Applesauce Muffins

Light and fluffy, wholesome Applesauce Muffins with oats and walnuts made in less than thirty-five minutes with many ingredients you may already have on hand.

Course breakfast/snack

Cuisine American

Keyword applesauce muffins recipe, how to make applesauce muffins, recipe for muffins with applesauce

Prep Time 15

Cook Time 20

Servings muffins

Calories 259kcal

Author Beth Pierce

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

Instructions

Preheat oven to 425 degrees. Add baking cups to a standard size 12-count muffin tin.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
In a large bowl, beat the eggs. Add the applesauce, vegetable oil, and brown sugar, stirring to combine.
Add the dry ingredients to the wet ingredients in several increments, stirring a few times. Add the rolled oats and chopped walnuts and stir just until everything is incorporated.
Spoon the batter into the muffin cups, filling almost all the way up. Bake for 5 minutes. Then reduce the heat to 350 degrees and bake for 11-15 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes before removing them from the muffin tin to a wire rack to cool.

Notes

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.

Nutrition