Easy Applesauce Muffins are apple-y without having to peel apples! They are a great snack, breakfast or dessert. They also freeze well so that is a bonus!
I love apple recipes but peeling apples is time consuming. By using applesauce, these Easy Applesauce Muffins have all of the apple flavor and goodness with NO peeling!
They are already dairy free, corn free, vegetarian and low sodium and your choice of other healthy extras can be added in too.
The original recipe called for 2 cups of white flour but we like it with half white and half multigrain or whole wheat. It works fine either way.
Most of the time I make these with no additions but they are also good with chopped walnuts, pecans, raisins or even craisins. Add about 1 cup of extras if you want. Add both nuts and raisins if you want. Just keep it at about 1 cup. It is very versatile.
I have used Splenda instead of sugar and they tasted fine but were a bit flatter.
If you don’t have allspice, use the same amount of pumpkin pie spice instead of the cinnamon and allspice. It will be just a little different but not much.
This recipe originally came from Taste of Home. I made changes over the years until it is what you see here.
This recipe has been shared in Meal Plan Monday and Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Why I Love This Recipe
Easy to make with simple and readily available ingredients.
Comes together in less than 15 minutes then ready to bake.
Ideal for meal-prep and make ahead type of meals and snacks
Portable – perfect for packing in work or school lunches, for picnics or road trips as a quick snack!
Contains healthy ingredients like applesauce, raisins and walnuts
Other Muffin Recipes
Freezer Chocolate Chip Muffins
Can Easy Applesauce Muffins Be Made Ahead of Time?
Yes! They are the perfect meal prep or make ahead recipe!
Can These Be Frozen?
Yes! Just put them into a gallon Ziploc bag, label and seal well. Get as much air out of the bag as possible and be sure they are totally cool before freezing.
They can be popped out one or two at a time or used by the bag.
How to Store Easy Applesauce Muffins
Store in airtight container or Ziploc bag. They are fine at room temperature for a day or two but after that should be in refrigerator or freezer. They will keep in refrigerator for several days and freezer up to 3 months.
Key Ingredients
(Full printable ingredients and instructions are just below.)
white flour or half white and half wheat or multigrain flour
cinnamon
allspice
baking soda
sugar (Splenda works fine too, but looks a little different)
vegetable oil
egg
unsweetened applesauce
vanilla extract
chopped walnuts, pecans or raisins or a mix of any of them
How to Make Easy Applesauce Muffins
Combine flours, cinnamon, allspice and baking soda and set aside.
In mixing bowl, cream oil and sugar.
Beat in eggs, applesauce and vanilla.
Stir into dry ingredients just until moistened.
Fold in nuts and/or raisins if using.
Using a 1/3 measuring cup, fill greased or paper lined muffin cups about ¾ full.
Bake at 350 for 22-24 minutes or until a toothpick inserted in the center of the largest muffin comes out clean.
Cool in pan for 10 minutes, then remove to wire rack.
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Easy Applesauce Muffins
Easy Applesauce Muffins are apple-y without having to peel apples! They are a great snack, breakfast or dessert. They also freeze well so that is a bonus!
Ingredients
- 2 cups white flour
- 1/2 Tablespoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon baking soda
- 1 cup sugar (Splenda works fine too, but looks a little different)
- ½ cup vegetable oil
- 1 egg
- 1 cup unsweetened applesauce
- 1 Tablespoon vanilla extract
- 1 cup of chopped walnuts, pecans or raisins or a mix of any of them
Instructions
- Combine flours, cinnamon, allspice and baking soda and set aside.
- In mixing bowl, cream oil and sugar.
- Beat in eggs, applesauce and vanilla.
- Stir into dry ingredients just until moistened.
- Fold in nuts and/or raisins if using.
- Using a 1/3 measuring cup, fill greased or paper lined muffin cups about ¾ full.
- Bake at 350 for 22-24 minutes or until a toothpick inserted in the center of the largest muffin comes out clean.
- Cool in pan for 10 minutes, then remove to wire rack.
- Makes about 14 muffins
Notes
The original recipe called for 2 cups of white flour but we like it with half white and half multigrain or whole wheat. It works fine either way.
If you don’t have allspice, use the same amount of pumpkin pie spice instead of the cinnamon and allspice. It will be just a little different but not much.
Most of the time I make these with no additions but they are also good with chopped walnuts, pecans, raisins or even craisins. Add about 1 cup of extras if you want. Add both nuts and raisins if you want. Just keep it at about 1 cup. It is very versatile.
I have used Splenda instead of sugar and they tasted fine but were a bit flatter.
Nutrition Information
Yield 14 Serving Size 1Amount Per Serving Calories 271Total Fat 14gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 12gCholesterol 13mgSodium 97mgCarbohydrates 34gNet Carbohydrates 32gFiber 2gSugar 18gProtein 4g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister, retired homeschooler, writer, recipe inventor, photographer and website content creator
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
