Naturally sweetened, kid-approved, and easy to make, these applesauce muffins are ideal for busy mornings and afternoon snacks. They’re soft, fluffy, and perfectly moist!
With back-to-school season right around the corner, I was brainstorming easy recipes that would work well for school lunches and snacks. That’s where the idea for these applesauce muffins came from!
They’re soft, fluffy, naturally sweetened, and made with wholesome ingredients—no weird preservatives or overly processed stuff. I love being able to toss one into my kids’ lunchboxes and feel so much better about it than those sugary store-bought muffins. Total mom win!
PS: If you’re looking for more inspo, I’ve got a whole post filled with kid’s lunch box ideas.
Why You Gotta Try This One
These muffins aren’t just delicious—they’re versatile, freezer-friendly, and made with ingredients you probably already have in your pantry. They’re perfect for meal prep, easy to customize with mix-ins like raisins or mini chocolate chips, and they reheat like a dream.
Whether you’re serving them warm for breakfast or pulling one from the freezer for a last-minute snack, they’re a dependable go-to you’ll keep coming back to. Bonus: they’re kid-approved. Both of my kids are obsessed with these muffins, which is saying something!
Ingredients Needed
- oat flour – creates a soft, tender crumb while keeping the muffins gluten-free. You can use store-bought or make homemade oat flour by blending rolled oats!
- rolled oats – adds heartiness and texture to the muffins, plus a sprinkle on top gives them that bakery-style look.
- baking powder and baking soda – the leavening duo that helps these muffins rise light and fluffy.
- eggs – helps bind everything together and gives the muffins structure.
- unsweetened applesauce – adds natural moisture and a subtle sweetness. I love using my homemade applesauce when I have some on hand, but your favorite store-bought brand works too. Just be sure to use one that’s unsweetened or no sugar added.
- almond milk – keeps the muffins dairy-free and adds just enough liquid to bring the batter together. If you don’t need these muffins to be dairy-free, you can use regular milk instead.
- maple syrup – my favorite natural sweetener for baked goods. No refined sugar needed. Feel free to use honey or agave instead.
- oil – I recommend using melted coconut oil or avocado oil for healthy fats, but feel free to use whatever neutral oil you have on hand. Melted butter is a great option as well.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions + Mix-In’s
This recipe is super flexible, so feel free to tweak it based on what you have or what your family loves!
- Swap the flour: I haven’t tested this recipe with other flours yet, but I imagine all-purpose flour could work as a substitute for oat flour. If you give it a try, let me know how it goes in the comments!
- Egg-free: I haven’t tested this version with flax eggs, but it should work just fine. Try swapping the eggs with 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) if you need an egg-free option.
- Mix-ins to try: Add chopped nuts (like pecans or walnuts) for a little crunch, stir in mini chocolate chips to make them feel more like a treat, or fold in diced apples, raisins, or dried cranberries for a cozy fall twist.
How to Make Applesauce Muffins
Step 1: In one bowl, mix oat flour, oats, baking powder, baking soda, cinnamon, and salt.
Step 2: In another bowl, whisk eggs, applesauce, maple syrup, almond milk, vanilla, and oil.
Step 3: Combine wet and dry ingredients, stirring just until mixed.
Step 4: Divide batter into muffin cups, top with extra oats, and bake for 18–20 minutes, or until a toothpick comes out clean.
Brittany’s Tips for The Best Muffins
- Cool before removing: These muffins are soft right out of the oven, so giving them a few minutes to set makes them much easier to handle (and less likely to fall apart).
- Use silicone liners or parchment baking cups: They help prevent sticking and make cleanup a breeze.
- Don’t overmix the batter: Stir just until everything is combined to keep the muffins light and tender.
- Make a double batch and freeze some: These muffins freeze beautifully and are perfect to have on hand for busy mornings or quick snacks.
How to Store & Meal Prep
These muffins store beautifully, which makes them perfect for baking ahead. Whether you’re keeping a few out for the week or freezing extras for later, here’s how to keep them fresh and delicious:
- Room temperature: Store muffins in an airtight container on the counter for up to 3 days. I recommend lining the container with a paper towel to absorb excess moisture and prevent sogginess.
- Fridge: Want them to last a bit longer? Pop them in the fridge for up to 5 days. Let them come to room temp or warm them slightly before eating for the best texture.
- Freezer: Once completely cool, freeze the muffins in a reusable bag or airtight container for up to 3 months. Thaw overnight in the fridge or reheat in the microwave or toaster oven when you’re ready to enjoy.
