This cinnamon applesauce muffin is a simple way to bring a little sweetness to the table while keeping things familiar and steady. It is soft, gently flavoured, and easy to portion—a predictable snack that works well during busy March days.

It is allergy-conscious, made without nuts, eggs, or sesame, and it has more staying power than many sweet snacks thanks to the applesauce base and flour structure. The flavour is classic and child-friendly, and the texture stays tender.

Why we love it:

• Sweet and familiar: Apple-cinnamon flavour that feels like a treat without being too sweet.
• More steady energy: Applesauce and yogurt help add fibre and protein support.
• Easy on busy days: Portionable, freezer-friendly, and quick to serve.

You’ll need:

• 2 cups all-purpose flour (or whole wheat pastry flour)
• 1 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt (optional)
• 1 ½ cups unsweetened applesauce
• ½ cup plain yogurt (dairy or soy)
• ¼ cup oil (canola or olive oil)
• ¼ to ⅓ cup maple syrup (optional)
• 1 tsp vanilla
• ½ cup milk or fortified oat beverage (as needed for a thick batter). Instructions:

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin or lightly grease it.
2. In a bowl, mix flour, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk applesauce, yogurt, oil, maple syrup, and vanilla.
4. Stir wet into dry until just combined. If batter is very thick, add milk 1 tablespoon at a time until it scoops easily.
5. Divide into muffin cups (about ¾ full).
6. Bake 16 to 20 minutes, until a toothpick comes out of the centre clean.
7. Cool 10 minutes before serving.

Serve with:

• Cheese cubes (or a dairy-free option)
• Yogurt for dipping
• Orange wedges
• Sliced pears