Cocoa Applesauce Muffins

"A nice muffin with an optional crunchy topping."
photo by LUv 2 BaKE photo by LUv 2 BaKE
photo by LUv 2 BaKE
photo by LUv 2 BaKE photo by LUv 2 BaKE
Ready In:




  • Preheat oven to 400°F.
  • Grease bottom only of muffin cups (the 2 1/2 inch diameter size will make 12 muffins).
  • Prepare the crunchy topping by combining all of the topping ingredients until crumbly. Set aside.
  • In a small bowl, comine the cocoa and oil, stirring until smooth.
  • Add the applesauce and egg, blending well.
  • Combine the flour, sugar, baking soda, salt and cinnamon together.
  • Stir in the applesauce mixture and nuts, just until dry ingredients are moistened.
  • Fill the muffin cups about 2/3 full and sprinkle a heaping teaspoonful of topping on each muffin.
  • Bake 25-30 minutes.

Questions & Replies

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  1. Bonnie G.
    Awful, dry, i couldnt get zucchini, my favorite is chocolate zucchini, it never ever failed me. I thought the apple sauce would make them moist. I wasted good money on pecans! My first negative review ever. Add some more oil with the apple sauce! Cough, cough, so dry.
  2. lindalovesespresso
    I've tried multiple versions of chocolate applesauce muffins - and this one is by far and away the **best one**. The combination of the applesauce and cinnamon with the crunch of pecans (my choice of chopped nuts) and richness of chocolate - they were very, very popular (and devoured quickly). Also, I'm not a fan of baking soda, and used baking powder (but added a little more). Much depends on the quality of the cocoa (I bought some very good stuff), and I did not use chunky applesauce - and the results were amazing ...
  3. LonghornMama
    Good! Made as directed but baked 17 minutes. Next time I'll take out at 15 min. Tasted like a brownie cupcake with hints of cinnamon. The nuts and streusel topping made the muffins even more delicious. Thanks for sharing the recipe!
  4. Jennabelle
    I had just made homemade applesauce with the kids and didn't know what to do with the leftovers (they weren't a big fan of the chunky sauce - ha!). So voila! I found the perfect use for it. These muffins are like eating a chocolate cupcake for breakfast! Mmmmmmmm. And the kids had no idea they were eating their applesauce! I substituted some of the sugar with Splenda and they were great. I highly recommend this one!
  5. Sandra -
    These were OK. I thought they tasted close to a bran muffin.


  1. Maito
    Yummmmmy! I followed the last reviewer and replaced half the oil with applesauce. I also used regular tub margarine and added 1 TBSP of instant coffee. I left the nuts out of the actual muffins, but doubled the amount in the topping. I did a few each with pistachios, walnuts, peanuts and macadamias. All of them were really good. We have been dreaming about them ever since!
  2. LUv 2 BaKE
    These are really yummy muffins. The amount of cocoa without the addition of any milk in the muffins give a very rich chocolate flavour. I actually used even more applesauce in place of half the oil to make them even lower in fat. I omitted the nuts in the muffins for personal preference, but added the full amount in the topping. After I had started making these muffins I realized although baking soda was mentioned in the directions an amount wasn't listed in the ingredients. So I added about 1 1/2 tsp, which was probably a bit too much since the texture was a bit airy and dryish. None the less, they still deserve 5 stars and I am sure with the proper amount of baking soda these muffins would deserve 5+!! Thanks for posting such a delish recipe!


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