These happy little Applesauce Muffins are packed apple-cinnamon flavor, whole grains, and vitamins. And all without excess added sugars! They’re a perfect healthy snack or breakfast for kids to make ahead and serve throughout the week.
Applesauce is a staple in our house and I try to keep it on hand for both eating as a snack or as a simple side—and for turning it into easy baked goods like these muffins. This recipe stirs together in one bowl just a few minutes and the mini muffins pack balanced nutrition into each bite. Plus, they are just so yummy!
We love to have these for breakfast or a snack—and I love even more to make a batch on the weekend and dole them out throughout the week.
This is the toddler muffin recipe I make when I don’t have any fresh fruit or veggies in the house. Pantry staples to the rescue!
(You may also like my Homemade Applesauce, Applesauce Pancakes, Applesauce Cookies, and my yummy Applesauce Cake.)
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Ingredients You Need
I did my best to keep the ingredient list for these healthy muffins streamlined so that you wouldn’t need to go off in pursuit of any hard-to-find ingredients. You’ll need to have the following ingredients on hand.
- Applesauce: I prefer to use unsweetened applesauce in this recipe so I can control the sweetness levels, but any kind will work. You can use homemade or store bought applesauce.
- Butter: I bake with unsalted butter, so that’s what I use here. You can use salted butter, though, if that’s what you have on hand.
- Egg: Adding egg to the batter ensures that it bakes through nicely with a tender crumb.
- Milk: I usually make these muffins with whole dairy milk, but you can use a nondairy milk if you prefer or as needed.
- Vanilla extract: A little vanilla extract ensures that these muffins are nicely flavored.
- Whole wheat flour: This flour has fiber and whole grains and works well with the moisture level of the applesauce.
- Oats: I like to add old-fashioned rolled oats to my Applesauce Muffins to add complex carbohydrates and fiber.
- Sugar: A very small amount of sugar ensures that the muffins have a great texture and taste sweet enough.
- Baking powder: Baking powder ensures that the muffins rise and bake through evenly. Be sure that yours is fresh.
- Cinnamon: Apple and cinnamon are a perfect flavor pair, so I use ground cinnamon here.
Step-by-Step Instructions
Here’s a look at the simple process involved in making these Applesauce Muffins. Scroll down to the bottom of the post to see the full information, including the amounts and the timing.
Step 1. Stir the wet ingredients together.
Step 2. Add in the dry ingredients and gently combine.
Step 3. Fill each muffin cup.
Step 4. Bake until lightly browned around the edges and cake tester inserted into the center comes out cleanly. Remove from oven and cool on a wire rack.
TIP: You can serve them warm, or let them cool and save them to enjoy later in the day—or even in a few months if you store them in the freezer. (See the note at the end of the recipe for details.)
Frequently Asked Questions
I like to use unsweetened applesauce that’s smooth or almost smooth. Chunky applesauce is okay as long as you know that you might wind up with piece of applesauce chunks in the final muffins! Just use one that you like the taste of to ensure that there’s good flavor in the muffins.
You can use store-bought or homemade—both work fine. Sometimes the color of the muffins can be lighter or darker according to the color of the applesauce.
To make these muffins without dairy, use an unsweetened plain nondairy milk. Use a neutral oil, such as canola oil or avocado oil, instead of the butter.
To make these muffins without eggs, omit the 1 egg that’s called for and stir together 2 tablespoons ground flaxseed and 2 tablespoons water. Let the u0022flax eggu0022 sit for a few minutes before adding it to the batter.
When the muffins come out of the oven, let them cool completely inside the pan (so don’t transfer them to a rack—this batter is a little moister and likes the extra heat!).
You can make Applesauce Muffins without added sugar for a baby or younger toddler by omitting the sugar. The resulting muffins will be less sweet. You could also omit the sugar and add a tablespoon or two of maple syrup.
You can top with a little butter, nut butter, applesauce, apple butter, or honey if desired.
How to Store
You can bake these muffins and store them for about 3 days at room temperature or up to 5 days in the fridge. You can serve them either at room temperature or warmed slightly. Or cold! It just depends on what your kids prefer.
You can freeze muffins (once fully cooled) and store in zip top bags in the freezer for up to 3 months. Thaw at room temperature or in the fridge.
Best Tips for Success
- Try not to over-mix the batter, which could make the muffins denser than they should be. Stir gently and stop when the ingredients are mixed together.
- Use an applesauce that tastes good to you when eaten by the spoonful. The applesauce provides flavor and sweetness, so that matters to the final flavor.
- Be sure to grease the bottom and the sides of the muffin cups to ensure that the muffins come out of the pan easily.
- You’ll know they’re done when the edges are lightly golden brown, a cake tester inserted into the center comes out cleanly, and the tops are firm.
- Serve warm, at room temperature, or cold, according to what your kids prefer.
- You can top with a little butter, nut butter, applesauce, apple butter, or honey if desired.
I’d love to know how your family likes these muffins, so please comment below.
-
Preheat the oven to 375 degrees F and grease a mini muffin tin well.
-
Stir together the applesauce, butter, milk, egg, and vanilla in a medium bowl.
-
Add the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt and gently fold together.
-
Fill prepared muffin tin to the edge of each cup. Bake for 16-20 minutes or until lightly browned around the edges and cake tester inserted into the center comes out cleanly.
-
(You can also bake in a 12-cup standard muffin pan with about ¼ cup batter in each cup for 22-24 minutes or until a toothpick comes out cleanly.)
-
Remove from oven, let cool for about 2 minutes in the pan, run a paring knife around the edges if needed, and remove to cool on a wire rack. (Or sort of just tilt in the pan to allow air under the muffins.)
-
Serve warm or at room temperature.
- To store, let cool fully and store in an airtight container in the fridge for 3-5 days or in a zip top freezer bag with as much air removed as possible for up to 3 months. Serve warm or at room temperature.
- Egg-free: Stir together 2 tablespoons ground flaxseed and 2 tablespoons water. Let the “flax egg” sit for a few minutes before adding it to the batter. When the muffins come out of the oven, let them cool inside the pan (so don’t transfer them to a rack—this batter is a little moister and likes the extra heat!).
- Gluten-free: Use a cup-for-cup gluten-free flour like this one.
- Dairy-free: Use canola oil instead of the butter and a plain, unsweetened nondairy milk.
- Be sure to grease the bottom and the sides of the muffin cups to ensure that the muffins come out of the pan easily.
- You’ll know they’re done when the edges are lightly golden brown, a cake tester inserted into the center comes out cleanly, and the tops are firm.
- Serve warm, at room temperature, or cold, according to what your kids prefer.
- Pair with fruit and or milk or a smoothie for a simple meal or snack.
Serving: 2muffins, Calories: 101kcal, Carbohydrates: 17g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 157mg, Potassium: 84mg, Fiber: 2g, Sugar: 7g, Vitamin A: 102IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg
This post was first published September 2017.