Applesauce Muffins (One Bowl Recipe)

By Alexandra Caspero on September 15, 2022
Lightly sweetened, oil free applesauce muffins!
Makes 12 muffins

A must-try! These healthy applesauce muffins are so incredibly moist and delicious. Naturally vegan and perfect for breakfast or snack.

After making a dozen jars of my homemade canning applesauce, I knew I had to move onto applesauce muffins next! We obviously love muffins in my home. My banana chocolate chip muffins, oatmeal cranberry muffins, vegan pumpkin muffins and lemon blueberry muffins are rotating favorites.

These applesauce muffins are exactly like they sound, with a heaping 1/2 cup of applesauce in each batch, plus a wholesome mix of regular flour, rolled oats and whole wheat flour. Thanks to the applesauce, these muffins are so moist. I know we all hate that word, but it’s the best descriptor of these muffins. Especially being lower sugar.

These applesauce muffins are also naturally vegan if you use a dairy-free milk.

close up photo of applesauce muffin with butter

Ingredients

  • Applesauce
  • Milk of choice
  • Oil (or pumpkin puree for an oil-free muffin)
  • Vanilla extract
  • Brown sugar
  • Rolled Oats
  • All-purpose flour
  • Whole-wheat flour
  • Salt
  • Baking soda & baking powder
  • Ground cinnamon

This applesauce muffin recipe has an optional add of sautéed apples, if desired! Because this is an extra-step, I made this optional. If you want to do this then sauté 1 peeled and diced apple with 1 tablespoon brown sugar and 1 teaspoon ground cinnamon until softened, then fold into the final batter.

How to Make Applesauce Muffins

  1. Whisk together the dry ingredients

    In a large bowl, whisk together the flours, oats, brown sugar, salt, baking powder & soda and cinnamon.

  2. Add in the wet

    Stir in the oil, applesauce, milk and vanilla. Whisk until just combined.

  3. Optional: Add in Softened Apples

    For a very rich apple taste (and fun texture), soften 1 peeled and diced apple with 1 tablespoon brown sugar and 1 teaspoon ground cinnamon until softened, about 10 minutes. Fold into the batter.

  4. Bake

    Divide batter into a lightly greased muffin tin and bake for 16 minutes at 350 degrees F, or until a toothpick inserted in the center comes out mostly clean. If you added the apples, bake for 14 minutes instead.
    Remove from oven and let cool in the tin before removing to a cooling rack.

Applesauce muffin recipe in tins

Applesauce Muffin Recipe Tips for Success

  • To make scooping the muffin batter as easy as possible into the tins, I use a large cookie scoop. This divides the batter easily for baking.
  • To make these as mini muffins, use a mini muffin tin and decrease the baking time by 10-12 minutes.
  • The oil is replaceable with 1/3 cup of pumpkin puree, if desired. I know not everyone wants to use just a 1/3 cup of pumpkin puree, so I left that as optional depending on preference.
  • My oven cooks these perfectly at 16 minutes. When they are done, they just spring back lightly to the touch and have a toothpick inserted into the center come out clean.

applesauce muffins in a tin

These muffins can be oil free if you substitute pumpkin puree for the oil. To add in crunch and a bit of protein, you can stir in chopped walnuts or pecans to the batter before baking. Or for extra fiber, add in raisins if you prefer a sweeter chew.

These applesauce muffins are delicious as is, but even better with a smidge of butter (we’re obsessed with Earth Balance) or apple butter. My kids love them most with both butter and almond butter!

Store muffins at room temperature for 24 hours, or in the fridge for 3-4 days. To store in the freezer, place applesauce muffins in freezer-safe bags for up to 3 months.

vegan applesauce muffins on a plate

More Vegan Muffin Recipes

If you try this recipe, make sure to come back to leave a rating and a comment! Your feedback helps other readers and seeing you make my recipes makes my day!

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close up photo of applesauce muffin with butter

Applesauce Muffins

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: muffins, healthy, baked goods
  • Method: muffins
  • Cuisine: American
  • Diet: Vegan

Description

A must-try! These healthy applesauce muffins are so incredibly moist and delicious. Naturally vegan and perfect for breakfast or snack. Only 1 bowl needed! 


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: muffins, healthy, baked goods
  • Method: muffins
  • Cuisine: American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: muffins, healthy, baked goods
  • Method: muffins
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 1 cup all purpose flour
  • 1/4 cup whole wheat flour (or more AP flour)
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cups unsweetened applesauce
  • 1/3 cup unsweetened milk of choice
  • 1 teaspoon vanilla extract
  • 1/3 cup neutral oil* (like canola)

**Optional: Softened apples into the batter. Not necessary, but incredible. For this, you will need 1 peeled and diced apple, 1 tablespoon brown sugar & 1 teaspoon ground cinnamon. 

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a muffin tin and set aside. 
  2.  In a large bowl, whisk together the dry ingredients: flours, oats, sugar, salt, baking powder, baking soda and cinnamon. 
  3. Add in the liquids: oil, applesauce, milk and vanilla extract. IF adding in softened apples, fold them into the batter. 
  4. Divide into a lightly greased muffin tin and bake for 16 minutes, or until a toothpick inserted in the center comes out mostly clean (14 minutes if you’ve added in additional apples). Remove from oven and let cool in the tin before removing to a cooling rack.

**If adding apples: Sauté apples, sugar and cinnamon in small pan until soft, about 10 minutes.

Notes

*This recipe was adapted after reader feedback on 10/12/22– a few readers had muffins that were too dense. The updated recipe reduces the applesauce amount and adds in oil instead of pumpkin and replaces some of the flour with oats. That said, if you want an oil-free muffin, substitute in 1/3 cup pumpkin puree for the oil and it will work! 

***The original measurements were: 1 cup flour, 1/3 cup whole wheat flour, 1/2 teaspoon salt, 3/4 teaspoon each baking soda and baking powder, 1 teaspoon cinnamon, 1 1/3 cup applesauce, 1/3 cup milk, 1 tablespoon apple cider vinegar, 1 tablespoon vanilla extract, and 1/4 cup each brown sugar and cane sugar. Combine wet and dry in separate bowls, then combine together. Divide into muffin tins and bake for 18-20 minutes. 

 

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Annette
      November 5, 2022 AT 6:34 pm

      I made this with my 2.5-year-old today and they are fantastic. She was so excited to “make muffins with mama!” The recipe was simple and the muffins are delicious.

    2. Jen
      October 10, 2022 AT 3:53 am

      Easy to make and absolutely delicious. My family of five devoured them! Thanks for another great recipe.

    3. Emily
      September 26, 2022 AT 5:35 pm

      I made these with my 2 year old, and we both loved them! They come together very quickly and have just the right amount of sweetness.

    4. Jeanne
      September 24, 2022 AT 11:13 am

      Surprised how good these turned out for being oil-free. They are so moist and the perfect amount of apple flavor.

    5. Gilly
      September 24, 2022 AT 11:09 am

      Can’t believe how moist these are– my new favorite muffin recipe. Going to try to replace the pumpkin with pear puree next time to see if it works.

    6. Lisa
      September 24, 2022 AT 11:08 am

      These muffins are SO good. Made them three times now since you’ve posted them and my kids can’t stop asking for them. Delicious!

    7. Jess
      September 20, 2022 AT 9:57 am

      WOW!! These muffins are delish! I hate when people say this but I made a slight change…. I used only 1/4 cup of the brown sugar and they were STILL delicious. They are almost gone. Hoping to save some for tomorrow 🙂 but might need to make another batch tonight! Thank you so much for this amazing recipe.

    8. Lisa
      September 20, 2022 AT 7:03 am

      Can you substitute maple syrup for the cane sugar?

      1. Alex
        September 20, 2022 AT 10:05 am

        I haven’t tried that, but another reader used only 1/4 cup of the brown sugar and they came out well!

    9. Sarah Ann
      September 18, 2022 AT 6:17 pm

      I left out on the counter and my kids devoured them in 2 days. Will make again

    10. Connie
      September 18, 2022 AT 6:04 pm

      I made these for a baby shower and they were a big hit.