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!

How to make applesauce muffins

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.

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.

Once your apples are cored and diced, set them to the side.

Making the batter

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 as a sweetener substitute).

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

• Store muffins in an airtight container in the refrigerator for up to 7 days.
• 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.
• 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.
• 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.

More vegan muffin recipes

• Best Vegan Blueberry Muffins
• Sweet Potato Apple Sauce Muffins
• Chocolate Vegan Cupcakes

This post may contain affiliate links. Read my full disclosure here.

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Applesauce Vegan Muffins

Yield: 15 muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

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!

Print

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 almond milk (or other plant milk)
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar
• 1/2 cup apples, diced
• 1/2 cup raisins
• 1/4 cup crushed walnuts (optional)

Instructions

1. 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.
2. In a large bowl, mix together all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, allspice, sugar (if using).
3. In a medium bowl, whisk together the wet ingredients that include applesauce, almond milk, vanilla, vinegar, and date paste (if using).
4. Pour the well-blended wet mixture into a large bowl with the dry ingredients and stir to make a nice thick muffin batter.
5. Add the diced apples, raisins, and crushed walnuts and mix well.
6. 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.
7. 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.
8. 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.
9. Test for doneness by pushing a toothpick into the center of one of the muffins. When it comes out clean, the muffins are ready.
10. Remove from oven, allow to cool, and serve.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silicone Muffin Pan, European LFGB 12 Cups Cupcake Pan, 2-Pack Muffin Tin for Muffin, Cupcake, Fat Bomb, Egg Muffin, 100% Food Grade Silicone Molds
• 
  King Arthur Flour Premium 100% Whole Wheat Flour

Nutrition Information:

Yield: 15
Amount Per Serving: Calories: 149Total Fat: 1gSaturated Fat: 0gCarbohydrates: 35gFiber: 3gSugar: 18gProtein: 3g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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