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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.

Also be sure to try these healthy Pumpkin Muffins

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 Muffin Recipe
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Applesauce Muffins

Soft and moist homemade applesauce muffins that can be oil free and are great for a healthy breakfast.
4.86/5 (95)
Total Time 20 minutes
Yield 8 muffins

Ingredients

  • 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.

Instructions

  • *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

Notes

This recipe was adapted from my Healthy Banana Bread.
 

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Recipe in the Hello Breakfast Cookbook

4.86/5 (95)

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Published on October 7, 2019

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Reader Interactions

139 Comments

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  1. Lindsay says

    Hey 🙂 I’d love to try these, but I’m a little confused— how can they be healthy when the protein and fiber content is so low?

    • Nickie says

      I added chia seed to my batch but would have used hemp hearts if i had some on hand and 2 tsp psyllium husk to help with protein/ fiber content as well. I also increased the almond milk by 2Tbs.

      • Julie says

        It’s close to 5 grams of fiber and protein for 160 calories (2 muffins), pretty good stats and much better than the storebought kind that have high fructose corn syrup and who knows what else.

        I’ve made them with oat flour and spelt flour, both really good and the kiddos love them, so that’s always a plus 🙂

  2. Christi says

    Help, pls! I made the muffins 2 times, each time w oat flour. Both times they deflated, the first batch after removing from the oven, the second batch before removing from oven. Can you explain what I might have done wrong??

    • CCK Media Team says

      I think it’s because oat flour is such a dense flour, if you’re in a humid climate or it’s a humid day, they are more likely to be weighed down by the extra density/moisture and not have that traditional muffin dome as a result, but they should still taste good and also be extra moist.

  3. Nickie says

    These are the BEST vegan/non vegan recipe! My entire family LOVES them and they are so easy to make. Thank you for the recipe!!

    • Heather says

      Hello! Did you check to see if the baking soda and baking powder you’re using are fresh? That can “deflate” a muffin recipe in a heartbeat.

  4. MomDC3 says

    I love Katie’s recipes so was super excited to find this…Added 2 tsp psyllium for extra fiber but they were still a bit moist and didn’t rise much af—Didn’t add any extra items (raisins etc) to see what the baseline flavor was. Will reheat them in oven to see if I can get the texture a bit more muffin-like. Used pumpkin spice flavored applesauce so the flavor was lovely.

  5. Erin says

    I really wanted to love this recipe but it did not turn out for me. I used oat flour so they were too dense, did not rise, and did not cook all the way through even with 10 minutes extra cook time. Taste was underwhelming.

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