Applesauce Oat Muffins

Table of Contents

These Applesauce Oat Muffins are soft, moist, and lightly sweet with a comforting blend of cinnamon and oats. Made with wholesome ingredients and no fuss, they’re perfect for busy mornings, lunchboxes, or a cozy snack with tea. You’ll love how easy they are to whip up—and how amazing they make your kitchen smell!

⏱ Prep Time: 10 minutes

Bake Time: 18–22 minutes

Yield: 12 muffins

Here’s a full recipe for Applesauce Oat Muffins—they’re soft, cozy, and perfect for breakfast or snacks!

Prep Time: 10 min

Yield: 12 standard muffins

Bake Time: 18–22 min

Ingredients:

1 cup unsweetened applesauce

1/2 cup brown sugar (or coconut sugar)

1/3 cup neutral oil (like canola or melted coconut oil)

2 large eggs

1 tsp vanilla extract

1 cup all-purpose flour (or whole wheat for a healthier twist)

1 cup rolled oats

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg (optional)

1/2 cup chopped nuts or raisins (optional)

‍ Instructions:

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease.

Mix wet ingredients:

In a large bowl, whisk together the applesauce, brown sugar, oil, eggs, and vanilla until smooth.

Combine dry ingredients:

In a separate bowl, stir together the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.

Mix together:

Add dry ingredients to the wet mixture and stir until just combined. If using nuts or raisins, fold them in now.

Fill muffin cups about 3/4 full.

Bake

for 18–22 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Variations:

Gluten-free? Use a 1:1 gluten-free flour blend and certified GF oats.

Vegan? Use flax eggs (2 tbsp ground flax + 5 tbsp water) and a neutral oil like avocado or melted coconut.

Add-ins? Try chocolate chips, blueberries, or diced apples.

✅ Tips for the Best Applesauce Oat Muffins

Don’t overmix the batter. Stir just until combined to keep the muffins soft and tender.

Use rolled oats (not instant) for the best texture—they soak up moisture and add a hearty bite.

Let them rest for 5–10 minutes before baking to help the oats hydrate and the muffins rise better.

Use unsweetened applesauce so you can control the sweetness.

For extra moisture, you can add 2 tablespoons of Greek yogurt or sour cream to the batter.

Store properly: Keep muffins in an airtight container at room temp for 2 days or refrigerate for up to 5. They also freeze beautifully!

❓ Q&A

Q: Can I make these muffins gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free.

Q: Can I substitute the sugar?
A: Definitely. You can use coconut sugar, maple syrup (reduce other liquid slightly), or a sugar substitute like monk fruit.

Q: Can I make them vegan?
A: Yes! Swap the eggs for 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, let sit 5 mins), and use a plant-based oil.

Applesauce Oat Muffins – Nutrition (per muffin)

Calories: ~180

Total Fat: 7g

Saturated Fat: 1g

Cholesterol: 30mg

Sodium: 180mg

Total Carbohydrates: 27g

Dietary Fiber: 2g

Sugars: 12g

Protein: 3g

Vitamin A: 1% DV

Vitamin C: 1% DV

Calcium: 3% DV

Iron: 6% DV