Applesauce Muffins
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 muffin recipe I make when I don’t have any fresh fruit or veggies in the house. Pantry staples to the rescue!
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. Sign up for our email updates to get tips and ideas sent to your inbox.
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 muffins. Scroll down to the bottom of the post to see the full information, including the amounts and the timing. 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.)
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 fully cooled muffins 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. 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.
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This post was first published September 2017.
