Go Back Email Link
–+ servings

Healthy 3 Ingredient Applesauce Muffins

4.67 from 3 votes
Moist whole wheat applesauce muffins made with wholesome ingredients. A healthy, easy snack that's naturally flavorful and delicious!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 40 minutes
Servings: 1
Course: Muffins
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups whole wheat flour 260g, spooned & leveled
  • 2/3 cup old-fashioned whole rolled oats 57g
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups unsweetened applesauce (320g), at room temperature*
  • 2 large eggs at room temperature
  • 1/3 cup coconut oil 70g, melted (or vegetable oil or melted butter)
  • 1/3 cup pure maple syrup (80ml), at room temperature
  • 1/3 cup milk (80ml) dairy or nondairy, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup raisins (110g)*
  • optional: 3 Tablespoons oats and/or 1 Tablespoon coarse sugar for sprinkling

Method
 

  1. Preheat the oven to 425°F (218°C). Grease a 12-count muffin pan with nonstick spray or use cupcake liners, ensuring the liners are also sprayed to prevent sticking.
  2. Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate medium bowl, whisk the applesauce, eggs, oil, maple syrup, milk, and vanilla. Combine the wet and dry ingredients, stir briefly, add the raisins, and fold gently until just combined.
  3. Fill the liners to the top with batter and garnish with oats and coarse sugar if desired. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and bake for another 15–16 minutes until a toothpick comes out clean. For mini muffins, bake at 350°F (177°C) for 11–13 minutes.
  4. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to finish cooling or serve warm.
  5. Store the muffins in a covered container at room temperature for a few days or in the refrigerator for up to one week.

Notes

Flavor Variations: I love the chewiness of raisins here, but I have swapped them for chopped walnuts or even dark chocolate chips when I want something a bit more indulgent.
The Rise Secret: I found that starting the oven at 425 degrees is the absolute secret to getting those beautiful, domed muffin tops that look like they came from a professional bakery.
Mixing Mistake: My biggest discovery was learning to stop stirring the moment the flour disappears, as overworking the batter will make these whole wheat muffins feel heavy and dense.
Easy Removal: I always spray the inside of my paper liners with a little nonstick spray because the oats and applesauce in this batter can be quite sticky once they bake.
Make Ahead Logic: These muffins freeze incredibly well, so I usually make a double batch and keep them in a sealed bag for up to three months for quick breakfasts.
Serving Suggestion: I highly recommend serving these slightly warm with a smear of salted butter or a drizzle of honey to really bring out the cinnamon and maple flavors.