You’ll love these simple applesauce muffins because they’re incredibly quick, reliably moist, and made with wholesome ingredients you probably already have on hand. Packed with wholesome ingredients like whole wheat flour, oats, and applesauce, these healthful muffins are naturally free from refined sugar and contain no dairy if using nondairy milk.
One reader, Anne, commented: “This is my go-to muffin recipe. Moist, delicious, and so easy. I put dried tart cherries in place of raisins and sometimes chocolate chips when I make them for my granddaughters. They are a family favorite. They freeze really well, too. Thanks for yet another amazing recipe! ★★★★★“
When I’m looking to bake something quick, easy, and wholesome—I always rely on muffins. Banana muffins, bran muffins, or these apple cinnamon oatmeal cups are my top choices because they’re simple, relatively healthy, and adult + child approved. Preparing muffin batter is a no-fuss task and you can enjoy muffins right away, which is definitely a bonus when baking for or with kids. (By the way, here are many kid-friendly baking recipes.)
These applesauce muffins join my top favorites and I know you’ll love them too!
Why You Will Love These Applesauce Muffins:
- Quick, one-bowl recipe
- Soft, hearty, and perfectly moist
- No mixer required
- Made with everyday pantry staples
- Naturally sweetened with maple syrup
- Flexible add-ins for endless variation
- Dairy free if using a dairy-free milk
By the way, if you’re looking for a more indulgent apple muffin, try these apple cinnamon muffins.
How We Tested This Recipe
Well well well. What ended up as a fairly easy muffin recipe began as a complicated mess of sticky flavorless muffins. I started testing this applesauce muffin recipe using the base of my blueberry oatmeal muffins. Adding applesauce did the batter no favors, and the entire muffin tasted bland and gloppy (technical terms). I adore that recipe and now know that it’s best to leave it alone.
So, I turned to my whole wheat banana walnut muffins as a starting point. The batter includes oats as an add-in, so it’s less of an oatmeal muffin and more of a standard muffin with some oats in it—if that makes sense. I swapped applesauce for the mashed banana, added more oats, and slightly reduced the baking soda. (1 full teaspoon is simply not needed.) As it turns out, I think I prefer these applesauce muffins because I don’t always have brown & spotty bananas on hand.
Convenience is key!
Key Ingredients in These Whole Wheat Applesauce Muffins
- Applesauce: Use unsweetened. If using sweetened, slightly reduce the maple syrup (see note below).
- Melted Coconut Oil: Adds needed moisture and richness. Vegetable oil, avocado oil, or melted butter can work, too.
- Maple Syrup: Replaces refined sugar and complements the applesauce flavor. These muffins are lightly sweet so the apple flavor shines.
- Whole Wheat Flour: Made with 100% whole wheat flour. Like with this zucchini muffins recipe, you can substitute all-purpose or white whole wheat, or use a mix.
- Oats: Use old-fashioned or quick oats.
- Add-Ins: Stir in raisins, chocolate chips, dried cranberries, or chopped nuts (3/4 to 1 cup, depending on sweetness). You could also add 1 and 1/2 cups chopped apples. We especially love using raisins because the flavor reminds us of bran muffins, only without the heavy bran flavor.
You’ll also need cinnamon, baking powder, baking soda, salt, eggs, milk, and vanilla. For extra texture, sprinkle the tops with oats or coarse sugar before baking.
Best Applesauce to Use
The best applesauce to use for baking is typically unsweetened. In this recipe, you can use homemade or store-bought and the consistency doesn’t make a difference—thick, thin, smooth, or chunky. Applesauce with cinnamon is also a great choice, but if you don’t want too much cinnamon flavor, I would slightly reduce the cinnamon in the recipe.
My best advice is to use whatever applesauce you enjoy eating!
Imperative Success Tip: Make sure you grease the muffin liners before adding the batter or skip the liners and grease the 12-count muffin pan. This batter sticks to the liners, but greasing helps. After the muffins cool completely, they do not stick as much.
Can I Add Apples?
Yes, apples are a wonderful choice as the add-in. See recipe note below.
These are the kind of healthful muffins you’ll bake once and immediately bookmark—perfect for meal prep, freezing, and busy weeks.
Applesauce Muffins
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These moist and flavorful whole wheat applesauce muffins come together with a handful of healthful and wholesome ingredients. See notes if you wish to replace the raisins.
Ingredients
- 2 cups (260g) whole wheat flour (spooned & leveled)
- 2/3 cup (57g) old-fashioned whole rolled oats
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/3 cups (320g) unsweetened applesauce, at room temperature*
- 2 large eggs, at room temperature
- 1/3 cup (70g) coconut oil, melted (or vegetable oil or melted butter)
- 1/3 cup (80ml) pure maple syrup, at room temperature
- 1/3 cup (80ml) milk (dairy or nondairy), at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (110g) raisins*
- optional: 3 Tablespoons oats and/or 1 Tablespoon coarse sugar for sprinkling
Instructions
- Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. If using cupcake liners, spray the liners because when warm, these muffins stick.
- Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the applesauce, eggs, oil, maple syrup, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the raisins. Fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coarse sugar, if desired. Bake for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake for 11–13 minutes at 350°F (177°C) the whole time.)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a cooling rack to continue cooling or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Muffin Liners | Glass Mixing Bowls | Whisk | Cooling Rack
- Oats: This recipe uses whole rolled oats, but you can use the same amount of quick oats if needed. You can also skip the oats if desired, but I recommend adding a little more flour to help soak up some liquid, such as 3 Tablespoons (about 24g).
- Applesauce: It’s best to use unsweetened applesauce. If using sweetened, slightly reduce the maple syrup down to 1/4 cup (60ml). You can use homemade or store-bought applesauce and the consistency doesn’t make a difference– use thick, thin, smooth, or chunky. Applesauce with cinnamon is also a great choice, but if you don’t want too much cinnamon flavor, I would slightly reduce the cinnamon in the recipe.
- Maple Syrup: You can use honey for the maple syrup, but the flavor will be different.
- Raisins/Add-Ins: Feel free to leave the muffins plain, but they’re excellent with add-ins such as raisins, 3/4 cup (about 110g) dried cranberries, 1 cup (about 120g) chopped walnuts or pecans, 1 and 1/2 cups (165g) peeled & chopped apples (about 2 medium apples such as Granny Smith, Honeycrisp, Gala, Pink Lady), or 3/4 cup (about 135g) chocolate chips.
- Initial High Temperature: The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.
- Room Temperature Ingredients: It’s best if any cold ingredients are brought to room temperature before starting. The coconut oil will slightly solidify if other ingredients are too cold and you may notice greasy oily pockets in the baked muffins.
- Nutrition Information: Using VeryWellFit calculator and calculated using coconut oil, unsweetened almond milk, and raisins, these muffins come out to 181 calories, 7.2g fat, 27g carbs, 3.3g fiber, 9g sugar, and 4g protein each.
Reader Comments and Reviews
These were perfect. Didn’t change a thing. Delicious and didn’t feel like cake in a muffin tin.
So
I just made them and they are yummy! I didn’t have whole wheat flour, so I used all purpose. I added some chopped pecans since I did have them. My husband came downstairs and asked what smelled so good. We both thought they were tasty. Thanks for such an easy recipe!
I’m gluten free and made these this morning substituting wheat flour with Bob’s 1 to 1 gluten free flour! OMG! Yum! now my favorite! i made my own applesauce by pureeing fresh apples with peels on, used oil as Sally’s recipe calls for and added 2 Tbsp melted butter since GF baking usually needs a little extra fat. So delicious! no one believes they are GF!! thank you for this amazing recipe!
Hi Sally! Can quick-cooking rolled oats be used in place of the old-fashioned whole rolled oats?
Absolutely. Use the same amount.
Will flax eggs work in this recipe?
Hi Charlene, We haven’t tested these with any egg substitutes but let us know if you try it!
Hi! I used almond flour instead of whole wheat and it turned out with a moisty texture. I preferred to add half shreadded gala Apple instead of raisins. Really good! Thanks.
My muffins turned out a little dry. Any idea why that might have happened?
Thanks!
Hi Maria! How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post. Also careful not to over-bake, an easy fix for next time.
I just scooped the flour; next time I will be sure to spoon & level.
Thanks, Trina!
Sally, thank you for being my ‘go-to’ site for great recipes and inspiration. The recipe sounds delicious! I do have a question. Would grated carrot be an acceptable add-in?
Hi Jean! We haven’t tested carrots, but don’t see why they would be an issue! We would start with 3/4 cup – let us know if you try it!
A follow-up:
I used 1/2 cup of finely grated carrots plus about 3/4 cup chopped and toasted pecans. They turned out beautiful….high and golden-colored. I was expecting the carrots to overpower the taste of the applesauce. Happily, that did not occur.
My husband and I are trying to eat a bit healthier, but that is difficult as I love baking and would bake (and eat!) every one of your recipes. But by starting with your healthy recipe and sneaking in a veggie, I don’t feel so guilty.
Thank you Sally
I just baked a 1/2 batch of these, leaving out the raisins. They came out perfect. They are quite big, with perfect “muffin tops,” and they smell delicious. I can’t wait to give them to my kids for a snack after school 🙂
Sally, so appreciate these healthier bakes. I made these for my mother over the weekend, adding chunks of apple instead of the raisins. I just got a sweet text from her, “I had one of your muffins and an egg for breakfast. The muffins are so delicious, you’re the greatest!” Guess that says it all.
Your site is my new favorite for baking! I’ve made probably half a dozen of your recipes since Halloween and they’ve all be winners! I had some homemade applesauce in the fridge from Christmas, and wanted to use it. Then I saw this recipe! Easy and delicious. I used half whole wheat and half regular flour. I didn’t have maple syrup so I subbed brown sugar. Also used dried cranberries instead of raisins. This is a keeper!
It’s January and I am thrilled to kick the year off with a healthier more wholesome recipe. I love all your sweet special decadent treats but I also love when you have healthy-ish stuff too. Ill serve these as an alternative to granola bars for a weekday on the run breakfast with the kids. We skipped the raisins and did walnuts instead. The kids loved them. Thanks again Sally!
Made these with my almost 3 year old son yesterday when he boycotted napping in his new “big boy bed”. We used regular white flour and brown sugar instead of maple syrup as subs and they were perfect for snacking yesterday and will be breakfast today! Thank you for the easy and toddler-friendly recipes! Let’s hope for a nap today or else I’ll be back for another recipe…
Definitely one of the best whole wheat muffins I’ve tried! So moist! I used homemade apple/pear/carrot sauce and a mix of raisins and dried cherries, blueberries, and cherries. I don’t usually love raisins in things, but I definitely feel like these muffins need them to add a sweet punch.
I made these muffins exactly as written with the exception of baking time. Mine were done early but I think my oven runs hot and I know to check early. They are perfect and even better the next day, in my opinion. They also freeze really well. My husband likes to take one out of the freezer every morning to enjoy with coffee. I’m definitely experimenting with apples or blueberries next time.
Just made these with golden raisins and they are delicious! Love the crunch from the sugar on top. Had applesauce to use up and had just the right amount
These are the best miffing I have ever made! Very flavorful and soft. Thank you for this recipe!
What is the calorie count? Did I miss it in the recipe?
Hi Carol, We don’t usually include nutrition information as it can vary between different brands of the same ingredients, and many recipes have ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients like this one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Ooh, excited to try this recipe! I love your whole wheat maple apple cinnamon muffins, but I don’t always have apples on hand (or I’m too lazy to shred/grate them haha). Thanks for posting this one!
Hi Sally, If you want to use more than one add-in, like apples and chocolate chips together, how many total cups should you use? Thanks!
Hi Jo Ann, the amounts of add-ins will vary depending on if they’re sweet (raisins), not sweet (nuts), or wet (apples). You just really do not want to overpower the applesauce flavor, so for apples and chocolate chips– I would use 1 cup chopped apples and 1/2 cup chocolate chips.
Hi sally , My daughter and myself love your receipts you are an amazing cook
When have an a special occasion on you are who we pick too use your baking skills
We love and enjoy your delicious recipes thank you so much for all your love time and effort you go too much appreciated
Can I use whole wheat pastry flour? Love your recipes
Shouldn’t be a problem in this recipe.
I love to use whole wheat flour in muffins, cookies, pancakes, bread, etc. This looks great.
I just happened to come across this, this morning looking for things to make….using up some applesauce. Perfect timing. They smell amazing and look pretty good, too.
I did use regular milk.
Alas, I won’t get one as they are going to my Doctor’s Office.
Have posted a picture in the FB group.
Thanks for coming to the rescue again.
Would this recipe work for mini muffins? Of so, what oven temperature and time would you advise? Thanks in advance!
Yes, for mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.
My grandson has an oat allergy, can I leave those out?
Hi Peggy, you can leave out the oats but I recommend adding a little more flour to help soak up some liquid, such as 3 Tablespoons (about 24g).
Could I sub almond flour?
Hi Sandie, I haven’t tested it to be certain but I fear the recipe would need additional adjusting since almond flour doesn’t absorb wet ingredients like whole wheat flour does. If you’re ever searching for gluten free recipes though– I have this gluten free recipes section. You may enjoy these blueberry almond muffins.
Thank you for that question! I know Sally has a no oat apple muffin but that uses grated apple. I’m glad she now has an apple purée muffin with no oats too 🙂
Hi, can I sub in oat milk?
Absolutely! Use any milk you like (dairy or dairy free).
If you don’t have maple syrup, would a 1/3 cup sugar be an appropriate substitute or would it be too dry?
Hi Mary, you can use honey instead. Regular granulated or brown sugar would also work. (There is enough liquid in the batter and switch to dry is not a problem.)
Question: if you do not happen to have whole wheat flour can you substitute all purpose? What amount?
Hi Julie! Yes, you can use the same amount of all-purpose flour.
These look great, and I have some homemade applesauce I want to use up. Just a note here: sugar is sugar. Maple syrup is sugar. Its chemical makeup is almost identical to table sugar. The key is to have as little sugar as possible without compromising flavor. 1/3 cup sounds quite reasonable.
Another note. Many come to this website for the cooking expertise and supportive approach to healthier home baking which is difficult to find these days. The benefits of using Apples, Bananas, Maple Syrup or Honey are they provide sweetness with nutrients not found in table sugar. There is appreciation for Baking Addiction suggesting options supported by accurate information.
Hi Debi, thank you! I’m happy to clarify. Some bakers look for baking recipes made with unrefined sugar such as maple syrup or coconut sugar. That is why we pointed out this recipe does not contain refined sugar.
Can I use the same amt of sugar instead of the maple sugar? I live In the Caribbean and maple syrup is not readily available. Don’t have honey on hand.Can I use all purpose flour?
Hi Michelle, Regular granulated or brown sugar would work as a substitution for maple syrup. (There is enough liquid in the batter and switch to dry is not a problem.) You can use all purpose flour too. Enjoy!