Name: Easy Applesauce Muffins
Prep time: 10 min
Cook time: PT-485915H44M7S
Total time: 35 min
Cuisine: American
Ingredients: 1½ cups quick-cooking oats; 1½ cups whole wheat flour; ½ cup sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon ground nutmeg; ½ teaspoon ground cinnamon; ½ teaspoon salt; 1½ cups unsweetened applesauce; 1 cup milk (dairy or plant-based); ¼ cup unsalted butter, melted and cooled; 2 teaspoons vanilla extract

Why You’ll Love This Recipe

I love how these muffins are simple to prepare and packed with flavor. The applesauce keeps them moist without the need for excess fat, and the combination of cinnamon and nutmeg adds a delightful warmth. They’re a healthier option that doesn’t compromise on taste, making them a staple in my kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups quick-cooking oats
1½ cups whole wheat flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
1½ cups unsweetened applesauce
1 cup milk
¼ cup unsalted butter, melted and cooled
2 teaspoons vanilla extract

directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, I combine the oats, flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt.
I add the applesauce, milk, melted butter, and vanilla extract to the dry ingredients and stir until fully combined, ensuring there are no dry spots.
I divide the batter evenly among the prepared muffin cups.
I bake the muffins for 23–25 minutes, or until a toothpick inserted into the center comes out clean.
I allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields 12 muffins. The preparation time is about 10 minutes, and the baking time is 23–25 minutes, making the total time approximately 35 minutes.

Variations

I sometimes like to add chopped nuts, such as walnuts or pecans, for added texture. For a fruity twist, I fold in a half cup of dried cranberries or raisins. If I’m craving a bit more sweetness, I sprinkle a little brown sugar on top before baking.

storage/reheating

I store the cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days. These muffins also freeze well; I wrap them individually and freeze for up to 3 months. To enjoy, I thaw them at room temperature or warm them in the microwave for about 20 seconds.

FAQs

Can I use old-fashioned oats instead of quick-cooking oats?

I prefer quick-cooking oats for a softer texture, but old-fashioned oats can be used if I don’t mind a chewier bite.

Can I make these muffins dairy-free?

Yes, I substitute the milk with a plant-based alternative like almond or oat milk, and use a dairy-free butter or coconut oil.

Is it possible to reduce the sugar content?

I sometimes reduce the sugar to ⅓ cup for a less sweet muffin, and they still turn out delicious.

Can I use all-purpose flour instead of whole wheat flour?

Yes, I can substitute all-purpose flour if I prefer a lighter texture, though I enjoy the nuttiness that whole wheat flour adds.

How can I make these muffins gluten-free?

I use a gluten-free all-purpose flour blend and ensure that my oats are certified gluten-free to make these muffins suitable for a gluten-free diet.

Conclusion

These Easy Applesauce Muffins are a delightful addition to my baking repertoire. They’re quick to make, versatile, and offer a comforting flavor that’s perfect any time of day. Whether I’m enjoying one with my morning coffee or as an afternoon snack, these muffins never fail to satisfy.

Easy Applesauce Muffins