22 Delicious Muffin Recipes Using Applesauce for Healthier Treats

Nothing says cozy baking like the warm aroma of muffins filling your kitchen! If you’re looking for healthier treats that don’t sacrifice flavor, you’ve come to the right place. Using applesauce as a secret ingredient creates wonderfully moist, naturally sweetened muffins that are perfect for breakfasts, snacks, or dessert. Get ready to discover 22 delicious recipes that will make your baking both nutritious and irresistible!

Applesauce Cinnamon Oat Muffins

You know those cozy mornings when you just want something warm, comforting, and easy to grab? These applesauce cinnamon oat muffins are your answer. They’re moist, perfectly spiced, and come together in no time.

Ingredients

• For the Wet Ingredients:
  • 1 cup unsweetened applesauce
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 cup brown sugar
• For the Dry Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Instructions

1. Preheat your oven to 375°F.
2. Line a 12-cup muffin tin with paper liners.
3. In a large bowl, whisk together the applesauce, milk, vegetable oil, egg, and brown sugar until smooth. Tip: Make sure your egg is at room temperature for better incorporation.
4. In a separate medium bowl, whisk the all-purpose flour, rolled oats, baking powder, ground cinnamon, and salt.
5. Pour the dry ingredients into the wet ingredients.
6. Gently stir the mixture with a spatula until the flour is just moistened. Tip: Do not overmix; a few lumps are okay to ensure tender muffins.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
8. Place the muffin tin in the preheated oven.
9. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Remove the muffin tin from the oven. Tip: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack; this prevents them from getting soggy.

A soft, cake-like crumb with chewy oats and warm cinnamon makes these muffins irresistible. They’re fantastic warm with a pat of butter or packed for an on-the-go snack. For a special treat, try them crumbled over vanilla ice cream.

Whole Wheat Applesauce Banana Muffins

Ever have those bananas turning brown on your counter? You know the ones. Instead of tossing them, let’s transform them into something magical. These whole wheat applesauce banana muffins are the perfect solution for using up ripe bananas while creating a wholesome treat.

Ingredients

For the wet ingredients:
– 3 very ripe medium bananas, mashed (about 1 1/2 cups)
– 1/2 cup unsweetened applesauce
– 1/3 cup honey
– 1/4 cup melted coconut oil
– 1 large egg
– 1 tsp vanilla extract

For the dry ingredients:
– 2 cups whole wheat flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp cinnamon
– 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, mash the bananas with a fork until only small lumps remain.
3. Add the applesauce, honey, melted coconut oil, egg, and vanilla extract to the mashed bananas.
4. Whisk the wet ingredients together until fully combined.
5. In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt.
6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined—don’t overmix.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
8. Bake at 375°F for 18-22 minutes until the tops spring back when lightly pressed.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
10. Cool completely before storing in an airtight container.

Seriously moist and tender, these muffins get their incredible texture from the banana-applesauce combo. The whole wheat adds a nutty depth that pairs perfectly with the subtle cinnamon warmth. Try them warm with a pat of butter or crumbled over Greek yogurt for breakfast—they’re fantastic either way.

Applesauce Pecan Spice Muffins

Craving something cozy and autumnal? These applesauce pecan spice muffins are exactly what you need on a crisp fall day. They come together quickly and fill your kitchen with the most incredible cinnamon-spiced aroma while they bake.

Ingredients

For the Muffin Batter

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup unsweetened applesauce
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

For the Topping

• 1/2 cup chopped pecans
• 2 tbsp brown sugar
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F.
2. Line a 12-cup muffin tin with paper liners.
3. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
4. In a separate medium bowl, whisk 1 cup unsweetened applesauce, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients.
6. Gently fold everything together until just combined—don’t overmix or your muffins will be tough.
7. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
8. In a small bowl, mix 1/2 cup chopped pecans, 2 tbsp brown sugar, and 1/4 tsp ground cinnamon.
9. Sprinkle the pecan topping evenly over each muffin.
10. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean.
11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

What makes these muffins special is their incredibly moist, tender crumb from the applesauce, paired with that crunchy pecan topping. The warm spice blend really shines through, making them perfect for breakfast with coffee or as an afternoon snack. For an extra treat, try warming one up and serving it with a pat of butter melting over the top.

Moist Apple and Raisin Muffins with Applesauce

Zesty autumn mornings just got better with these moist apple and raisin muffins. You’ll love how the applesauce keeps them incredibly tender while the cinnamon-spiced apples and sweet raisins create the perfect cozy flavor. They’re so simple to whip up for breakfast or an afternoon treat.

Ingredients

For the wet ingredients:
– 1 cup unsweetened applesauce
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract

For the dry ingredients:
– 2 cups all-purpose flour
– 3/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt

For mixing in:
– 1 cup peeled and finely chopped apples
– 1/2 cup raisins

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the applesauce, vegetable oil, eggs, and vanilla extract until completely combined.
3. In a separate medium bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. Tip: Whisk dry ingredients thoroughly to ensure even distribution of leavening agents.
5. Pour the dry ingredients into the wet ingredients and stir gently until just combined.
6. Tip: Don’t overmix the batter—a few flour streaks are fine to keep muffins tender.
7. Fold in the chopped apples and raisins until evenly distributed throughout the batter.
8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
9. Bake at 375°F for 18-22 minutes until the tops spring back when lightly pressed.
10. Tip: Use a toothpick test—insert into the center of a muffin; it should come out clean.
11. Remove the muffins from the oven and let them cool in the pan for 5 minutes.
12. Transfer the muffins to a wire rack to cool completely.

Nothing beats biting into these warm muffins with their soft, cake-like crumb and bursts of juicy apple and raisin. The cinnamon spice really shines through, making them perfect with your morning coffee. Try splitting one open and spreading with cream cheese for an extra special treat!

Gluten-Free Applesauce and Blueberry Muffins

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These gluten-free applesauce and blueberry muffins are the perfect cozy treat for when you want something sweet but not too heavy. You’ll love how the applesauce keeps them moist while the blueberries burst with flavor in every bite. They’re so simple to whip up, you might just find yourself making them every weekend.

Ingredients

For the dry ingredients:
– 2 cups gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt

For the wet ingredients:
– 1 cup unsweetened applesauce
– 1/2 cup milk
– 1/4 cup vegetable oil
– 1 large egg
– 1 tsp vanilla extract

For mixing in:
– 1 cup fresh blueberries

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate medium bowl, whisk the applesauce, milk, vegetable oil, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix or your muffins will be tough.
5. Gently fold in the fresh blueberries, being careful not to crush them.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes at 375°F until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
9. Allow muffins to cool completely on the rack before serving.

Heavenly when warm, these muffins have a tender crumb with juicy berry pockets throughout. The applesauce gives them a subtle sweetness that pairs perfectly with tart blueberries. Try splitting one open and spreading with cream cheese for an extra special breakfast treat.

Pumpkin Applesauce Muffins with Nuts

Autumn baking just got a whole lot cozier with these pumpkin applesauce muffins. You’ll love how the warm spices mingle with sweet pumpkin and tangy applesauce, creating the perfect grab-and-go breakfast or afternoon snack. And the nutty crunch on top? Pure perfection.

Ingredients

For the Wet Ingredients:
– 1 cup pumpkin puree
– 1/2 cup unsweetened applesauce
– 2 large eggs
– 1/2 cup vegetable oil
– 1 tsp vanilla extract

For the Dry Ingredients:
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg

For the Topping:
– 1/2 cup chopped walnuts
– 2 tbsp brown sugar

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together pumpkin puree, applesauce, eggs, vegetable oil, and vanilla extract until completely smooth.
3. In a separate medium bowl, combine flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined—don’t overmix or your muffins will be tough.
5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
6. In a small bowl, mix chopped walnuts with brown sugar for the topping.
7. Sprinkle the walnut-sugar mixture evenly over each muffin batter portion.
8. Bake at 350°F for 20-25 minutes until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
10. Allow muffins to cool completely on the wire rack before serving.

Really, these muffins strike the perfect balance between moist and fluffy, with the pumpkin and applesauce keeping them incredibly tender. The cinnamon and nutmeg give them that classic autumn warmth, while the walnut topping adds a delightful crunch. Try warming one up and spreading it with cream cheese for an extra special treat!

Applesauce Carrot Cake Muffins

Nothing says cozy fall baking quite like these wholesome muffins. You’ll love how the natural sweetness from applesauce and carrots creates the perfect morning treat. They come together so easily and make your kitchen smell absolutely amazing.

Ingredients

For the Wet Ingredients

• 1 cup unsweetened applesauce
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1 tsp vanilla extract

For the Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

For Mixing In

• 1 cup grated carrots
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 cup applesauce, 2 eggs, 1/2 cup oil, 1/2 cup brown sugar, and 1 tsp vanilla in a large bowl until smooth.
3. In a separate bowl, combine 1 1/2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix for tender muffins.
5. Gently stir in 1 cup grated carrots and 1/2 cup chopped walnuts until evenly distributed.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes at 350°F until a toothpick inserted comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Moist and warmly spiced, these muffins have the perfect crumb with little bursts of carrot texture. The walnuts add a lovely crunch that pairs beautifully with the subtle sweetness. Try them warm with a smear of cream cheese or pack them for an on-the-go breakfast that feels like a treat.

Healthy Chocolate Chip Muffins with Applesauce

Aren’t you tired of chocolate chip muffins that leave you feeling guilty? These healthy versions swap out the oil for applesauce, keeping them moist and delicious without all the fat. You’ll love how easy they are to whip up for breakfast or an afternoon snack.

Ingredients

For the wet ingredients:

• 1 cup unsweetened applesauce
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract

For the dry ingredients:

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 cup unsweetened applesauce, 1/2 cup maple syrup, 2 large eggs, and 1 teaspoon vanilla extract in a large bowl until smooth.
3. In a separate bowl, combine 2 cups whole wheat flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix or your muffins will be tough.
5. Gently stir in 1/2 cup semi-sweet chocolate chips until evenly distributed.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes until the tops spring back when lightly touched and a toothpick inserted comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Keep these muffins in an airtight container for up to 3 days—they actually get more moist as the applesauce continues to work its magic. The whole wheat flour gives them a satisfying heartiness that pairs perfectly with the melty chocolate chips. Try warming one up and serving it with a dollop of Greek yogurt for a protein-packed breakfast treat.

Lemon and Poppy Seed Muffins with a Twist of Applesauce

Let’s be real—sometimes you just need a muffin that feels like a hug. These lemon and poppy seed muffins get a cozy upgrade with applesauce, making them extra moist and just a little bit healthier. You’re going to love how the bright lemon and crunchy poppy seeds play together in every bite.

Ingredients

For the dry ingredients:
– 2 cups all-purpose flour
– 3/4 cup granulated sugar
– 2 tbsp poppy seeds
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt

For the wet ingredients:
– 1 cup unsweetened applesauce
– 1/2 cup whole milk
– 1/3 cup vegetable oil
– 2 large eggs
– 2 tbsp fresh lemon juice
– 1 tbsp lemon zest

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, whisk the applesauce, milk, vegetable oil, eggs, lemon juice, and lemon zest until fully combined.
4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined—don’t overmix or your muffins will be tough.
5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
8. Cool completely before serving for the best texture.

Perfectly tender with a delicate crumb, these muffins have a lovely balance of tangy lemon and subtle sweetness from the applesauce. The poppy seeds add just enough crunch to keep things interesting. Try them warm with a dab of honey butter or pack them for a midday pick-me-up—they stay wonderfully moist thanks to that applesauce magic.

Cranberry Orange Muffins using Applesauce

Deliciously moist and bursting with bright flavor, these cranberry orange muffins are the perfect fall treat. You’ll love how the applesauce keeps them incredibly tender while cutting down on oil. They come together in just one bowl for minimal cleanup!

Ingredients

• For the wet ingredients:
  • 1 cup unsweetened applesauce
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
• For the dry ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
• For mixing in:
  • 1 cup fresh cranberries, roughly chopped

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup unsweetened applesauce, 1/2 cup granulated sugar, and 1/4 cup vegetable oil until smooth.
3. Beat in 2 large eggs one at a time until fully incorporated.
4. Stir in 1 tablespoon orange zest and 1/4 cup fresh orange juice.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
6. Tip: Don’t overmix the batter once you add the dry ingredients – a few lumps are fine and will keep your muffins tender.
7. Gently fold the dry ingredients into the wet mixture until just combined.
8. Fold in 1 cup roughly chopped fresh cranberries.
9. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
10. Tip: For bakery-style muffin tops, fill the cups almost to the top.
11. Bake at 375°F for 18-22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
12. Tip: Rotate the pan halfway through baking for even browning.
13. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
14. Let them cool completely before serving.

Light and fluffy with pockets of tart cranberries, these muffins have the perfect balance of sweet and tangy. The orange zest really shines through, making them feel extra special. Try warming one up and serving it with a pat of butter for the ultimate cozy breakfast treat!

Classic Applesauce and Almond Muffins

Diving into fall baking just got easier with these cozy applesauce and almond muffins. You’ll love how the sweet applesauce keeps them incredibly moist while the almond adds that perfect nutty crunch. They’re the kind of simple treat that makes your kitchen smell amazing and satisfies everyone’s sweet tooth.

Ingredients

For the wet ingredients:
– 1 cup unsweetened applesauce
– 1/2 cup granulated sugar
– 1/4 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract

For the dry ingredients:
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt

For topping:
– 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the applesauce, sugar, oil, egg, and vanilla in a large bowl until completely smooth.
3. In a separate medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined – don’t overmix or your muffins will be tough.
5. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
6. Sprinkle sliced almonds evenly over the top of each muffin.
7. Bake for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Let these muffins cool completely for the best texture – they’ll be wonderfully tender with little bursts of almond crunch in every bite. The cinnamon and applesauce create this warm, comforting flavor that pairs perfectly with your morning coffee. Try splitting one warm and spreading it with a little almond butter for an extra nutty treat.

Zucchini Muffins with Applesauce and Walnuts

Craving something cozy and homemade? You’ve come to the right place. These zucchini muffins are packed with wholesome ingredients and come together in a snap—perfect for breakfast or a quick snack.

Ingredients

For the Dry Ingredients:
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 cup chopped walnuts

For the Wet Ingredients:
– 1 cup unsweetened applesauce
– 1/2 cup granulated sugar
– 1/4 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup grated zucchini (about 1 medium zucchini)

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
3. Stir the chopped walnuts into the dry ingredients to coat them evenly—this helps prevent sinking during baking.
4. In a separate medium bowl, whisk the applesauce, sugar, vegetable oil, eggs, and vanilla extract until smooth.
5. Fold the grated zucchini into the wet ingredients using a spatula.
6. Pour the wet mixture into the dry ingredients and gently stir until just combined; do not overmix to keep the muffins tender.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These muffins are wonderfully moist from the zucchini and applesauce, with a subtle spice from the cinnamon and a satisfying crunch from the walnuts. Try them warm with a dab of butter or pack them for an on-the-go treat—they’re just as good the next day!

Conclusion

Now you have 22 scrumptious ways to bake healthier muffins using applesauce! We hope these recipes inspire you to create delicious treats your whole family will love. Try a few and let us know which ones become your favorites in the comments below. Don’t forget to share this roundup on Pinterest so other bakers can discover these wholesome recipes too!