Healthy Blender Applesauce Muffins are loaded with wholesome ingredients for a quick, yummy breakfast or snack that’s as easy as blend, pour, and bake!
Happy New Year, friends! I apologize that it’s already several days into 2018 and I’m just now sharing a new recipe with y’all. I have to admit that it’s been hard getting back into the groove of things after such a lovely Christmas break with my family. But the kids went back to school yesterday and that means back to work for me! So I’ve been meal planning and blog planning (and life planning — ha) in an effort to get the new year kicked off with some easy yet wholesome recipes…and I do believe these Healthy Blender Applesauce Muffins are a great start!
I actually made blender muffins for the first time last week using overripe bananas and whole wheat pastry flour by slightly adapting this oldie-but-goodie. They were scrumptious and my kids scarfed them right down, but because it was my first blender muffin attempt, I knew I could make them even better.
However, since I was all out of bananas and whole wheat pastry flour and I couldn’t quite muster up the mental stamina for a post-holiday trip to the grocery store, I started experimenting with applesauce and oats. It took me a few more tries to get the proportions just right so that the muffins had the right texture. But I’m happy to report that after four dozen muffins (heh), the final version of these Healthy Blender Applesauce Muffins turned out light, fluffy, and absolutely delicious!
Now, these aren’t sweet, decadent, bakery-style muffins. Rather, they’re tasty, good-for-you, flourless muffins that are lightly and naturally sweetened. Even better, they are ridiculously simple to make. As in, I’m wondering why in the world I never tried blender muffins before now!
Healthy Blender Applesauce Muffins start out by measuring rolled oats into a blender. Blend those babies until they’re ground into flour. How long this takes is going to depend on how powerful your blender is, but rest assured that this recipe should work in any type of blender.
After that, it’s simply a matter of adding the rest of the ingredients to the pitcher and blending until everything is just combined! You are most likely going to have to scrape the sides and corners of the blender at least once. If you have a high-powered blender, the total blending time is probably only going to total a few seconds. A lower power blender may take a bit longer and may require scraping the blender a couple of extra times to get all of the ingredients incorporated, but it should work just fine.
I recommend starting your blender on low to prevent everything from initially spewing everywhere but then immediately turning it up to high. As soon as the ingredients are incorporated (or as soon as it appears any ingredients are stuck to the side), STOP! If scraping the pitcher is required, you’ll probably only need to blend for a few more seconds after said scraping. But no matter what, as soon as the batter looks smooth and combined, stop blending, as you don’t want to overmix it!
As soon as the batter is done, pour it into muffin liners, pop in the oven, patiently wait as the muffins bake, and then (yippee!!!)…enjoy!
This recipe really is that easy. In fact, these Healthy Blender Applesauce Muffins are my new go-to when I need to quickly whip up a make-ahead breakfast or snack using fridge and pantry staples. Assembling them is quick, clean-up is a snap, they’re wholesome, and my kids love ’em. And I ask you, what more can you ask of a New Year’s recipe than that? 🙂
Helpful Tips, Tricks, & Equipment
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- You can make this recipe with any blender. Using a Vitamix or a Blendtec, your batter will be ready in a flash. But there are plenty of great blenders available for under $100, like this one or this one or this one.
- To help get the batter going, I grind up the oats and then pick up the blender pitcher and tilt it so that the ground oats are along one side. This way when I add the wet ingredients, some of them make it all the way to the bottom of the pitcher. This helps the batter to incorporate more quickly. That being said, if ingredients seem “stuck,” you may need to use a spatula to give things a scrape and a stir at the beginning and then proceed with your blending.
- I typically use a 3-tablespoon cookie scoop to fill my muffin cups. However, for blender muffins, I simply poured the batter straight from the pitcher into the paper liners. I did figure out that holding a spoon near the spout of the pitcher (while pouring) helped me to catch the batter and prevent dripping when moving from muffin cup to muffin cup.
- You may substitute maple syrup for the honey. You may use regular yogurt (or even sour cream) instead of Greek yogurt.
- These muffins are not overly sweet. For sweeter muffins, you may slightly increase the honey, use sweetened applesauce instead of unsweetened, and/or use vanilla yogurt instead of plain.
- If you’d like a bit of texture in your muffins, you can quickly blend half a cup of chopped nuts into the finished batter before dividing it between the muffin cups. Or, as pictured here, you can sprinkle the tops of the muffins with chopped nuts just before baking. I did half of my muffins with chopped walnuts on top and half of them plain, since a certain 5-year-old member of my family prefers her food as plain as possible.
- If you underbake these muffins, they will likely sink as soon as you remove them from the oven. However, if you leave them in too long, the tops can get too brown. I actually laid a sheet of foil over the muffin pan for the last few minutes so that they could finish baking without turning too dark.
♥More wholesome muffins…
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