Applesauce Muffins

By Alexandra Caspero on September 15, 2022
Lightly sweetened, oil free applesauce muffins!
Makes 12 muffins

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 1/3 cups of applesauce in each batch, plus a wholesome mix of regular flour and whole wheat flour. Thanks to a combination of both applesauce and pumpkin puree, these muffins are so moist. I know we all hate that word, but it’s the best descriptor of these muffins. Especially being naturally oil-free and lower sugar.

These applesauce muffins are also naturally vegan if you use a dairy-free milk.

close up photo of applesauce muffin with butter

Ingredients

  • Applesauce
  • Milk of choice
  • Pumpkin puree (can substitute with oil)
  • Vanilla extract
  • Apple cider vinegar or white vinegar
  • Brown sugar
  • Cane sugar
  • All-purpose flour
  • Whole-wheat flour
  • Salt
  • Baking soda & baking powder
  • Ground cinnamon

How to Make

  1. Whisk together the wet ingredients

    In a medium bowl, whisk together the applesauce, milk, pumpkin puree, vanilla, vinegar and sugars until well-combined.

  2. Whisk together the dry

    In a separate bowl, whisk together the flours, salt, baking soda, baking powder and cinnamon.

  3. Combine the two

    Add the dry into the wet, and stir until just combined taking care not to overmix. Pour into a greased muffin tin about 2/3 of the way full.

  4. Bake

    Place in a 350 degrees preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from oven and let cool in the tin before removing to a cooling rack.

Applesauce muffin recipe in tins

Applesauce Muffin Recipe Tips for Success

  • To make scooping the muffin batter as easy as possible into the tins, I use a large cookie scoop. This divides the batter easily for baking.
  • To make these as mini muffins, use a mini muffin tin and decrease the baking time by 10-12 minutes.
  • However, if you don’t have any pumpkin puree, then you can use 1/3 cup of neutral oil instead.
  • My oven cooks these perfectly at 19 minutes. When they are done, they just spring back lightly to the touch and have a toothpick inserted into the center come out clean.

applesauce muffins in a tin

These muffins are naturally oil free with the addition of the pumpkin puree and applesauce. 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.

vegan applesauce muffins on a plate

More Vegan Muffin Recipes

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!

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close up photo of applesauce muffin with butter

Applesauce Muffins

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: muffins, healthy, baked goods
  • Method: muffins
  • Cuisine: American
  • Diet: Vegan

Description

A must-try! These healthy applesauce muffins are so incredibly moist and delicious. Naturally vegan and perfect for breakfast or snack.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: muffins, healthy, baked goods
  • Method: muffins
  • Cuisine: American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: muffins, healthy, baked goods
  • Method: muffins
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 1 1/3 cups unsweetened applesauce
  • 1/3 cup unsweetened milk of choice
  • 1 tablespoon vanilla extract
  • 1/3 cup pumpkin puree (can substitute with oil)
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1/4 cup each brown sugar and cane sugar
  • 1 cup all-purpose flour
  • 1/3 cup whole-wheat flour (or more AP flour)
  • 1/2 teaspoon salt
  • 3/4 teaspoons each baking soda and baking powder
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350 degrees F. 
  2. In a medium bowl, whisk together the applesauce, milk, pumpkin puree, vanilla, vinegar and sugars until well-combined.
  3. In a separate bowl, whisk together the flours, salt, baking soda, baking powder and cinnamon.
  4. Add the dry into the wet, and stir until just combined taking care not to overmix. Pour into a greased muffin tin about 2/3 of the way full.
  5. Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from oven and let cool in the tin before removing to a cooling rack.

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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.

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    1. Jeanne
      September 24, 2022 AT 11:13 am

      Surprised how good these turned out for being oil-free. They are so moist and the perfect amount of apple flavor.

    2. Gilly
      September 24, 2022 AT 11:09 am

      Can’t believe how moist these are– my new favorite muffin recipe. Going to try to replace the pumpkin with pear puree next time to see if it works.

    3. Lisa
      September 24, 2022 AT 11:08 am

      These muffins are SO good. Made them three times now since you’ve posted them and my kids can’t stop asking for them. Delicious!

    4. Jess
      September 20, 2022 AT 9:57 am

      WOW!! These muffins are delish! I hate when people say this but I made a slight change…. I used only 1/4 cup of the brown sugar and they were STILL delicious. They are almost gone. Hoping to save some for tomorrow 🙂 but might need to make another batch tonight! Thank you so much for this amazing recipe.

    5. Lisa
      September 20, 2022 AT 7:03 am

      Can you substitute maple syrup for the cane sugar?

      1. Alex
        September 20, 2022 AT 10:05 am

        I haven’t tried that, but another reader used only 1/4 cup of the brown sugar and they came out well!

    6. Sarah Ann
      September 18, 2022 AT 6:17 pm

      I left out on the counter and my kids devoured them in 2 days. Will make again

    7. Connie
      September 18, 2022 AT 6:04 pm

      I made these for a baby shower and they were a big hit.