These quick, easy, moist, and flavorful applesauce muffins contain unsweetened natural applesauce, walnuts, rolled oats, cinnamon, and brown sugar. They are a great on-the-go satisfying breakfast or snack.
Make a batch today and freeze half for later in the week. If you like this recipe, try apple cookies, apple cinnamon bread, and applesauce cake.
Ingredient Notes and Substitutions
- Spices: ground cinnamon, nutmeg, and allspice. You can also add a pinch or two of ginger and ground cloves.
- Applesauce: preferably unsweetened. If using sweetened applesauce, reduce the brown sugar to 1/4 cup.
- Oatmeal: old-fashioned rolled oats
- Nuts: substitute pecans, hazelnuts, almonds, macadamia, or pistachio nuts for the walnuts.
How to make Applesauce Muffins
Whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt in a medium bowl. Then, in a large bowl, beat the eggs and add the applesauce, vegetable oil, and brown sugar, stirring to combine.
Add the dry ingredients to the wet mixture in several increments, stirring a few times. Then add the rolled oats and chopped walnuts and stir just until everything is incorporated.
Spoon the batter into the paper liners, filling almost all the way up. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for about 5 minutes before removing them from the muffin tin. Please find the full recipe, including recipe quantities, at the bottom of the post.
How to freeze these apple sauce muffins
First, let the muffins fully cool by removing them from the tin about 5 minutes after they come out of the oven. Place the muffins on a wire cooling rack, and do not wash the tin yet. Once the muffins have thoroughly cooled, place them back in the tin. Place the tin on a flat-level surface in the freezer. Once fully frozen, please put them in a heavy-duty freezer zipper bag, removing as much air as possible. Freeze for up to 3 months.
Preparation Tips
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then, level it off with a table knife, pushing the excess back into the flour canister.
- Use paper liners in your muffin tin so you don’t have to grease the pan. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their little package. I like the unbleached chlorine-free baking cups.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, leading to tough and gummy muffins.
How to make a muffin light and fluffy
- Always bring any eggs, butter, and milk to room temperature.
- Increase the baking temperature (around 425 degrees Fahrenheit) for the first 5 minutes, then reduce to 350 for the remainder of the cooking time.
- For a higher rise, I like to use a combination of baking powder and baking soda.
- Do not overmix the batter. This can result in dense, chewy muffins that are not light and fluffy.
- White flour produces a lighter, fluffier muffin than whole grain or whole wheat flour. That is not to say that some whole wheat muffins are not absolutely delicious. It just depends on what you want the result to be from your muffin.
Storage and Reheat
Muffins can be stored in an airtight container for up to 3 days or in the refrigerator for up to a week. To reheat, pop them in the microwave for 15-20 seconds.
More Muffin Recipes
Applesauce Muffins
Ingredients
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 ⅓ cups all natural unsweetened applesauce
- ½ cup vegetable oil
- ½ cup brown sugar
- ½ cup rolled oats
- ½ cup chopped walnuts
Instructions
- Preheat oven to 425 degrees. Add baking cups to a standard size 12-count muffin tin.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs. Add the applesauce, vegetable oil, and brown sugar, stirring to combine.
- Add the dry ingredients to the wet ingredients in several increments, stirring a few times. Add the rolled oats and chopped walnuts and stir just until everything is incorporated.
- Spoon the batter into the muffin cups, filling almost all the way up. Bake for 5 minutes. Then reduce the heat to 350 degrees and bake for 11-15 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes before removing them from the muffin tin to a wire rack to cool.
Notes
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then, level it off with a table knife, pushing the excess back into the flour canister.
- Use paper liners in your muffin tin so you don’t have to grease the pan. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their little package. I like the unbleached chlorine-free baking cups.
- Do not overmix the batter. Mix just until combined, no further. Overmixing the batter can cause overactive gluten, leading to tough, gummy muffins.
Nutrition
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Margaret Polson
These are delicious….. added some cranberries just to celebrate the season.
Beth Pierce
So glad that you liked them, Margaret!
Sonya K
These applesauce muffins were amazing! I love how they’re packed with wholesome ingredients like walnuts and rolled oats. They’re perfect for a quick breakfast or a snack throughout the day. Thanks for sharing the recipe.
Beth Pierce
My pleasure, Sonya!
Carole S
I love everything made from applesauce! These muffins were so moist and tasty. They freeze well too. Thanks for sharing the recipe.
Barbie R.
My sister and I add applesauce all the time. Way to enjoy something that would normally be more calories than I want, so it is a great way to indulge without the guilt
Beth Pierce
Thanks for the tip, Barbie! I understand!
Stacy
I usually avoid desserts due to health reasons, but I think I’ll make an exception this time. Looks too good to miss out on!
Beth Pierce
Thanks, Stacy! Enjoy!
Kristy
YUM these applesauce muffins were delicious. They are fast and easy. Next time I am goimg to let my grandson make them! I think he can handle it.
Beth Pierce
What a great idea! Cooking is so much fun!
Stephanie
I love muffins with applesauce. It keeps them so moist with a delicious flavor.
Beth Pierce
I agree, Stephanie!
Stephanie
My family would love to wake up to these applesauce muffins! They look so fluffy, easy to make and full of goodness.
Beth Pierce
Thanks, Stephanie! Enjoy!
Ben
These are fantastic! I made them last night, and then we finished them off this morning for breakfast. VERY delicious.
Lydia J
I love how moist and tender the applesauce made these muffins. I’ll be making them again!
Beth Pierce
Thanks, Claudia! I am so glad that you liked them!
Harrison
These applesauce muffins were absolutely delicious! I love how applesauce adds natural sweetness and keeps the muffins moist. It’s such a great idea for a healthier treat. Thanks for sharing this recipe
Beth Pierce
My pleasure, Harrison!
Julie D.
I have quite a few muffin recipes but had never tried applesauce muffins until this recipe. These turned out great – quite yummy. Perfect for breakfast or a snack. I topped the muffins with turbinado sugar which made them slightly sweeter and more visually appealing. Thanks Beth!
Beth Pierce
The pleasure is all mine, Julie!