These healthy applesauce blender muffins are gluten-free, dairy-free, oil-free, and refined sugar-free, but they’re tender, moist, and full of cozy spices to make them delicious!
Applesauce muffins made entirely in a blender—I don't think it gets any easier than that! The base of these applesauce blender muffins is oats, which get ground into a flour-like consistency to give them an amazing, light texture. The combo of oats and almond flour makes these blender muffins springy and a bit spongy, but not dense and gummy like some gluten-free muffins. With their spiced apple flavor, they’re perfect for fall!
Why You’ll Love This Applesauce Blender Muffin Recipe
- Great for meal prep. Make these muffins during your Sunday meal prep sesh and enjoy them all week long for a quick breakfast or snack option. (Or freeze them for even longer storage!)
- Muffins everyone can eat. With no gluten, dairy, oil, or refined sugar, and the option to make them without eggs too, these muffins can fit into anyone’s diet!
- Tender and light. Even though they don't have that classic puffy top you see from some bakery-style muffins, I promise, these nuggets will not disappoint. The texture is soft, fluffy and surprisingly light.
- Easy to make in the blender. No need for multiple bowls or a stand mixer—simply blend the ingredients together in one easy step!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Egg or flax egg – Here’s how to make a flax egg.
- Applesauce – Be sure it’s smooth (not chunky), unflavored, and unsweetened.
- Non-dairy milk – Any kind you keep on hand.
- Honey – Swap in maple syrup to make these applesauce blender muffins vegan.
- Oats – I use old-fashioned oats.
- Blanched almond flour
- Coconut sugar – You can use brown sugar instead if you’d like.
- Baking powder
- Vanilla extract
- Spices – Ground cinnamon and nutmeg.
- Salt
- Pecans – If you prefer your muffins without nuts, you can leave these out.
How to Make Applesauce Blender Muffins
- Blend. Blend the egg, applesauce, milk, and honey until smooth, then blend in the oats. Add the remaining ingredients (except the pecans) and blend again.
- Assemble. Divide the batter into a greased muffin pan. Add the pecans over the top.
- Bake. Place the pan in the oven and bake at 350ºF for 22 to 24 minutes.
- Cool. Let the muffins cool in the pan for 5 minutes, then place them on a wire rack to finish cooling.
Tips for Success
- Make sure everything is well-blended. You don’t want clumps of cinnamon or large unblended oats in the batter!
- Experiment with toppings. Besides pecans, you can add walnuts or pepitas for crunch, or a sprinkle of coarse Demerara sugar for some extra sweetness.
- Pour water into unused muffin cups. Fill each muffin cup 3/4 of the way with batter. If you have empty cups, you can fill those with water; this promotes even heating and keeps the pan from warping.
- Try adding a glaze. My favorite healthy glaze option is warming coconut butter in the microwave and then drizzling it over the tops of the cooled muffins.
Serving Suggestions
Applesauce blender muffins totally double as a healthy breakfast, a sweet afternoon treat or a healthy dessert. Drizzle on some extra honey for a little more decadence or amp up the protein content by adding a slather of peanut butter or almond butter. There's no wrong way to eat these muffins!
How to Store
Let the applesauce blender muffins cool completely, then transfer them to an airtight container and store at room temperature for 3 to 4 days.
Freezing Instructions
To freeze, wrap each muffin individually in plastic wrap to prevent them from drying out. Place the wrapped muffins in a freezer-safe bag or container and freeze for up to 3 months. When you're ready to enjoy them again, thaw the muffins at room temperature or reheat them in the microwave.
More Healthy Muffin Recipes to Try
- Skinny Pumpkin Quinoa Muffins
- Blackberry Muffins with Lime-Coconut Butter Glaze
- Chai Spiced Oat & Quinoa Flour Muffins
- Skinny Spiced Coconut Yogurt Quinoa Muffins
- Lemon Poppy Seed Muffins with Coconut Butter Icing
- Carrot Cake Blender Muffins
- Skinny Banana Chocolate Chip Quinoa Muffins
Applesauce Blender Muffins
Ingredients
- 1 large egg or 1 flax egg 1 T flax + 3T water
- 1/2 cup unsweetened applesauce
- 1/4 cup non-dairy milk
- 1/4 cup honey
- 1 1/4 cup oats
- 1/4 cup blanched almond flour
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Pecans for topping
Instructions
- Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
- Add the egg, applesauce, milk and honey into a blender. Blend on high until smooth. Add the oats and blend again until smooth. Add remaining ingredients (minus the pecans) and blend again until combined.
- Fill each cup ¾ of the way full. Sprinkle with pecans if using and press down slightly so they stay in place. Add water to the cups that are unused.
- Bake on the center rack for 22 – 24 minutes until a cake tester inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave (and definitely drizzle with some honey or creamy peanut butter!)
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