These Whole Wheat Applesauce Muffins are eggless, wholesome, and healthy. They are loaded with oats, walnuts, and cranberries. The muffins are moist, tender, and fluffy, and they are sweetened with maple syrup!
Making these Whole Wheat Applesauce Muffins is beyond easy. The recipe requires only pantry staples and no electric mixer. They’re perfect for breakfast, on-the-go snacks, or healthy desserts!
This recipe is inspired by my Whole Wheat Banana Oat Muffins (Eggless) on this site.
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Healthy Whole Wheat Applesauce Muffins
These eggless Applesauce Muffins are simple, delicious, and wholesome. They are made with whole wheat flour and rolled oats. I used maple syrup to keep the muffins healthier and naturally sweetened.
To make these muffins, we need a few ingredients, which should be readily available in your pantry. To start with the recipe, you will need your favorite unsweetened applesauce.
I used sour cream to make the muffins tender and moist. If you do not have sour cream, you can use plain yogurt. Either sour cream or yogurt, use full-fat for the rich texture.
Oil makes the muffins moist and soft, but melted butter adds a buttery flavor. So, if you like, use melted butter instead of oil. I used sunflower oil, but I suggest using any neutral-flavored oil.
I added dried cranberries and walnuts to the muffins. Dried cranberries add sweet and tart flavors, and walnuts add nutty flavor to the muffins. However, you can skip them or use your favorite nuts and dried fruits.
Some add-in suggestions include raisins, pecans, chocolate chips, or chopped apples.
Why You Will Love These Muffins
- Whole Wheat Applesauce Muffins are soft, tender, and super moist.
- It is an easy and quick recipe without eggs and refined sugar.
- The muffins are healthy and wholesome with whole wheat flour and rolled oats.
- These muffins are naturally sweetened with maple syrup and flavored with cinnamon.
- They are loaded with cranberries and walnuts.
- These Whole Wheat Applesauce Muffins are perfect for breakfast, snacks between meals, or after-school snacks.
Ingredients and Notes
- Whole Wheat Flour: I make these Whole Wheat Applesauce Muffins using whole wheat or white whole wheat flour. Either one makes soft and moist muffins. You can also use chapati flour to make these muffins.
- Rolled Oats: I recommend old-fashioned rolled oats. However, you can also use quick oats if that’s your preference.
- Ground Cinnamon: I added only one spice, ground cinnamon, but you can add more ground spices to make the muffins more flavorful.
- Baking Powder and Baking Soda: These are necessary for the recipe as leavening agents.
- Salt: It gives a nice contrast to the sweetness of the muffins.
- Applesauce: You can use any good quality applesauce, but it should be unsweetened. I used smooth applesauce, but you can use it with a chunky consistency.
- Sour Cream: Sour cream makes the muffins soft, tender, and moist. If you do not have sour cream, use plain yogurt.
- Oil: Oil keeps the Whole Wheat Applesauce Muffins moist, but if you like buttery flavor, use melted butter. I used sunflower oil, but any neutral-flavored oil can be used.
- Maple Syrup: I used pure maple syrup to sweeten the muffins naturally.
- Milk: You can use the whole or 2% milk. Instead of dairy milk, you can also use non-dairy milk.
- Vanilla: Use pure vanilla for the best flavors.
- Walnuts: I like to add walnuts to add crunch and more nutrition to the muffins. You can add pecans or chocolate chips instead of walnuts.
- Cranberries: Dried cranberries add a sweet and tart flavor to these muffins, and I absolutely love them. However, you can also add raisins instead of dried cranberries.
How To Make Whole Wheat Applesauce Muffins
- Preheat the oven to 425°F (220°C).
- Line the muffin pan with paper liners and grease them with non-stick spray.
- Set aside.
- In a medium bowl, whisk together flour, rolled oats, ground cinnamon, baking powder, baking soda, and salt until well combined.
- Add chopped walnuts and dried cranberries to the flour mixture and mix well to incorporate.
- Add the applesauce, sour cream, oil, maple syrup, milk, and vanilla to the bowl and whisk well until combined.
- Now, add the wet mixture to the dry and mix until everything is combined.
- Do not overmix.
- Spoon the batter into the muffin pan, filling each tin all the way to the top.
- If you prefer, sprinkle some coarse or sparkling sugar and rolled oats on top.
- Bake for 5 minutes at 425°F (220°C), then reduce the temperature to 350°F (180°C) while the muffins are still in the oven.
- Continue baking for 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes.
- Then, transfer them to a cooling rack and let them cool completely before serving.
How To Store Whole Wheat Applesauce Muffins
Eggless Whole Wheat Applesauce Muffins can be kept at room temperature for up to 2 days. If you have leftovers, cover them tightly and store them in the fridge for up to a week.
You can also freeze these muffins. Place them in a freezer-safe bag or container for up to a month. Afterward, thaw them overnight in the fridge and then at room temperature before serving.
Baking Tips
Measuring the Ingredients: To make the perfect whole wheat applesauce muffins, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff the flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Applesauce: For these muffins, use good-quality, unsweetened applesauce. You can use smooth or chunky applesauce, depending on your preference.
Oats: I highly recommend using rolled oats, but you can use quick oats if that’s your preference.
Maple Syrup: Maple syrup provides sweetness and a pleasant flavor to the muffins. You can use honey instead of maple syrup. However, the flavor will be different with honey.
Spices: Add more ground spices instead of adding only cinnamon. The recommendations are cardamom, ginger, nutmeg, and allspice.
Walnuts and Cranberries: You can make these Whole Wheat Applesauce Muffins without add-ins. I like adding nuts for nutrition and crunch and dried fruits for citrusy flavor. But you can add pecans or chocolate chips instead of walnuts and raisins instead of cranberries.
Filling the Muffin Tins: To ensure tall muffin tops, fill the muffin tins all the way to the top. It will ensure the Muffins rise well and have nice domed tops.
More Whole Wheat Treats
Recipe Card
Whole Wheat Applesauce Muffins (Eggless)
Ingredients
- 2 cups (240g) whole wheat flour
- ½ cup + 2 tablespoon (55g) rolled oats
- 1 teaspoon ground cinnamon
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (320g) unsweetened applesauce
- ⅓ cup (80g) sour cream
- ⅓ cup (80ml) oil (any neutral-flavored)
- ⅓ cup (100ml) pure maple syrup
- ⅓ cup (80ml) milk
- 1 teaspoon pure vanilla
- ½ cup (55g) dried cranberries
- ½ cup (55g) chopped walnuts
For the Topping (Optional)
- 2 tbsp rolled oats
- 1 tbsp coarse or sparkling sugar
Instructions
- Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick spray. Set aside.
- Add flour, rolled oats, ground cinnamon, baking powder, baking soda, and salt in a medium bowl and whisk until well combined.
- Add chopped walnuts and dried cranberries to the flour mixture and mix well to incorporate.
- Add the applesauce, sour cream, oil, maple syrup, milk, and vanilla to the bowl and whisk well until combined.
- Now, add the wet mixture to the dry and mix until everything is combined. Do not overmix.
- Spoon the batter into the muffin pan, filling each tin all the way to the top. If you prefer, sprinkle some coarse or sparkling sugar and rolled oats on top.
- Bake for 5 minutes at 425°F (220°C), then, while the muffins are still in the oven, reduce the temperature to 350°F (180°C). Continue baking for 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a cooling rack and let them cool completely before serving.
Storing Suggestions
- Eggless Whole Wheat Applesauce Muffins can be kept at room temperature for up to 2 days. If you have leftovers, cover them tightly and store them in the fridge for up to a week.
- You can also freeze these muffins. Place them in a freezer-safe bag or container for up to a month. Afterward, thaw them overnight in the fridge and then at room temperature before serving.
Notes
- Measuring the Ingredients: To make the perfect whole wheat applesauce muffins, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff the flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Applesauce: For these muffins, use good-quality, unsweetened applesauce. You can use smooth or chunky applesauce, depending on your preference.
- Oats: I highly recommend using rolled oats, but you can use quick oats if that’s your preference.
- Maple Syrup: Maple syrup provides sweetness and a pleasant flavor to the muffins. You can use honey instead of maple syrup. However, the flavor will be different with honey.
- Spices: Add more ground spices instead of adding only cinnamon. The recommendations are cardamom, ginger, nutmeg, and allspice.
- Walnuts and Cranberries: You can make these Whole Wheat Applesauce Muffins without add-ins. I like adding nuts for nutrition and crunch and dried fruits for citrusy flavor. But you can add pecans or chocolate chips instead of walnuts and raisins instead of cranberries.
- Filling the Muffin Tins: To ensure tall muffin tops, fill the muffin tins all the way to the top. It will ensure the Muffins rise well and have nice domed tops.
Thanks for coming! Let me know what you think.