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. This recipe is so good, that it was even published on the T. Colin Campbell Center for Nutrition Studies website.
I have lots of other vegan muffin recipes like Sweet Potato Vegan Muffins and Chocolate Zucchini Dairy-Free 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 Plant-Based Muffins.
Reasons you will love these muffins
- Healthy and Wholesome: Made with plant-based ingredients, these muffins are a nutritious option that’s free from dairy and eggs, perfect for anyone following a vegan or clean-eating lifestyle.
- Easy to Make: This simple recipe comes together quickly, making these muffins an ideal choice for a hassle-free breakfast, snack, or dessert that’s both satisfying and delicious.
- Moist and Tender Texture: The applesauce keeps these muffins incredibly moist and tender, creating a soft, melt-in-your-mouth texture that’s hard to resist.
Ingredients you will need
- Flour & rising agents- Whole wheat flour provides a nutritious, fiber-rich base for healthy vegan muffins, while baking powder and baking soda work together to create a light, fluffy texture. A pinch of salt enhances the flavors, ensuring your muffins are both delicious and wholesome.
- Applesauce- Adding natural sweetness and moisture while reducing the need for added fats or oils. Applesauce helps to keep the muffins tender and moist. If you can’t find it in your local grocery store, try making your own applesauce with our recipe.
- Plant Milk- To keep this recipe dairy-free, we use almond milk, and other options include soy milk, oat milk, and others. We have a great guide on how to make your own cashew milk that is super simple.
- Vinegar- Adding vinegar to vegan muffins helps activate the baking soda, creating a chemical reaction that produces carbon dioxide bubbles. This reaction helps the muffins rise and results in a light, fluffy texture.
- Sweetener- My preference is brown sugar, but other options could include date sugar, maple sugar, or pure cane sugar.
Tips & suggestions
- Gluten-Free- These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those who 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, homemade date paste or date sugar can be used in this recipe.
How to make applesauce muffins
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #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.
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.
STEP #2: In a large bowl, mix together all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, allspice, and sugar (if using).
STEP #3: In a medium bowl, whisk together the wet ingredients including homemade unsweetened 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.
STEP #4: 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.
STEP #5: 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.
STEP #6: 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.
*Originally published April 2016.
Frequently Asked Questions
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.
Store them in an airtight container in the refrigerator for up to 7 days.
Yes. 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.
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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 other granular sugar
- 1.5 cups 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
- Preheat 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, and sugar.
- In a medium bowl, whisk together the wet ingredients including applesauce, almond milk, vanilla, vinegar, and date paste (if using). Making your own 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 nonstick muffin pan. I don't recommend paper muffin cups because they stick to the paper.
- When I am making muffins, pancakes, or waffles, I like to use a trigger icecream 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
- 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 who 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 sugar or maple sugar can be used in this recipe.
Nutrition
Disclaimer
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.
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…
the muffins look great but that is a lot of sugar – do i really need to use that much? don’t the apples add enough sweetness?
thanks.
Jacquie- I don’t feel like the apples are enough to sweeten these muffins, but you could give it a try. Another idea might be to reduce the amount of sugar used to see what you think with the first batch.
Hi,
I was wondering if I could use water instead of plant based milk, what do you think?
Many thanks,
Kim 🙂
Hi Kim– I haven’t tried it with water, but since it only calls for 1/2 cup, I can imagine that it would be okay.
I have both whole grain spelt flour and sorghum flour I need to use up, and I’m wondering if I could use these instead of whole wheat flour. Thanks!
Hi Hilda- The spelt flour would be a great option for substituting for whole wheat. Hope you enjoy the muffins!
oh dear, I am 73 years Young and this is the best muffin I have ever had. thank you so very much for sharing this you are very talented keep up the good work
Linda- YAY! I LOVE hearing that you like them so much. Thank you for the wonderful feedback. I made them again today too.
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.
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? ♥
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!
Since maple syrup is liquid quality would this make the batter too runny
Yes, maple sugar and date sugar are better substitution options for this recipe.
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!
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
Do I have to use whole wheat flour? Can I use all purpose flour?
Paulina- Yes, all purpose flour will work as well.