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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!

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

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.

close up of vegan muffins in white paper cups with apples and cinnamon sticks

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!

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.

whole apple and diced apple on cutting board with knife
overhead photo of muffins on plates, apples, and coffee on wooden table

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).

oat flour in stainless steel bowl with whisk

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.

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

  • 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.
line of vegan muffins in white paper cups on cooling rack with apples in background

*Originally published April 2016.

More vegan muffin recipes

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

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

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!

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.

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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.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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photo collage for applesauce muffins for pinterest
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Ruth

Thursday 23rd of September 2021

I made these muffins yesterday and they are delicious and very easy to make. Thank you so much . I so enjoy your website. Blessings to you

Terri Edwards

Thursday 23rd of September 2021

Hi Ruth- It's the perfect time for these apple muffins with the fall weather rolling in. I'm so glad that you liked them!

Rose

Friday 9th of April 2021

If I used AP flour for this, would it be a 1:1 substitution, or something different?

Terri Edwards

Friday 9th of April 2021

Hi Rose- All-purpose flour should be a 1:1 ratio. Hope you enjoy it!

Michelle Hsu

Tuesday 5th of January 2021

Thank you for sharing this recipe! This was such an easy recipe to follow and the muffins are delicious! I will definitely be saving this recipe as my go-to :). I ended up loading the 12-muffins all the way instead of making extras and they still turned out perfect.

Terri Edwards

Tuesday 5th of January 2021

Hi Michelle- I'm so glad that you enjoyed these!

mara

Thursday 22nd of October 2020

thank you for your wonderful recipes . I was watching egg replacement videos and noticed that soft tofu also used as egg replacement and also it adds very nice cake structure . I was wondering if this recipe will work well with 1/4 cup of soft tofu . Do you think i should change amount of applesauce amount ?

Terri Edwards

Thursday 22nd of October 2020

Hi Mara- I haven't tried tofu as an egg replacer before but would love to hear how it turns out if you give it a try with this recipe.The applesauce helps with moisture, so I'm not sure about whether reducing the amount with tofu would be necessary.

JL Fenter

Wednesday 19th of August 2020

I just made these using date paste I made myself. I found out after starting had only apples that were on the verge of vinegar, so I added 4 extra ounces of unsweetened apple sauce. I used moo milk. I also used 1.5 cups of whole wheat and 1/2 cup Kamut flour.

As I'm in Lubbock (altitude 3200 Ft), I cooked at 375 for 25 minutes, EXCELLENT... Thank you...

Jack

Terri Edwards

Wednesday 19th of August 2020

Hi Jack- I love the way you know your way around the kitchen and feel comfortable making all those substitutions. So glad that they turned out well!

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