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–+ servings
Apple sauce muffins stacked casually on a table ready for breakfast.

Applesauce Muffins with Greek Yogurt and Oats

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 muffins
Author: Nico Pallotta

  • 1 cup (250 g) applesauce unsweetened
  • ½ cup (125 g) Greek yogurt
  • 1 egg
  • ⅓ cup (110 g) honey or ½ cup sugar
  • 1 tablespoon vanilla extract
  • 1½ cup (225 g) all-purpose flour
  • 1 cup (100 g) rolled oats or quick oats
  • 1 teaspoon cinnamon
  • 2½ teaspoons (10 g) baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • ½ cup (75 g) raisins sub dark chocolate chips

  • Preheat the oven to 350°F (180°C). Lightly oil a non-stick 12-cup muffin pan. If using liners, oil them too. The batter is sticky.
    Step 1 Oiled muffin pan on counter while oven is preheating.
  • In a large bowl, whisk 1 cup applesauce, ½ cup Greek yogurt, 1 egg, ⅓ cup honey, and 1 tablespoon vanilla extract until smooth.
    Step 2 Applesauce yogurt egg and honey whisked together in a large bowl.
  • Add 1½ cup all-purpose flour, 1 cup rolled oats, 1 teaspoon cinnamon, 2½ teaspoons baking powder, ½ teaspoon baking soda, and 1 pinch salt. Stir gently with a spoon until just combined. Do not overmix.
    Step 3 Flour oats cinnamon and leavening added to wet batter in bowl.
  • Gently stir in ½ cup raisins. Spoon the batter into the muffin cups, filling them almost to the top.
    Step 4 Raisins folded into thick batter then spooned into muffin cups.
  • Bake at 350°F (180°C) for about 22 minutes, until a toothpick comes out mostly clean. Let cool 5 minutes in the pan, then move to a rack to cool.
    Step 5 Baked muffins cooling in pan after coming out of the oven.
Substitutions
  • Applesauce –> 3 mashed ripe bananas, pear purée, or homemade applesauce
  • Yogurt –> low-fat Greek yogurt, Skyr, regular yogurt, or dairy-free yogurt
  • Egg –> 2 tablespoons chia seeds mixed with 4 tablespoons of water until gelled
  • Honey –> maple syrup, agave syrup or 1/2 cup sugar
  • Vanilla extract –> almond extract or skip it
  • All-purpose flour –> whole wheat flour or gluten-free flour blend
  • Rolled oats –> quick oats
  • Raisins –> chocolate chips, chopped dark chocolate, walnuts, cranberries, blueberries, or chopped banana
Tips
  • Don’t overmix the batter. Stop as soon as the flour disappears.
  • Oil the pan or liners well. The batter is sticky.
  • Use quick oats for softer muffins, rolled oats for more bite.
  • Don’t add extra honey. It can make the muffins too wet. It's better to add sugar for sweeter muffins or mix honey and sugar. You can add from 1/2 cup to 1 cup sugar.
  • Let the muffins cool before removing. They firm up as they rest.
  • Store the muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days, or freeze them once fully cooled for up to 3 months.
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