Applesauce Muffins with Oat Crumble (Moist, Easy, Lower Sugar)

These Applesauce Muffins with Oat Crumble are the fall baked good you will want to make every single week. Unsweetened applesauce keeps the muffins incredibly moist and adds natural sweetness so you can use less added sugar than a typical muffin. I love this lower sugar option for the whole family!

These muffins have warm cinnamon spice in every bite, and each muffin is finished with an oat crumble topping. They come together in one bowl in under 35 minutes and are kid-approved, freezer-friendly, and perfect for breakfast, snacks, or a lunchbox treat! For another healthier muffin option, try these Healthy Pumpkin Chocolate Chip Muffins.

This recipe was originally shared on Savory Experiments where I am a contributor.

Why You’ll Love This Recipe

• Lower sugar than most muffins – Unsweetened applesauce naturally sweetens the batter so you need less added sugar than a typical muffin. It makes me feel much better about serving it to my family in the morning and avoiding a sugar crash later on!
• The oat crumble makes them special – Most applesauce muffin recipes are plain on top, but this oat crumble topping turns them into something that looks and tastes like it is from a bakery with very little extra effort.
• Perfect for meal prep – These stay moist for days and freeze well. Make a batch on Sunday and have a ready-to-grab breakfast or snack for the whole week. This is a simple recipe that I love to make with my boys!

If you are making a full brunch spread, serve these muffins alongside Starbucks egg bites and air fryer breakfast potatoes.

Ingredients You’ll Need

Here’s a quick look at the ingredients you need to make these healthy pumpkin chocolate chip muffins. For a full list of ingredients, see the full recipe.

• Applesauce – Use unsweetened applesauce for the best results. It adds natural sweetness, moisture, and a subtle apple flavor without making the muffins too sweet. You can use homemade or store-bought. If you only have sweetened applesauce, reduce the brown sugar a bit.
• Egg – One egg binds the batter and adds structure. Make sure it is at room temperature for the most even bake on your muffins.
• Vegetable oil – Oil keeps these muffins moist alongside the applesauce. Any neutral oil works including avocado oil or melted coconut oil.
• Brown sugar – You will use a smaller amount of brown sugar than most muffin recipes because the applesauce adds so much natural sweetness. It also helps create your oat crumble topping.
• Vanilla extract – Vanilla gives a depth of flavor to these applesauce muffins.
• All purpose flour – Standard all purpose flour gives the muffins the best texture. Swap for a 1:1 gluten-free flour blend to make these gluten free.
• Ground cinnamon – The spice that ties the whole recipe together. Feel free to add a pinch of nutmeg or allspice for extra depth and more fall flavor.
• Rolled oats – Old fashioned rolled oats give the crumble a satisfying chew and crunch. Do not use quick oats as they will not give the same texture.

The crumb topping can be left out if you don’t have oats on hand or you can make it with an equivalent amount of flour.

For another apple treat crumble topping, try this apple crumb cake.

How to make Applesauce Muffins

Step 1: Preheat oven to 350F. Whisk applesauce, egg, vegetable oil, brown sugar and vanilla together in a large mixing bowl.

Step 2: Fold all purpose flour, baking soda, ground cinnamon and salt into the wet ingredients with a flat spatula.

Step 3: In a separate bowl prepare crumb topping. Mix rolled oats, brown sugar and cinnamon. Mix in the vegetable oil.

Step 4: Pour muffin batter into a 12 slot lined or greased muffin tin. Top each muffin with the crumb topping. Bake at 350F for 20 minutes or until the tops are golden brown and a toothpick inserted comes out clean.

Recipe FAQs

Storage and reheating

Allow muffins to cool completely. Then, store in an airtight container at room temperature for up to 4 days. You can also store these apple sauce muffins in an airtight container in the fridge for up to 7 days.

I like to reheat these muffins in the toaster oven at 325F for just a few minutes so they are warm for an afternoon pick me up. You can also slice them in half, spread a little butter on the cut halves and warm them in a pan on the stovetop.