Here’s how to make the best applesauce muffins! The batter is whizzed in a blender and they come out fluffy and perfectly cozy spiced. Gluten free with vegan variation.

Applesauce muffins

Wow, are you going to love these. Here are the very best applesauce muffins! They’re light and fluffy, spiced with just the right amount of cinnamon and ginger. They couldn’t be easier to make: just pop all the ingredients in the blender. The best part? The batter has no flour: just rolled oats! It makes them a healthy way to get your muffin fix. You’ll be amazed at how the oats blend into the perfect muffin texture. Readers have been going gaga over our blender muffins, so here’s a new spin for you. We created it to use up some applesauce in our fridge! Here’s what to do.

Why to make these applesauce muffins

There are lots of applesauce muffins recipes out there. What makes this one special? Here’s what we love about it:

  • It’s easy to throw into the blender. Not sure why, but making blender muffins always seems easier! You’ll simply throw all the ingredients in a blender and blend.
  • The batter uses 100% rolled oats (no flour!), making them a healthy spin. You can feel good about these muffins because they’re basically like eating oatmeal and applesauce! There is sugar, but just enough so that they’re lightly sweet, not so much that they taste like cupcakes.
  • They’re perfectly spiced and lightly fluffy. Just like you want a muffin to be! It’s light, healthy and perfect for breakfasts and snacks.
Applesauce muffins

Ingredients in applesauce muffins

We created these applesauce muffins especially to use up a jar in our fridge (there from making applesauce cake for a friend). Readers are always asking us for more blender muffins made with rolled oats. Our main recipe uses bananas: but sometimes you don’t have ripe bananas on hand! Applesauce muffins save the day! Here’s what you need for this recipe:

  • Applesauce: unsweetened is preferable! Decrease the sugar to ⅓ cup if all you have is sweetened applesauce.
  • Eggs: see vegan substitution below
  • Rolled oats: also called Old Fashioned oats. Do not substitute steel cut oats: they are not the same!
  • Neutral oil: use sunflower, vegetable or grapeseed (read more here)
  • Brown sugar: you can substitute coconut sugar if desired
  • Vanilla extract
  • Baking soda & baking powder
  • Cinnamon & ginger
Applesauce muffins

Variation: vegan muffins

This recipe already makes gluten free muffins, so if you eat that diet or are cooking for someone who is: they’re perfect! We don’t eat exclusively gluten free, we just love the taste and heartiness of these muffins.

Want to make these into vegan applesauce muffins? Just replace the 2 eggs with 2 flax eggs! What’s a flax egg? Simply mix ground flax seed with water to form a binder you can use in vegan baking! This egg substitute works like a charm in this type of muffin.

How to serve ’em!

How to make these applesauce muffins into a filling breakfast or snack? Top them with nut butter! Adding plant-based protein like nuts is our favorite way to make them stick. Here are some of our favorite ways to top them — grab a jar at the store or make at home:

Applesauce muffins

How to store applesauce muffins

What’s the best way to store these applesauce muffins? Oat muffins are a little different from muffins made with flour. We like to store these babies in the fridge so they last longer. Here’s what we do:

  • Room temperature (up to 4 days): Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top.
  • Refrigerator (up to 2 weeks): These oat muffins work well in the refrigerator! The keep for about 2 weeks.
  • Freezer Freeze these muffins in a sealable container and store up to 3 months.

More recipes with applesauce

Once you’ve got a jar of applesauce for these muffins, there are so many great recipes to use it up! Here are our favorite recipes with applesauce:

Healthy muffins

This applesauce muffins recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use flax eggs.

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Applesauce muffins

Favorite Applesauce Muffins

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10 1x


Here’s how to make the best applesauce muffins! The batter is whizzed in a blender and they come out fluffy and perfectly cozy spiced.


  • 1 cup unsweetened applesauce
  • 2 large eggs (or flax eggs for vegan)
  • 2 cups rolled oats, plus more for topping
  • ¼ cup neutral oil (sunflower, vegetable or grapeseed)**
  • ½ cup brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon kosher salt


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place all ingredients in a blender. Blend everything on high for a minute or two until a smooth batter forms.
  3. Place 10 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with extra oats and gently press them down (sprinkle a little sugar and cinnamon to the tops if you’d like).
  4. Bake for about 25 to 30 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.
  • Category: Muffin
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Applesauce muffins

More blender muffins

Love these applesauce muffins? We’ve got a few more flavors of these blender muffin recipes using the same concept. Here are a few to try:

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. I didn’t have any apple sauce, but I did have lots of canned pineapple. I subbed that and added some pecans and they turned out great! I put some sprinkled sugar on top and it caramelized and tasted like a healthy pineapple upside-down muffin!

  2. I didn’t really believe that these could be light but they are fluffy and not dense at all. Next time I’ll reduce the cinnamon and add raisins. Plus warning to others….. I used olive oil because it was what I had handy. It doesn’t work. You can taste it so next time will use a neutral oil as recommended. Will def make again.

  3. Yum. I made two batches measuring out two sets of ingredients, blending one batch after the other.

    I used avocado oil spray for the pan, since I was out of liner cups. The taste didn’t seem to do anything negative for me using it to grease the pan. I used canola oil in the recipe.

    I filled all 24 wells of my double sized muffin pan (regular muffin size), which made the muffins a little smaller than the recipe called for, which was good as I wanted to them to be done sooner, since without muffin papers they might overbrown otherwise.

    They turned out just fine, baked at 19 minutes (I am at 4400 feet altitude.). I did forget to dump the vanilla in the second batch, but it would have picked up a little from the first batch`s leavings. I blended the second batch on a higher speed for about as long as it could go without warming it up too much which was arounda minute, and the first batch on low then medium for longer. The second batch may have heated up faster also because the blender had just been used. I have a blendtec, which adds heat faster than vitamixes do, I have read.

    I prefer the second batch, even with the vanilla accidentally left out, because of the higher blending, I think. Both batches looked the same when done. Nicely rounded, oat topped, good rise, deepishly browned sides without tasting overdone. I might try 1 minute less bake time next time, to see if I overbaked them moisture wise, though one batch did have a little less liquid because of forgetting the vanilla I’d measured out and was sitting in plain view . . . .

    There’s what I did, if it helps anyone, especially if you can’t eat vanilla extract.

  4. Love these! They are so easy and tasty. I never use a blender and I also use quick oats and they still turn out great. I add raisins and nuts, and use flax for eggs. So good warm with some Earth Balance spread.

  5. These muffins are easy and fabulous! I added 1/3 cup unsweetened coconut because I’ve found that it improves the texture of GF muffins. After blending, I also stirred in 1/3 cup of dried cranberries. On the tops I pressed finely chopped candied ginger. The results were 12 excellent muffins! I was surprised by the full tablespoon of vanilla, which seemed like an unusually large amount, but it seemed fine. Thanks for the great recipe!

  6. I was looking for a simple recipe using applesauce and found your splendid recipe for Favorite Applesauce Muffins!. I followed the recipe as written. No worries about storage–these will disappear quickly!

  7. I went apple picking crazy last year and made batches of homemade applesauce. A friend of mine sent me this recipe and it has become a staple in our house for the past year! EVERYONE that has eaten one of these LOVES them! I use organic oats from a local farmer in town and instead of brown sugar I replace with coconut. THANK YOU for this!!!!!

  8. Hi, I’m excited to try the apple oatmeal muffins but I don’t see the exact recipe just an overview. Is there a way to get the recipe so I can print it out? Thanks!

  9. I love the banana version of this muffin (a huge hit with my kids) and I’m going to try the applesauce, but curious have you tried pumpkin?