There are two types of muffins in the world: cupcakes masquerading as muffins, and those that are hearty, wholesome, and not overly sweet. Any time I have a hankering for the latter, these easy applesauce muffins are my go-to.

These applesauce oat muffins get their heartiness and soft, fluffy texture from a mix of all-purpose and whole-wheat flours and rolled oats. Plus, they’re naturally sweetened (thanks to the addition of maple syrup) and flavored with a mix of warm spices.

Key ingredients in Applesauce Muffins

What does adding applesauce do to muffins?

There are several benefits to mixing unsweetened applesauce into your muffin batter.

Best type of applesauce to use for Applesauce Muffins

You’ll want to use unsweetened applesauce — homemade or store-bought — for these muffins. If you plan to use homemade applesauce, stick with one that’s not too chunky.

Storing and freezing tips

The muffins will keep for up to five days stored in an airtight container at room temperature. They also freeze quite well. Just be sure to store in an airtight container in the freezer, and they’ll keep for up to three months. When ready to eat, just thaw at room temperature ahead of time.

Applesauce Muffins

Makes 12 muffins

Paper muffin liners or cooking spray

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup plus 2 tablespoons rolled oats, divided

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon baking soda

2 large eggs

1 cup unsweetened applesauce

1/3 cup canola or vegetable oil

1/2 cup maple syrup

1/4 cup dairy or unsweetened non-dairy milk

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

1. Arrange a rack in the middle of the oven and heat the oven to 375 F. Line a standard 12-well muffin tin with paper liners or coat with cooking spray.

2. Place 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 cup of the rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, and 1/2 teaspoon baking soda in a medium bowl and whisk to combine.

3. Place 2 large eggs, 1 cup unsweetened applesauce, 1/3 cup canola or vegetable oil, 1/2 cup maple syrup, 1/4 cup milk, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add the flour mixture and fold with a flexible spatula until no streaks of dry flour are left.

4. Divide the batter evenly among the muffin wells (about 1/3 cup per well), they will be about 3/4 full. Sprinkle with the remaining 2 tablespoons rolled oats (about 1/2 teaspoon per muffin).

5. Bake until golden brown on top and a tester inserted into the center of a muffin comes out clean, 18 to 22 minutes. Let cool for 5 minutes in the tin. If not using paper liners, run a thin knife around each muffin to loosen. Transfer the muffins to a wire rack and let cool for at least 15 minutes before serving.

(Kelli Foster is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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