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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.
4.86/5 (66)
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.

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Recipe in the Hello Breakfast Cookbook

4.86/5 (66)

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Published on October 7, 2019

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  1. Tiff says

    These were insanely delicious !!!! CCK everyone in my family knows I’m your #1 fan, I’ve made hundreds of your recipes and brag about how great you are all the time! Easy ingredients, easy recipes and best of all – Vegan AND low calorie! Anyway, we only had cake flour, used just 1 tbsp oil (so remaining 2 tbsp milk), Monkfruit sweetener, globs of cinnamon and my kids dumped an entire (medium) container of raisins into the bowl and WOW!!!! With a little dab of vegan soft butter these were sooooooo good!!!! Everyone loved!!! Thank you for another knock out! And this is a great one to make with kids!

  2. Carolina Mouzinho says

    They taste really good, but when I took it out of the oven it withered a lot in the center and it didn’t grow at all. It was still not baked all the way in the center so I had to leave in the oven another 7min… I don’t know what happened… I followed the recipe exactly BUT I added a scoop of plant based protein powder, which I don’t think should’ve been the cause for that :/ any idea what might have happened?

    • Jason Sanford says

      Unfortunately adding protein powder would definitely change the texture and liquid/solid ratio of ingredients. I would highly suspect that’s the issue, especially since I’ve never had that issue when making them. Glad they taste good in any case, and hey they are high in protein now too!

  3. MaryAnn Fulco says

    I had the same result as Carolina, unfortunately. Completely sunken in the middle. I used only the exact ingredients as written in the recipe (with the oil option). Really disappointed in these because I really enjoy all of CCK’s other recipes. I’m a fan of CCK!

      • MaryAnn Fulco says

        I used the ingredients exactly as written. Where there were options, I chose the oil and the oat flour. The only thing I can think of is that I made my own oat flour and maybe had too much air in it? Or maybe my baking powder was old? It’s a mystery. Maybe I’ll try again with a different flour! Flavor was great!

        • Jason Sanford says

          Hmm could be! I think homemade oat flour seems lighter than the kind from Arrowhead Mills and am thinking Katie would have used the packaged one in her trial, but I’m glad they taste good in any case! If you want to use homemade oat flour, maybe try packing it down to get rid of some of the air.

  4. Sarah says

    Made a batch this morning and can’t wait to try them. Do you recommend storing them in the fridge if you know you won’t eat them all in a day or two?


  5. 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!

  6. 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!

  7. 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.

  8. 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:
    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)

  9. 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!

  10. 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.

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