Applesauce walnuts muffins
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I’ve been making these applesauce muffins for years whenever I need something quick, kid-friendly, and a little healthier than straight-up buttery baked goods. They’re moist from unsweetened applesauce, gently spiced with cinnamon, studded with walnuts and rolled oats, and sweetened with brown sugar — perfect for a school lunch or an afternoon coffee break.
Why you’ll love this dish
These muffins hit a sweet spot: they’re fast, forgiving, and carry bright apple flavor without being overly sweet. Because applesauce replaces much of the fat, the crumb stays tender while trimming calories. Rolled oats add chew and subtle nuttiness, and a handful of chopped walnuts provides crunch and depth.
“Lightly spiced, perfectly moist, and somehow both wholesome and indulgent — these muffins disappeared faster than I could take photos.” — a regular kitchen taste-tester
Reasons to reach for this recipe:
- Weeknight baking: mix in one bowl and bake in 20–25 minutes.
- Kid-approved: not too sweet, soft texture.
- Pantry-friendly: uses common staples (oats, cinnamon, brown sugar).
- Flexible: easy to adapt to gluten-free or dairy-free needs.
If you like quick, homestyle bakes, this recipe sits nicely next to other easy treats like my go-to decadent cream-cheese brownies for when you want something richer.
How this recipe comes together
Before you gather ingredients, here’s the simple workflow so you know what to expect:
- Preheat the oven and prepare a muffin tin.
- Whisk dry ingredients (flour, oats, leavening, spices) in one bowl.
- Combine wet ingredients (applesauce, brown sugar, oil, egg) in another.
- Fold wet into dry briefly — don’t overmix.
- Stir in chopped walnuts, spoon batter into cups, and bake until a toothpick comes out clean.
- Cool slightly, then remove to a rack.
This one-bowl (mostly) approach keeps cleanup minimal and the texture tender — oats soak just enough during baking to add body without making them gummy.
What you’ll need
- 1 3/4 cups (220 g) all-purpose flour (or 1:1 gluten-free blend)
- 1 cup (90 g) rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 1/2 tsp ground cinnamon
- 3/4 cup (150 g) packed brown sugar (light or dark)
- 1 large egg, lightly beaten
- 1/2 cup (120 ml) neutral oil (vegetable or canola) — or melted coconut oil
- 1 cup (240 g) unsweetened natural applesauce
- 1 tsp vanilla extract
- 3/4 cup (75 g) chopped walnuts (toast optional)
- Optional: 1/2 cup raisins or chopped apple for extra fruitiness
Ingredient notes and swaps:
- For lower fat: reduce oil to 1/4 cup and add 2 tablespoons yogurt — crumb will be slightly denser.
- To make gluten-free: use a certified 1:1 gluten-free flour blend and ensure oats are labeled gluten-free.
- For dairy-free: the recipe is already dairy-free if you use plant-based oil and omit yogurt swaps.
If you want a different sweet edge, try swapping half the brown sugar for maple syrup; reduce the applesauce by 1–2 tbsp to keep batter consistency.
While these muffins are rustic, they play well with other pantry favorites such as buttery caramelita bars when you’re planning a bake-sale or brunch spread.
Step-by-step instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl combine flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
- In a separate bowl whisk together brown sugar, egg, oil, applesauce, and vanilla until smooth.
- Pour wet mixture into dry mixture and stir gently until just combined. The batter will be thick and slightly lumpy — that’s fine. Avoid overmixing.
- Fold in chopped walnuts (and raisins or diced apple if using).
- Divide batter evenly among muffin cups (about 3/4 full). Sprinkle a few extra oats or walnut pieces on top if desired.
- Bake 20–25 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely.
Short, clear action verbs make these steps easy to follow even for beginner bakers.
Best ways to enjoy it
- Breakfast on the go: wrap a muffin with a slice of cheddar for a salty-sweet combo.
- Brunch table: arrange on a platter with fresh fruit and yogurt.
- Afternoon snack: warm a muffin for 10–12 seconds in the microwave and spread lightly with butter.
- Pack for lunchboxes: place in a reusable container with a paper towel to absorb extra moisture.
These muffins also pair well with a strong coffee, chai tea, or a glass of cold milk. For slightly fancier plating, top with a dusting of powdered sugar or a quick maple glaze (1/2 cup powdered sugar + 1–2 tsp maple syrup + splash of milk).
How to store & freeze
Short-term storage:
- Room temperature: Store cooled muffins in an airtight container at room temperature for up to 2 days. Place a paper towel underneath and on top to absorb moisture.
- Refrigerator: For longer freshness, refrigerate up to 5 days. Bring to room temp or microwave 10–15 seconds before serving.
Freezing:
- Individually wrap cooled muffins in plastic wrap and place in a freezer-safe bag for up to 3 months.
- Reheat from frozen by unwrapping and microwaving 25–35 seconds, or thaw overnight in the fridge.
Food safety note: cool muffins completely before sealing. Warm muffins trapped in an airtight container can develop sogginess or risk bacterial growth.
Pro chef tips
- Don’t overmix: gluten develops quickly in muffin batter; mix until dry streaks disappear.
- Toast the walnuts: 5–7 minutes in a dry skillet deepens flavor and reduces bitterness.
- Oat texture: use rolled oats, not instant, for better chew. If you only have quick oats, reduce soaking/bake time slightly.
- Batter thickness: if batter is too thick to spoon, add a tablespoon or two of milk; if too thin, add 2 tbsp flour.
- Even baking: fill muffin cups evenly and avoid overfilling to keep tops uniform.
- Test for doneness: toothpick should come out with moist crumbs, not wet batter — carryover heat continues to set them.
If you’re experimenting with savory bakes like hearty sides, the same logic about toasting nuts and controlling moisture helps in recipes such as this swamp potatoes recipe.
Creative twists
- Blueberry-walnut: fold in 1 cup fresh blueberries for bursts of brightness.
- Streusel top: mix 1/4 cup oats, 2 tbsp brown sugar, 1 tbsp melted butter, and 2 tbsp chopped walnuts; sprinkle before baking for crunch.
- Zesty apple-cinnamon: add 1 tsp orange zest and swap half the walnuts for pecans.
- Lower-sugar: cut brown sugar to 1/2 cup and add 1/4 cup unsweetened applesauce or 2 tbsp maple syrup.
- Add protein: stir in 1/4 cup chia seeds or hemp seeds for a nutrient boost.
For an inspired oat-and-fruit mashup, see recipes that riff on applesauce and oats with streusel toppings for texture and flavor contrast like this inspiration recipe from Ambitious Kitchen.
Your questions answered
Q: Can I omit the egg to make these vegan? A: Yes. Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) or 1/4 cup applesauce extra. Texture will be slightly denser but still moist.
Q: Can I use quick oats instead of rolled oats? A: You can, but rolled oats give better chew and structure. If using quick oats, reduce any added liquid by a tablespoon and watch the bake time.
Q: How do I prevent soggy bottoms? A: Bake at the recommended temperature and avoid packing the batter too deep in each cup. Cool in the tin 5–10 minutes before transferring to a wire rack so steam escapes.
Q: What’s the best way to toast nuts quickly? A: Spread nuts in a single layer in a dry skillet over medium heat and stir frequently for 4–6 minutes until fragrant and lightly browned. Cool before chopping.
Q: Can I make these into a loaf? A: Yes — bake in a greased 9×5-inch loaf pan at 350°F (175°C) for 45–55 minutes, checking for doneness with a toothpick.
Conclusion
If you want a reliable, everyday muffin that’s moist, lightly spiced, and easy to adapt, this applesauce-walnut-oat version is a kitchen winner. For more variations and inspiration, check out this classic Applesauce Muffins Recipe – Sally’s Baking, a one-bowl healthy option for similar oat-based muffins at One-Bowl Healthy Oatmeal Carrot Muffins – The Natural Nurturer, and an oat-berry take with streusel at Oatmeal Blueberry Applesauce Muffins with Walnut Oat Streusel ….
Applesauce Muffins
Ingredients
Method
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl combine flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
- In a separate bowl, whisk together brown sugar, egg, oil, applesauce, and vanilla until smooth.
- Pour wet mixture into dry mixture and stir gently until just combined; avoid overmixing.
- Fold in chopped walnuts and any optional ingredients.
- Divide batter evenly among muffin cups, filling about 3/4 full.
- Bake for 20–25 minutes, rotating the pan halfway through, until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
