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Applesauce Muffins
Fluffy, healthy applesauce muffins with oatmeal, cinnamon, and honey. No sugar and no butter needed for these moist, healthy muffins.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 10 muffins
Calories: 319 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- ¾ cup unsweetened applesauce store-bought or homemade Crockpot Applesauce
- ⅔ cup honey
- 2 large eggs
- ⅓ cup coconut oil melted & cooled
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups white whole wheat flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- ½ cup old-fashioned rolled oats
- Up to 1/2 cup optional mix-ins: chopped walnuts, raisins, dried cranberries, blueberries, etc. (I kept it simple and left them out, but feel free to add if you like)
- 1 ½ tablespoons coarse sugar such as raw (turbinado) sugar or sparkling sugar, for sprinkling on top (optional)
Instructions
- Preheat the oven to 350 degrees F. Lightly grease 10 wells in a standard 12-cup muffin tin with nonstick spray or line with paper liners.
- In a large bowl, mix together the applesauce, honey, eggs, coconut oil, and vanilla. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
- Add the flour mixture to the bowl with the wet ingredients and stir just until combined. The batter will be a little lumpy. Gently stir in the rolled oats and any other desired mix-ins.
- Divide evenly among the muffin cups, filling each almost to the top. Sprinkle the tops with coarse sugar, if desired. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and place the muffin tin on a wire rack to cool for 10 minutes, then gently remove the muffins from the pan (run a butter knife around the edges if the muffins are sticking) and let them cool completely on the wire rack.
Cup of Yum
Notes
- TO STORE: Place muffins in a single layer in an airtight storage container lined with paper towels. Store at room temperature for up to 4 days.
- TO FREEZE: Wrap muffins individually in plastic wrap, and store them in an airtight, freezer-safe storage container in the freezer for up to 3 months.
- See my guide on How to Store Muffins for additional tips and tricks.
Nutrition Information
Serving
1muffin, without mix-ins or sugar topping
Calories
319kcal
(16%)
Carbohydrates
55g
(18%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
37mg
(12%)
Potassium
140mg
(4%)
Fiber
6g
(24%)
Sugar
21g
(42%)
Vitamin A
63IU
(1%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 319
% Daily Value*
| Serving | 1muffin, without mix-ins or sugar topping | |
| Calories | 319kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Potassium | 140mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.