Applesauce Muffins

Name: Applesauce Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon allspice; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 large eggs; 1 ⅓ cups all natural unsweetened applesauce; ½ cup vegetable oil; ½ cup brown sugar; ½ cup rolled oats; ½ cup chopped walnuts

March 24, 2022 by Beth Pierce 59 Comments

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These quick, easy, moist, and flavor filled applesauce muffins are loaded with unsweetened all natural applesauce, walnuts, rolled oats, cinnamon, and brown sugar. They are a great on-the-go satisfying breakfast or snack. Make a batch today and freeze half for later in the week.

How to make Applesauce Muffins

In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Then in a large bowl, beat the eggs, and add the applesauce, vegetable oil, and brown sugar, stirring to combine.

Now add the dry ingredients to the wet mixture in several increments, stirring a few times. Then add the rolled oats and chopped walnuts and stir just until everything is incorporated.

Add the dry ingredients to the wet ingredient and stir just until combined. Spoon into the muffin cups.

Spoon the batter into the paper liners filling almost all the way up. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for about 5 minutes before removing them from the muffin tin. Please find the full recipe, including recipe quantities, at the bottom of the post.

How to freeze these apple sauce muffins

First, let the muffins fully cool by removing them from the tin about 5 minutes after they come out of the oven. Place the muffins on a wire cooling rack, and do not wash the tin yet. Once the muffins have fully cooled, place them back in the tin. Place the tin on a flat-level surface in the freezer. Once they are fully frozen, place them in a heavy-duty freezer zipper bag removing as much air as possible. Freeze for up to 3 months.

Recipe notes and helpful tips

For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.
Use paper liners in your muffin tin so you don’t have to grease the pan. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their own little package. I really like the unbleached chlorine-free baking cups.
Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, leading to tough and gummy muffins.
Substitute pecans, hazelnuts, almonds, macadamia, or pistachio nuts for the walnuts.
The muffins are done when a toothpick inserted in the center comes out clean.
To reheat, simply pop them in the microwave for 15-20 seconds.
Store muffins in an airtight container for up to 3 days or in the refrigerator for up to a week.

Applesauce muffins with walnuts. oats. and cinnamon.

How to make a muffin light and fluffy

Always bring any eggs, butter, and milk to room temperature.
Use an increased baking temperature (around 425 degrees Fahrenheit) during the first 5 minutes, then reduce to 350 for the remainder of the cooking time.
For a higher rise, I like to use a combination of baking powder and baking soda.
Do not overmix the batter. This can result in dense, chewy muffins that are not light and fluffy.
White flour produces a lighter, fluffier muffin than whole grain or whole wheat flour. Not to say that some whole wheat muffins are not absolutely delicious. It just depends on what you want the end result to be from your muffin.

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