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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
Pin it now to save for laterPin Recipe

Applesauce Muffins

Soft and moist homemade applesauce muffins that can be oil free and are great for a healthy breakfast.
4.87/5 (99)
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

4.87/5 (99)

Rate this recipe

Published on October 7, 2019

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141 Comments

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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.
      Jason

  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!

    • Val says

      I also made them with gluten-free flour and had the same problem. They were super dense, too moist, and basically didn’t rise. I used a little maple syrup for sweetening. They are delicious tasting if you don’t mind the very dense texture

      • CCK Media Team says

        Hi Val, do you mean that you used maple syrup instead of the sugar called for? Changing a granulated sweetener for a liquid one would definitely change the texture of a baked good.

    • 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.

  24. Sandrine says

    I made this recipe several times now: with oat flour, regular flour, without oil, with coconut oil… and my favorite is with regular flour and coconut oil. The flavor is basically the same for all of them (slightly different with oat thought) except that without the oil, the muffin sticks a lot to the liner even the day after.
    Since I make it also for my toddler, I do not add the 1/4 cup of sugar but a handful of raisin. And I don’t know who loves it more, me or her.
    Thank you for the recipe Katie, it is definitely a keeper!!

    • Lorena says

      What was the oat flour & no oil one like? I am allergic to wheat and only have oat flour on hand. Also, I have a silicone baking muffin pan so sticking is not a problem for me.

  25. SS says

    I made these twice already with some modifications. I used a heaping cup of peeled apple chunks instead of applesauce as I don’t have applesauce. Used lemon juice instead of vinegar. Added 3-4 tbsp honey instead of sugar and cardamom powder instead of cinnamon (not a fan). Finally I also added an egg (no baking powder added). Poured the batter onto a half sheet pan lined with parchment paper. Topped with chopped pecans. Baked at 400 for abt 8-10 mins. This was the best ever sheet pancake. Thank you for the recipe!!!

  26. Sheila says

    I made these with Bob’s Red Mill Gluten free flour, and they were delicious. (I read that someone else used a gluten free flour , but they didn’t turn out well. Brand maybe?). Mine were fluffy, cake-like, moist, and flavorful. I added a bit of walnuts, coconut, and raisins. Definitely a keeper! Thank you for all your great recipes?

  27. Henry says

    I had time to make these before school this morning. I used oat flour and added 2 tbsp chia seeds. I can’t wait to try them!

  28. CatD says

    Katie you are the best!!
    I absolutely adore your work! I love how there is always a healthy component to your recipes, as well as being quick and simple to whip up with fairly ordinary pantry staples! As a new momma with little free time, your recipes are saving the day and my holiday baking!! Thank you for your creative take on all things food…and chocolate!
    Also…these muffins ROCK! Now for the fudgy chickpea brownies!!

  29. Barrie says

    I just made these muffins. I did the oil free version and used white whole wheat flour and pumpkin pie spice. They are moist and delicious. Thanks for a good recipe!

  30. Suzy says

    Delicious. Made with spelt flour, banana instead of oil and two dates instead of sugar. Also used vanilla bean instead of extract. Baby friendly 🙂

  31. Allison says

    I accidentally didn’t mix the wet ingredients together separately. I went ahead with the recipe. I hope it turns out alright!

    • Dani says

      I’ve done this each time I’ve made the muffins and haven’t had any issues! I think as long as it’s mixed promptly, before wet ingredients can soak in separately, it’s okay.

  32. Ian says

    I wanted to try the recipe as written before making changes. Using oat flour, oil, and white sugar, they did come out sunken, dense and underdone in the centers. I never had issues with recipes until I had to cut out eggs in addition to dairy and gluten– with vegan and gluten free baked goods, I repeatedly have this issue. I’m always trying to figure out why, so if anyone has thoughts please weigh in. I’m not at altitude, have checked oven temp with an oven thermometer (it’s accurate), get new baking soda and powder every month, and am careful not to squash the air bubbles out of the dough when mixing wet and dry. Possible factors: it’s humid here, our house is cold (55-65 degrees), and our oven may not have the most even heat circulation since it’s apartment-sized and cheap. Also I wonder how people who have success with these recipes measure their flour? I spoon the flour into the cup and then level it off with a knife. Maybe others do something that packs it in more?

    • Jason Sanford says

      The humidity definitely could cause baked goods to sink! Especially with oat flour, which is dense to begin with – Based on my own experience using similar ingredients, I’d bet that you’d get different results using the exact same method and ingredients simply by being in a different climate (or perhaps with an oven that has more even circulation, but my money is still on the humidity as being the culprit). And I’d think that would probably go for all the recipes you’ve mentioned having issues with. In other words, I don’t think it’s anything you’re doing wrong!
      Jason

    • Charity says

      I just tried these and had the same issue. Sunken in the middle. I was thinking I pulled them out before they were all the way done. I also put them on a cold counter top straight from the oven so I thought maybe that made them fall. It didn’t affect the taste though, they’re really good.

  33. Sue says

    Very tasty muffins, however I would recommend not using liners and greasing your muffin tins well or using silicone pans/liners because the muffins stuck like CRAZY to the paper liners I used. Almost as much muffin on the liner as not.

  34. Zey Tavia says

    This is a good recipe. I added 1/2 tsp cinnamon because I like this spice a lot, and I also added the crushed walnuts since I had them on hand. Delicious!

  35. Lori says

    Fantastic! So easy to make with pantry staples. Made my own oat flour with old-fashioned oats in the food processor. Added some raisins and pumpkin seeds, used the oil-free version with just applesauce. Coconut sugar. The whole family loved them right out of the oven. Thank you!

  36. Kels says

    Made these today — oil free version. I doubled the batch and got 18 nice smaller size muffins. I subbed a tsp of chai spice for the cinnamon. So good. Thank you!

  37. Lea says

    Delicious! Made them yesterday, gone by today. Instead of the cinnamon, I used 1 tsp of ground ginger. For sweetener, I used half sugar ad half xylitol. So soft and delicious.

  38. Nathlie says

    Thanks Katie.
    Your daily e-mails are a God-send during the Pndemic. It’s like getting a gentle “make these for your family”. One less decision to make during a time so stressful that I struggle to make any decision at all.
    Wishing you continued good health.
    -Nathalie

  39. Kaui says

    Very delicious! I made mini muffins and used gluten-free flour, coconut sugar, coconut milk and coconut oil. Will definitely make these again

  40. Mara says

    Love the texture of these muffins! I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours.

  41. Belle says

    These are AMAZING!!!!!!!!!! I’ve made them twice now but I only just got to try one because last time, my family swooped in and ate the entire batch before I could have one! Now I see why! They are so, so, so incredibly delicious. I honestly cannot say enough good things about them. They taste 10x better than any other muffin I have ever had. And they would definitely be great as the sponge for apple cupcakes! Thank you thank you thank you Katie!

  42. Nat says

    Hi, has anyone tried to make this with no sugar/a bit of honey instead? I also wanted to know if this can be made in a small ramekin (for a single serving dessert as I am a single person trying to get into baking during these times as well!)

  43. Julie W says

    Fantastic! I decided to make a loaf of bread, rather than muffins. I added the following: two ripe ripe bananas, cranberries, almonds, coconut flakes, chia seeds, and extra oat flour. I will most definitely be making this bread again.

  44. Cam says

    These turned out great! I used coconut oil and half white, half whole wheat flour. I used a mini muffin tin and baked 10 min. They were cooked through but only slightly browned on the outside.

  45. Isabelle says

    I made these yesterday and tried them this morning–they turned out great! Super moist and fluffy. I used white whole wheat flour and coconut sugar, as that was all I had on hand, and made the oil-free version. I also added raisins and reduced the sugar by about half–and they were still plenty sweet! Great recipe, thanks!

  46. Janice says

    Apple sauce muffins are excellent. Thanks for the easy recipe and yes they are better the second day but hard to wait. Thanks

  47. Linda Marshall says

    These are great, and smell so good in the oven. I confess to substituing monkfruit sweetener, reducing it a bit, and adding a drizzle of maple syrup to the liquid ingredients. Really good!

  48. Sasha says

    Hello, any chance I could get the metric measurements (How many grand of applesauce and flour in particular) ? Would be super helpful. Love this recipe btw!

    • Jason Sanford says

      This one works well with vegetable, sunflower, melted coconut, non gmo canola… probably olive oil would give them a distinct flavor, so I wouldn’t use that one.

  49. 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!

  50. 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!
      Jason

  51. 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.

  52. 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?

    Thanks!

  53. 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!

  54. 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!

  55. 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.

  56. 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?

  57. 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!

  58. 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.

  59. 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!

  60. 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.

  61. 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!!

  62. 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?

  63. 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.

  64. 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.

  65. Trish H. says

    I made a batch last night using oil. They came together quickly, and the kitchen smelled of apples and cinnamon. They sat overnight. The muffins did not look like the ones in the photo, and they were collapsed. I used coconut sugar and whole wheat pastry flour (because that is what I had on hand.) They tasted good, not too sweet, but the texture was dense and gummy. What can I do differently?

    • CCK Media Team says

      Unfortunately ww pastry flour is not something we’d recommend here (which is why it isn’t listed as an option). It is a much denser flour.

  66. 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 🙂

  67. 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.

  68. 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.

  69. 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.

  70. 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

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