Make a batch of delicious muffins in no time at all with this easy applesauce muffin recipe. With just 10 minutes of prep time, these muffins are a great snack to make when you are short on time, and they are wonderfully sweet and moist.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Let's be honest, there is never a bad time for a muffin! These easy applesauce muffins are super quick to make and they are quickly becoming my favorite snack to enjoy with my afternoon cup of coffee.
They come out so soft and moist and they are flavored with my favorite fall spice combination of cinnamon and nutmeg. They are also less than 200 calories each, so snack away guilt free!
For more easy sweet snacks, be sure to check out my Blueberry Biscuits and Crispy Air Fryer Apple Chips.
How to make easy applesauce muffins
- Preheat the oven to 350F degrees and line a muffin tin with paper liners.
- Gather your ingredients.
- In a large bowl, add oats, flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt and stir to combine.
- Pour in applesauce, milk, butter, and vanilla extract and stir until fully combined.
- Place batter into muffin liners.
- Bake in preheated oven for for 23-25 minutes or until a toothpick entered in the middle comes out smoothly.
How long do they keep?
Once the muffins have cooled completely, transfer them to an airtight container. They will keep at room temperature for 2 days and store them in the fridge for up to 5 days. They will still be good a day or two after this, but will start to dry out.
Can you freeze them?
These muffins freeze really well. Freeze them solid on a baking sheet before transferring to a freezer bag, or wrap them individually in plastic wrap and freeze them together. They will keep for up to 3 months frozen.
Defrost the muffins at room temperature or warm them through on a low heat in the oven.
Are they healthy?
The applesauce in this recipe means that you don't need any oil to keep the muffins moist and you can also reduce the amount of added sugar and butter. Each muffin is around 180 calories and is low in fat and sodium. They are also made with whole wheat flour so contain whole grains. This is a healthy snack I can get behind!
Recipe Notes and Tips
- You can also bake these in your air fryer. To make a smaller batch, cut all ingredients in half and follow the recipe as instructed. Use silicone baking liners and air fry on 320 degrees Fahrenheit for 10-12 minutes.
- Make sure that the batter ingredients are fully combined, there should be no dry flour when you place it into the muffin cases.
- Bake the muffins in a preheated oven so that they cook through evenly.
- Check the muffins after 20 minutes of cooking as ovens can run at different temperatures. An inserted toothpick will come out clean when they are baked through.
More Easy Muffin Recipes
Easy Applesauce Muffins
Ingredients
- 1 ½ cup quick cooking oats
- 1 ½ cup whole wheat flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cup unsweetened apple sauce
- 1 cup milk
- ¼ cup unsalted butter melted and cooled
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F degrees and line a muffin tin with paper liners.
- In a large bowl, add oats, flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt and stir to combine.
- Pour in applesauce, milk, butter, and vanilla extract and stir until fully combined. Place batter into muffin liners.
- Bake in preheated oven for for 23-25 minutes or until a toothpick entered in the middle comes out smoothly.
Notes
- You can also bake these in your air fryer. To make a smaller batch, cut all ingredients in half and follow the recipe as instructed. Use silicone baking liners and air fry on 320 degrees Fahrenheit for 10-12 minutes.
- Make sure that the batter ingredients are full combined, there should be no dry flour when you place it into the muffin cases.
- Bake the muffins in a preheated oven so that they cook through evenly.
- Check the muffins after 20 minutes of cooking as ovens can run at different temperatures. An inserted toothpick will come out clean when they are baked through.
Michelle says
Best muffin recipe so far, this is a keeper. I used AP flour instead of WW flour, used 400 ml applesauce instead of 375 ml, I added 60 ml of wheat bran and 250 ml of blueberries. It made 24 muffins and they were moist and delicious.
Tanya says
Thanks so much for the feedback, Michelle, and the helpful tips. So happy you like the recipe.
MAJ says
I don’t have the quick oatmeal.
What if I use the regular oatmeal?
Should I add more liquid?
Tanya says
Hi Maj! I've only ever made the muffins with quick oats, so I can't say for certain how regular rolled oats would work. My initial thought is that regular rolled oats would likely change the texture a bit. They are larger and take longer to absorb liquid, so the muffins might have a chewier or heartier texture. If you want to try it with regular rolled oats, you might need to add a little extra liquid. I'd suggest starting with maybe 1-2 tablespoons more milk or applesauce and then checking the batter consistency. You want it to be moist but not runny.
Lisa Beth Poser says
Can you use AP flour instead?
Tanya says
Hi Lisa, All-purpose flour would work fine. the texture will be slightly different.
Charlene says
Can almond milk or other milk substitute be used? I made these for my Life Group along with your easy strawberry muffins and they were a big hit! (I used whole milk)
Tanya says
Thanks so much, Charlene! I think almond milk would be fine, the texture may change slighlty. I usually use 2% milk which has much less fat than whole and it works well.
Robin says
Very moist and delicious muffins. Can all be made without dragging out my electric mixer. It made 16 muffins for me.. Next time I’ll add in nuts and possibly golden raisins.
Tanya says
Thanks, Robin! So happy you like the muffin recipe 🙂