Sweet, cozy, and secretly wholesome.
After quite a few rounds of recipe testing for this Instant Pot Applesauce, I wondered what to do with all of the leftovers.
And then, I remembered… applesauce is a great substitute for oil in baked goods!
So why not try out a batch of applesauce muffins?!
I will be totally honest here. I initially thought these would turn out bland, dry, and not very flavorful.
After all, there is ZERO, ZILCH, NADA oil or butter in this recipe. That’s normally the ingredient that gives muffins, breads, and baked goods that lovely and soft texture.
But you guys. Lemme’ tell you. You cannot even TASTE the difference.
These muffins are not only super soft and tender, but they also puff and fluff up just like a normal muffin would – but without the added fat and calories!
So yes, you can feel good about eating one or two of these for breakfast or an afternoon snack this Fall. 🙂
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Apple Pie Spice. Using a homemade spice blend gives your muffins the most complex flavor. However, you can use a store-bought apple pie spice or substitute with a bit of cinnamon and nutmeg.
- Flour. Bob’s Red Mill 1-to-1 is the gluten-free flour used in this recipe and yields the best results. Other gluten-free flour blends have not been tested, so please use these with caution. All-purpose flour can also be used instead of gluten-free flour.
- Applesauce. Using applesauce in place of butter or oil makes the muffins extra moist and dairy-free, with a delightful but subtle apple flavor. When subbing with applesauce, it’s essential to use unsweetened applesauce with no sugar added.
- Eggs. Large eggs give these muffins their fluffy texture. If you’re vegan or avoiding eggs, you can substitute flax or chia eggs.
- Maple Syrup. Instead of using your typical processed white sugar, pure maple syrup is used. You can also substitute with honey or agave nectar.
- Coconut Sugar. This is a slightly healthier alternative to regular sugar, and I promise, it does not add any coconut flavor to your muffins! If you don’t have this ingredient on hand, you can also use regular sugar instead.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Mix the wet and dry ingredients.
Mix together the flour, coconut sugar, baking soda, apple pie spice, and salt in a medium-sized bowl.
In a separate large bowl, whisk the applesauce, maple syrup, eggs, and vanilla. Be sure there are no lumps.
Combine and stir.
Gently add the dry ingredients to the wet mixture. Stir by hand until just combined.
Be sure not to overmix here. If you overwork the batter, your muffins could turn out dry and flat.
Place cups and pour batter.
Place cupcake liners into 12 cavities of a regular-sized muffin tin. Spray each liner with non-stick cooking spray.
Pour the muffin batter into all 12 cups. They should end up being about ¾ full.
Whisk together cinnamon and sugar in a small bowl. Sprinkle the cinnamon sugar mixture over each muffin.
Pro Tip: Use parchment paper muffin liners for the best results—they prevent sticking much better than standard paper liners.
Bake in the oven.
Preheat oven to 350°F.
Bake the muffins in the oven for 22-25 minutes, or until a toothpick comes out clean.
Wait at least 3 to 5 minutes before removing the muffins from the pan so they keep their shape.
FAQs
Using applesauce instead of melted butter or coconut oil is both nutritious and an excellent replacement in baked goods. It also adds fiber and reduces the number of calories in the recipe. Applesauce has a high water content, which creates moist baked goods, as well.
You can easily substitute with ⅔ cinnamon and ⅓ nutmeg anytime a recipe calls for apple pie spice. Pumpkin pie spice may also be substituted, but will have a slightly stronger cloves flavor. You can use a combination of cinnamon, cloves, nutmeg, and allspice as a last resort.
Ensure your ingredients, in particular the eggs and applesauce, are at room temperature before combining. This helps create a smooth texture that traps in air bubbles that will then expand when baking.
Store applesauce muffins in an airtight container at room temperature for up to 2 to 3 days. To help prevent soggy muffins, place a paper towel on the bottom of the container and another on top to absorb excess moisture. To freeze, remove the muffin liners first, then freeze the muffins in a single layer on a baking sheet until firm. Transfer them to a freezer-safe bag or container and freeze for up to 4 to 6 months.
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Healthy Applesauce Muffins
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Ingredients
- 2 cups flour all purpose or a gluten-free 1-to-1 blend
- ½ cup coconut sugar
- 1 ½ teaspoons baking soda
- 1 – 1 ½ teaspoons apple pie spice to taste*
- ½ teaspoon salt
- 1 cup applesauce unsweetened
- ⅓ cup pure maple syrup
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 1 tablespoon sugar optional
- ⅛ teaspoon cinnamon optional
Instructions
- Preheat oven to 350°F.
- Mix together flour, coconut sugar, baking soda, apple pie spice, and salt in a medium-sized bowl. Whisk together applesauce, maple syrup, eggs, and vanilla in a separate large bowl. Add dry ingredients to wet ingredients. Mix by hand until just combined.2 cups flour, ½ cup coconut sugar, 1 ½ teaspoons baking soda, 1 – 1 ½ teaspoons apple pie spice, ½ teaspoon salt, 1 cup applesauce, ⅓ cup pure maple syrup, 2 large eggs, 1 teaspoon vanilla
- Place muffin cup liners into 12 cavities of a regular-sized muffin tray. Spray each liner with non-stick cooking spray. Evenly distribute the muffin batter into all 12 cups. They should end up being about ¾ full.
- Whisk together cinnamon and sugar in a small bowl and sprinkle ¼ teaspoon over each of the muffins.1 tablespoon sugar, ⅛ teaspoon cinnamon
- Bake muffins in preheated oven for 22-25 minutes, or until a toothpick when inserted in comes out clean. Let cool to room temperature before serving. Enjoy!
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Video
Notes
- Applesauce: Homemade applesauce and apple pie spice are SO easy and add great flavor.
- Eggs: Be sure the eggs and applesauce are not cold when you add them in.
- Mixing: Mix the wet and dry ingredients separately to ensure everything is evenly combined. Don’t overwork the batter or the muffins won’t be fluffy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Muffin Recipes
Here are a few other easy muffin recipes you might enjoy:
Delicious! I need to cut down on fats so I tried this recipe. I used gluten free flour and substituted honey for both the sugar and maple syrup. The muffins have great flavor and consistency. I’d suggest adding a cup of raisins, nuts or chocolate chips.
Yay! So happy to hear you enjoyed the recipe, NJ! Thanks so much for taking the time to leave a comment and rating!
Good as a loaf also. Added chopped apples and raisins.
Yay! So happy to hear you enjoyed the recipe! Sounds tasty. Thanks so much for taking the time to leave a comment and rating!
I made these for a friend who has celiac disease, so it wasn’t just a preference for gluten free. Otherwise, I’m not a fan of this type of baking, as I’ve had miserable luck with it. These muffins came out as perfect as any muffin I’ve ever made. I made sure not to over mix, and they were incredibly fluffy. I added finely chopped pecans to the mixture and I think they added a dimension that was enjoyable.
Yay! So happy to hear you enjoyed the recipe! I’m glad you found a recipe that works! Thanks so much for taking the time to leave a comment!
Would regular sugar work? 🙂
You can definitely use regular sugar, for sure. I hope you enjoy it!
Muffins were delicious! I used Honey instead of Maple syrup, raisins (dusted in flour) and regular sugar also added a dash of Allspice. Wonderful!
Yay! So happy to hear you enjoyed the recipe, Ann! Those sound like some great additions to these muffins. Thanks so much for taking the time to leave a comment and rating!