Applesauce Muffins (One Bowl Recipe)

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

this Recipe

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.

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

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.

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.

More Vegan Muffin Recipes

• Banana Muffins
• Lemon Olive Oil Muffins
• Vegan Zucchini Chocolate Chip Muffins
• Pumpkin Corn Muffins
• Banana Chocolate Chip Muffins
• Vegan Pumpkin Muffins

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!

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! 

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Print Recipe

Pin Recipe

• 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 1x2x3x

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
• 1/2 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. 

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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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