When it comes to fruit muffins, applesauce muffins are some of the easiest and most simple muffins you can make. There’s no dicing or shredding needed and you still get a pleasantly fruity muffin! These muffins are also some of the easiest fruit filled muffins for kids to eat, since many of them aren’t fond of the chunky fruit we so often toss in the batter. What I love about these muffins though, is how completely versatile they are! Whole wheat or gluten-free, dairy or dairy free, sugar or honey, oil or oil-free..no problem!

These muffins tend to be more chewy and moist verses fluffy. My kids always devour these when I make them, especially my youngest kids. I think they love the fact that they don’t fall apart when they are trying to eat them. They hold together well while still being easy for them to eat. They are also great for adults, as the cinnamon and allspice (which my kids also like), always makes the house smell warm and cozy!

Healthy Applesauce Muffins

2018-06-04 16:23:11

Yields 12

A healthy and easy applesauce muffin, perfect for breakfast or snacks!

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

1. 1 cup unsweetened applesauce
2. 1/2 cup milk or milk substitute
3. 1 large egg (flax egg also works)
4. 1 teaspoon vanilla
5. 1/4 cup butter or coconut oil, melted (I have also used light flavored olive oil) (see notes below to make this dairy and oil free)*
6. 1/3 cup of sugar or honey
7. 1 1/4 cups whole wheat flour (gluten free flour also works with these) (see below for adding in oats)**
8. 1 teaspoon baking powder
9. 1/2 teaspoon baking soda
10. 1 teaspoon cinnamon
11. 1/4 teaspoon allspice (optional, but I think it enhances the flavor nicely)
12. 1/4 teaspoon salt (I use sea salt or real salt)
13. 1/2 cup dried cranberries or raisins (optional)

Instructions

1. Preheat the oven to 375°F. Line a 12-cup muffin tin with liners or grease the muffin cups, then set aside.
2. In a large bowl, whisk together the applesauce, milk, egg, vanilla, butter/oil and sugar/honey (if using oats you would also add them here).
3. Then on top of the wet mixture add the remaining ingredients and stir until just combined (don't over mix). The batter will be more wet than other muffin batters, but that is normal for this recipe.
4. Distribute batter evenly between the 12-muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. (My muffins take about 18 minutes with whole wheat flour, or 15 minutes with gluten-free flour).
5. Remove the muffins from pans to cool completely.
6. I always double this recipe because the kids go through them so fast! These can be stored in the refrigerator or freezer in a large ziploc freezer bag.

Notes

1. *I have used applesauce and coconut milk (regular and lite) in place of the butter/oil. Both will work, but they will be slightly more sticky (especially the applesauce) until they are completely cooled. I noticed these tasted best the second day.
2. **To add oats, use regular whole oats (not the quick oats), and reduce the flour to 3/4 cups and add 1 cup of oats to the wet ingredients. If you want to add quick oats I would probably reduce it to 1/2 cup of quick oats.

Adapted from Mel's Kitchen Cafe

Adapted from Mel's Kitchen Cafe

My Homemade Heaven https://myhomemadeheaven.com/