Applesauce Muffins are one of my favorite quick and simple treats to make. I love having a batch ready for breakfast or snacks during the week, and I like how easy they are to customize or tweak depending on what I have on hand. Warm from the oven or stored for later, they’re flavorful and always satisfying.

Why You Will Love this AppleSauce Muffins Recipe

• I love how quick and easy they are to make.
• I like that they turn out soft, moist, and full of cinnamon flavor.
• You can easily customize them with fruit, nuts, or seeds.
• They hold up well, making them great for meal prep or snacks.
• Even though they’re simple, they taste really good every time.

What you will need to make these AppleSauce Muffins

These muffins turn out soft and full of cinnamon flavor, and I love how simple they are to make with just a few basic ingredients. I like adding a handful of raisins, chopped nuts, flax seeds, or shredded coconut, or pressing a few berries on top before baking for a little extra fun.

You can easily make them oatmeal-style by using oat flour, or go with spelt or whole wheat for a whole-grain version with more fiber. I like that you can also adjust the sweetness, date sugar or coconut sugar works if you want to skip refined sugar, and xylitol or erythritol works for a lower-carb, sugar-free version.

For a lighter or lower-fat option, I often swap the oil for extra applesauce, pumpkin, mashed banana, or even a nut butter. It’s an easy way to make the muffins fit your preferences without changing the texture too much.

Ingredients

• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 2 teaspoons white or cider vinegar
• 3 tablespoons oil, applesauce, or mashed banana
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup sugar or unrefined sugar
• 1 cup applesauce
• 1 cup flour
• 2 tablespoons milk of choice
• 1/4 teaspoon cinnamon

How to make AppleSauce Muffins

1. Whisk together all the wet ingredients in a bowl. Grease a muffin tin or line it with paper or silicone liners.
2. Set the oven to 350°F (175°C).
3. In a separate bowl, stir together all the dry ingredients until evenly combined.
4. Pour the wet mixture into the dry ingredients and stir until it forms a smooth muffin batter. I like using two bowls to keep things tidy, but you can also do it all in one bowl if you want an even quicker method.
5. Spoon the batter into the prepared muffin tin, filling each about two-thirds full so they have room to rise. This should make about eight or nine regular-sized muffins.
6. Place the pan on the center rack and bake for around 20 minutes, or until a toothpick in the center comes out mostly clean. Let the muffins cool before serving.

How to Store AppleSauce Muffins

I love letting these muffins sit overnight, either on the counter or in the fridge. The next day, the liners peel off easily, and the muffins actually taste even better after resting a bit.

After that, I store any leftovers in an airtight container. Because of the perishable ingredients, I like keeping them in the fridge to stay fresh longer.

These muffins also freeze really well for up to three months. I usually thaw them before eating and sometimes warm them in the microwave or on the stovetop

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