  • Oats. Heart-healthy rolled oats are high in fiber, give the muffins a delicious texture, and make them more filling (just like in these Oatmeal Pancakes).
  • Coconut Oil. Since these are applesauce muffins no butter, we need a little oil to create perfectly moist, flavorful muffins.

Why Make Applesauce Muffins with Oil

This recipe takes advantage of the old healthy baking trick to swap applesauce for half of the oil in muffins.

  • 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 contain applesauce, 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.
  • Cinnamon, Spice, and Everything Nice. I knew I wanted to make cinnamon applesauce muffins. For extra flavor, I added cinnamon’s BFFs nutmeg and allspice. These two small touches make the muffins truly special.
  • Coarse Sugar. For a dreamy, lightly crunchy sweet muffin topping.

The Directions

  1. Mix the wet ingredients together in one bowl, and whisk the dry ingredients together in a separate bowl.
A mixing bowl with oats on top of batter
  1. Add the dry ingredients to the wet ingredients. Stir to combine, adding in the oats.
  1. Pour the batter into the wells of a muffin pan. Sprinkle sugar over the top of each muffin, then bake the applesauce muffins for 18 to 22 minutes at 350 degrees F. Let cool on a wire rack, then DIG IN!
Healthy applesauce muffins with sugar on top

Storage Tips

  • 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. Freeze muffins in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.

Meal Prep Tip

Wrap muffins individually in plastic wrap, and store them in an airtight freezer-safe storage container in the freezer for up to 3 months. They’re perfect for grab-and-go breakfasts and snacks!

See my guide on How to Store Muffins for additional tips and tricks.

Applesauce muffins no butter in a muffin pan

What to Serve with Applesauce Muffins

Applesauce muffins with oil in a muffin pan

Recommended Tools to Make this Recipe

  • Muffin Pan. Perfect for making these applesauce muffins.
  • 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 mean fewer dishes to wash.

The Best Muffin Pan

This muffin pan is ideal for any of your favorite recipes. It’s durable, easy to clean, won’t warp, and the muffins don’t stick.

A delicious and healthy recipe for Applesauce Muffins with oatmeal, cinnamon, and honey. Healthy, tasty muffins with no sugar and no butter! The perfect healthy muffins for kids and grown-ups too!

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

I hope you’ll give these delicious muffins a try! They’re a valued member of my healthy muffin family. 

Frequently Asked Questions

Can I Make These Muffins Gluten Free?

To make applesauce 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.

I don’t recommend trying to swap coconut flour or almond flour in this recipe. If you want to use one of these flours, try my Coconut Flour Muffins or Almond Flour Pumpkin Muffins instead.

What Are the Best Applesauce Muffin Mix-Ins?

While we enjoy these muffins without any mix-ins, I think chopped walnuts (a favorite in this Apple Bread) or pecans, raisins, dried cranberries, or blueberries would be delicious.

How Can I Make Vegan Applesauce Muffins?

If you need these muffins to be vegan, try using flax eggs instead of regular eggs and swap the honey for maple syrup.

A delicious and healthy recipe for Applesauce Muffins with oatmeal, cinnamon, and honey. Healthy, tasty muffins with no sugar and no butter! The perfect healthy muffins for kids and grown-ups too!

Applesauce Muffins

4.93 from 56 votes
Fluffy, healthy Applesauce Muffins with oatmeal, cinnamon, and honey. No sugar and no butter needed for these moist, healthy muffins.

Prep: 10 mins
Cook: 20 mins
Total: 40 mins

Servings: 10 muffins


  • 3/4 cup unsweetened applesauce store-bought or homemade Crockpot 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 salt.
  • 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.


  • 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.


Serving: 1muffin, without mix-ins or sugar toppingCalories: 319kcalCarbohydrates: 55gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 37mgPotassium: 140mgFiber: 6gSugar: 21gVitamin A: 63IUVitamin C: 1mgCalcium: 54mgIron: 2mg

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More Healthy Muffin Recipes

See my Healthy Muffin Baking Guide for even more muffin recipes and tips.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I have everything needed, except to get more honey, to make these! Once our current muffins and chai carrot banana bread stash is enjoyed, these are next on my list! Matt noticed I’ve been in a baking kick for months, but when I follow such awesome bloggers such as yourself, I am inspired all the time. I feel more comfortable cooking than baking, but after following many of your recipes and others, I’m growing in confidence!

  2. These just sound pleasantly comforting. I love it when I have all the ingredients for a recipe. Thanks for what sounds like a good one – will be trying it this week probably. Have a good rest of the week.

  3. My kiddos can’t seem to eat a whole big muffin alone, and god for bid we cup it one in half and share!  Any idea on bake time for mini muffins?

    1. Hi Nicole, I haven’t baked these as mini muffins so I don’t have an exact recommendation, but I’d start checking them around 10 minutes and go from there. I hope you enjoy!

  4. Can I use quick oats instead of old fashioned? I went to the grocery store and couldn’t find old fashioned. I have some quick oats in my cupboard that I’d like to use up.

        1. Hi Diane! While I’ve never tried this swap, you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  5. Just wondered what I could use instead of the honey? I have all the other ingredients, and really want to make these, but am without a car today to go to the grocery store. Thank you!

  6. My daughter made these over the weekend, and they are already gone! I like that they were healthy and not too sweet. Great recipe!5 stars

    1. Thanks so much for taking the time to comment, Kelly! I’m so happy to hear the muffins were a hit!

  7. These look so delicious. Could I make these sans honey? or even with half the honey? or have you tried it. I have a terrible sweet tooth and could eat the honey from the jar (of course, you know too much of it and you will puke! haha!). 

    1. Hi Amy! The muffins are not very sweet and do need the honey for moisture and flavor, so I’d recommend leaving the amount as is. If you’d like to experiment, you could try reducing the total by 1 tablespoon or 2, but again, I’ve never tested the recipe this way, so I can’t 100% vouch for it. If you decide to play around, I’d love to hear how it goes!

  8. I had to come back and rate this recipe! They’re delicious!! Bob’s Red Mill’s GF 1-for-1 baking flour is awesome, and it is the only change I made so that Matt could enjoy them too. We had Bob’s Red Mill muesli that I used as our add-ins. I’ve enjoyed the muffin without any sugar on top and am currently enjoying one with cream cheese and chai sugar. Thank you for a great go-to muffin recipe!5 stars

    1. Kori, I’m so glad you love the recipe! Thanks so much for sharing your tweaks…cream cheese and chai sugar sounds amazing!!

  9. What would happen if I put in an extra egg?
    I made it the way you said and the batter tasted wonderful. I did add a bit extra honey.5 stars

    1. Hi Tzipora, I haven’t tested the recipe with more than two eggs, but adding an additional one will change the texture and moisture content of the muffins (the batter will be more wet). I can’t recommend it since I haven’t tried it personally, but if you decide to experiment, I’d love to hear how it goes.

      1. Just made it with 3 eggs but also added flax seeds and extra applesauce and half honey half sugar and used white flour so I’m not sure how helpful this will ultimately be for you. That said, they look great.

  10. Hi!  I’m looking for recipes that I can bake for my niece, who has egg allergies. Could I replace the eggs with ripe bananas?

    1. Hi! I give a suggestion about using flax eggs at the bottom of the recipe, in the notes section. I haven’t tried replacing the eggs with bananas myself, so if you decide to give that route a try, you’d be experimenting. I hope you and your niece enjoy the muffins!

    1. Hi Cate, I don’t have gram measurements for the ingredients, so I’d suggest looking up a conversion site online! I hope you enjoy the muffins!

    2. I’m gonna make these tomorrow, I was wandering if I could use King Arthur’s organic whole wheat flour instead of red mill white whole wheat flour?  Also I was thinking of adding a tlbs of pumpkin purée to give it that fall flavor. Do you think that would mess up the texture of the muffin?

      1. Hi Danielle! If you are using are using regular (not white) whole wheat flour from any brand, I recommending doing half all purpose and half whole wheat to keep the muffins from being too heavy. As far as the pumpkin, believe it or not pumpkin is pretty bland on its own; adding only a tablespoon won’t do much to change the flavor. I’d suggest making pumpkin muffins or adding a little bit of extra cinnamon or even pumpkin pie spice if you want to change up the flavor. These are great pumpkin muffins!

  11. Made these the other day and they’re SO GOOD! I added raisins only as an add-in. I did get 12 muffins but then maybe my scoop is a little smaller than yours. These even looked perfect and I’m not a huge baker. I would serve these to anybody – they’re that good. Thanks for another good recipe.5 stars

  12. I just made these and they are amazing! I too used raisins as an add-in and it was a good choice. The muffins were so easy to make, smelled great as they were baking, look beautiful and are absolutely delicious! Thanks for the great recipe! Will have to check out some of your other healthy muffins now!5 stars

    1. Diana, I am so pleased to hear how much you enjoyed these! I hope you love the other muffins you try too!

  13. Oh my gosh. These are to die for. I’m allergic to everything and have had the hardest time finding quality baked goods. I used a garbanzo/potato/tapioca gluten free flour and corn oil to make it safe for me and I’m so impressed with how beautiful the texture is. I didn’t even realize until I  ate two of them that I left the 1/2 cup of oats out on accident ??‍♀️ So delicious. Thank you so much for sharing. Eating a real muffin makes me feel like a normal human being again. 5 stars

    1. Marissa, this is so wonderful to hear! Enjoy every bite and thank you for sharing this review and your tweaks too!

  14. My kids love these! Thanks! Have you ever made the batter the night before and stored it in the fridge and baked the morning of? Just trying to save time during busy mornings.5 stars

    1. Terre, I never have, but I have heard you can do that with almost any muffin batter, so I think it’s totally worth a try! I’m glad you all enjoy this recipe so much.

  15. Was looking for a recipe to use up some homemade applesauce and stumbled onto  these muffins.  I made them per the recipe using  a heaping 1/2 cup of grated carrot as my add-in.   I subbed two teaspoons of pumpkin pie spice for the cinnamon / allspice / nutmeg since I had some languishing in the cupboard.  Mine took more time in the oven but likely because my applesauce was pretty thick and I’m at altitude.  Glad to say that I just ate one and it was delicious!   5 stars

    1. Can you freeze these muffins? I would like to make ahead of time and take one out of the freezer before work.
      Thanks if you reply!
      Lisa Powers

  16. These muffins turned out super delicious! My son wanted me to bake him muffins after pre-school today and I went straight to this recipe!  My son even got involved in helping me make these muffins!  He kept saying “this taste good momma”!  Next time I make them I will try the flax egg as I currently can’t have any eggs during my detox.  Thank you Erin for another kid approved healthy muffin recipe! :-)5 stars

  17. If I use sweetened applesauce would I use less honey? I have a lot of homemade applesauce but most of it has a little sugar added though not a lot like store bought.

    1. Hi Cindy, I think you could reduce the honey slightly, but since it doesn’t sound like your applesauce is very sweet, it may be okay depending on your preference for sweetness. (It shouldn’t be reduced substantially as it could alter the result.) I hope you enjoy if you give them a try!

  18. Hi Erin! If you were to swap butter for the coconut oil, what would be the measurement of butter? Would it be the same? Thanks!

  19. I love applesauce muffins and this recipe looks delicious and super EASY!  I bet my kids would love to help me Make and eat these lol!5 stars

  20. They turned out light and fluffy and very moist. My 2 and 1 year old girls love them! They each ate 2 for breakfast. 5 stars

  21.  I made the muffins gluten-free and they were very good. I added about a quarter cup of walnuts. My own personal preference would be a little more spiciness.  Thank you so much for sharing your recipe. 5 stars

    1. I added one chopped Granny Smith Apple and it was delicious. If I had to substitute regular sugar for honey, how much would I use? Also, could I use more apple sauce instead of oil?5 stars

      1. Thanks for reporting back on your apple addition, Maria! Honey for sugar is not an exact swap because honey is more liquid. You could start with the same amount of sugar and add a few additional teaspoons liquid along with it. The current amount of oil really helps the muffins stay moist, but you could experiment with more applesauce. I have not tried either of those swaps myself, so if you do decide to give it a try, I’d love to hear how it goes.

  22. I loved these as do my two little boys. I froze some of them to eat later and one of my kids stole one and ate it frozen?. Your site is great btw, exactly what I was looking for.5 stars

    1. Anne, thank you so much for the kind words about my site! I’m so happy to hear your family enjoyed the muffins.

  23. These are amazing! I didn’t add any extras, but they are still super good. I did replace the coarse sugar for brown sugar, and sprinkled a bit of cinnamon on top as well… great recipe!5 stars

  24. Just made a batch of these and as I took my first bite, one word came to mind. Scrumptious! These are delicious, moist, tasty muffins that are so quick and easy to make. My 18 month old granddaughter kept saying “more”! The only change I made was to replace the eggs with flax eggs. Thanks for this wonderful muffin recipe Erin! 5 stars

    1. I’m glad it was a hit for everyone, Maureen! I so appreciate your taking the time to leave this review.

  25. I stumbled upon this recipe by googling “apple sauce honey muffin” – trying to satisfy my sweet tooth cravings on minimal ingredients. I happened to have everything, and swapped out the eggs for flax. I also added in frozen blueberries – dusted with flour so they wouldn’t sink to the bottom. (found this tip on your blueberry muffin link!)

    THE MUFFINS ARE SO GOOD! They are definitely moist, which I love. And I am so happy I found your blog. I don’t personally keep refined sugar in the house, so it’s very exciting to find so many recipes using honey or maple syrup.

    Thanks so much! :-)5 stars

    1. Hooray! I’m glad you enjoyed the muffins. Thank you so much for taking the time to report back!

  26. I love that these healthy muffins are so tasty! Happy to have these for breakfast and snacks during the week!5 stars

  27. Kids loved these! They were hearty muffins with enough sweetness that it doesn’t taste like an in your face “obviously healthy” muffin.  I have tried numerous recipes of yours and I’m becoming very confident that any one I make will be a success.  You have made it much easier to feed my family nutritious meals.  I have told my whole family and many friends about your website. 5 stars

  28. Love this recipe!!! Also made different versions by adding cranberries, finely shredded carrots or slivers of almonds (not at the same time :) I’m from the Caribbean so I gave it a tropical twist by cutting down on the honey, cutting the muffins in half and spreading a little mango or guava jam. Just a little taste of home!5 stars

  29. Love this recipe so much. I’ve made it twice before and tonight I made them again…and wondered why they were so dense. Then I realized they are much better when you remember to add the baking soda. Won’t be making that mistake again!

    Thanks for this winner!5 stars

  30. Hi Erin, thank you for this delicious recipe!! I added some toasted pecans to mine, and they are so yummy! I made a second batch and added fresh blueberries – hubby said they were the best muffins ever! I will be making more and freezing them then vacuum sealing. We both are hunters, and we will need plenty of nutritious snacks in our backpacks when we are out in the woods all day. These will be great! I can’t wait to try more of your recipes. We just started on a more healthy eating plan – mostly whole foods. Thanks again!5 stars

    1. YAY! I’m so happy to hear that these were a hit, Aylisa! Thank you for taking the time to share this kind review!

  31. I made them today and only change was I used All-Purpose flour because thats all I had. They smell divine cooking. I did not use paper liners which would have made look prettier. Mine took 20 mins to bake and when I doubled it the recipe made 19 muffins which is one muffin short but I must have filled them a little too

    Taste test- Family loved them!5 stars

  32. I used brown sugar not honey.
    I used 1 to 1 gluten free flour.
    I added ground apple 1 small gala
    Those are my subs and add ins
    9-11-19 vlr5 stars

  33. Just made this earlier today. I had to make a few changes based on what I had on hand….unsalted butter instead of coconut oil, pure maple syrup instead of honey and regular whole wheat flour. Used walnuts for my mix in.These muffins turned out fabulous! Just the right amount of sweetness and a great texture. Thank you Erin!5 stars

    1. Hi Ruth! I have not tried this recipe without the oatmeal, so I can’t say whether or not it would turn out. If you want to experiment, you could try substituting oatmeal for ground flax, rice bran, quinoa flakes or chia seeds. I hope this helps!

  34. These are so good. I used my mini muffin pan to use for snacks for my kids. 24 were gone in 2 days so I’m already making another batch. The spice mix is great and they are so fluffy.5 stars

  35. These are unfortunately very bland and dry.  If I were to bake these again, I would add fresh apples and brown sugar to the tops.  The honey just does not sweeten the batter enough.  Definitely not kid-friendly.

    1. Hi Erin, I’m so sorry to hear that these weren’t to your tastes. I (and many other readers) have enjoyed the flavor of these muffins, so I really wish you would’ve too!

    1. Hi Charlotte! I have not tried this recipe with canola oil, but you could experiment. If you decide to try it, I’d love to hear how it goes!

  36. Has anyone substituted mashed ripe banana for the applesauce? Or since mashed banana is not as liquid as applesauce  should I increase the mashed banana to 1 cup?   I’ve done this with other recipes with great results. 

    1. Hi Lisa! I haven’t tried replacing the applesauce with bananas myself, so if you decide to give that route a try, you’d be experimenting. Since the applesauce is a big component in this recipe, you might enjoy these Healthy Banana Muffins instead, which do use mashed banana. I hope you enjoy the muffins if you try them!

  37. This was quite good!  We don’t like  sweets for breakfast so I decreased the honey to 1/2 cup and eliminated the sugar sprinkled on top, and it was perfect.  I also subbed 1-3/4 teaspoons of Penzey’s “baking spice” for the spices used in the recipe.  Will make again!5 stars

  38. These are so good! I used canola oil instead of coconut oil, and it worked fine. The honey added just a tint of sweetness, which was perfect. Yum!5 stars

  39. I can’t say I recommend this recipe as is. I loved that it was healthier than other sugary muffins and that I had all the ingredients already. But it just didn’t taste good. It was very dry and bland. My toddler liked it which is good. I’ll try it again, but I’ll make a few changes- not sure where though 2 stars

    1. Hi Chelsie, I’m sorry to hear that these weren’t to your tastes. I (and many other readers) have enjoyed the flavor of these muffins, so I really wish they would’ve been a hit for you too! You may want to check out my other healthy muffin recipes to see if there’s another you’d like to try.

  40. This turned out great. I substituted olive oil for coconut oil and multigrain whole wheat flour for white whole wheat. added bittersweet chocolate chips too and it is delicious!5 stars

    1. Hi Melissa! Since I’ve never made this recipe as bread, I’m afraid I don’t have any specific advice to offer on timing. If you decide to play around with it, I’d love to hear how it goes!

  41. Would I be able to use all-purpose flour instead of the whole wheat? Or do half all-purpose and half oats for the whole wheat flour?

        1. Hi Tulsi! Since oat flour reacts very differently in baking than regular flour, I don’t recommend swapping it here. I hope you enjoy the recipe if you try it!

  42. These are delicious! I used avocado oil instead of coconut because it’s what I had, and they turned out so well. Will definitely make them again. Thanks!5 stars

  43. I made these muffins today as part of a freezer stock up session. They made the house smell so amazing and were the perfect treat with my afternoon tea. I will definitely make them again!5 stars

  44. Mu husband made these tonight. They are delicious! I am so glad I found your site. All of your recipes are becoming staples in our house.5 stars

  45. They were very good and I felt I was being so healthy! I did swap flour for brown rice flour and taste is good but there is a little grainy texture. Will try with coconut flour next time.5 stars

    1. I’m so happy that you enjoyed them, Gwen! Since regular flour and coconut flour react very differently in baking, I wouldn’t recommend using it in this recipe. If you’d like to try a coconut flour recipe, I’d suggest trying my Coconut Flour Muffins instead.

  46. These muffins are AWESOME. I scaled back on the allspice/nutmeg in favour of ginger… and they are fantastic. Will def make these again!
    -Ashley5 stars

  47. These just came out of the oven and they are delicious. I thought it odd the recipe only made 10 muffins, so I had a brilliant idea to make 6 jumbo muffins. I baked for 28 minutes and they were perfectly baked. I added 1/2 cup of Hammons chopped Black Walnuts pieces. Love black walnuts in baked goods. You can find the brand at Walmart. I also did 1 tsp of Bob’s Red Mill sparkling sugar on each one before baking. This recipe is a keeper and I am now a follower of Well Plated.5 stars

  48. So we are Gluten Free (GF) here and my girls are picky about oats. I subbed a GF flour for the whole wheat and almond flour for the oats. They came out SO perfect. I even used a mini muffin pan for small hands and they cooked in probably about 10-12 mins total. I checked and rotated about every 4 mins. Thank you for this! We will make again.5 stars

      1. Thank you for this healthier recipe! I made the muffins with the maple syurp and they where so good. I also, used my homemade thick apple sauce wich gave it extra moisture. I will make them again!5 stars

  49. Hi, these look delicious, but I don’t have coconut oil. Can I use regular vegetable oil? And how about substituting for AP flour instead of white whole wheat? Thanks!

    1. Hi Kate! You can use another neutral-flavored oil or butter instead of coconut oil, and all-purpose flour will work great. I hope you enjoy them!

  50. What can I use in the place of the honey and coconut oil? Can I substitute maple syrup for honey, and if yes, how much? Olive oil for coconut oil?

    1. Hi Viju! You can swap in the same amount of maple syrup and use another neutral-flavored oil instead of coconut oil. I hope you enjoy them!

    1. Yumm!! My 2.5 yr old and I made these today. Maple syrup instead of honey, olive oil instead of coconut, and some extra allspice (I don’t know how much, my toddler measured with her heart 🤣) They are delicious though!!5 stars

  51. The flavor is wonderful in these muffins but I find that they are too dry. Last time I added a couple of tablespoons of Greek yogurt and it added moisture. Another thought I had in order to keep them vegan was to add one banana puréed. Maybe increase the amount of applesauce in the muffin?4 stars

    1. Hi Shawn! I have only tested the recipe as written, but I think you could experiment with either option. If you decide to try it, I’d love to hear how it goes!

    1. Hi Lisa! Since regular flour and almond flour react very differently in baking, I wouldn’t recommend this swap. If you’d like to try an almond flour recipe, I’d suggest checking out these delicious options instead.

      1. Hi Erin,

        Thank you! And I have to let you know that your site and recipes are my favorites! And your videos are so well done and at a pace that is easy to follow. So thank you for that.


  52. Turned out excellent. My kids loved and I used whole wheat flour and just a half cup of honey. Yum! Thanks5 stars

  53. Liked them and got lots of compliments. Used only homemade rolled oat flour ( a bit over 2.5 cups of oats ground in vitamix )used ground cloves instead of nutmeg and topped with pure maple sugar. Yum!5 stars

  54. These turned out great! I used Einkorn flour instead of whole wheat and added dried cranberries and walnuts. I used maple syrup instead of honey as well because that’s what I had on hand. Will definitely make again, they are delicious and healthy.5 stars

    1. Thanks for the feedback Christine, so glad you enjoyed the recipe! Thank you for this kind review!

  55. I was looking at the Oatmeal applesauce muffin recipe

    where do i find the amounts of each ingredient?

    1. Hi Colleen! The recipe card is located right above the area where you commented. Also there is a “jump to recipe” button that will help get you to the recipe faster. Hope this helps and hope you enjoy the muffins!

  56. Dylan, it’s so hard for me to say what might have happened without being in the kitchen right there with you. Are you sure that everything was measured/included and your oven was to the right temp? Regardless, I know it’s disappointing to try a new recipe and not have it turn out, so I’m sorry that was the case here.