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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.
4.84/5 (105)
Cook Time 20 minutes
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.
 

Have you made this recipe?

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Recipe in the Hello Breakfast Cookbook

4.84/5 (105)

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Published on October 7, 2019

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Reader Interactions

137 Comments

Leave a comment or reviewLeave a rating
  1. Kristen says

    Great muffins. I used homemade apple butter in place of oil, added 2Tbsp flax, and reduced the sugar to 2Tbsp. Didn’t miss the added sweetness, and the texture was perfect the next day!
    I only wish I had doubled the recipe!

  2. Ashley W says

    Just wanted to tell you these were an amazing hit! I have a young girl in my youth group With soooo many food allergies- I made this and she loved them! Even asked for the recipe! I did oil and a bit of mashed banana, and a little extra flour! I used the white vinegar and almond milk. They were a hit. Adding to my home cook book!
    Thank you!

  3. Joan says

    Mine was a flop. Mixture was dry and crumbly. I used coconut flour and stevia and the rest the same as listed using oil and applesauce. Bummer

    • Jason Sanford says

      I’m confused – this recipe doesn’t list coconut flour OR stevia as options. Coconut flour is absolutely not the same thing, not even close to working the same in recipes… and using stevia would completely change the amount/weight of dry ingredients. So basically it’s like you made a different recipe entirely. Unless you meant to leave this comment on a different recipe?

    • Dani says

      Adding to Jason’s comment – coconut flour is much, MUCH more absorbent than wheat, oat or other flours and can’t be substituted easily without either adding a lot more liquid or really cutting down on the amount of flour. If you used a stevia mix specifically made for baking, that should be okay, otherwise just subbing a small amount of pure stevia won’t work well because sugar generally acts more like a wet ingredient – it dissolves really easily and carries moisture well, and skipping sugar makes it harder to mix the ingredients together AND impacts the final texture.

      Joan, if you prefer to use coconut flour I highly recommend looking for a recipe specifically formulated for that! I’ve subbed some oat and almond flour for part of the regular flour, so if you’re Just interested in gluten-free those may be a little safer to experiment with in this recipe.

  4. Jennyrec says

    These muffins are so delicious! I could not stop eating them! Thank you for this recipe.

    I made the recipe like this:
    1 cup no sugar applesauce
    1 TBSP vegetable oil
    1 mashed banana
    2 TBSP almond/coconut milk
    2 tsp pure vanilla extract
    2 tsp white vinegar
    1 cup almond flour 
    1/4 cup coconut sugar
    1/2 tsp salt
    1/2 tsp each: baking soda and baking powder
    1/4 tsp cinnamon 
    I also added but did not measure:
    Pecans
    Shredded unsweetened coconut flakes
    Chia seeds
    Golden flax seeds

    I baked in a mini muffin tin for 15-20 minutes, 10 minutes as was not enough (I’m in Houston)

    • Sami says

      sounds delicous! i am trying to modify this recipe to use almond flour, but don’t have any bananas on hand. do you think I could forgo the banana in your revised recipe?

    • Barbara Copeland says

      I’m allergic to bananas and nuts so I wonder if this will work, I’ll use JN. Applesauce instead of banana and I can’t have almond flour, do you think oat flour would work

  5. Myra says

    This is an excellent recipe! I made some changes: I wanted to use up a half cup of homemade pumpkin puree, the same consistency as the applesauce, so I used that.
    I used all whole wheat flour, and because of that flour ‘s tendency to absorb liquids I added an extra tablespoon of almond milk. I added a scant half cup yellow raisins. The raisins add sweetness so I went with a bit less sugar. A sign of a good recipe is the ability to sub ingredients, and I expect to use this recipe a lot!

  6. Claire says

    I loooove the taste of these muffins!!! Unfortunately, I find them a little dense, so I was thinking about trying to increase the oven temperature to 425 at first and decreasing to 350 after the first minute or so. Normal muffin recipes often recommend this, but I was wondering if you know how it would work for these muffins?

    • Claire says

      By the way, I followed the recipe exactly, trying both oil and applesauce, using apple cider vinegar, and testing my baking soda and powder for freshness.

  7. Amanda M says

    These are lovely little muffins. I made them with 3TB of pumpkin purée instead of oil and with regular APF. It’s a nice little low- cal treat. The kids love them!

  8. Krystal Reynolds says

    I made these for the first time today. They are a little heavy but I think I’m going to like them.

  9. Chari says

    These took me two tries to figure out. The first didn’t rise and were a bit too moist but the second time I made a double batch and filled my cups nearly full and they turned out amazing!! Prolly my new favorite muffin, I would highly recommend!!

  10. Priscilla says

    Delicious muffins! However, as with most of your muffin recipes, my muffins always rise during cooking, then fall within a couple of minutes after taking them out of the oven. At first I thought it might be because I was doubling the recipes, but I tried a simple batch and same problem. I tried also cooking at 375 for 22 minutes (in case my oven wasn’t as hot as yours) but still falls…. any other ideas I could try? Adding more baking powder? The taste is great and loved by the whole family, I just wish it made prettier muffins 🤷‍♀️ . Thanks!

    • CCK Media Team says

      Hmmm not sure! Do you live in a humid climate? If so, perhaps the extra moisture is weighing them down and you might try a little less liquid? What flour, sugar, etc. did you use?

  11. Dawn says

    I would love to make many of your recipes including this one but I really wish your recipes had the ingredients in metric as well as american like some other sites do as I’m from the UK and find trying to convert cups to grams very confusing.

    • Lana says

      A full set of American measuring cups and spoons is only 15€ on amazon. I live in France and love baking American recipes and eventually realized the best solution to this problem is just investing in the right tools.

    • Julie says

      I second this comment. Some ingredients, such as chopped nuts or coconut flakes, I don’t mind using cups. But flours, liquids, and sticky substances like peanut butter and maple syrup, I’d rather use my scale. I think having both metric and cups would be nice, such as it was done for the black bean brownies.

  12. Abby Mead says

    EVERY SINGLE RECIPE I’ve ever tried from your site has been delicious! This is no exception! I was craving the old school Costco apple maple muffin and decided to start with your site for the muffin base and then just added a crumble (brown sugar, butter, flour) and maple icing (maple syrup, hot water, and powdered sugar). They were spectacular! I used all applesauce for my recipe instead of adding the fat and my family really loved the extra apple flavor. Next time I’m going to add bits of apple and some nuts to the crumble. Thank you Katie! Your recipes are so easy and so stinking delicious!
    Love, A happy mom with a full-time job during a pandemc and a super happy family that’s finally enjoying some baking again.

  13. 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 🙂

  14. 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.

  15. 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.

  16. Phyllis says

    Made the Applesauce Muffins yesterday. I did the with Gluten-free flour. In my typical fashion I accidently did differently. Added the mashed banana, along with oil and applesauce, and got heavy handed with homemade required applesauce which added to the moistness. Then cut back on sugar.
    They are delicious. I was able to get twelve muffins thanks to my heavy handedness. Lol
    Thank you for recipe, already sharing it

  17. Lindsey says

    Unfortunately, I have to agree with the many others comments that these muffins did not rise at all. They are completely flat, and even sunken in the middle. I followed the recipe exactly as written (used spelt flour). Bummer.

    • CCK Media Team says

      Hi! If you look at the photos, they are not really supposed to rise a lot. If you were to decrease the applesauce then they’d weigh less and rise more, but they’d be much less moist. We prefer them extra moist, and a lot of the comments on here like them this way as well, but perhaps that’s just not your taste preference, which is totally ok – different tastes for different people! But I don’t think you did anything wrong 🙂

  18. Carrie says

    These were amazing!!! I can’t believe they have no eggs. Definitely a keeper. I felt like being decadent and made the version with all of the oil. They were delicious and very moist! Not dense feeling like several healthy muffin recipes I’ve tried. Next time I will try half oil and half applesauce to cut down on the fat. I think this will be a great recipe to experiment with different flavors and add-ins. Thank you!

  19. April Lindsay says

    Sooo good! I didn’t really know what to expect when I was making them because I’ve made healthy applesauce muffins before and they did not turn out that good. Turns out these are probably the best applesauce muffins I’ve ever made healthy or not!

  20. Carly Merluzzi says

    delicious low calorie muffin! I used 1/4 cup stevia, regular ap flour, almond milk, and extra applesauce instead of oil. When using stevia, my baking tends to come out chewy. I usually sub it 1:1 for regular sugar. Any suggestions on how to keep my desserts softer while using stevia? Thanks:)

  21. Helene says

    These muffins are delicious, very moist and so easy and quick to make. I used banana instead of oil or additional apple sauce. And since I have to be careful about sugar I did not put the sugar in. Still very tasty because of the banana.

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