Blow Your Family Away With These Simple-To-Make Healthy and Scrumptious Applesauce Muffins

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When my son was a toddler he just loved applesauce! And, the TV show, Blues Clues, was top of his list. He loved everything Blues Clues and had every toy and stuffed animal ta boot. We even took him to Blues Clue Live in Grand Rapids, Michigan to further is love for that adorable dog and his striped-shirt owner.

So being the every-day canner I am, I thought to myself, how cool would it be to incorporate blueberries into his applesauce and naturally flavor the sauce, all the while using the blueberries to naturally die the sauce “BLUE”. I was so excited and so certain he would just love to see this gorgeous blue applesauce grace his plate, I went to work creating a triple batch of my Naturally Flavored Applesauce.

The following day after all the jar lids sealed and I removed each ring and cleaned every jar with hot soapy water, I kept two pints in my kitchen cupboard while the rest went into the pantry for long-term storage.

That afternoon I served this Blues Clues-inspired applesauce, only to have my son’s face wrinkle up in disgust. “Applesuss isn’t boo mumma.” I tried everything I could to convince him to give it a try, but to no avail, he wasn’t having any of it.

I was crushed – and now very nervous as I scrambled to find what to do with the 25 pints I just canned. Hence, I learned a very valuable lesson…only preserve it if you’ll eat it. Well, I certainly wasn’t about to eat 25 pints of blueberry applesauce myself, so back to the kitchen drawing board I went.



Knowing I had to fine a way to create something scrumptious my kiddo would enjoy, but also maintained nutrition, I decided on to bake muffins. Yes, even muffins can be healthy – and Lauren Allen with Tastes Better From Scratch agrees.

Those of you who have purchased my first independently published cookbook, Canning Full Circle – Garden to Jar to Table, have enjoyed my recipe for both the applesauce and the muffins. While I shared with readers the very recipe I used for my sun, there are many new ways to create muffin varieties, whether for children or adults.

For instance, Amy Palanjian created a website called Yummy Toddle Food, geared towards healthy and fun ways to get your toddles to enjoy their meals. Hey Amy, where were you 23 years ago?! 🙂

Moreover, Amy’s muffin recipe gives you fun alternatives and substitutions if you are vegan such as, how to use ground flaxseed instead of eggs and maple syrup instead of sugar. Mini-muffin or not, she has created many cool tips on how to create muffins the way you prefer all the while using your home canned (or store bought) applesauce.


1 cup unsweetened applesauce
2 tablespoons melted butter, slightly cooled
1 egg (lightly beaten)
1/2 cup milk (dairy or unsweetened plain nondairy)
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt


  1. Preheat the oven to 375 degrees F and grease a mini muffin tin well.
    Stir together the applesauce, butter, milk, egg, and vanilla in a medium bowl.
  2. Add the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt and gently fold together.
  3. Fill prepared muffin tin to the edge of each cup. Bake for 16-20 minutes or until lightly browned around the edges and cake tester inserted into the center comes out cleanly.
  4. Remove from oven, let cool for about 2 minutes in the pan, run a paring knife around the edges if needed, and remove to cool on a wire rack. (Or sort of just tilt in the pan to allow air under the muffins.)
    Serve warm or at room temperature.


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Happy Canning & Baking everyone~