Ingredients
2 cups whole wheat flour
2/3 cup old-fashioned whole rolled oats
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/3 cups unsweetened applesauce at room temperature
2 large eggs at room temperature
1/3 cup coconut oil melted (or vegetable oil or melted butter)
1/3 cup pure maple syrup at room temperature
1/3 cup milk (dairy or nondairy) at room temperature
1 teaspoon pure vanilla extract
3/4 cup raisins (optional)
3 tablespoons oats and/or 1 tablespoon coarse sugar for sprinkling
Instructions
1-First Step: Start by preheating your oven to 425Β°F (218Β°C) and get your muffin tin ready with nonstick spray or cupcake liners. This high initial heat helps the muffins rise beautifully, setting the stage for that fluffy texture we all love in applesauce muffins.
2-Second Step: In a large bowl, whisk together the dry ingredients: 2 cups whole wheat flour, 2/3 cup old-fashioned whole rolled oats, 1 teaspoon ground cinnamon, 3/4 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. This mix ensures your applesauce muffins have the right lift and flavor balance, creating a base thatβs both hearty and moist.
3-Third Step: In another bowl, whisk the wet ingredients until smooth: 1 and 1/3 cups unsweetened applesauce, 2 large eggs, 1/3 cup melted coconut oil, 1/3 cup pure maple syrup, 1/3 cup milk, and 1 teaspoon pure vanilla extract. For a vegan twist, replace eggs with a flax egg and use nondairy milk to keep your applesauce muffins adaptable.
4-Fourth Step: Pour the wet mixture into the dry ingredients and stir gently just until combined, then fold in 3/4 cup raisins if youβre using them. Avoid over-mixing to prevent dense muffins; this step is key for that light, airy result in your applesauce muffins.
5-Fifth Step: Spoon the batter into the prepared muffin liners, filling them all the way to the top for nice, domed tops. If you want extra crunch, sprinkle on 3 tablespoons oats and/or 1 tablespoon coarse sugar at this point, adding a fun variation to your applesauce muffins.
6-Sixth Step: Bake the muffins at 425Β°F for the first 5 minutes, then lower the oven to 350Β°F (177Β°C) and continue for 15-16 minutes more. Check doneness with a toothpick; it should come out clean for perfect applesauce muffins. For mini versions, bake at 350Β°F for 11-13 minutes to suit smaller portions.
7-Final Step: Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely. Enjoy them warm or at room temperature, perhaps with a pat of butter for a cozy treat. This method keeps your applesauce muffins moist and flavorful, perfect for any dietary tweak.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
π Use unsweetened applesauce and reduce maple syrup if using sweetened to balance sweetness.
π₯₯ Coconut oil keeps muffins moist; vegetable oil or melted butter may be substituted.
βοΈ Muffins freeze well for up to 3 months; thaw overnight and reheat if desired.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 181
- Sugar: 9 grams
- Fat: 7.2 grams
- Carbohydrates: 27 grams
- Fiber: 3.3 grams
- Protein: 4 grams
