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.
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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 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…
I made these but I used apple butter instead of apple sauce & dattes since I did not have raisins & they were absolutely delicious!! Very moist! Thank you for this great recipe!
Chantal- I’m happy that you enjoyed the Applesauce Cinnamon Muffin! Just recently, I published a Blueberry Muffin recipe that is also delicious. https://eatplant-based.com/blueberry-muffins/
Thanks so much for the great feedback!
I’d like to add chopped nuts to this. Would 1/2 cup throw off the results? Maybe if I added a flax egg also? Thanks.
Hi Elizabeth- I love to add walnuts to this, and there’s no need to make any other adjustments. Enjoy!
I subbed 1/2c flour for oats and used date paste instead of brown sugar. So good!
Steph- That’s terrific to hear! Thank you so much for letting me know. 😀
Topped with pumpkin seeds so pretty and moist. Thank you for the refined sugar free option and War Cake history lesson Is fascinating and appropriate somehow as I am making during pandemic 2020.
My first vegan recipe and they’re delicious! Followed it exactly and was amazed how good they turned out.
Hi Savanah- So glad that your first vegan recipe was such a good experience. 😀
The recipe calls for 1 cup applesauce or 15 oz. One cup of applesauce is 8 oz. Did you mean 1 CAN of applesauce (which weighs about 15 oz)? Or is it the 1 cup?
Hi Cathy- I was just recently doing updates and evidentially made that typo. The recipe calls for 1.5 cups of applesauce. Thanks for catching that!
I have made these 3 times now. They are fantastic!
Hi Natalie- YAY! I’m so glad that you like them enough to make them 3 times! 😀
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
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!
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 ?
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.
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.
Hi Michelle- I’m so glad that you enjoyed these!
If I used AP flour for this, would it be a 1:1 substitution, or something different?
Hi Rose- All-purpose flour should be a 1:1 ratio. Hope you enjoy it!
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
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!
made these last night … easy and oh so good!! I made a double recipe … big muffins … perfect for a breakfast on the run!
I don’t have applesauce, could I sub pineapple or banana?
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.
They were very good and I felt I was being so healthy!
Quick and Easy Family Recipes
I tried this recipe and the Applesauce Vegan Muffins are delicious. I used Almond milk in the recipe. My family also enjoyed them. Thank you for sharing this .