Healthy Applesauce Muffins

Muffins without Oil

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 to be bland, dry, and not-too-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 good 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

The ingredients you will need for these applesauce muffins are relatively easy to find at your local grocery store:

• Flour. Bob’s Red Mill 1-to-1 is the gluten-free flour that is used in this recipe and has 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, dairy-free, and have a delightful but subtle apple flavor. When subbing with applesauce it’s essential that you use an unsweetened kind with no sugar added.
• Eggs. Large eggs give these muffins their fluffy texture.  If you’re vegan or avoiding eggs, you can substitute with 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.
• 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.

How to Make Applesauce Muffins

It is quick and easy to make Applesauce Muffins and only requires a few simple steps:

Mix Wet and Dry

Mix together the flour, coconut sugar, baking soda, apple pie spice, and salt in a medium-sized bowl.

Be careful not to fluff any flour out of the 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 and Pour

Place cupcake liners into 12 cavities of a regular-sized muffin tin.  Spray each liner with non-stick cooking spray.

When I first made a batch of these applesauce muffins, they stuck to the paper muffin liners even though they had plenty of non-stick cooking spray.

If you happen to have this problem, too, chances are it’s the type of muffin liners you are using.

These parchment paper liners are the best muffin cup liners to use and require little to no non-stick cooking spray.  The muffins will slide right out of the liners after they’re done baking!

Pour the muffin batter into all 12 cups.  They should end up being about ¾ full.

Sprinkle and Bake

Preheat oven to 350°F.

Whisk together cinnamon and sugar in a small bowl.

Sprinkle the cinnamon sugar mixture over each of the muffins.

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.

Meal Prep and Storage

• To Prep-Ahead: It is so simple to bake these muffins the day before you need them! Or, make homemade applesauce ahead of time so you’re ready.
• To Store: The muffins will keep for up to 2-3 days at room temperature. To prevent them from getting soggy, line the bottom of a Tupperware container with a paper towel. Add muffins and then place an additional paper towel on top to absorb the excess moisture.
• To Freeze: Make sure you remove the muffin cup liners before freezing.  Place the muffins in a single layer on a baking sheet and freeze for 6-8 hours, or until firm. Once partially frozen, add them to a freezer-safe Ziploc bag and store for up to 4-6 months.
• To Reheat: Allow the frozen muffins to thaw in the fridge. Or, pop them in the microwave for 20-second intervals until they are at the desired temperature.

FAQs

Dietary Modifications

The recipe you’ll find below is already dairy-free, low-carb, and vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Gluten-free: Opt for a gluten-free 1 to 1 flour blend.
• Vegan: Use flax or chia eggs.

Expert Tips and Tricks

• DIY. Homemade applesauce and apple pie spice are SO easy and add great flavor.
• Room temp. Be sure the eggs and applesauce are not cold when you add them in.
• Keep it separate. Mix the wet and dry ingredients separately to ensure everything is evenly combined.
• Just a stir. Don’t overwork the batter or the muffins won’t be fluffy.
• Double it up. This recipe freezes well! Make extra to have on busy mornings.

Other Healthy Muffin Recipes

Here are a few other healthy muffin recipes you might enjoy:

• Healthy Pumpkin Muffins
• Lemon Poppy Seed Muffins
• Chocolate Banana Muffins
• Lemon Zucchini Muffins
• Lemon Blueberry Muffins
• Maple Pecan Oatmeal Muffins