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4.86 from 14 votes
Applesauce Muffins in a tin
Applesauce Muffins Recipe
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.

Course: Breakfast
Cuisine: American
Servings: 10 muffins
Author: Gemma Stafford
  • 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
  1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with 10 paper liners. Set aside.

  2. In a medium bowl, whisk together applesauce, honey, eggs, oil, and vanilla.

  3. In a separate medium bowl, mix together the whole wheat flour, all-purpose flour, cinnamon, baking powder, salt, baking soda, and oats.

  4. Mix the wet and dry ingredients together until moistened and only a few lumps remain.

  5. Fill the 10 prepared muffin cups evenly and bake for 18-22 minutes until a skewer inserted into the center comes out clean.

  6. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

  7. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.