My applesauce muffins are simple, healthy, and ready in 40 minutes — made with whole wheat, oats, and no refined sugar, no mixer needed.
- 1 cup (8 oz/225 g) unsweetened applesauce
- ½ cup (5 oz/142 g) honey
- 2 large eggs, at room temperature
- ⅓ cup (2½ fl oz/71 ml) vegetable oil
- 1 ½ teaspoons vanilla extract
- ¾ cup (3 ¾ oz/105 g) whole wheat flour
- ¾ cup (3 ¾ oz/105 g) all-purpose flour
- ½ cup (1 ½ oz/43 g) old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
-
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, oats, baking powder, baking soda and salt.
-
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.
- Use Room Temperature Ingredients: Muffins rise best when eggs, milk, and other ingredients are at room temperature.
- Don’t Overmix: A few small lumps in the batter are fine—overmixing can make muffins dense.
- Try Homemade Applesauce: If you don’t have store-bought, my homemade applesauce works perfectly.
- Customize Your Muffins: Add ½ cup of blueberries, chopped nuts, chocolate chips, or any mix-ins you love for a fun twist.
- Double the Batch: This recipe can easily be doubled if you’re baking for a crowd or want extra to freeze.
- Freeze for Later: Muffins freeze beautifully—just thaw at room temperature or warm slightly for a quick breakfast.
- Add a Pinch of Flaky Salt: Sprinkle a little flaky salt on top before baking to enhance the flavors.