These applesauce muffins are the kind of recipe you’ll bake once and keep coming back to — quick to throw together, dependably moist, and made with simple, wholesome pantry staples. Built around whole wheat flour, oats, and applesauce, they’re naturally sweetened with maple syrup instead of refined sugar, and they can easily be made dairy-free by using a plant-based milk. Whether you need a fast breakfast or a healthy snack for the kids, this one-bowl batter comes together in minutes with no mixer required.
Ingredients You’ll Need
- 2 cups (260g) whole wheat flour, spooned and leveled
- 2/3 cup (57g) old-fashioned whole rolled oats
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups (320g) unsweetened applesauce, at room temperature
- 2 large eggs, at room temperature
- 1/3 cup (70g) coconut oil, melted (vegetable oil or melted butter also work)
- 1/3 cup (80ml) pure maple syrup, at room temperature
- 1/3 cup (80ml) milk, dairy or nondairy, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (110g) raisins
- Optional for topping: 3 tablespoons oats and/or 1 tablespoon coarse sugar
How to Make (Step-by-Step)
1. Preheat and prep. Preheat the oven to 425°F (218°C). Grease a 12-count muffin pan with nonstick spray, or use cupcake liners — spray the liners too, since this batter tends to stick to paper when warm.
2. Mix the dry ingredients. In a large bowl, whisk together the whole wheat flour, oats, cinnamon, baking soda, baking powder, and salt. Set aside.
3. Mix the wet ingredients. In a medium bowl, whisk together the applesauce, eggs, melted coconut oil, maple syrup, milk, and vanilla extract until combined.
4. Combine. Pour the wet mixture into the dry ingredients, stir a few times, then add the raisins. Gently fold everything together just until combined, with no dry pockets of flour remaining — don’t overmix.
5. Fill the muffin cups. Spoon the batter into the liners, filling them all the way to the top. Sprinkle with oats and a light dusting of coarse sugar on top, if desired.
6. Bake. Bake at 425°F (218°C) for 5 minutes, then, without removing the muffins from the oven, lower the temperature to 350°F (177°C) and continue baking for another 15–16 minutes, until a toothpick inserted in the center comes out clean. Total baking time runs about 20–21 minutes. (For mini muffins, bake the whole time at 350°F/177°C for 11–13 minutes.)
7. Cool. Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to finish cooling, or enjoy them warm.
Recipe Tips
- Grease liners well. This batter sticks to paper liners while warm, so a light spray makes removal much easier once they’ve cooled.
- Start hot, then lower the heat. The initial blast of high heat helps the muffins spring up tall right away before finishing at a gentler temperature.
- Bring ingredients to room temperature. Cold coconut oil can re-solidify when mixed with other cold ingredients, leaving greasy pockets in the finished muffins.
- Customize the add-ins. Swap the raisins for dried cranberries, chopped walnuts or pecans, chopped apples, or chocolate chips depending on what you like.
- Adjust for sweetened applesauce. If your applesauce already has added sugar, cut the maple syrup back slightly so the muffins aren’t overly sweet.
Storage & FAQ
How to Store
Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week.
How to Freeze
For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then warm in the microwave if you’d like them heated through.
FAQ
Can I use honey instead of maple syrup?
Yes, honey can be substituted for the maple syrup, though it will give the muffins a slightly different flavor.
Can I use all-purpose flour instead of whole wheat?
Yes, all-purpose flour can be used in the same amount as a straightforward substitute for the whole wheat flour.
Do I need to use oats?
The oats can be left out if needed, but it’s a good idea to add a little extra flour — about 3 tablespoons (24g) — to help absorb the liquid the oats would otherwise soak up.
What can I use instead of raisins?
Dried cranberries, chopped walnuts or pecans, chopped apples, or chocolate chips all work well in place of the raisins, in similar quantities.
Why did my muffins turn out dry?
Overbaking is the most common culprit — try pulling them from the oven a minute or so earlier next time and check with a toothpick for doneness.
Nutritional Info
Per muffin (approximate, based on 12 muffins, made with coconut oil, unsweetened almond milk, and raisins):
- Calories: 181
- Protein: 4g
- Carbohydrates: 27g
- Fat: 7.2g
- Fiber: 3.3g
- Sugar: 9g
Nutritional values are estimates and will vary based on specific ingredients and brands used.