These healthy vegan applesauce muffins with oats and cinnamon are quick and easy to make for a delicious snack or treat!

Two applesauce muffins on a plate. More muffins in background.

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

Visual of ingredients needed for making applesauce muffins. Each ingredient is labelled with text overlay.

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.

Applesauce, maple syrup and coconut oil mixed together in a glass mixing 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.

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.

Oats, cinnamon, baking powder, nutmeg and ginger in a bowl.

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.

Muffin batter with diced apple mixed into it in a mixing bowl.

Step 4. Using a large spoon or ice cream spoon, scoop the batter into the prepared muffin tin.

Raw muffin batter in a muffin liner-lined muffin tin.

Option to sprinkle each muffin with sugar for a sweet crunchy finish.

Spooning brown sugar onto a raw muffin in a muffin tin.

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.

Overhead view of an apple muffin topped with brown sugar.


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.


Can you make these gluten-free

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.

Can you use homemade applesauce?

Sure. You can use unsweetened homemade applesauce or any store-bought unsweetened applesauce.

Are applesauce muffins healthy?

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!

Sliced open applesauce muffin on a plate.

More Muffin Recipes

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?
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.

clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Two applesauce muffins on a plate. More muffins in background.

Vegan Applesauce Muffins

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12
  • Category: Snack
  • Cuisine: American
  • Diet: Vegan
Save Recipe


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.


  • 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)


  1. Preheat oven to 350 F and prepare 12 pc muffin pan with muffin liners for later. 
  2. 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. 
  3. Add your diced apples and mix until fully incorporated. 
  4. Using a large spoon or ice cream scoop, evenly distribute muffin mix into prepared muffin tins. 
  5. For an optional crunchy top sprinkle brown sugar on to each muffin top before placing in the oven.
  6. 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.

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.


  • 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