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–+ servings
small kids hands holding a green plate of mini muffins.

Get the recipe: Kid-Requested Applesauce Muffins (made in 25 Minutes)

5 stars (36 ratings)
These muffins are perfectly wholesome and delicious muffins for toddler and kids! Made with white whole wheat flour, applesauce and a big spoonful of cinnamon for the ultimate muffin your little one will devour.
Yield: 24 mini muffins
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Author: Michele Olivier
Course: Breakfast
Cuisine: American
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Ingredients 

Applesauce Mini Muffins

  • 1 cup flour (see notes)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup applesauce, no sugar added
  • 1/4 cup butter or oil
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 tsp apple cider vinegar
  • 1/2 tsp vanilla extract

Cinnamon Sugar Topping

  • 1/4 cup butter, melted
  • 2 tbsp sugar
  • 1/2 tsp cinnamon

Instructions 

Applesauce Mini Muffins

  • Preheat oven to 375° F. Line or spray a mini muffin pan.
  • In a large bowl, mix together the applesauce, butter, sugar, brown sugar, egg, apple cider vinegar and vanilla extract until well combined.
    Bowl of wet ingredients for mini applesauce muffins.
  • In the same large bowl, add the flour, baking soda, baking powder, salt and cinnamon. Gently fold the ingredients together until just combined. Do not overmix.
    Bowl of batter for easy mini applesauce muffins.
  • Spoon the batter into the muffin cups until 2/3 the way full.
  • Bake for 12-15 minutes or until just golden brown.
  • Let cool.
    Small kids hand holding a plate of mini applesauce muffins.
  • You can serve as is, or coat in the cinnamon-sugar topping.

Cinnamon-Sugar Topping

  • In a small bowl, melt the butter. In another small bowl, mix together the sugar and the cinnamon.
  • Take a cooled muffin and dip it into the butter and then roll it in the cinnamon-sugar mixture until well coated. Repeat with all of the muffins.
    Plate of mini applesauce muffins getting a sprinkle of cinnamon and sugar.

Notes

Age: 1 year and up
Storage: You can store these muffins in a loosely covered container on the counter for up to 4 days. These muffins freeze beautifully! To freeze, place the muffins in an air-tight container, zip-lock baggie or stasher bag and then place in the freezer for up to 2 months. To thaw, simply leave the muffins on the counter overnight.
Notes on Flour: you can use white whole wheat, all-purpose, a gluten-free one for one blend, or half whole wheat and half all-purpose flour for this recipe.
Allergy Info:
  • Gluten-Free: make these gluten-free by using a one-for-one gluten-free flour.
  • Egg-Free: you can make this egg-free by using any egg substitute or a flax egg.
  • Dairy-Free: you can make these muffins dairy-free by using oil instead of butter.

Making them Sugar-Free
If you are looking for a refined sugar-free muffin, you can remove some or all of the sugar in this recipe. I made them without the white sugar, and used coconut sugar in place of the brown sugar and while they had a slightly deeper flavor, my kids still devoured them.
Just note: the more sugar you remove from the muffins, the denser the muffins will be. I would not suggest taking all of the sugar out completely, as you will have very hard muffins.
Cooking with Kids

Toddlers

  • Toddlers can help measure and put the ingredients into the bowl.
  • They can help mix the ingredients together.
  • Once cooked, toddlers can help roll the muffins into the melted butter and cinnamon sugar topping.

Kids

  • Preheat the oven.
  • They can pick out and measure all of the ingredients. 
  • Kids can help mix the ingredients together.
  • They can help to fill the muffin cups with the batter.
  • Once filled, kids can carefully put the muffin tin into the oven (with adult supervision) and remove once baked.
  • Kids can melt the butter in the microwave, and then roll the muffins into the cinnamon-sugar mixture.
  •  
Serving: 1mini muffin, Calories: 56kcal, Carbohydrates: 8.6g, Protein: 0.8g, Fat: 2.2g, Cholesterol: 13mg, Sodium: 68mg, Potassium: 27mg, Fiber: 0.3g, Sugar: 4.4g

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