Applesauce Vegan Muffins

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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!

vegan applesauce muffins in white muffin cup paper with cinnamon sticks and apples surrounding them.

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.

vegan muffins stacked up on white plate with cinnamon sticks and glass of almond milk in background with apples

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!
overhead photo of plate of muffins stacked on white plate with cup of coffee

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.

whole apple and diced apple on cutting board with knife

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.

overhead photo of muffins on plates, apples, and coffee on wooden table

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).

oat flour in stainless steel bowl with whisk

In a medium bowl, whisk together the wet ingredients that include 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.

wet batter for banana oatmeal pancakes

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.

large stainless mixing bowl with applesauce muffin batter topped with diced apples

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.

overhead photo of tin muffin pan and silicone muffin pan filled with vegan muffin batter

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.

old tin muffin pan filled with cooked vegan muffins on cooling rack

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, homemade date paste or date sugar can be used in this recipe. It’s pretty simple to make date paste.
line of vegan muffins in white paper cups on cooling rack with apples in background

*Originally published April 2016.

More muffin recipes

For more kid-friendly recipes that are great for picky adult eaters too, check out our list of kid-friendly plant-based foods.

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

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vegan muffins stacked up on white plate with cinnamon sticks and glass of almond milk in background with apples
4.50 from 178 votes

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!
Prep: 20 minutes
Cook: 25 minutes
Total: 50 minutes
Servings: 12 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 ganular sugar
  • 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

  • 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

Pro tips & suggestions:
  1. Storage- muffins in an airtight container in the refrigerator for up to 7 days.
  2. 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.
  3. 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.
  4. 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

Calories: 149kcal | Carbohydrates: 35g | Protein: 3g | Fat: 1g | Fiber: 3g | Sugar: 18g

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.

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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…

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102 Comments

  1. 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.

    1. 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.

  2. Hi,
    I was wondering if I could use water instead of plant based milk, what do you think?
    Many thanks,
    Kim 🙂

  3. 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!

  4. 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

  5. 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!

    1. 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? ♥

  6. 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

  7. 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

4.50 from 178 votes (163 ratings without comment)

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