These mini applesauce muffins are made with oil, are dairy-free (no butter, no milk) and lightly sweetened. They’re the perfect size for little hands and make for a fun breakfast or snack that kids will love!
I adapted this recipe from my best applesauce muffins because it has rave reviews. These muffins are basically just the mini version.
They are soft and slightly crisp on the outside, have just the right amount of sweetness and the cinnamon and nutmeg are not at all overwhelming; there’s just enough of each to add flavor and a wonderful aroma.
If you love baking with applesauce, check out my other apple recipes!
This mini applesauce muffin recipe is such an easy one. It comes together all in one bowl and only takes about 7 minutes of prep. It’s quick to make and quick to bake. There are no crazy ingredients either. It’s just a simple and straightforward recipe that you can make over and over again without hassle.
If you’d like something healthier, try my mini healthy applesauce muffins; same great taste but with more fiber, less refined sugar, and they’re toddler approved!
Ingredients for Mini Applesauce Muffins
These are all simple ingredients that you can easily find at the grocery store.
- White sugar and brown sugar for sweetness, of course, and a little flavor from the molasses in the brown sugar.
- Leavening ingredients; baking soda and baking powder for lift.
- Salt, vanilla extract, and spices for flavor.
- Vegetable oil and unsweetened applesauce for moisture.
- One egg to bind everything together.
- All-purpose flour for structure.
Can I use a different type of oil?
Yes, you can use any type of flavorless oil; olive, coconut, avocado, etc. If you’re using coconut oil make sure that it is melted and bring the egg up to room temperature before beginning.
Can I use sweetened applesauce instead?
Yes. Reduce the white sugar to 2 1/2 tablespoons and the brown sugar to 2 tablespoons.
Can I replace the egg with extra applesauce?
Yes, you can.
1 egg = ¼ cup unsweetened applesauce + ½ teaspoon baking powder.
Keep in mind that the texture will be slightly different but the muffins will still be yummy!
Can I use whole wheat flour?
Yes. Use the same amount called for in the recipe.
How to tell when the muffins are done
The centers should be fully baked and a toothpick inserted should come clean or with a few crumbs. If it comes out with batter, the muffins are under baked.
How to store Mini Muffins
Store them in an airtight container or resealable plastic bag (be sure to remove as much air as possible before sealing).
How long do they last?
If stored correctly they’ll last at room temperature for 2 – 3 days, in the fridge for 4 – 5 days, and in the freezer for 3 weeks.
More Mini Muffin Recipes:
Mini Blueberry Banana Muffins
Moist blueberry banana muffins in mini form that kids (and adults) go crazy for!
Mini Healthy Pumpkin Muffins
Dairy-free, whole wheat, and lightly sweetened miniature pumpkin muffins.
Mini Cinnamon Sugar Sour cream Donut Muffins
Mini old-fashioned sour cream donut muffins dipped in butter and coated in cinnamon sugar. They taste just as good as they sound!
Mini Applesauce Muffins
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- 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
- Preheat oven to 350°F.
- Line the mini muffin pan with liners, or spray with nonstick cooking spray, or grease with oil. Set aside.
- In a medium-sized bowl mix together both sugars, baking soda, baking powder, salt, and spices.
- Stir in the applesauce and oil.
- Beat in the egg and vanilla extract.
- Add the flour and gently mix until fully incorporated. Do not overmix.
- Scoop the batter into the pan, dividing it evenly and filling the cups almost to the top.
- Bake for 10 – 11 minutes until a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool in pan 10 minutes then remove.
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