These healthy cinnamon applesauce muffins are quick and easy to make for a delicious snack or afternoon treat!
- dietary features: dairy-free and egg-free (vegan), can be gluten-free
- great for lunchboxes, kids loves these!
- 200 calories per serving
- amazing soft and moist texture and apple cinnamon flavour
- applesauce – any homemade or store-bought unsweetened applesauce works!
- maple syrup – maple syrup is best here for flavour and consistency
- coconut oil – can be substituted with olive oil or melted veagn butter
- whole wheat flour – can be subbed with a 1:1 gluten-free baking blend
- 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 crunch apple variety 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!
Complete list of ingredients and amounts is located in the recipe card below.
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.
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.
Pour in the wet ingredients from step 1 and gently fold together until fully combined.
Step 3. Add the diced apple and mix until 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 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.
Yes. To make these gluten-free applesauce muffins, replace the whole wheat flour with a 1:1 gluten-free baking flour.
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 make this recipe? Click here to leave a review!Print
- 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)
- 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!
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.
- 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