If you’re looking for a cozy, simple bake that’s perfect for snacking or breakfast, these Applesauce Muffins are just the thing! They’re soft, flavorful, and made with pantry staples you probably already have on hand.
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These muffins come together quickly, and the applesauce keeps them moist and naturally sweet. The cinnamon and oats add a warm, hearty touch that makes them feel extra homey. Plus, they make your kitchen smell amazing while they bake!
How to make Applesauce Muffins
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this applesauce muffins recipe, you will need the following ingredients:
- All-purpose flour
- Old-fashioned rolled oats (plus more for topping)
- Baking powder
- Baking soda
- Ground cinnamon
- Kosher salt
- Large egg (at room temperature)
- Applesauce
- Light brown sugar
- Avocado oil
- Vanilla extract
- Demerara sugar (optional, for topping)
Looking to change things up a bit? You can swap the avocado oil for melted coconut oil or even vegetable oil. If you’re out of applesauce, mashed bananas make a great substitute and add a slightly different flavor.
Want to boost the nutrition? Add some chopped walnuts, raisins, or even shredded carrots.
Making applesauce muffins
Homemade Applesauce Muffins is a simple recipe that can be made in just a few steps. Here is how to make it.
First, preheat your oven to 425°F and line a 12-count muffin tin with paper liners.
In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.
Make a well in the center of your dry ingredients and add the egg, applesauce, brown sugar, avocado oil, and vanilla.
Whisk the wet ingredients together first, then stir to combine with the dry. Use a rubber spatula to gently fold everything into a cohesive batter, but don’t overmix!
Scoop the batter into the prepared muffin tin, filling each cavity with about 1/4 cup of batter.
Sprinkle the tops with extra oats and a little demerara sugar, if using.
Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and continue baking for an additional 16-18 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Leftovers
Store leftovers in a covered container in the fridge for 3-4 days. Warm briefly in the microwave or air fryer before eating.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this applesauce muffins recipe! Let me know if you try it.
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- Banana Bran Muffins Recipe
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Applesauce Muffins
Ingredients
- 1 1/2 cups all purpose flour spooned and leveled 1
- 1/2 cup old fashioned rolled oats plus more for garnishing the muffins
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Kosher salt
- 1 large egg at room temperature
- 1 cup applesauce
- 1/2 cup plus 2 tablespoons light brown sugar
- 1/3 cup avocado oil
- 2 teaspoons vanilla extract
- Demurara sugar as muffin topping (optional)
Instructions
- Preheat the oven to 425°F and line a 12-count muffin tin with paper cupcake liners.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
- Make a well in the center over the dry ingredients and add the egg, applesauce, brown sugar, avocado oil and vanilla extract.
- Whisk together, and then incorporate into the dry ingredients. Switch to a rubber spatula to fold everything together to create a cohesive batter. Don’t overmix.
- Scoop the batter into the 12 muffin cavities, about 1⁄4 cup batter per muffin.
- Sprinkle each muffin with extra oats and demurara sugar.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake an additional 16-18 minutes. A toothpick inserted into the center should come out clean when the muffins are ready.
- Allow muffins to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Recipe Notes
Store muffins in a container or ziplock on the counter for 3-4 days, or in the freezer for up to 3 months. If the muffin gets a bit too firm on the counter, pop it in the microwave for 10-15 seconds to become soft and fluffy again!
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