There’s no need for oil in these soft, fluffy, ultra moist and secretly HEALTHY Applesauce Muffins! Easily make this recipe for a cozy Fall breakfast or afternoon snack and serve them to your gluten-free and vegetarian guests.

Cinnamon and spice flavor these applesauce muffins in this quick and easy recipe.

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. 🙂

Applesauce, maple syrup, gluten-free flour, eggs, and spices come together in this applesauce muffin recipe.

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.

Fill muffin tins with applesauce muffin batter for a quick and easy breakfast.

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.

Make gluten-free applesauce muffins for a healthy breakfast, snack, or dessert.

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

What does adding applesauce to muffins do?

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.

What if I don’t have apple pie spice?

You can easily substitute with cinnamon and 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.

How do you make muffins fluffy?

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.

Enjoy these fluffy muffins for breakfast, a snack, or dessert this fall.

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.
Healthy applesauce muffins have a soft and fluffy texture.

Other Healthy Muffin Recipes

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

Want something other than muffins? Try these Vegan Scones next!

Tap stars to rate!

5 from 6 votes

Healthy Applesauce Muffins

There's no need for oil in these light, fluffy, ultra moist and secretly HEALTHY Applesauce Muffins that are perfect for a Fall breakfast!
Yield 12 muffins
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
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Ingredients 

  • 2 cups flour all purpose or a gluten-free 1-to-1 blend
  • ½ cup coconut sugar
  • 1 ½ tsp. baking soda
  • 1 – 1 ½ tsp. apple pie spice to taste*
  • ½ tsp. salt
  • 1 cup applesauce unsweetened
  • cup pure maple syrup
  • 2 eggs room temperature
  • 1 tsp. vanilla
  • 1 Tbsp. sugar optional
  • tsp. 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.
  • 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.
  • 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!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 6 votes

Video

Notes

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.

Nutrition

Calories: 152kcal, Carbohydrates: 33g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 27mg, Sodium: 260mg, Potassium: 52mg, Fiber: 2g, Sugar: 18g, Vitamin A: 45IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. 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.

    1. 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!

  2. 5 stars
    Muffins were delicious! I used Honey instead of Maple syrup, raisins (dusted in flour) and regular sugar also added a dash of Allspice. Wonderful!

    1. 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!