Whole Wheat Applesauce Muffins (no sugar)

My kids have been on a muffin craze lately.  I am always so disappointed at these delicious looking muffins that have high levels of sugar in them.  I am not a fan of lots of sugar, so we seek out alternative sweeteners.  If you are used to very, very sweet things, you may find these disappointing I will admit.  To compensate you may wish to add additional fruits (maybe blueberries or peaches), maybe some chocolate chips or a splash of maple syrup (or add sugar).   My kids are not used to the taste of sugar so they found these muffins to be delicious.  I think next time we make them, we will add additional fruits anyway just to change things up.  Muffins are so easy to adapt to your tastes, but I will warn you that these are not sweet muffins ahead of time. Many people people expect muffins to be sugary sweet because that is what they are used to buying in the store.

Freshly ground whole wheat will hold the most nutrients as most storebought whole wheat flour has been sitting for quite some time on the store shelves.   The longer freshly ground flour sits, the more nutrients are lost (as with anything fresh).


  • 1-1/2c oatmeal
  • 1-1/4c whole wheat flour
  • 3/4tsp cinnamon
  • 1tsp baking powder
  • 1tsp salt
  • 1 tsp vanilla extract
  • 1c unsweetened applesauce
  • 1/2c milk
  • 1 egg white
  • 1tb vegetable oil or coconut oil (warmed, so its liquid)
  • 1/2 c raisins
  • 1/2c chopped nuts, optional


  1. Mix all ingredients together and pour into lined or greased muffin pans and bake at 350F about 25 minutes or until a toothpick inserted comes out clean.
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