This post may contain affiliate links. Please see our disclosure policy.
Tender, light, and loaded with apple flavor, these Applesauce Muffins are reminiscent of a decadent spice cake, yet are packed with whole grains and naturally sweetened.
Pair one of these delightful applesauce muffins with a mug of mulled cider or a Homemade pumpkin spice latte and enjoy a cozy treat filled with warming fall flavors.
Reasons to Love Applesauce Muffins
If you want a wholesome breakfast or kid-friendly snack that tastes like dessert but is packed with wholesome ingredients, these Applesauce Muffins are it! Let's break them down:
- Deliciously Spiced. Filled with warm spices and sweet apple flavor, these applesauce muffins are irresistible!
- Tender, Fluffy & Whole Grain. Made with whole wheat flour yet soft and light in texture.
- Lightened-Up. Applesauce does more than flavor the muffins! It adds natural sweetness, reduces oil, and keeps the muffins moist.
- Picky-Eater Approved. With a light cinnamon sugar coating and sweet apple flavor, everyone loves these muffins--even though they are lower in sugar and packed with fiber.
Notes on Ingredients Needed
- Whole Wheat Flour: This recipe has been created using 100% whole wheat flour to create a light muffin that is full of whole grains. However, feel free to use whole white wheat flour (which is still 100% whole grain) or all-purpose flour.
- Honey: While this recipe calls for honey, you can swap it out for 100% maple syrup. Either option makes a delicious natural sweetener and pairs well with the apple flavor in these muffins.
- Applesauce: To keep these muffins refined sugar-free, be sure to use unsweetened applesauce. Homemade applesauce, instant pot applesauce, or store-bought applesauce work.
- Oil: While this recipe does use less oil than most muffin recipes, you do need a bit of oil to keep the muffin tender. Use canola oil or melted and cooled coconut oil.
- Nutmeg: Instead of using ground nutmeg, use whole nutmeg and grate it yourself using a Microplane for optimum flavor. Nutmeg lasts forever in your pantry and is SO much tastier than ground nutmeg.
- Cinnamon Sugar: I love to top these applesauce muffins with a combination of cinnamon and sugar. This is optional but does add an irresistible crunchy, sugary sweet topping.
How to Make Applesauce Muffins
This recipe for applesauce muffins comes together easily and you will find the detailed instructions in the recipe card. However, I do want to walk you through a few expert tips to ensure that your muffins turn out fluffy, moist, and delicious.
- Sift dry ingredients together. To combine your dry ingredients, I recommend sifting the flour, baking soda, baking powder, salt, cinnamon, and nutmeg, as this will help to ensure there are no lumps or clumps in your muffin matter. If you don't opt to sift the ingredients, be sure to whisk them well to break up any lumps of baking soda and/or baking powder.
- Combine wet ingredients. In a separate bowl whisk together the applesauce, oil, eggs, and honey until well combined.
- Gently combine. Fold the wet ingredients into the dry ingredients using a spatula or wooden spoon, until no pockets of flour remain. Use caution to not overmix your muffin batter, as this activates the gluten in the flour and will cause your muffins to be tough.
- Evenly divide the muffin batter. I have found that it is best to use an ice cream scoop or ¼ cup measuring cup to scoop out the batter. This keeps each muffin the same size, which means they will bake evenly.
- Top with cinnamon sugar. This is an optional step, but topping each muffin with a bit of cinnamon sugar before baking adds an irresistible flavor and slightly caramelized muffin top.
- Bake until just set. Bake the applesauce muffins until a toothpick inserted into the center comes out clean. I suggest checking after the lowest suggested cooking time and continuing to bake if needed. You don't want to overbake the muffins, or they can become tough and dry out.
Dietary Modifications & Substitutions
I have tested this recipe out using all of the following modifications, to ensure you can have delicious applesauce muffins regardless of your dietary needs.
- Egg-Free: Replace the eggs with flax eggs by combining ⅓ cup of water with 2 tablespoons of ground flaxseed. Let that mixture sit for 5 minutes and then add to the batter when the recipe calls for eggs.
- Gluten-Free: Replace the whole wheat flour with a 1:1 gluten-free all-purpose flour blend.
- Vegan-Friendly: In place of the honey, use maple syrup and replace the eggs with 2 tablespoons of ground flaxseed mixed with ⅓ cup of water.
- Apple Butter Muffins: Replace the applesauce with Instant Pot Apple Butter (or your favorite apple butter), keeping in mind that the muffins will have a small amount of refined sugar added.
Storage Instructions
- Refrigerate: Since these muffins are made with whole wheat flour and no preservatives, store them in the fridge in an airtight container for up to 5 days.
- Freeze: Place the cooled muffins on a cookie sheet and freeze for 30-60 minutes until solid. Transfer to a freezer bag and store in freezer for up to 3 months. Thaw overnight in the fridge or warm in the microwave before serving.
More Favorite Muffin Recipes
- Healthy Blueberry Muffins
- Pumpkin Banana Muffins
- Peanut Butter Banana Muffins
- Cranberry Orange Muffins
- Chocolate Zucchini Muffins
- Healthy Carrot Cake Muffins
- Oatmeal Chocolate Chip Muffins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Applesauce Muffins
Applesauce Muffins are made with whole wheat flour and naturally sweetened, yet are tender, soft, and full of sweet apple flavor and warming spices.
Video
Ingredients
- 2 cups whole wheat flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon, for muffin batter
- ½ teaspoon grated nutmeg
- ½ teaspoon table salt
- ¾ cup unsweetened applesauce
- ⅔ cup honey
- ⅓ cup canola oil, or melted coconut oil cooled slightly
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon, for topping
Instructions
- Preheat the oven to 350℉ (175℃). Lightly grease 10 wells in a standard 12-cup muffin tin with nonstick spray or line with silicone liners. Add 1 tablespoon of water to the empty muffin cups.
- In a large bowl, sift together the 2 cups whole wheat flour, ¼ teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon grated nutmeg, and ½ teaspoon table salt. Whisk together to combine evenly.
- In a separate bowl, mix together the ¾ cup unsweetened applesauce, ⅔ cup honey, 2 large eggs, ⅓ cup canola oil, and 1 teaspoon vanilla extract until well combined.
- Add the wet ingredients to the flour mixture. Fold the wet ingredients into the dry ingredients until just combined.
- Evenly divide the batter between the prepared muffin pan, each muffin cup holds about ¼ cup of batter.
- Combine the 1 teaspoon ground cinnamon and 1 tablespoon granulated sugar in a small bowl. Sprinkle ½ teaspoon of the cinnamon sugar mixture over each muffin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the muffins on a cooling rack for 10 minutes and then remove from the muffin tin and cool completely.
Equipment
Notes
Flour: Feel free to use all-purpose flour or a 1:1 gluten-free all-purpose flour in place of whole wheat flour.
Honey: Feel free to use maple syrup in place of the honey.
Nutmeg: Grated whole nutmeg is best. If using ground nutmeg, only use ⅛ teaspoon, as it can be overwhelming.
Storage: Store in the fridge in an airtight container for up to 5 days, or flash freeze, transfer to a freezer-safe bag and freeze for up to 3 months.
Nutrition
Calories: 223kcalCarbohydrates: 34gProtein: 4gFat: 9gSaturated Fat: 1gCholesterol: 33mgSodium: 177mgPotassium: 139mgFiber: 4gSugar: 15gVitamin A: 53IUVitamin C: 1mgCalcium: 33mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
What’s the water I’m the muffin liner do?
I recommend doing this to help prevent damage to the empty muffin tin and to add moisture to the oven.