These Whole Wheat Applesauce Muffins are soft, moist, and wholesome, with warm cinnamon flavor and plenty of texture from rolled oats, walnuts, and dried cranberries. They are completely eggless and naturally sweetened with maple syrup, making them a delicious option for breakfast or snacking.
And despite being made with whole wheat flour and oats, these Applesauce Muffins are not dry or dense! Applesauce, sour cream, and oil work together to keep the crumb wonderfully moist and tender. The recipe is also incredibly easy; no need for an electric mixer, and the batter comes together in just a few minutes.
These muffins are inspired by my Whole Wheat Banana Oat Muffins (Eggless), another easy eggless muffin recipe made with wholesome ingredients.
Jump to:
- About Whole Wheat Applesauce Muffins
- Hearty and Wholesome Muffins
- Why You Will Love These Muffins
- Ingredients and Notes
- How To Make Whole Wheat Applesauce Muffins
- How To Store Whole Wheat Applesauce Muffins
- Variations and Substitutions
- Expert Tips For Soft, Tall Whole Wheat Applesauce Muffins
- FAQs
- More Whole Wheat Treats
- Whole Wheat Applesauce Muffins (Eggless)
About Whole Wheat Applesauce Muffins
Applesauce is one of my favorite ingredients for eggless baking because it adds moisture and helps create a wonderfully soft texture without eggs. In this recipe, I pair it with sour cream and oil so the muffins stay tender even with whole wheat flour and rolled oats.
I use unsweetened applesauce and sweeten the batter with pure maple syrup instead of granulated or brown sugar. Cinnamon adds a warm, cozy flavor that pairs beautifully with the applesauce.
I also love adding dried cranberries and chopped walnuts. The cranberries add little bursts of sweet-tart flavor, while the walnuts provide a lovely crunch against the soft muffin crumb. However, both are completely optional, and you can easily customize the muffins with your favorite add-ins.
One of the things I especially love about this recipe is how practical it is. Everything is mixed by hand, and you do not need an electric mixer. These muffins are perfect for breakfast, lunchboxes, after-school snacks, or whenever you want something a little more wholesome with your tea or coffee.
Hearty and Wholesome Muffins
I love how these muffins prove that baking with whole wheat flour does not have to mean dry or dense muffins. The combination of applesauce, sour cream, and oil keeps them wonderfully soft and moist, while rolled oats give them a little more texture and make them satisfying enough for breakfast.
I also like how easily I can change the add-ins depending on what I have in my pantry. Walnuts and dried cranberries are my favorite combination, but raisins, pecans, or even chocolate chips work beautifully.
I truly hope you’ll give these muffins a try and enjoy them as much as I do. They’ve become a regular bake in my kitchen, and I have a feeling they might become one in yours too.
Why You Will Love These Muffins
- Soft and Moist: Applesauce, sour cream, and oil help keep these whole wheat muffins wonderfully moist and tender.
- Completely Eggless: You do not need eggs or an egg replacer for this recipe.
- Made with Whole Grains: Whole wheat flour and rolled oats make the muffins hearty and satisfying without making them overly dense.
- Naturally Sweetened: The muffins are sweetened with pure maple syrup rather than granulated or brown sugar.
- Easy to Make: Everything is mixed by hand, so no electric mixer is needed.
- Easy to Customize: Keep them simple or add walnuts, cranberries, raisins, pecans, chocolate chips, or chopped apples.
- Perfect for Breakfast and Snacks: These muffins are convenient for busy mornings, lunchboxes, and after-school snacks.
Ingredients and Notes
- Whole Wheat Flour: Whole wheat flour gives these muffins a hearty texture and slightly nutty flavor. You can use regular whole-wheat flour or white whole-wheat flour. You can also use Chapati flour, though different brands vary in how finely milled they are and how much liquid they absorb. For the most consistent results, I recommend weighing the flour.
- Rolled Oats: Old-fashioned rolled oats add texture and make the muffins more substantial. I prefer rolled oats for this recipe, but you can also use quick oats. Do not use steel-cut oats because they will not soften sufficiently during the short baking time.
- Ground Cinnamon: Cinnamon pairs beautifully with applesauce and gives the muffins their warm flavor.
- Baking Powder and Baking Soda: This recipe uses both baking powder and baking soda to help the whole wheat batter rise and create lighter, fluffier muffins. Make sure your leavening agents are fresh for the best rise.
- Salt: A small amount of salt balances the sweetness and enhances the cinnamon, maple, and apple flavors.
- Applesauce: Use unsweetened applesauce for this recipe. Since maple syrup provides the sweetness, sweetened applesauce can make the muffins sweeter than intended. Both smooth and chunky applesauce will work. Smooth applesauce will give you a slightly more uniform crumb, while chunky applesauce can leave small pieces of apple throughout the muffins.
- Sour Cream: Sour cream adds moisture, richness, and tenderness, which is especially helpful when baking with whole wheat flour and oats. Plain full-fat yogurt is a good substitute.
- Oil: Oil helps keep the muffins soft and moist, even after they have cooled. Use a neutral-flavored oil such as sunflower, canola, or vegetable oil.
- Maple Syrup: Pure maple syrup naturally sweetens the muffins and adds a subtle caramel-like flavor that pairs beautifully with apples and cinnamon. Honey can be substituted, but keep in mind that it will give the muffins a noticeably different flavor.
- Milk: Milk provides the additional moisture needed for the whole wheat flour and oats. Whole milk or 2% milk works well. You can also use an unsweetened non-dairy milk if preferred.
- Vanilla: Pure vanilla extract rounds out the cinnamon and maple flavors.
- Dried Cranberries: Dried cranberries add chewy texture and a sweet-tart contrast to the muffins. You can replace them with raisins or another dried fruit, or leave them out entirely.
- Walnuts: Chopped walnuts add crunch and a nutty flavor. Pecans are an excellent substitute. For nut-free muffins, omit the walnuts. You can also replace them with chocolate chips for a sweeter variation.
How To Make Whole Wheat Applesauce Muffins
Preparations
- Preheat the oven to 425°F (220°C).
- Line a 12-cup muffin pan with paper liners and lightly grease the liners with non-stick cooking spray.
- Set aside.
Combine the Dry Ingredients
- In a medium mixing bowl, add the whole wheat flour, rolled oats, cinnamon, baking powder, baking soda, and salt.
- Whisk until everything is combined.
- Add the chopped walnuts and dried cranberries and toss them with the flour mixture.
- Coating the add-ins with the dry ingredients helps distribute them more evenly through the batter.
Combine the Wet Ingredients
- In a separate large mixing bowl, add the applesauce, sour cream, oil, maple syrup, milk, and vanilla extract.
- Whisk until the mixture is smooth and well combined.
Make the Batter:
- Add the wet mixture to the dry ingredients.
- Using a spatula or whisk, gently mix until the dry ingredients are just incorporated.
- Do not overmix the batter.
- Overmixing develops the gluten in whole-wheat flour and can make the muffins dense or tough.
Fill the Muffins Pan
- Divide the batter evenly among the prepared muffin cups, filling each cup to the top.
- For a bakery-style finish, sprinkle the tops with a few rolled oats and coarse or sparkling sugar, if desired.
Bake and Cool Whole Wheat Applesauce Muffins
- Bake the muffins at 425°F (220°C) for 5 minutes.
- Without opening the oven door, reduce the oven temperature to 350°F (180°C) and continue baking for another 14-16 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffin pan from the oven and allow the muffins to cool in the pan for about 5 minutes.
- Then transfer them to a wire cooling rack and let them cool completely.
How To Store Whole Wheat Applesauce Muffins
Keep them in an airtight container at room temperature for up to 2 days.
Because these muffins contain plenty of applesauce, I recommend refrigerating them for longer storage.
They can be stored in an airtight container in the refrigerator for up to one week.
Bring refrigerated muffins to room temperature before serving, or warm them briefly if you prefer.
Variations and Substitutions
This muffin recipe is easy to customize depending on what you have available.
Yogurt: Replace the sour cream with the same amount of plain full-fat yogurt.
Honey: Honey can replace maple syrup, though it will slightly alter the flavor.
Pecans: Use chopped pecans instead of walnuts.
Raisins: Replace dried cranberries with raisins.
Chocolate Chips: For a sweeter version, replace the cranberries or walnuts with semi-sweet or dark chocolate chips.
Warm Spices: Add a pinch of nutmeg, ginger, cardamom, or allspice along with the cinnamon.
Nut-Free: Simply leave out the walnuts.
Expert Tips For Soft, Tall Whole Wheat Applesauce Muffins
Measure the Flour Correctly: Whole-wheat flour absorbs a lot of moisture, so adding even a little too much can make muffins dry and heavy. For the most consistent results, I highly recommend weighing the flour with a kitchen scale. If you are using measuring cups, loosen the flour first, spoon it gently into the measuring cup, and level the top with the back of a knife.
Use Unsweetened Applesauce: Because the recipe uses maple syrup, I recommend using unsweetened applesauce. This gives you better control over the sweetness and keeps the apple flavor from becoming overly sugary.
Do Not Overmix the Batter: Once you combine the wet and dry ingredients, mix only until you no longer see dry streaks of flour. The batter does not need to be perfectly smooth. Overmixing can create tougher, denser muffins.
Fill the Muffin Liners to the Top: I fill the liners to the top to create generously sized muffins with beautiful, domed tops.
Check the Muffins Toward the End of Baking: Ovens vary, so begin checking the muffins near the lower end of the suggested baking time. A toothpick inserted into the center should come out clean. Avoid overbaking, as whole wheat muffins can dry out if left in the oven too long.
FAQs
Yes! These muffins freeze very well. Once completely cooled, place them in a freezer-safe container or bag and freeze for up to one month. Thaw the muffins overnight in the refrigerator or at room temperature before serving.
You can, but I recommend unsweetened applesauce because the recipe already contains maple syrup. If using sweetened applesauce, the finished muffins will be sweeter.
Yes. Replace the sour cream with an equal amount of plain yogurt.
Yes. Quick oats can be used, although the texture will be slightly softer and less hearty than muffins made with old-fashioned rolled oats.
Too much flour or overmixing the batter are two common reasons whole wheat muffins turn out dense. For the best texture, weigh the flour and mix the batter only until the dry ingredients are incorporated. Also, make sure your baking powder and baking soda are fresh.
Starting the muffins at a higher temperature gives the batter an initial burst of heat that encourages a faster rise and taller muffin tops. Reducing the temperature after five minutes allows the centers to finish baking evenly without overbrowning the exterior.
More Whole Wheat Treats
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 to 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
- Keep them in an airtight container at room temperature for up to 2 days.
- Because these muffins contain plenty of applesauce, I recommend refrigerating them for longer storage.
- They can be stored in an airtight container in the refrigerator for up to one week.
- Bring refrigerated muffins to room temperature before serving, or warm them briefly if you prefer.
Notes
- Measure the Flour Correctly: Whole-wheat flour absorbs a lot of moisture, so adding even a little too much can make muffins dry and heavy. For the most consistent results, I highly recommend weighing the flour with a kitchen scale. If you are using measuring cups, loosen the flour first, spoon it gently into the measuring cup, and level the top with the back of a knife.
- Use Unsweetened Applesauce: Because the recipe uses maple syrup, I recommend using unsweetened applesauce. This gives you better control over the sweetness and keeps the apple flavor from becoming overly sugary.
- Do Not Overmix the Batter: Once you combine the wet and dry ingredients, mix only until you no longer see dry streaks of flour. The batter does not need to be perfectly smooth. Overmixing can create tougher, denser muffins.
- Fill the Muffin Liners to the Top: I fill the liners to the top to create generously sized muffins with beautiful, domed tops.
- Check the Muffins Toward the End of Baking: Ovens vary, so begin checking the muffins near the lower end of the suggested baking time. A toothpick inserted into the center should come out clean. Avoid overbaking, as whole wheat muffins can dry out if left in the oven too long.
Thanks for coming! Let me know what you think.