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!
Servings: 12 muffins
Calories: 149kcal
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 granular sugar
- 1.5 cups 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:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- 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
Calories: 149kcal | Carbohydrates: 35g | Protein: 3g | Fat: 1g | Fiber: 3g | Sugar: 18g