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Small kids hand holding a plate of mini applesauce muffins made with whole wheat or gluten free flower.

Get the recipe: Applesauce Mini Muffins

5 stars (18 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.


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


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. I use a ____ cookie scoop which works great for mini muffins.
  • 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.


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.
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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