These deliciously soft and moist homemade applesauce muffins will quickly become a staple recipe at your breakfast table – and they can be completely oil free!
My new favorite muffin recipe
Five out of five stars
I could eat these every day
No way these are so healthy!!!
As some of the reader reviews above show, people seriously cannot get enough of these secretly healthy applesauce muffins!
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Easy Applesauce Muffins
The wholesome muffins are great for packing into a lunch box, and they can be vegan, gluten free, egg free, dairy free, whole food plant based, and oil free.
It’s possibly one of the most delicious and healthiest muffin recipes you’ll ever make, and they pair well with savory recipes too: Try them for dinner alongside my favorite Lentil Soup or this easy Mushroom Stroganoff.
You can also double the recipe if you want and freeze leftovers for a rainy day, to always have a nutritious snack or healthy breakfast on hand any time you’re in a rush or don’t feel like cooking. Kids, toddlers, teens, and adults all love these clean eating muffins, because they taste like apple pie and are packed with nutrition at the same time.
How To Make The Muffins
The recipe is super quick to throw together: Just whisk the ingredients to make a batter, pour into a lined muffin tin, and bake at 350 F for 20 minutes (or 10 minutes for baby or mini muffins) or until the muffins have domed and a toothpick inserted into the center comes out mostly clean.
Let them cool overnight if you can wait, because their flavor and texture will be even better the next day. They will make your entire home smell like cinnamon sugar!
The muffins can be refined sugar free if you use date sugar or coconut sugar. Or to make them lower in carbs and completely sugar free, you can use xylitol or granulated erythritol.
Applesauce Muffin Ingredients
Soft and cinnamony, these classic muffins are made with just a few basic ingredients.
They have no butter or eggs, and you can customize the recipe by adding in a handful of raisins, chopped walnuts, flax seeds, or shredded coconut, or by pressing a few blueberries into the top of each muffin right before baking.
To turn them into oatmeal applesauce muffins, simply use oat flour as your flour of choice, or they can be whole grain with the benefit of extra fiber if you use spelt or whole wheat flour.
For low fat or weight watchers muffins, the oil can be substituted with additional applesauce, pumpkin, mashed banana, or even peanut or almond butter. The photos in this post are actually of the oil-free version made only with applesauce!
Leftover Applesauce? Use it to make these Vegan Cinnamon Rolls.
Adapted from Healthy Banana Bread
- 1 cup applesauce
- 3 tbsp oil OR applesauce or mashed banana
- 2 tbsp milk of choice
- 2 tsp pure vanilla extract
- 2 tsp white or cider vinegar
- 1 cup spelt, white, or oat flour (for flourless, try these Keto Muffins)
- 1/4 cup sugar or unrefined sugar
- 1/2 tsp salt
- 1/2 tsp each: baking soda and baking powder
- 1/4 tsp cinnamon
- optional handful raisins, crushed walnuts, shredded coconut, etc.
*If you want to make mini muffins, bake only 10 minutes. I recommend this mini muffin pan.
Whisk all liquid ingredients together. Preheat oven to 350, and line a muffin tin. In a new bowl, stir remaining ingredients very well. Pour dry into wet, and stir until just evenly mixed. Fill each liner about 2/3 of the way, leaving a little room because they will rise. Bake on the center rack, 20 minutes or until muffins have domed and a toothpick inserted into the center of a muffin comes out mostly clean. Let cool. (If you loosely cover overnight on the counter or refrigerated, the liners peel off easily the next day and flavor and texture are even better.) Leftovers can be frozen if desired. Be sure to rate the recipe below if you try it!
More Healthy Muffin Recipes
Easy Whole Wheat English Muffins
Recipe in the Hello Breakfast Cookbook