Key Ingredients in Applesauce Muffins
- Whole-wheat flour: Using a 50/50 blend of whole-wheat and all-purpose flour gives the muffins a heartier texture than using just all-purpose flour on its own.
- Rolled oats: Mixing a small amount into the batter keeps these muffins interesting with an extra-hearty, fun texture.
- Sprinkle more oats over top of the muffins before baking—it looks great and the oats pick up a great, toasty flavor in the oven.
- Unsweetened applesauce: Even though you’re using unsweetened applesauce, it still has lots of natural sweetness. It works to sweeten the muffins and adds moisture for a soft, tender texture.
- Neutral cooking oil: Oil adds fat, which keeps the texture of the muffins super tender.
- Maple syrup: Any type of pure maple syrup will work here. Using just 1/2 cup of this natural sweetener ensures muffins that are just sweet enough.
- Ground cinnamon: Cinnamon is a natural partner to applesauce. This warm spice ensures these wholesome muffins have plenty of flavor.
- Ground cardamom: In addition to working well with cinnamon, this warm ground spice is also really great with apples.
What Does Adding Applesauce do to Muffins?
There are several benefits to mixing unsweetened applesauce into your muffin batter.- It makes muffins incredibly moist and tender.
- It allows you to reduce the amount of fat in the recipe, while still yielding extremely soft and tender muffins. This recipe still calls for oil, although a lesser amount.
- It also lends sweetness to the muffins (yes, even the unsweetened stuff), reducing the amount of sweetener required.
Best Type of Applesauce to Use for Applesauce Muffins
You’ll want to use unsweetened applesauce—homemade or store-bought—for these muffins. If you plan to use homemade applesauce, stick with one that’s not too chunky.Storing and Freezing Tips
The muffins will keep for up to five days stored in an airtight container at room temperature. They also freeze quite well. Just be sure to store in an airtight container in the freezer, and they’ll keep for up to three months. When ready to eat, just thaw at room temperature ahead of time.Applesauce Muffins
Makes 12 muffins- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup plus 2 tablespoons rolled oats, divided
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup unsweetened applesauce
- 1/3 cup canola or vegetable oil or alternative
- 1/2 cup maple syrup
- 1/4 cup dairy or unsweetened nondairy milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
2. Place 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 cup of the rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, and 1/2 teaspoon baking soda in a medium bowl and whisk to combine.
3. Place 2 large eggs, 1 cup unsweetened applesauce, 1/3 cup canola or vegetable oil, 1/2 cup maple syrup, 1/4 cup milk, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add the flour mixture and fold with a flexible spatula until no streaks of dry flour are left.
4. Divide the batter evenly among the muffin wells (about 1/3 cup per well), they will be about 3/4 full. Sprinkle with the remaining 2 tablespoons rolled oats (about 1/2 teaspoon per muffin).
5. Bake until golden brown on top and a tester inserted into the center of a muffin comes out clean, 18 to 22 minutes. Let cool for 5 minutes in the tin. If not using paper liners, run a thin knife around each muffin to loosen. Transfer the muffins to a wire rack and let cool for at least 15 minutes before serving.
