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 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!
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.
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.
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).
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.
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
- 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 or date sugar can be used in this recipe. It’s pretty simple to make date paste.
*Originally published April 2016.
More muffin recipes
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!
This post may contain affiliate links. Read my full disclosure here.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from EatPlant-Based
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 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
- 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…
Thank you Terri! The muffins look very appetizing!
You’re welcome, Nadege! Enjoy!
OMGoodness! These look fabulous!
And BONUS: I already have all these ingredients! Can’t wait to make these! Thanks!
I like this blog. I’m so sick to death of blogs that have a lot of dialog about their lives and how their day is going and you have to scroll through dozens of unnecessary photos, (and ads if they are trying to make money). Kudos to the author for excellent organization of this blog! First thing you get is the actual recipe and it’s easy to quickly print! There is product endorsement, at the end and plenty of photos but not ad nauseam. The recipes all sound great too! Thank you!
Wow! Thank you so much for the positive feedback! I am glad you like the layout of my blog. I agree that too many ads and needing to scroll way down the page to find the actual recipe to print can be a turn-off. Trying to make it as user-friendly as possible and love hearing that it’s heading in the right direction. Thanks again!
I agree with you 100%. I cannot stand all those blogs where before the recipe they talk about all their life history, there’s really no need for this.
I expect we add the raisins at the same time as we add the apple. Oopsie alert! 🙂
That’s exactly right, and I will make note of it in the recipe. Thanks for the heads-up!
Do you know the cup measurement for the applesauce? I don’t have a scale to weigh it. Thanks!
Yes, 15 oz is around 1-1/2 cups. Hope you enjoy!
These are delicious!! Thank you!
So glad you like them! They save well, so we eat them for days.
I can’t whait to make these for my grandson.
Awesome! You made me smile! 😀
Thank you for this recipe, Terri! Simple and perfect for this Fall season. Just baked them and they are delicious!!!
You’re welcome, Barbara! So glad you are enjoying them this morning!
This recipe sounds great! When I feel better and can make them I will☺️What is the serving size for breakfast? I’m hoping 2 Thank you VERY much, for your work!
I personally would eat 2 muffins with fruit for breakfast. I hope you feel better soon!
Hi Terri,
I was hoping to find a Pinterest button to save recipe for later. Did I miss it? Thanks
Hi Diane! If you are on a desktop, there is a Pinterest button that floats in the top left corner of the page, in the green leafy background. There’s Facebook, Twitter, Google+, Pinterest, and + button for other social media outlets.
UPDATE: After I saw your message, I checked my phone and realized that there were no social media buttons showing. That must have happened when I changed my blog theme over a few weeks ago. Thank you for letting me know! I have now installed a plug in to fix it. If you are on a phone or other handheld device, the share buttons are now across the top of the post, right above the picture, as well as below. Hope this helps, and thank you for following!
Can you post a date paste recipe?
Absolutely! I’ve added to the bottom of recipe as well.
Date Paste Recipe-
1. Soak 1/2 cup of dates in 1/2 cup of water overnight or approximately 8 hours.
2. Remove dates from water and set the water aside.
3. Puree dates in food processor or blender.
4. Add a few tablespoons of soaking water to the date puree and continue to blend. Blend until the date paste is creamy.
5. Add more soaking water if needed.
How do you make Apple sauce? I have your recepie book and it uses Apple sauce alot. I live in Ireland and have never come across it. Also we don’t have Sukanat sugar either. Any suggestions? Many thanks Orla
Orla, I had no idea that Ireland doesn’t have apple sauce. Interesting to find out. Here’s and easy recipe for it.
Apple Sauce-http://allrecipes.com/recipe/51301/sarahs-applesauce/
Sucanat is just a less refined sugar. Any sugar/sweetener would work just fine.
Hope this helps!
My son is allergic to wheat, would there be a substitute for the flour? (Almond, brown rice or sougrham?)
Yes, here is a link that might help. http://www.natureseats.com/blog/recipe-blog/item/almond-flour-flour-conversion
Thank you for the recipe! I made these yesterday and they are delicious! So fluffy! And easy to make. 🙂
For who would be curios of a method to make homemade apple sauce: (this makes 2 cups and a bit, depending on the size of the apples) I chop 4 apples in the food processor with a bit of water (5-8 tablespoons) and the juice of one lemon, then I put it in the microwave for 7-8min occasionally stopping and steering until all the apple is cooked. Or you can make it on the stove until the apples are cooked. I use this whenever there is a call for apple sauce in a recipe and it works great.
These are delicious and satisfying! Great recipe…thank you!
Gloria, if you are the one that posted the picture on Instagram this morning, your photo is fabulous! I’ve shared the link to it all over Facebook and Twitter. So glad that you like these! If you’re like me, they’ll be a snack later today too!
Hi, can you make a cake instead? If so, what size pan would I use and at what temperature?