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Warm from the oven, these applesauce muffins are soft, tender, and full of cinnamon and apple flavor. A quick soak for the oats is the one small step that keeps the crumb tender instead of chewy. They’re wholesome enough for breakfast and so good that nobody will think of them as “healthy.”
Recipe At a Glance
- Soft and tender: Applesauce and Greek yogurt add moisture, and the softened oats blend right into the crumb.
- Whole grain, not dense: White whole wheat flour and rolled oats add fiber without making the muffins heavy.
- Lightly sweetened: Unsweetened applesauce and a little maple syrup give gentle sweetness without cupcake vibes.
- Easy and quick: One bowl, no mixer, and about 45 minutes from start to finish, including the oat soak.
- Makes a dozen: Enough for breakfast, snacks, and lunchboxes all week, and they freeze well.
Looking for more ideas? Try these pumpkin oatmeal muffins, pumpkin banana muffins, or my banana apple muffins. You can also browse 18 healthy muffins for babies.
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Unsweetened applesauce – Adds moisture, apple flavor, and sweetness. Use smooth store-bought or homemade unsweetened applesauce for the most consistent results.
- Rolled oats – Add whole grains and a little texture.
- Plain Greek yogurt – Keeps the muffins moist and tender. Full-fat or low-fat both work.
- Melted butter – Adds richness and a classic muffin texture.
- Maple syrup – Complements the apple and cinnamon. It is an added sugar, so these are lightly sweetened rather than no-added-sugar muffins.
- White whole wheat flour – It’s 100% whole wheat, but milder in flavor and lighter in color than traditional whole wheat, so it won’t overpower the apples.
- Cinnamon – Brings out the warm apple flavor.
Substitutions and Variations
- Yogurt – I recommend Greek yogurt, which is what I tested. Regular yogurt is thinner, so the texture may be slightly different.
- Oats – Rolled oats are what I tested. Quick oats may work, but they soften faster and give less oat texture.
- Flour – All-purpose flour works in place of white whole wheat. The muffins will be lighter in color with a slightly different texture.
- Applesauce – Unsweetened gives you more control over the sweetness, but sweetened will work.
- Apple – Fold in finely diced apple for extra apple flavor and texture.
- Blueberry – Gently fold in fresh or frozen blueberries.
- Chocolate chip – Add mini chocolate chips for a more treat-like muffin.
- Extra spice – Add a pinch of nutmeg, or swap in apple pie spice for the cinnamon.
How to Make Applesauce Muffins
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Combine the wet ingredients. In a large bowl, whisk together the applesauce, Greek yogurt, eggs, melted butter, maple syrup, and vanilla until well combined.
Step 2: Soften the oats. Stir in the rolled oats and let the mixture sit for 5–10 minutes. This gives the oats time to soften and absorb some of the moisture.
Step 3: Add the dry ingredients. Add the flour, cinnamon, baking powder, baking soda, and salt. Gently stir just until combined. Be careful not to overmix.
Step 4: Stir in raisins if using.
Step 5: Bake. Divide the batter evenly among the 12 muffin cups.
Step 6: Bake for 17–20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Expert Tips
- Don’t skip the oat rest. It’s what makes these muffins tender.
- Don’t overmix. Stop stirring once the flour is incorporated. A few small lumps are fine, and overmixing makes muffins tough.
- Use unsweetened applesauce. Sweetened versions throw off the flavor balance.
- Measure flour carefully. Too much makes whole-grain muffins dry. Use a kitchen scale, or spoon the flour into your measuring cup and level it off.
- Let them cool a few minutes. The muffins keep setting as they cool.
Serving Suggestions
These are great on their own, or paired with:
- Greek yogurt and fresh fruit
- Nut or homemade sunflower seed butter
- Scrambled eggs
- Cottage cheese and berries
- A smoothie – try one of these greek yogurt smoothies
Applesauce Muffins FAQs
Keep cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Yes. Cool completely, then freeze in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm briefly before serving. For step-by-step instructions, see my guide on how to store and freeze muffins.
Yes. Bake for about 10-12 minutes, and start checking early. They’re done when the centers are set and a toothpick comes out clean.
More Recipes with Applesauce
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Applesauce Muffins
Equipment
Ingredients
- 1 cup unsweetened applesauce (240g)
- 1/2 cup plain Greek yogurt (120g)
- 2 eggs
- 1/4 cup unsalted butter, melted and cooled
- 1/4 – 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven. Preheat the oven to 375°F. Grease a 12-cup muffin pan or line with muffin liners.
- Combine the wet ingredients. In a large bowl, whisk together the applesauce, Greek yogurt, eggs, melted butter, maple syrup, and vanilla until well combined.
- Soften the oats. Stir in the rolled oats and let the mixture sit for 5–10 minutes. This gives the oats time to soften and absorb some of the moisture.
- Add the dry ingredients. Add the flour, cinnamon, baking powder, baking soda, and salt. Gently stir just until combined. Be careful not to overmix. Stir in raisins if using.
- Bake. Divide the batter evenly among the 12 muffin cups. Bake for 17–20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
- Cool. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
