Applesauce Vegan Muffins
Dark, moist, and scattered with raisins and fresh apple bits, these Applesauce Vegan Muffins are perfect for breakfast or a snack. So scrumptious and easy to make, no one will ever guess they are actually healthy. Make ahead of time and freeze for quick breakfasts on the go!
These pleasantly plump healthy vegan muffins are loaded with fresh apples, cinnamon, and raisins and have absolutely zero dairy or oil.
I have lots of other vegan muffin recipes like Sweet Potato and Chocolate Zucchini Muffins so be sure to check those out as well. They are all completely oil-free and made with wholesome ingredients. There’s even a gluten-free option listed with my Banana Oat Muffins.
You’ll love these applesauce muffins because they’re…
- Made with fresh apples and applesauce
- Perfectly sweet
- Healthy, vegan, & oil-free
- Freeze well
- Make the perfect on-the-go breakfast
- Amazingly delicious!
I know some people feel that baked apple recipes are only for the fall and apple season, but I strongly disagree. Apple baking is fabulous all year round. To me, any day that starts with these sweet vegan muffins is bound to be a good one!
What kind of apples to use
You really can use any type of apple preferred for this muffin recipe, but I like to recommend that a sweet variety is used. There are many great options like fuji, gala, golden delicious, and others. However, if you like more tart muffins, Granny Smith is a good one to use.
How to make applesauce muffins
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Begin by preheating the oven to 350°F. Then wash your apples and core and dice them. They can be peeled if desired, but I like to leave the peels on because they add lots of fiber and get pretty soft during the baking process.
I like leaving on the peelings because of the added insoluble fiber and other nutrients that help to make these muffins a great healthy option.
Once your apples are cored and diced, set them to the side.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
In a large bowl, mix together all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, allspice, and sugar (if using).
In a medium bowl, whisk together the wet ingredients that include applesauce, almond milk, vanilla, vinegar, and date paste (if using as a sweetener substitute). If you are feeling creative, try making your own Almond Milk in about 10-minutes.
A number of people have messaged me over the years saying they aren’t able to find unsweetened applesauce in their area. The good news is that homemade applesauce is really easy to make in your own kitchen if you want to give it a try, and the only ingredients are apples, water, and lemon juice.
Pour the well-blended wet mixture into a large bowl with the dry ingredients and stir to make a nice thick muffin batter.
Add the diced apples, raisins, and crushed walnuts and mix well.
Spoon or scoop the batter into a silicone muffin baking non-stick pan or paper muffin cups. I recommend the silicon pan because these muffins tend to stick to paper cups after baking.
When I am making muffins, pancakes, or waffles, I like to use a trigger ice cream scoop to portion out the batter. It makes much less of a mess and each scoopful tends to be the exact amount of batter needed.
Place the muffin pans in the oven and bake for 25 minutes. If you’re using a silicone nonstick pan, you’ll want to place it on a baking sheet for support.
Test for doneness by pushing a toothpick into the center of one of the muffins. When it comes out clean, the muffins are ready.
Remove from oven, allow to cool, and serve.
Tips for making applesauce vegan muffins
- Storage- muffins in an airtight container in the refrigerator for up to 7 days.
- Freezing- Since these muffins freeze well, I highly suggest making a double batch and keeping some on hand for surprise guests or for a quick breakfast on your way out the door.
- Gluten-Free- These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
- Sweetener- This applesauce recipe calls for brown sugar, and many people are avoiding refined sugars. For those who use only natural sweeteners, date paste can be used in this recipe. It’s pretty simple to make date paste.
*Originally published April 2016.
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Applesauce Vegan Muffins
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/2 cup brown sugar or date paste
- 1.5 cup apple sauce (or 15 oz)
- 1/2 cup plant milk almond, cashew, etc
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1/2 cup apples diced
- 1/2 cup raisins
- 1/4 cup crushed walnuts optional
Instructions
- Begin by preheating the oven to 350°F. Then wash your apples and core and dice them. They can be peeled if desired, but I like to leave the peels on because they add lots of fiber and get pretty soft during the baking process. Once your apples are cored and diced, set them to the side.
- In a large bowl, mix together all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, allspice, sugar (if using).
- In a medium bowl, whisk together the wet ingredients that include applesauce, almond milk, vanilla, vinegar, and date paste (if using). Making your own applesauce is really easy if you want to give it a try using the recipe above.
- Pour the well-blended wet mixture into a large bowl with the dry ingredients and stir to make a nice thick muffin batter.
- Add the diced apples, raisins, and crushed walnuts and mix well.
- Spoon or scoop the batter into a silicone muffin baking non-stick pan or paper muffin cups. I recommend the silicon pan because these muffins tend to stick to paper cups after baking.
- When I am making muffins, pancakes, or waffles, I like to use a trigger ice cream scoop to portion out the batter. It makes much less of a mess and each scoopful tends to be the exact amount of batter needed.
- Place the muffin pans in the oven and bake for 25 minutes. If you’re using a silicone nonstick pan, you’ll want to place it on a baking sheet for support.
- Test for doneness by pushing a toothpick into the center of one of the muffins. When it comes out clean, the muffins are ready.
- Remove from oven, allow to cool, and serve.
Video
Notes
Pro tips & suggestions:
- Storage- muffins in an airtight container in the refrigerator for up to 7 days.
- Freezing- Since these muffins freeze well, I highly suggest making a double batch and keeping some on hand for surprise guests or for a quick breakfast on your way out the door.
- Gluten-Free- These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
- Sweetener- This applesauce recipe calls for brown sugar, and many people are avoiding refined sugars. For those who use only natural sweeteners, date paste can be used in this recipe. It’s pretty simple to make date paste.
Nutrition
Disclaimer
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About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Hi Terri! These apple muffins are delicious and so easy to make. I followed the recipe exactly, though after I chopped up my apple, I had a full cup (rather than 1/2 cup) so I used the whole amount. I also increased the chopped walnuts to 1/2 cup. The muffins baked up beautifully, firm yet moist, just the right sweetness, with yummy pops of flavor from the apples and raisins. I will definitely make these again! Thanks for a keeper recipe! 💖 Franny
This recipe is amazing! The muffins came out so moist , perfect texture and addictive! Thanks for this recipe 🙏 best vegan baked item I’ve made
Hi Randi- How awesome! I’m happy that you liked these muffins so much!
Can I use maple syrup instead of the sugar or date paste?
Hi Joanna- I think maple syrup would be a good sweetener option. Hope you enjoy these!
Terri I am so thankful for your recipes. I am neither vegan nor vegetarian yet I am using less animal and fish protein and incorporating more vegetables and fruits.
This recipe reminded me of muffins I used to make 30 years ago. I’d forgotten about using applesauce as a replacement for oil and butter when baking. Along with your graham cracker crust recipe I, too, had decades ago… you’ve brought back not only a healthier way to enjoy food but also some wonderful memories. Thanks Terri!
Hi Frank- What a wonderful testimony for my recipes! Thank you so much! I am so happy that the food is reminding you of fond memories. It’s it amazing how food has more than just nutritional value? ♥
What can I substitute the apple cider vinegar for. Not are fan of vinegars.
Hi Barbara- The vinegar is so that the muffins will rise, and you really can’t taste it at all I promise.