Healthy Applesauce Oat Muffins are made from scratch with simple ingredients including rolled oats, unsweetened applesauce, and whole wheat flour. They make the perfect healthy snack and they’re freezer-friendly, too!
Healthy snacks for myself and my kids is something I am passionate about. I keep my freezer stocked with healthy snacks including; Oatmeal Peanut Butter Energy Bites, Banana Bran Muffins, and Easy Homemade Fruit Pops.
As I’ve mentioned in the past, I’m always on the look-out for healthy snack ideas for my kids. Here’s a roundup of some of my favorite healthy snack ideas. Â My kids particularly love muffins, and I like to make big batches and freeze them. They’re also great for adding to their lunches.
Some of my favorite healthy muffins include:
- Banana Bran Muffins
- Greek Yogurt Double Chocolate Muffins
- Healthy Banana Oat Muffins
- Skinny Pumpkin Chocolate Chip Muffins
The original recipe for these came from Mel’s Kitchen Cafe several years ago. I’ve probably made them a hundred times over the years– it’s such a fantastic recipe! The only tweaking I’ve done it to make more batter. I’ve found her original recipe only makes about 10 large muffins, so I’ve adjusted the ingredients to make a full dozen!
Holy cow are these Applesauce Oat muffins delicious, and the fact that they’re healthy makes me completely obsessed with them. And most importantly, my kids love them. Like LOOOVVEEE them. They make a great snack for the entire family.
How to Make Healthy Applesauce Muffins:
- Stir together oats, applesauce, milk, egg, vanilla, butter and sugar.
- In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, salt and cranberries or raisins.
- Combine wet and dry ingredients, stir just until combined.
- Spoon the batter evenly into the muffin cups.
- Bake at 375 degrees F for 15-20 minutes.
Are Muffins Healthy?
Muffins are not usually considered to be healthy, but they can be healthy. It totally depends on the ingredients. As a general rule, homemade muffin are healthier than their store bought counterpart because they don’t contain the added ingredients and preservatives that are found in store bought muffins.
What makes these muffins healthy is that they’re nutrient dense. They are made with applesauce in place of oil or an extra egg, whole wheat flour in place of white flour, and whole grain rolled oats that contribute added fiber and protein.
Storing and Freezing Muffins:
Store muffins at room temperature, in an airtight container, for up to 5 days.
To freeze muffins, first allow them to cool completely. Then place them in a freezer safe resealable bag and store them in the freezer for up to 3 months. To thaw, remove them from the freezer and allow them to come to room temperature. You can also microwave one frozen muffin for about 20 seconds.
Check out these healthy snack ideas:
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Recipe
Applesauce Oat Muffins
Ingredients
- 1 1/4 cups old-fashioned rolled oats
- 1 1/4 cups unsweetened applesauce
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 4 Tablespoons butter , melted (or coconut oil)
- 1/3 cup granulated sugar
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins , or craisins, or chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.
- In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and cranberries or raisins.
- Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined (don't overmix!)
- Spoon the batter evenly into the muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Don't over-bake or the muffins will be dry. Remove them to a cooling rack. Cool completely before freezing in a ziplock freezer bag.
Notes
Nutrition
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I originally shared this recipe December 2015. Updated July 2019.
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Delicious recipe…I have made these a few times already and because I don’t like my muffins too sweet I used a 1/4 cup of coconut sugar instead of 1/2 cup white sugar. Since the smell of Fall is in the air I added extra cinnamon and threw in some nutmeg and walnut bits. The next time I make them I’m going to add some pumpkin purée to the mix!
These were so good. I accidentally overbaked them a bit but they were still super good and moist. Will be making these again.
This recipe is wonderful and so versatile! I’ve made it exactly as written. I’ve made it with a flax egg and almond milk to make it vegan. I’ve also added a scoop of protein powder to it to make the muffins more filling. The muffins are such a great grab and go breakfast! My one word of warning is that they are very moist so be sure to keep them in an airtight container in the fridge if you plan to eat them throughout the week. They’ll Ho mouldy fairly quickly otherwise.
A not-too-sweet, moist yet somewhat bland muffin. Next time I will increase the cinnamon to a tablespoon and add a teaspoon nutmeg.
Maybe try experimenting w/ part brown sugar ? That should add a bit more depth of flavor or ” richness”. At least it worked for me.