These applesauce muffins make a moist and healthy muffin by using applesauce, fresh apples, sweet brown sugar, and warm spices.
So you want a muffin for breakfast, but you’re looking for a healthier alternative. I got you covered!
These applesauce muffins use applesauce instead of traditional fats or oils to make a moist and delicious muffin!
Along with some freshly chopped apples, warm spices, brown sugar, and some basic baking ingredients (like flour baking soda, and baking powder) they come out perfect every single time!
It’s okay to be skeptical, but applesauce is the perfect replacement for fats and oils!
It’s not only a healthier alternative, but it adds extra moisture (who wants dry muffins? No thank you!) and even extra apple flavor.
Once you try these applesauce muffins, you’ll become hooked!
Ingredients for applesauce muffins
- Applesauce – Applesauce is used here in place of fat (like oil or butter) and keeps the muffins moist and adds delicious apple flavor!
- Vanilla extract – Vanilla extract will add a sweet vanilla flavor.
- Brown sugar – Brown sugar has a deep caramelized sweetness.
- Milk – Milk will add moisture and make the batter the perfect consistency.
- All-purpose flour – All-purpose flour is a common baking ingredient used to make the batter for the applesauce muffins.
- Spices – I’ve used a blend of cinnamon, cardamom, and nutmeg here to get a full spectrum of fall flavors.
- Baking powder, baking soda – Baking powder and baking soda ensure that the muffins stay nice and fluffy and not dense.
- Sweet apple – You can never have too many apples!
Here are some simple modifications you can make based on your dietary needs or personal preferences:
- Sugar – You can swap out the brown sugar for granulated sucralose as they are a 1:1 ratio.
- Flour – If you’re looking to add more whole grains to your diet, feel free to use whole wheat flour, but remember that this may change the texture of the final product to be a little more hearty! You can also swap out wheat flour with your favorite gluten-free variety as well.
- Milk – Try using your favorite non-dairy milk in place of dairy milk.
In your local grocery store, there’s usually a huge variety of apples to choose from!
So how do you know which ones will be best for these applesauce muffins?
My favorite type of apple to use for this recipe is gala, pink lady, or Honeycrisp because they are sweet, tangy, and full of yummy apple flavor.
I would stay away from McIntosh, Fuji, or Red Delicious. These are often mealy apples, with a watery-apple flavor, and not very good to use in this application.
Storage and leftovers
Any leftover applesauce muffins can be stored in an airtight container on the counter for up to 3 days!
They can also be frozen!
Prepare muffins as written let them cool completely, and wrap tightly with plastic wrap.
Put wrapped muffins into freezer-safe zip-top bags and store them in the freezer for up to 3 months!
To use from frozen, simply thaw in the refrigerator or counter overnight.
More muffin recipes
- Looking for something decadent? Try my Pumpkin Cream Cheese Muffins
- Craving a fruit dessert? Try my Peach Streusel Muffins
- Need a classic with a twist? Try my Sweet Potato Muffins
- Want to try something with pumpkin? Try my Sweet Pumpkin Cornbread Muffins
- 1 cup applesauce
- 3/4 cup brown sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2-½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly ground nutmeg
- 1 sweet apple, peeled and diced
- Preheat the oven to 350 degrees F and prepare a 12-count muffin/cupcake tin with 12 liners.
- In a large mixing bowl add applesauce, brown sugar, milk, and vanilla extract. Mix to combine.
- In a smaller mixing bowl whisk together all-purpose flour, baking powder, ground cinnamon, baking soda, kosher salt, cardamom, and nutmeg.
- Add the flour to the applesauce mixture and gently stir to combine.
- Fold in the chopped apples until well dispersed throughout the batter.
- Divide the batter into the 12 muffin liners.
- Rap the muffin tin on the counter for the batter to spread evenly. Add 1 teaspoon of the cinnamon sugar topping on top of each muffin.
- Bake the muffins for 20 to 25 minutes, or until an inserted toothpick comes out clean.
- Let the muffins cool for 10 minutes before removing them from the muffin tin.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 195mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.