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Applesauce Muffins

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!

The Best Easy Healthy Applesauce Muffins

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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Oil Free Healthy Applesauce Muffins

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.

Apples For Homemade Applesauce Muffins

Healthy Vegan Applesauce Muffins Recipe

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.

Super Healthy Applesauce Muffins

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Applesauce Muffins

Soft and moist homemade applesauce muffins that can be oil free and are great for a healthy breakfast.
4.87/5 (84)
Total Time 20 minutes
Yield 8 muffins


  • 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!
    View Nutrition Facts


This recipe was adapted from my Healthy Banana Bread.

Have you made this recipe?

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More Healthy Muffin Recipes

The Best Keto Low Carb Blueberry Muffins

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Flourless Blender Muffins

 Super Healthy Almond Butter Blender Muffins

Almond Butter Blender Muffins

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Flourless Pumpkin Muffins

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Banana Muffins

 Homemade English Muffins

Easy Whole Wheat English Muffins

Recipe in the Hello Breakfast Cookbook

4.87/5 (84)

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Published on October 7, 2019

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  1. Claire says

    These are EXACTLY what I’ve been looking for in a muffin! I’m so excited to make these. Just last night I was longing for an applesauce recipe with simple ingredients. These look so easy to make, and they are IBD-AID diet friendly! I’m sooo happy right now! I will comment again after I’ve made them and let you know how amazing they are! 🙂

    • Jackie says

      She linked to an almond flour muffin recipe in the ingredient list. I haven’t tried that one but I would probably just go with that one if I were you!

    • Michelle says

      I am wondering the same thing. I know you can sub on a 1:1 ratio but when you sub out regular flour with almond flour, you generally need more binding agent. BUT w/o any egg….would that just be some extra applesauce??

  2. Kendra says

    How long do they last? For instance if I make a batch and want to take 1 everyday to work, by day 5 will they still be ok? Or is this something you have to eat up in a day or two?

    • Jason Sanford says

      We’ve only ever kept them around up to 4 days and then frozen the rest. Katie likes to freeze some right away. But if you put them in the fridge, they should last at least 4 days. As with any muffin recipe (or most leftovers, for that matter), I’d think day 5 is always a risk – sometimes it could be ok, other times it might start to taste a little old.

  3. Jennifer says

    Thanks for posting this recipe! I will make these tonight. Finding oil-free & gluten-free recipes can be difficult. Your readers appreciate you making recipes that can work for multiple diets!!

  4. Jackie says

    I made them as soon as I got this email, because UM HELLO having all of the ingredients in my pantry! You weren’t kidding when you said the whole house will smell like apple pie. I know you said they’re better the next day, but who can resist hot apple muffins right from the oven? Looking forward to breakfast tomorrow because I can’t imagine how they could possibly taste better than they already do!
    Note* I did the oil-free version and you can’t tell at all!

  5. Nina says

    I made these tonight. I don’t think that we will have them for breakfast as we will eat them all before that. .They are delicious.

  6. Kayla says

    I agree with the person who wrote “these are my new favorite muffin recipe”. To make them more Fall festive, I took the suggestion to substitute pumpkin for the oil, and I also added a little extra cinnamon because I love cinnamon. It tasted like Fall in the shape of a muffin! I know people don’t like the word moist, but that’s exactly what these are!

  7. Rachel says

    Hi Katie,
    We just had these muffins for breakfast this morning and they were delicious!
    We’re not vegan, but I love how they don’t need eggs to stay together. I hate the taste of eggs alone and therefore don’t always have them in the fridge, so this recipe is really helpful to have. Thanks again! We are huge fans of your recipes 🙂

  8. Jennifer says

    Are the nutrition facts for the oil or oil free version? Wondering if the oil free version has less than 84 calories per muffin? Can’t wait to make these! 🙂

  9. ArtsyRican says

    Made these this evening for my ultra finicky kiddo and they were an absolute smash! I made them oil free (only applesauce) and they were really wonderful.

  10. Ella says

    Delicious! I made these yesterday and waited patiently until this morning to have one with my tea. Soooo worth the wait! Moist, tender, delicious and so flavorful! I used pumpkin in place of the oil and it was a fall festival for the tastebuds! Thanks for a great, easy and yummy recipe!

  11. Bernadette says

    I made these last night and we had some this morning. It made six muffins. They were very tasty, and different from other muffins I’ve made. I will add these to my collection of muffin recipes to make again.

  12. Cassie Thuvan Tran says

    Hate applesauce on its own, but it is a lucky charm for baking! You can never go wrong with baking a recipe with applesauce correctly. This is such a great oil free base to then customize–I can picture this working very well with carrot cake, pumpkin spice, cinnamon sugar crumble, coffee cake, and even chocolate or red velvet muffins!

  13. Lisa says

    I made these to take to a friends house and they are amazing. SO amazing that the next evening I wanted to make more for myself. Love these!!

  14. Gabby says

    Has anyone tried these skipping the sugar altogether and/or swapping the sugar for something like dates(not date sugar)- (making for a child). Thanks!

    • A says

      I just tried this myself! I added extra cinnamon and used oil for my adaptation, and they turned out moist and not too sweet, as expected.

          • Margaret says

            A little late reply, but I just made these according to recipe, but without sugar, and they tasted very nice. I should say I go light on the sugar in recipes, anyway, so you’d probably be your best judge.

  15. Vicki says

    I made these muffins today. They were super easy and tasted remarkably delicious! I was a little skeptical due to the minimal ingredients, however, my granddaughter came for coffee and she really liked them as well!! I will definitely make them again! Thanks, Katie!

  16. Irene Binyon says

    I made the muffins this morning. Delicious! I am making mine for grand babies so I made mini muffins. The first batch I went
    100% by the recipe. I found it took about 12 minutes to bake. I may have overfilled the tins. Second batch, I had to use 1/2 oat flour and 1/2 spelt. I was low on spelt. Also I made my own applesauce which was a bit chunkier than “store bought.” These had to cook 13 minutes. The first batch made 24, the second batch (chunkier applesauce) made 36.

    Question ~ Did anyone add any of the add-ons that Katie suggested? Grand babies tend to be picker and not like “things” in their muffins. Just asking for adults, what did your tasters like?

  17. Shayla B. says

    We love these muffins and I make them with the oil, oat flour, and unsweetened almond milk. They have a great flavor however, the consistency/texture is not very muffin-like. They sink in the middle after cooking and are quite heavy. They don’t look like the picture included in this recipe. Any suggestions? The batter seems a little thin for a muffin. Maybe I need to add a little extra flour?

    Thanks for your recipes!

    • Jason Sanford says

      Hmm oh no, that’s not happened to us when using oat flour! What sugar do you use? And how old are your baking soda and baking powder? Do you live in a high elevation? Trying to figure out what could be happening! If yours is too thin/dense, you could try cutting back on the applesauce or milk a little.

      • Shayla B. says

        We are at a high elevation and I’m using powdered erythritol. I just made them again and used 1 and 1/3 cups oat flour and 1/3 cup powdered erythritol and they turned out MUCH better! Very little sinking and a much better texture.

        • Jason Sanford says

          So interesting to know! We really wish that we could test the recipes out at a high elevation and offer specific directions to account for the changes it often causes in baking!

    • Gia says

      I had the same thing happen just now while attempting this recipe with oat flour. They are definitely not muffins, great flavor though! Hoping the refrigerator will firm them up and they can be more like oatmeal cups. Would definitely use an alternative flour next time.

  18. Chris says

    These are delicious and simple! I made the oil version with a bit of coconut flour substituted for some added fibre. Both kids and adults enjoyed them. I’ll make these again!

  19. Beth says

    I made these over the weekend and have been eating them every day this week. I used white wheat flour, Baking Truvia instead of sugar, and banana instead of oil. I was shocked that the texture turned out so well ! It actually made 9 muffins for me because I didn’t want to fill the cups too full. I used Penzey’s Cake Spice which is similar to pumpkin pie spice. Delicious. I love Katie’s recipes!!

  20. Holly says

    Hi all! I made these muffins and they smelled delicious but when I checked the texture the next day (after a night in the fridge) they were super dense – not light/fluffy/muffin-like at all. The only substitutions I made were using gluten free flour rather than the ones listed and cane sugar instead of white sugar. I live at sea level, so elevation isn’t a problem. Do y’all think it was because of the flour? I’m no expert on flours, so I don’t know how much one affects texture/dryness/flavor over another.

    • Jason Sanford says

      Yup, unfortunately if a flour isn’t listed as an option in a recipe, it either means we haven’t tested it for that recipe or did test it and didn’t have good results. In this case, gf all purpose flour isn’t listed as an option because we weren’t happy enough with the results to include it as an option.
      Jason (media relations)

        • Holly says

          I made these again with oat flour and they turned out much better! However, even after cooking them for an extra almost ten minutes, once they cooled, they were still not quite done inside and sunken down in the middle. The taste was still great though, and with no eggs to worry about being undercooked, I had no problem eating them. 🙂 Definitely a recipe to keep in regular rotation, even if it does take a few extra tries to get them perfect in my oven. Thank you for another delicious recipe!

    • Jason Sanford says

      Sure! They will probably only make around 6 or 7 but it definitely still works. Just be sure to grease the muffin cups.

  21. Watson James says

    We studied your blog and it is very nice. We found it interesting in getting a piece of great relevant information about your hot chocolate muffins. Keep going and do some more articles to share with us. Thank you !!

  22. Sue O says

    I made these according to the original recipe – regular flour, sugar, and oil – except I made my own applesauce first and then added some very small pieces of chopped up apple (and increased cinnamon to 1/2 tsp. ). They are fabulous! My husband and I couldn’t leave them overnight because they smelled too good. They are great warm right out of the oven and the next day. I greased the tin rather than using liners.

  23. Diane says

    EMade a double batch today for my husbands office. Everyone loved them and couldn’t believe they are vegan. Recipe is a keeper. I added some cinnamon bits from KAF cause I had them in my pantry and a little vanilla glaze. Easy recipe and simply delicious.

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