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Applesauce Muffins Recipe

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4.3 from 13 reviews

These moist and flavorful whole wheat applesauce muffins are made with wholesome ingredients like whole wheat flour, oats, and unsweetened applesauce for a nourishing treat. Naturally sweetened with maple syrup and raisins, they are a perfect snack or breakfast option for muffin lovers seeking a healthier choice.

Ingredients

Dry Ingredients

  • 2 cups (260g) whole wheat flour (spooned & leveled)
  • 2/3 cup (57g) old-fashioned whole rolled oats
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 and 1/3 cups (320g) unsweetened applesauce, at room temperature
  • 2 large eggs, at room temperature
  • 1/3 cup (70g) coconut oil, melted (or vegetable oil or melted butter)
  • 1/3 cup (80ml) pure maple syrup, at room temperature
  • 1/3 cup (80ml) milk (dairy or nondairy), at room temperature
  • 1 teaspoon pure vanilla extract

Add-ins and Toppings

  • 3/4 cup (110g) raisins
  • Optional: 3 tablespoons oats and/or 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the oven and pan: Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners; if using liners, spray them to prevent sticking once warm.
  2. Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, rolled oats, ground cinnamon, baking soda, baking powder, and salt until well combined. Set aside.
  3. Combine wet ingredients: In a medium bowl, whisk together the unsweetened applesauce, eggs, melted coconut oil, maple syrup, milk, and vanilla extract until smooth and combined.
  4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir a few times to start combining, then add the raisins. Gently fold everything together just until all flour pockets disappear; avoid overmixing.
  5. Fill muffin pan: Spoon the batter evenly into the prepared muffin cups, filling each to the top. Optionally, sprinkle the tops with oats and a light coating of coarse sugar.
  6. Bake the muffins: Bake at 425°F (218°C) for 5 minutes. Then reduce the oven temperature to 350°F (177°C) without removing the muffins, and bake for an additional 15 to 16 minutes or until a toothpick inserted in the center comes out clean. Total bake time is approximately 20 to 21 minutes. For mini muffins, bake only at 350°F (177°C) for 11 to 13 minutes.
  7. Cool and serve: Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool further, or enjoy warm immediately.
  8. Storage: Store muffins covered at room temperature for up to a few days, or refrigerate for up to one week to maintain freshness.

Notes

  • To replace raisins, consider using chopped dates, dried cranberries, or chopped dried apricots for similar texture and sweetness.
  • Ensure all wet ingredients are at room temperature to achieve a uniform batter and best texture.
  • Do not overmix the batter to keep the muffins tender and moist.
  • Optionally sprinkle oats and coarse sugar on top for added texture and sweetness.
  • These muffins freeze well for up to 3 months; thaw at room temperature or warm before serving.

Find it online: https://recipesbyliza.com/applesauce-muffins-recipe/