These vegan applesauce muffins are light and tender, and perfectly spiced for fall! No eggs or dairy in this easy recipe, and the result is fantastic. Kids love these for an easy breakfast or an after school snack.
When there’s a little fall chill in the air, I start to think about baking. And if it’s September, I’m usually in the mood for baking with apples.
We love apple cider donuts and apple pie, but if you’re looking for a simple treat to pack in school lunches, try these vegan applesauce muffins.
These muffins are very easy to make, and they have the perfect light and fluffy texture. They’re perfectly spiced with cinnamon, and go so well with a cup of tea or a glass of non-dairy milk.
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Ingredient Notes
- Vegan Buttery Spread – I use Earth Balance Soy Free vegan buttery spread. You can use a different brand if you like, or you can use canola oil or coconut oil. If you aren’t dairy free, you can use regular butter.
- Sugar – I used organic cane sugar and light brown sugar. You could use coconut sugar or date sugar if you prefer. I have not tried this recipe with a sugar substitute.
- Flour – I like white spelt flour in this recipe, but all-purpose flour would also work well. You can also include up to a half cup of oat flour or almond flour if that works for your dietary needs.
- Applesauce – Unsweetened applesauce keeps these muffins moist and fluffy. If you’re out of applesauce, try an equal amount of pumpkin puree.
Step by Step Instructions
- Melt the vegan buttery spread in a large bowl.
- Stir in the applesauce, vanilla, organic cane sugar, and brown sugar.
- Add the flour, flax seed meal, cinnamon, salt, and baking soda. Add the water.
- Stir well.
- Spoon the batter into a muffin tin that has been lined with parchment paper liners. Fill each cup about â…” full.
- Bake at 350 degrees F for about 20 minutes until the muffins are golden brown.
Storage
Store leftover muffins in an airtight container. They should stay fresh for about 4 days. You can also store these in the freezer in a freezer safe container for up to 3 months.
Variations
- Add some shredded or finely chopped apple to the batter before baking.
- Top each muffin with a sprinkle of cinnamon sugar.
- If you can have nuts or seeds, try adding some walnuts or sunflower seeds to the batter.
- Make a simple glaze with powdered sugar and a little water and drizzle it over the top of the muffins.
More Apple Dessert Recipes
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Recipe
The Best Vegan Applesauce Muffins.
These vegan applesauce muffins are a warm and cozy way to start the day! Spiced with cinnamon, these are perfectly fluffy and tender. This is sure to be a favorite recipe.
Ingredients
- ¼ cup vegan buttery spread or organic canola oil or coconut oil
- ½ cup organic cane sugar
- ½ cup light brown sugar
- â…“ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups white spelt flour or all-purpose flour
- 2 teaspoons ground flax seed
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup water or any non-dairy milk
Instructions
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Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
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Place the vegan buttery spread in a large, microwave safe bowl, and microwave for about 25 seconds, or until melted.
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Add the cane sugar, brown sugar, applesauce, and vanilla and stir until combined.
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Add the flour, ground flax seed, baking soda, salt, and cinnamon to the bowl. Add the water and stir well.
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Fill the muffin cups two thirds full.
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Bake at 350 degrees F for 18-20 minutes, until the muffins are golden brown. Allow the muffins to cool in the pan for about 10 minutes before moving them.
Recipe Notes
You can use up to a half cup of almond flour or oat flour if you like in this recipe.
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
You can freeze these if you like. They should stay fresh in the freezer for up to 3 months.
Nutrition facts are for one muffin.
Shannon Holmes
I love these muffins! So easy to make and the taste was just lovely and I had everything on hand to make them! I made them today. Thanks for posting them for us.
PF
Very tasty! I was looking for recipes to use up some almond meal and flaxseed and lucked out here. I only had sweetened almond milk so I probably could have cut down on the sugar. Very easy to make. Thank you!
Lou
This was delicious. The only difference was I cut the sugar in half.
Debbie
do you have a recipe for the unsweetened applesauce you use? I have looked on your site but can’t see reference to it.
All the ones I’ve seen online have quite a lot of sugar.
I’ve cooked applies in water without sugar in the past as a basic baby food – would this owkr in the same way?
Kelly Roenicke
Yes, that would work well! You can also buy unsweetened applesauce at the store, and that would be fine. I don’t buy the kind that has any added sugar.
Claire
Super good! The whole family loved them! Subtle but nice apple taste. Sweet. Amazing texture.
Nadia
Hi there,
Just wondering if I can sub the spelt & almond flour for GF blend (We can’t have almonds)?
Kelly
You can try it, I haven’t tried it that way, but I think it would work. I would recommend a lighter GF flour blend, like King Arthur.
K
did you mean to put ground flax seed on there twice? And is that to sub for an egg?
Kelly
Oops! It should only be on there once. No, it is just a little extra fiber. You can omit it.
Sarah@wholeandheavenlyoven
The weather has been absolutely gorgeous here too the past week. And I have to say I’m lovin’ it! Totally puts me in a fall baking mood and I can’t wait to try these gorgeous muffins! Pinned.
Kelly
Fall baking is the best, isn’t it? Thanks for pinning!
Arman @ thebigmansworld
These look dense and delicious- the way I love muffins! Vegan too?! Nice!
Monet Moutrie
Yum! There’s nothing like apple muffins to get you in the mood for fall.
Alex @ DelishKnowledge
These looks sooo good! i’ve been on a muffin kick lately and can’t wait to try these! Pinning for later!
Kristine @ Kristine's Kitchen
Fall baking is the best! I love your photos of these muffins – gorgeous! It’s so cute the way your little one says “muh-nins!” Around here they are “mu-ins.” :)