Applesauce Muffins
Fluffy, healthy applesauce muffins with oatmeal, cinnamon, and honey. No sugar and no butter needed for these moist, healthy muffins.
Prep: 10 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 10 muffins
Ingredients
- ¾ cup unsweetened applesauce store-bought or homemade Crockpot Applesauce
- ⅔ cup honey
- 2 large eggs
- ⅓ cup coconut oil melted & cooled
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups white whole wheat flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- ½ 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 ½ tablespoons coarse sugar such as raw (turbinado) sugar or sparkling sugar, for sprinkling on top (optional)
Instructions
- 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.
Notes
- 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.
Nutrition
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
