These mini applesauce muffins are made with oil, are dairy-free (no butter, no milk), and are lightly sweetened. Perfectly sized for little hands, they make a fun breakfast or snack that kids will gobble up.
This recipe is adapted from a well-loved applesauce muffin recipe and simply shrinks it down to mini size. The muffins are soft inside with a slight crisp to the exterior. They’re mildly sweet and spiced with just enough cinnamon and nutmeg to add warmth and aroma without overpowering the applesauce flavor.
If you enjoy baking with applesauce, try other apple-based recipes for variety and seasonal inspiration.
This mini applesauce muffin recipe is very straightforward. Everything is mixed in one bowl and prep takes about seven minutes. There are no unusual ingredients—just pantry basics—so it’s easy to make these muffins often for breakfasts, snacks, or lunchboxes.
Ingredients for Mini Applesauce Muffins
All the ingredients are common grocery-store items:
- White sugar and brown sugar for sweetness, with brown sugar adding a touch of molasses flavor.
- Baking soda and baking powder to help the muffins rise.
- Salt, vanilla extract, and spices for balanced flavor.
- Vegetable oil and unsweetened applesauce to keep the muffins moist.
- One egg to bind the batter.
- All-purpose flour for structure.
Can I use a different type of oil?
Yes. Use a neutral-flavored oil such as vegetable or canola. Olive, avocado, or light-tasting oils will also work. If you use coconut oil, melt it first and make sure the egg is at room temperature to help the batter combine smoothly.
Can I use sweetened applesauce instead?
Yes. If using sweetened applesauce, reduce the white sugar to 2 1/2 tablespoons and the brown sugar to 2 tablespoons to avoid overly sweet muffins.
Can I replace the egg with extra applesauce?
Yes. Substitute 1 egg with 1/4 cup unsweetened applesauce plus 1/2 teaspoon baking powder. The texture will be slightly different but still tasty.
Can I use whole wheat flour?
Yes. You can replace the all-purpose flour with the same amount of whole wheat flour. Expect a slightly denser texture and nuttier flavor.
How to tell when the muffins are done
The centers should be fully baked. A toothpick inserted into the middle should come out clean or with just a few crumbs. If it comes out with wet batter, bake a little longer and check again.
How to store Mini Muffins
Store the muffins in an airtight container or a resealable plastic bag with as much air removed as possible.
How long do they last?
At room temperature they keep for 2–3 days. Refrigerated, they last 4–5 days. For longer storage, freeze them for up to 3 weeks and thaw before serving.
More Mini Muffin Recipes:
Mini Blueberry Banana Muffins
Moist blueberry banana muffins in mini form that both kids and adults love!
Mini Healthy Pumpkin Muffins
Dairy-free, whole wheat, and lightly sweetened miniature pumpkin muffins.
Mini Cinnamon Sugar Sour Cream Donut Muffins
Mini baked sour cream donut muffins dipped in butter and coated in cinnamon sugar—sweet, nostalgic, and irresistible.
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Mini Applesauce Muffins
Beat Bake Eat
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Pin Recipe
7
10
17
24 Mini Muffins
41 kcal
Ingredients
- 3 1/2 tablespoons white sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
Instructions
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Preheat oven to 350°F.
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Line a mini muffin pan with liners, spray with nonstick cooking spray, or lightly grease the cups. Set aside.
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In a medium bowl, whisk together both sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
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Stir in the applesauce and oil until combined.
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Beat in the egg and vanilla extract.
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Add the flour and gently mix until just incorporated—do not overmix.
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Scoop the batter into the prepared mini muffin cups, filling them almost to the top.
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Bake for 10–11 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.
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Cool in the pan for 10 minutes, then remove to a wire rack to finish cooling.
Notes
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