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Applesauce Mini Muffins

These muffins are perfectly wholesome and delicious muffins for toddlers and kids! Made with white whole wheat flour, applesauce, and a big spoonful of cinnamon for the ultimate muffin your little one will devour.

Nutritional Information

  • Good source of fiber, which benefits heart health and digestion. The pectin in apples is prebiotic, which is the food probiotics, or good bacteria in the gut, feed on. The soluble fiber apples contain helps with cholesterol levels. 
  • Carrots contain a ton of beta-carotene, the precursor to vitamin A, which is necessary for protecting eye health and immune function.
  • A great source of fiber that can prevent and resolve constipation.

Applesauce Mini Muffins

Prep Time: 10 minutes
Cook Time:
 15 minutes
Servings: 24 mini muffins 
Age: 12+ months 


  • 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 melted 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


  1. Preheat the oven to 375° F. Line or spray a mini muffin pan.
  2. In a large bowl, mix together the applesauce, butter, sugar, brown sugar, egg, apple cider vinegar, and vanilla extract until well combined.
    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.
  4. Spoon the batter into the muffin cups until 2/3 the way full. 
  5. Bake for 12-15 minutes or until just golden brown.
  6. Let cool.


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.