Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
A must-try! These healthy applesauce muffins are so incredibly moist and delicious. Naturally vegan and perfect for breakfast or snack.
After making a dozen jars of my homemade canning applesauce, I knew I had to move onto applesauce muffins next! We obviously love muffins in my home. My banana chocolate chip muffins, oatmeal cranberry muffins, vegan pumpkin muffins and lemon blueberry muffins are rotating favorites.
These applesauce muffins are exactly like they sound, with a heaping 1/2 cup of applesauce in each batch, plus a wholesome mix of regular flour, rolled oats and whole wheat flour. Thanks to the applesauce, these muffins are so moist. I know we all hate that word, but it’s the best descriptor of these muffins. Especially being lower sugar.
These applesauce muffins are also naturally vegan if you use a dairy-free milk.
This applesauce muffin recipe has an optional add of sautéed apples, if desired! Because this is an extra-step, I made this optional. If you want to do this then sauté 1 peeled and diced apple with 1 tablespoon brown sugar and 1 teaspoon ground cinnamon until softened, then fold into the final batter.
In a large bowl, whisk together the flours, oats, brown sugar, salt, baking powder u0026 soda and cinnamon.
Stir in the oil, applesauce, milk and vanilla. Whisk until just combined.
For a very rich apple taste (and fun texture), soften 1 peeled and diced apple with 1 tablespoon brown sugar and 1 teaspoon ground cinnamon until softened, about 10 minutes. Fold into the batter.
Divide batter into a lightly greased muffin tin and bake for 16 minutes at 350 degrees F, or until a toothpick inserted in the center comes out mostly clean. If you added the apples, bake for 14 minutes instead.
Remove from oven and let cool in the tin before removing to a cooling rack.
These muffins can be oil free if you substitute pumpkin puree for the oil. To add in crunch and a bit of protein, you can stir in chopped walnuts or pecans to the batter before baking. Or for extra fiber, add in raisins if you prefer a sweeter chew.
These applesauce muffins are delicious as is, but even better with a smidge of butter (we’re obsessed with Earth Balance) or apple butter. My kids love them most with both butter and almond butter!
Store muffins at room temperature for 24 hours, or in the fridge for 3-4 days. To store in the freezer, place applesauce muffins in freezer-safe bags for up to 3 months.
If you try this recipe, make sure to come back to leave a rating and a comment! Your feedback helps other readers and seeing you make my recipes makes my day!Print
A must-try! These healthy applesauce muffins are so incredibly moist and delicious. Naturally vegan and perfect for breakfast or snack. Only 1 bowl needed!
**Optional: Softened apples into the batter. Not necessary, but incredible. For this, you will need 1 peeled and diced apple, 1 tablespoon brown sugar & 1 teaspoon ground cinnamon.
**If adding apples: Sauté apples, sugar and cinnamon in small pan until soft, about 10 minutes.
*This recipe was adapted after reader feedback on 10/12/22– a few readers had muffins that were too dense. The updated recipe reduces the applesauce amount and adds in oil instead of pumpkin and replaces some of the flour with oats. That said, if you want an oil-free muffin, substitute in 1/3 cup pumpkin puree for the oil and it will work!
***The original measurements were: 1 cup flour, 1/3 cup whole wheat flour, 1/2 teaspoon salt, 3/4 teaspoon each baking soda and baking powder, 1 teaspoon cinnamon, 1 1/3 cup applesauce, 1/3 cup milk, 1 tablespoon apple cider vinegar, 1 tablespoon vanilla extract, and 1/4 cup each brown sugar and cane sugar. Combine wet and dry in separate bowls, then combine together. Divide into muffin tins and bake for 18-20 minutes.