Healthy Applesauce Muffins (with cinnamon sugar topping)
Why you’ll love this recipe:
- These applesauce muffins are low fat, oil-free and only 131 calories each.
- Moist, fluffy and soft these are better than store-bought.
- The perfect healthy snack to grab on the go for busy mornings.
- Simple ingredients make this an easy recipe the whole family can enjoy.
Applesauce Muffins
Grab your muffin pans and make a double-batch of these simple applesauce muffins because you will want extra! These bran-like muffins are soft, fluffy and moist. My favorite part is how easy they are to grab-on-the-go, making busy mornings totally stress-free. With this easy recipe, baked goods just got a whole lot better!
Say goodbye to oil & hello to Cocoa Bar in a Jar!
You may be wondering how we can have moist muffins without any oil. Two words: Applesauce and Cocoa Bar in a Jar. Ok….that’s 7 words, but you get the point. Just one cup of applesauce keeps these delicious muffins moist without adding oil. The natural sugars of unsweetened applesauce sweetens the muffins and eliminates the need for too much brown or white sugar. Now the next secret ingredient….COCOA BAR IN A JAR. You guys, this stuff is on fire good. I used the lemoncello flavor. If you don’t use this spread, you will need to add 1/4 cup of oil. I highly recommend trying Cocoa Bar in a Jar out. Use code OHSNAP for 10% off, I promise you won’t regret it! AND even better we are collaborating on a new flavor that’ll be out in September that you’ll love!!
How to make these gluten and dairy free.
Gluten-free friends, I’ve got you covered. All you need to do is replace the whole wheat flour with a gluten-free flour, I recommend Bobs Red Mill Gluten Free 1:1 Baking Flour. Make sure if you’re using rolled oats for the topping that they are made in facility that doesn’t come into contact with gluten. Other than that, this recipe is gluten-free.
Dairy-free people, I didn’t forget about you either, but might be a little more challenging. I used PE Science Gourmet Vanilla protein powder for this recipe and have only tested it with this particular brand and flavor. This brand does have milk protein in it so isn’t suitable for those avoiding dairy. Of course, I encourage you try this applesauce muffin recipe with your fav dairy-free protein powder and report back! Also, make sure to replace the Greek yogurt with a favorite yogurt alternative to make this a dairy-free recipe.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for these Applesauce Muffins.
Whole Wheat Flour: I used whole wheat for extra nutrition. Use all-purpose or gluten-free 1:1 flour, if desired.
Brown Sugar: adds a sweet nutty flavor.
Vanilla Protein Powder: this recipe has only been tested with PE Science Gourmet Vanilla. You can sub for your own, but note, this may throw off taste and texture.
Baking Soda and Baking Powder: you will need both.
Spices: salt, cinnamon and nutmeg.
Applesauce: you’ll need unsweetened applesauce for these applesauce based muffins. Save the extra applesauce for applesauce coffee cake!
Greek Yogurt: I used Fage plain non-fat 0% Greek yogurt. Any non-fat plain Greek yogurt will work. Use dairy-free alternative to make dairy-free.
Lemoncello Cocoa Bar in a Jar: you’ll use 1/4 cup of this spread INSIDE the muffins. It is also a fantastic topping drizzle after they’re baked. Use code OHSNAP for 10% off.
Eggs: 2 large eggs.
Vanilla: vanilla extract helps to enhance all the flavors in these muffins.
Optional oat topping: rolled oats and cinnamon sugar mixture. I used store bought Mccormick cinnamon sugar but also super easy to make your own with brown sugar and cinnamon. Omit completely, if desired.
How to make these moist applesauce muffins
Step 1: preheat and prep
Preheat your oven to 375°F. Grease or line a 12-cup muffin tin with paper liners or non-stick cooking spray. Another great option is using reusable silicone muffin cups or even a silicone tray.
Step 2: mix dry ingredients
In a large bowl, whisk together the flour, brown sugar, protein powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 3: mix wet ingredients
In a small bowl, whisk together the applesauce, Greek yogurt, soft room temp lemoncello cocoa spread, eggs, and vanilla extract.
Step 4: mix wet and dry ingredients together
Gradually add the wet mixture to the dry ingredients, mixing just until combined. For best results, DO NOT OVERMIX. Overmixing can cause muffins to sink.
Step 5: Scoop muffin batter into tins
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. If using the topping, evenly sprinkle the oats and cinnamon sugar topping along the tops of the batter.
Step 6: Bake
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: cool and enjoy!
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Storing these
Full disclosure, it’s unlikely you’ll have many left unless you were smart and made a double batch. However, if you do, store your applesauce muffins in an airtight container so the entire family can enjoy them over the next few days.
Check out some of our other recipes!
Applesauce Muffins
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Applesauce Muffins
Ingredients
Dry Ingredients
- 2 cups whole wheat flour 240g
- 1/2 cup brown sugar 95g
- 1 scoop PE Science Gourmet Vanilla Protein Powder 31g
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
Wet Ingredients
- 1 cup unsweetened apple sauce 271g
- 1/2 cup non-fat plain Greek yogurt 112g
- 1/4 cup Lemoncello Cocoa Bar in a Jar 68g
- 2 large eggs
- 1 tsp. pure vanilla extract
For the Topping (optional)
- 2 Tbsp. rolled oats
- 2 Tbsp. cinnamon sugar
Instructions
- Preheat your oven to 375°F. Grease or line a 12-cup muffin tin with paper liners or non-stick cooking spray.
- In a large bowl, whisk together the flour, brown sugar, protein powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a small bowl, whisk together the applesauce, Greek yogurt, soft room temp lemoncello cocoa spread, eggs, and vanilla extract.
- Gradually add the wet mixture to the dry ingredients, mixing just until combined. For best results, DO NOT OVERMIX.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. If using the topping, evenly sprinkle the oats and cinnamon sugar topping along the tops of the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- All nutritional information is an estimate and will vary with substitutions.
- I have only tried this recipe using PE Science Vanilla protein powder.
- I used store-bought cinnamon sugar topping as a fun, sweet dusting for these muffins. Make your own with brown sugar and cinnamon or omit completely.
- Use code OHSNAP for 10% off your Lemoncello Cocoa Bar in a Jar!
