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Incredibly Moist Applesauce Muffins

5 from 4 votes
If you want a moist muffin, my Applesauce Muffins recipe results in muffins that are soft, sweet, and exactly what you're looking for.
Applesauce Muffins in a tin

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Hi Bold Bakers!

The secret ingredient to a perfectly moist, easy to make, flavorful muffin every single time? Applesauce. My homemade applesauce muffins are simple to make and perfect for a grab-and-go breakfast. If you like these, you should also try my Double Chocolate Muffins and my Lemon Blueberry Muffins!

These lightly sweet, moist muffins are surprisingly healthy too — so forget about grabbing that store-bought granola bar to satisfy your quick breakfast needs. These muffins are filled with healthy ingredients, including applesauce (of course), oats, whole wheat flour, and honey for sweetness. 

My applesauce muffins may become a weekly treat for you and your family! Kids don’t even know that they’re secretly healthy, and the batter comes together in just minutes. You can even double up the recipe and keep them in the freezer for when you don’t feel like baking! 

A close up of Applesauce Muffins in a tin.

What Are Applesauce Muffins

Applesauce is a key ingredient in these muffins for a few reasons:

  1. It makes the muffin taste just like apple pie.
  2. It helps keep the muffin super, super moist. Is there anything worse than a dry muffin?
  3. These muffins are surprisingly healthy. 

I use unsweetened applesauce, honey, vanilla extract, and cinnamon to flavor these muffins. They’re made even healthier with the addition of whole wheat flour and old-fashioned oats. But the kiddos don’t know that they’re healthy — just that they’re delicious. 

What You Need to Make Applesauce Muffins

How To Make Applesauce Muffins

This may be one of the easiest recipes to whip together — the batter is a cinch to make. Here’s how you make applesauce muffins (get the full recipe with measurements further down on the page):

  1. First, preheat your oven to 350°F (180°C). Line your 12-cup muffin pan with 10 paper liners and set aside for later.
  2. Whisk the applesauce, honey, eggs, oil, and vanilla in a medium bowl.
  3. In another medium bowl, mix the whole wheat flour, all-purpose flour, cinnamon, baking powder, salt, baking soda, and oats.
  4. Mix the wet and dry ingredients until moistened and only a few lumps remain.
  5. Pour the batter into the 10 prepared muffin cups and bake for about 18-22 minutes. To test if they are done, insert a skewer into the center — if it comes out clean, they are done baking.
  6. Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. 

Gemma’s Pro Chef Tips For Making Applesauce Muffins

  • Use room temperature ingredients. Muffins, like cake, rise best when all the ingredients are at room temperature.
  • Don’t overmix your batter! A few small lumps are okay. Overmixing will make your muffins too dense. 
  • If you don’t have applesauce, you can make my homemade applesauce
  • You can make delicious variations by adding a ½ cup of blueberries, chopped nuts, chocolate chips, or whatever else you like! 
  • This recipe can easily be doubled for a larger crowd.

The interior of my applesauce muffins after baking.

How Do I Store Applesauce Muffins?

You can store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 2 months!

Make More Muffins!

And don’t forget to buy my Bigger Bolder Baking cookbook for more recipes!

Full (and printable) recipe below!

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Applesauce Muffins Recipe

5 from 4 votes
If you want a moist muffin, my Applesauce Muffins recipe results in muffins that are soft, sweet, and exactly what you're looking for.
Author: Gemma Stafford
Servings: 10 muffins
Prep Time 10 mins
Cook Time 20 mins
If you want a moist muffin, my Applesauce Muffins recipe results in muffins that are soft, sweet, and exactly what you're looking for.
Author: Gemma Stafford
Servings: 10 muffins

Ingredients

  • ¾ cup (6oz/170g) unsweetened applesauce
  • cup (8oz/225g) honey
  • 2 large eggs (at room temperature)
  • cup (2½ floz/71ml) vegetable oil
  • 1 ½ teaspoons vanilla extract
  • ¾ cup (3¾oz/105g) whole wheat flour
  • ¾ cup (3¾oz/105g) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup (1½oz/43g) old-fashioned oats

Instructions

  • Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with 10 paper liners. Set aside.
  • In a medium bowl, whisk together applesauce, honey, eggs, oil, and vanilla.
  • In a separate medium bowl, mix together the whole wheat flour, all-purpose flour, cinnamon, baking powder, salt, baking soda, and oats.
  • Mix the wet and dry ingredients together until moistened and only a few lumps remain.
  • Fill the 10 prepared muffin cups evenly and bake for 18-22 minutes until a skewer inserted into the center comes out clean.
  • Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
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Manny B.
Manny B.
1 month ago

Hi! How would I make this recipe in a mug?

Susan Vanderveer
Susan Vanderveer
1 month ago

Is there a nutritional breakdown for the muffins

Dianne
Dianne
1 month ago

Can you use just all purpose flour?

Lisa
Lisa
1 month ago

Why whole flour and all purpose flour?

Lea
Lea
1 month ago

Can I use apple butter instead of applesauce?

Cate
Cate
1 month ago

Definitely want to try these! Can I use agave in place of honey? I don’t like the taste of honey all that much. Thanks in advance!

Eileen
Eileen
3 months ago

I need gluten free/low sugar or sugar free ingredients for this recipe

barbie roberts
barbie roberts
4 months ago

can i use apples instead of applesauce?

RoxanneH
RoxanneH
5 months ago

I just made these muffins and they turned out delicious! Full of cinnamon, moist and tender, they are a quick muffin to make. I used all purpose flour for the whole wheat and the oats because that’s all I had at home and they were still great!

Pat
Pat
5 months ago

Can you reduce the amount of honey if using sweetened applesauce?

This Recipe Made By Bold Bakers

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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