If you’re looking for an easy breakfast that you can make ahead, these Easy Applesauce Mini Muffins are a winner! They’re moist, not overly sweet, and the ingredients are things we usually all have on hand!
Like most of us, I’m totally guilty of buying the mini-muffin packs to basically throw at my kids on school mornings. But, every once in a while, I remember that MAKING muffins is actually way less expensive and so much tastier! This batch alone makes 40 mini-muffins! If you pack these up into individual zip-top bags, you have a much healthier and tastier homemade breakfast for you and the kids!
How to make Applesauce Mini-Muffins:
The first step is to mix together your wet ingredients. This recipe includes a ripe banana for moisture and a little added sweetness. BUT…if you don’t happen to have a banana laying around, just sub in 3 tablespoons of oil. Canola, vegetable, or coconut are all fine. We used a pastry cutter to mash in the banana but you can use a fork or a potato masher as well!
Next you’ll mix in together the dry ingredients. We are staying in this week (as is pretty much everyone else!) so Coco was so happy to help me with this recipe!
Now you can combine the wet and the dry! Add the dry ingredients just a little at a time to the bowl with the wet ingredients, stirring in-between each addition. It makes it much easier to combine and not fling flour everywhere if you do this little by little. Just speaking from experience 😉
If you’re adding in raisins, now’s their time to shine! They are totally optional but my kids are a little raisin obsessed so we do raisins! You could also add in nuts at this point if you’d like!
Now you’re ready to fill the muffin pan! Each mini muffin hole (I feel like there’s a better word for this??) takes about 1 heaping tablespoon of batter. These have a pretty good rise to them so I like to fill them just about 3/4 of the way full.
We tend to always make mini-muffins with this recipe just because they’re easy for the kids but you can definitely make these into standard muffins too!
How to convert mini-muffins to standard sized muffins:
Change the baking temperature from 375 to 400 degrees and bake for 15-16 minutes or until a toothpick (inserted into the center of a muffin) comes out clean.
Once the muffins are fully baked, let them cool completely on the counter until they are room temperature before storing.
How to store mini-muffins:
You can keep them at room temperature, in an air-tight container for up to 5 days. Or you can freeze them for up to a month. To freeze them, just put them in the freezer on a baking sheet (not touching each other) until solid. After they’re frozen, you can toss them in a zip-top bag and back into the freezer.
Easy Applesauce Mini Muffins
Ingredients
- 1 cup unsweetened applesauce
- 1 very ripe mashed banana
- 1 large egg
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 and 1/4 cup all-purpose flour
- 1 and 1/2 cup quick cook oats
- 1/2 cup packed dark brown sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup raisins (optional)
Instructions
- Pre-heat the oven to 375 and spray a mini-muffin pan with non-stick spray. (If you are making regular sized muffins, heat the oven to 400 degrees)
- In a large bowl, combine the wet ingredients. (applesauce, mashed banana, egg, milk, vanilla extract)
- In a separate bowl, combine the dry ingredients. (flour, oats, brown sugar, baking powder, cinnamon, nutmeg, salt)
- Slowly incorporate the dry ingredients into the bowl with the wet ingredients. I like to add the dry mixture to the wet in a few batches, stirring in-between each until everything is combined.
- Add in the raisins and stir just until they are incorporated throughout the batter.
- Spoon the batter into the greased muffin pan. Each cup should take about a heaping tablespoon of batter.
- Bake for 10-11 minutes or until a toothpick inserted in the center of a muffin comes out clean. (if making regular sized muffins, bake for 15-16 minutes.)
- Let cool in the pan then remove and store in an airtight container for no longer than 5 days.
Notes
Recipe adapted from Mamagourmand.
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