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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!

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 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, 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 muffin recipes

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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 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

  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.

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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imsen

Wednesday 2nd of February 2022

They were very good and I felt I was being so healthy!

Quick and Easy Family Recipes

Shirley

Wednesday 12th of January 2022

I don't have applesauce, could I sub pineapple or banana?

Terri Edwards

Wednesday 12th of January 2022

Hi Shirley- I think banana would be a good substitute. There's also a link to how to make your own applesauce if you want to give it a try.

Bernadette Morrissey

Friday 10th of December 2021

made these last night ... easy and oh so good!! I made a double recipe ... big muffins ... perfect for a breakfast on the run!

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!

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