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Applesauce Muffins

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These moist and healthy applesauce muffins are quick to prepare and kid-friendly, featuring cinnamon, oats, and walnuts for a delightful treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour (or 1:1 gluten-free blend)
  • 1 cup rolled oats Use rolled oats for better texture.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 1/2 tsp ground cinnamon
Wet Ingredients
  • 3/4 cup packed brown sugar (light or dark)
  • 1 large egg, lightly beaten Can be replaced with a flax egg for a vegan option.
  • 1/2 cup neutral oil (vegetable or canola) — or melted coconut oil For lower fat, reduce oil and add yogurt.
  • 1 cup unsweetened natural applesauce
  • 1 tsp vanilla extract
Mix-ins
  • 3/4 cup chopped walnuts (toast optional)
  • 1/2 cup raisins or chopped apple (optional) For extra fruitiness.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a large bowl combine flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
  3. In a separate bowl, whisk together brown sugar, egg, oil, applesauce, and vanilla until smooth.
  4. Pour wet mixture into dry mixture and stir gently until just combined; avoid overmixing.
  5. Fold in chopped walnuts and any optional ingredients.
  6. Divide batter evenly among muffin cups, filling about 3/4 full.
Baking
  1. Bake for 20–25 minutes, rotating the pan halfway through, until a toothpick comes out with a few moist crumbs.
  2. Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 8g

Notes

Store cooled muffins in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days. Can be frozen for up to 3 months.
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