Applesauce Muffins
These healthy vegan applesauce muffins with oats and cinnamon are quick and easy to make for a delicious snack or treat!
These sweet and simple muffins are the perfect combination of comforting flavours: cinnamon, ginger and apple.
The recipe features wholesome ingredients like whole wheat flour, maple syrup, applesauce, diced apple and oats. They’re easy to make in under 30 minutes, kids love them and you can even customize them add-ins like carrot and zucchini.
The whole family will enjoy these perfectly soft and moist muffins. Enjoy them any time of day or a sweet snack or dessert!
Why You’ll Love this Recipe
- This recipe is dairy-free and egg-free and can be made gluten-free so works well for those with allergies or other dietary restrictions.
- Made with healthy, wholesome ingredients.
- Great for lunchboxes. These are always a hit with the kids!
- 200 calories per serving.
- Amazing soft, moisture texture and delicious apple cinnamon flavour.
Ingredient Notes
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Applesauce: Any homemade or store-bought unsweetened applesauce works! You could also use sweetened applesauce just note the muffins will be sweeter and have more added sugar.
- Maple Syrup: Maple syrup is best here for flavour and consistency though you could also use agave syrup.
- Coconut Oil: Can be substituted with olive oil or melted vegan butter. I have not tested these muffins without oil.
- Whole Wheat Flour: This can can be subbed spelt flour or a 1:1 gluten-free baking blend for gluten-free muffins.
- Spices: Cinnamon, nutmeg and ginger are perfect with the applesauce and maple syrup, if you’re missing nutmeg or ginger it’s not a huge deal but definitely use them if you have them!
- Oats: The recipe calls for quick oats but you can use rolled or large flake oats if that’s all you have.
- Apple: I like granny smith here as they’re crunchy and not too sweet, however, any crunchy apple variety such as gala, Fiji or honey crisp works!
- Brown Sugar: This is an optional topping but adds a lovely little crunch to the baked muffins, can be subbed with coconut, demerara, sucanut, turbinado or raw cane sugar, you could even mix the sugar with a little cinnamon to make a cinnamon sugar topping…yum!
Step by Step Instructions
Before you Start: Preheat the oven to 350 F and prepare a muffin tin with 12 muffin liners.
Step 1. Combine the applesauce, coconut oil, vanilla and maple syrup in a medium bowl until completely smooth.
Step 2. In a separate large mixing bowl, stir together all the dry ingredients (everything except for the diced apple) and make a “well” in the centre of the bowl.
Make sure you mix it up really well to break up any clumps and distribute the baking soda and salt. I like to use a whisk or fork to combine the dry ingredients.
Step 3: Pour in the wet ingredients from step 1 and gently fold together until fully combined. Be sure not to over mix. Once you’ve incorporated all the flour, stop mixing. This will help ensure nice, fluffy muffins!
Step 4. Add the diced apple and fold a few times until they’re distributed throughout.
Step 4. Using a large spoon or ice cream spoon, scoop the batter into the prepared muffin tin.
Option to sprinkle each muffin with sugar for a sweet crunchy finish.
Step 5. Bake the muffins for 20 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Carefully lift the muffins out onto a cooling rack for at least 10 minutes.
Enjoy for a sweet treat any time of day, on their own or sliced and topped with your favourite spread.
Variations
This recipe makes a great base for other add-ins:
- Carrot Applesauce Muffins: Add 1/2 cup packed finely grated carrot along with the diced apple or omit the apple and add 1 cup finely grated carrot or try these carrot muffins.
- Zucchini Applesauce Muffins: Add 1/2 cup drained and lightly packed finely grated zucchini along with the apple or omit the diced apple and add up to 1 cup drained and lightly packed grated zucchini or try these zucchini muffins.
- Banana Applesauce Muffins: Substitute half of the applesauce for ripe mashed banana.
- Try up to 1/2 cup add-ins like raisins, chocolate chips, cranberries or chopped pecans or walnuts.
FAQs
Yes. To make these gluten-free applesauce muffins, replace the whole wheat flour with a 1:1 gluten-free baking flour.
If needed, be sure to use gluten-free certified oats as well.
Sure. You can use unsweetened homemade applesauce or any store-bought unsweetened applesauce.
Well, yes and no. They’re still muffins! However, they’re low in calories so are easy to fit into a nutrition plan and contain some nutritious ingredients like apple and oats.
Each muffin provides 4 grams of fiber and 3 grams of protein to help balance out the carbohydrates. If you have allergies or dietary restrictions, they’re also dairy-free and egg-free.
As far as muffins go, I would say, yes, they’re healthy and can be enjoyed in moderation as part of a balanced diet. Enjoy!
More Muffin Recipes
- Vegan Apple Oat Protein Muffins
- Vegan Buckwheat Muffins
- Healthy Vegan Blueberry Muffins
- Vegan Chocolate Chip Banana Muffins
- Vegan Carrot Muffins
Have apples you need to use up? Try this slow cooker apple butter or better yet, make it and use it as a spread for the muffins!
Did you try this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Vegan Applesauce Muffins
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Snack
- Cuisine: American
- Diet: Vegan
Description
Quick and easy applesauce muffins to enjoy as a quick pre-workout snack or a perfect afternoon treat! You’ll love the soft, moist texture and delicious cinnamon apple flavour of these yummy vegan muffins.
Ingredients
- 1 1/2 cup unsweetened applesauce (300 ml)
- 2/3 cup maple syrup, organic (160 ml)
- 1/3 cup refined coconut oil, melted (80 ml)
- 2 teaspoon vanila (10 ml)
- 1 1/2 cup whole wheat flour (230 g)
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tsp cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup quick oats (50 g)
- 1 granny smith apple, peeled, cored and diced (150 g)
- 2 tablespoon brown sugar (optional, for topping)
Instructions
- Preheat oven to 350 F and prepare 12 pc muffin pan with muffin liners for later.
- In a medium bowl combine all wet ingredients (applesauce, maple syrup, coconut oil and vanilla) and set aside. In a large bowl place all your dry ingredients (everything except diced apple) make a ‘well’ in the centre of the bowl and pour in your wet ingredients. Using a spatula fold the wet and dry ingredients together until well combined.
- Add your diced apples and mix until fully incorporated.
- Using a large spoon or ice cream scoop, evenly distribute muffin mix into prepared muffin tins.
- For an optional crunchy top sprinkle brown sugar on to each muffin top before placing in the oven.
- Place in a preheated oven and bake for 20 minutes, or until a toothpick can be inserted in the centre of the muffin and come out clean. When ready remove from the oven, lift out of the pan and place on the cooling rack for 10 minutes. Once muffins are cooled, enjoy!
Notes
Storing: Muffins can be stored In an airtight container in the fridge for 5 to 6 days, or stored in a freezer bag for up to 3 months.
For best results, I recommend using a kitchen scale and following the weights listed. Those were what was used in developing the recipe and volume amounts can be inaccurate.
Nutrition
- Serving Size: 1
- Calories: 207
- Sodium: 148 mg
- Fat: 7 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 3 g
Keywords: applesauce muffins, vegan applesauce muffins
I’m about to make these. Muffin and muffin pans are twice the size of cupcake pans, maybe even larger than that. In the photo they look like cupcake sized muffins. I have both and I’m not sure which ones to use. I wish the recipe was more clear on that.
I use a standard 12-cup muffin pan and standard muffin/cupcake liners. Each cup should be about 2.75-inch wide by 1.25-inch deep. Hope that helps!
I revamped the recipe a little to make it more Christmassy by adding in some (dried cranberries which I rehydrated in orange juice over night) and a couple of drops of orange essence in with the wet ingredients
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That sounds yummy!
A nice basic recipe that can be modified easily. I used canola oil, white whole wheat flour, and old fashioned oats. It was delicious. It could be slightly fluffier. I think the whole wheat flour probably made it slightly dense, but nothing too bad. I’ll add pecans the next time. I gave it 4 stars simply because it wasn’t super soft. I’ll still make this recipe again. Thanks, Deryn!
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…so accidentally dumped in coconut oil after stirring up jar (was going to heat & well, squirrels), never worked w/coconut oil before. It’s all clumpy, gonna mix it up anyway as can’t afford to start over and throw out. But heads up to any other newbies out there.
I can’t do oils or vegan butter.
Any other substitute for that coconut oil?!
I haven’t tested these without oil, unfortunately. You could possibly use tofu or yogurt but I haven’t tested it so I can’t guarantee success. If you’re not super confident with substitutions, I’d look for an oil-free recipe so you don’t have to make any changes!
Oof…I found the 80ml coconut oil to be wayy too much! I would definitely reduce that next time and then they’d probably be great
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Good recipe! I am always looking for vegan options for my family.
These are the best; tasting better than store or box muffins!! They have become one of my go too recipes for sure!
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What gluten free flour would you recommend to substitute in these?
You could try a 1:1 gf all-purpose baking flour but I haven’t tested them with any gf flours so I can’t guarantee success. Let me know if you try it!
So yummy! A hit in our family..my 3 teen boys love them!
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Excellent! So glad! Teenagers are always a tough crowd haha, so that’s a win!
Loved these! I’m not much of a baker, I always seem to mess things up but them came out perfectly and were really easy. Thank you!
There’s muffins are wonderful! We can’t stop eating them! Lol
I subbed the wheat flour with an oat flour AP mix blend and went by weight listed for the wheat flour. I had to bake a bit longer, but that was fine. They are a huge hit with us! Thank you 🙂
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Oh good, I wasn’t sure they’d work with that flour! Thanks for letting me know! So glad they were enjoyed.
These were fantastic! The whole family loved them. Thanks!
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Yay! I’m so happy to hear that. Thanks for trying them!
These were perfect. I already can’t wait to make them again. We loved having them on hand for a quick and yummy snack. My kids loved them too, especially topped with jam or peanut butter! Thanks for the recipe!
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Amazing! So glad everyone enjoyed them. Thanks for the review!
I cut the maple syrup by half and they were plenty sweet and delicious. You have been missed!
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That’s great to know! Glad they worked out for you. And thanks!!