Soft and spiced vegan applesauce muffins, free from oil and dairy, also vegan-friendly!
These easy-to-make muffins are a handy and delicious snack or breakfast.
Making vegan apple sauce muffins from scratch really isn’t that hard and doesn’t require any fancy “replacement” ingredients like flax eggs, instead it relies on the applesauce to work as a binder for the muffins, and simply put- it works. These fluffy and moist muffins are as healthy as they are delicious and they are a perfect snack for enjoying during Autumn.
What Are Vegan Applesauce Muffins?
They’re simple and easy eggless applesauce muffins that use cinnamon, cardamom, and nutmeg to spice up every bite. They’re a healthy apple muffin that’s perfect for any occasion, including snacks, and there is plenty of applesauce and apple chunks in the batter so every bite will remind you of Fall. They also have a spiced sugar topping that will have you swooning. Love at first bite.
Ingredients for the Vegan Muffin:
- Vanilla extract
- Brown sugar
- Non-dairy milk
- All-purpose flour
- Baking powder
- Baking soda
- Red apple
For the exact amounts needed, please see the recipe card below.
How To Make Vegan Applesauce Muffins
Preheat your oven to 350 degrees F and line a muffin tin with paper liners.
In a large mixing bowl, combine the applesauce, vanilla, brown sugar, and non-dairy milk with a whisk.
In another mixing bowl, whisk together the flour, cinnamon, cardamom, nutmeg, baking powder, and baking soda.
Add the dry ingredients to the wet ones and stir to combine.
Fold in the apple chunks.
Divide the batter between 12 muffin cups and shake the pan lightly to help spread it around evenly in the pan.
Sprinkle about ½-1 teaspoon of the cinnamon-sugar topping over each muffin.
Bake in the oven for 20-22 minutes or until a toothpick can be inserted and come out clean.
Let the muffins cool for 10 minutes before removing them from the muffin tin.
- Storage. These muffins will do best when stored in an airtight container at room temperature for up to 3 or 4 days. Storing in the fridge is okay but not recommended as it will cause the muffins to become harder and possibly dry out.
- Apples. You can use any type of baking apple preferred so if you want a tangier apple muffin, use Granny Smith apples or a Pink Lady. Red delicious apples are not recommended because the apple is too grainy once baked.
- Applesauce. I recommend using plain unsweetened applesauce for these muffins, but you can use cinnamon or sweetened applesauce if you have it on hand. If you do, you may want to adjust the sugar or cinnamon added.
What Does Adding Applesauce to Muffins Do?
Applesauce is a very nutritious snack and can help to replace oils and fats in baked goods. For example, in this recipe, we are using it to replace oil and eggs. Adding in fiber, working as a binder, and giving us a healthier end result. Not only that but it helps the muffins to turn out moist and fluffy!
Why Are My Muffins Rubbery?
If your muffin texture is rubbery it could be because you overworked the batter by stirring too much. After adding the flour to the wet stuff, the goal is to stir just enough to incorporate and no longer see flour streaks. Overmixing will cause the gluten to develop and that will give you a rubbery texture.
Why Are My Muffins Dense?
If your muffins are dense it can be a result of too much liquid in the batter. If you used thin applesauce, added extra, or didn’t measure your flour out correctly the dry to wet ratio will be off. When this happens, baked goods can end up dense like a brick.
More Delicious Apple Recipes To Try This Fall
- Apple Baked Oatmeal With Cinnamon
- Apple Pie Baked Apples
- Cakey Apple Crisp
- Nutty Caramel Stuffed Baked Apples
More Vegan Recipes You’re Sure To Love!
- How to Make Simple Vegan Mayonnaise
- Vegan Stuffed Portobello Mushrooms
- The Best Vegan Wrap Made with Raw Vegetables
- Mushroom Vegan Pot Pie
- 1 cup applesauce
- 1 tsp vanilla extract
- ¾ cup brown sugar
- ½ cup non-dairy milk
- 2 ½ cups all-purpose or wholemeal flour
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- Pinch of freshly ground nutmeg
- 2 tsp baking powder
- ½ tsp baking soda
- 1 red apple, peel and diced
- 3 tbsp brown sugar mixed with ½ tsp ground cinnamon
1. Preheat the oven to 350F. Prepare a 12 muffin tin with 12 muffin liners.
2. Place the apple sauce in a large bowl, add vanilla extract, brown sugar, and non-dairy milk. Whisk to combine.
3. In a different bowl, mix the dry ingredients (flour, ground cinnamon, ground cardamom, ground nutmeg, baking powder, and baking soda). Add them into the apple sauce bowl and stir until well combined.
4. Fold in diced apple and stir to combine.
5. Divide the batter into the 12 muffin liners. Shake the muffin tin for the batter to spread evenly. Add ½-1 tsp of the cinnamon sugar topping on top of each muffin.
6. Bake the muffins for 20 to 22 minutes, or until an inserted toothpick comes out clean.
7. Let the muffins cool for 10 minutes before removing them from the muffin tin.