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+ servings
Cinnamon and spice flavor these applesauce muffins in this quick and easy recipe.
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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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: bread, Breakfast
Cuisine: American
Servings: 12 muffins

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!

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