These delicious and healthy Applesauce Muffins are easy to make and oh-so-tasty. If you’re looking for the best easy muffin recipe, this is the one for you. Muffins can be delicious and fun to make with minimal ingredients and lots of flavors!
A delicious way to start out any day should include oatmeal Applesauce Muffins as part of breakfast. I would say “part of a complete breakfast” but that’s so cliché. I’ll just stick with delicious.
I knew when I set out to make these, I wanted my applesauce muffins healthy! That’s one reason I used whole wheat pastry flour for added fiber.
Why This Recipe is a Winner
- Applesauce adds moisture to these muffins, making them tender and delicious
- Whole wheat pastry flour adds nutrition, but still keeps the muffins light (not dense like whole wheat flour)
- Cinnamon adds the perfect hint of spice in every tasty bite!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Applesauce — I use unsweetened applesauce, which is very easy to find in most grocery stores.
- Granulated sugar
- Vegetable oil — Any neutral oil will work here, such as canola oil, olive oil, or even melted refined coconut oil.
- Ground flaxseed — We’re using ground flaxseed as an egg replacer, or you can substitute an equal quantity of chia seeds.
- Plant-based milk — Use your favorite plant-based milk (plain or vanilla), such as soy milk, almond milk, oat milk, etc.
- Whole wheat pastry flour — I recommend whole wheat pastry flour or substitute all-purpose flour. If you want to use whole wheat flour, be sure to mix it half-and-half with all-purpose flour.
- Baking soda + baking powder — Make sure yours is fresh by testing a bit of baking soda in vinegar and baking powder in hot water. If it bubbles, your batch is fresh.
- Ground Cinnamon — I love cinnamon and apples, but you can substitute pumpkin pie spice.
- Salt — I use either table salt or sea salt.
- Pecans — This is an optional ingredient, but a few nuts add crunch and a nutty flavor.
- Oats — Add a few raw oats flakes to the top of the unbaked muffins for a dramatic look.
How to Make Applesauce Muffins
- Mix together the applesauce, sugar, oil, ground flax seeds, and soymilk.
- Stir together the dry ingredients, from the flour to the salt.
- Pour the applesauce mixture into the flour mixture, stirring until just combined.
- Spoon batter into a prepared muffin pan, filling them about ⅔ full.
- Bake for approximately 20 to 25 minutes, until the edges of the muffins are golden brown.
Store muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 7 days, or in the freezer for up to 2 months.
New to Vegan Baking?
The idea of making cookies, cakes, or muffins without eggs or dairy can seem like a hill too tall to climb. But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!
Cupcakes vs. Muffins
This recipe pushes the boundaries between muffins and cupcakes. Are they Applesauce Muffins or Applesauce Cupcakes?
Both muffins and cupcakes fit these descriptions:
- Is a single serving
- Similar in shape
- Can be baked in papers
- Can be served with frosting (I’ve seen some cupcakes without icing and some muffins that do).
Cupcakes are usually sweeter which is why I went with muffins for this recipe.
More Vegan Muffins
If you love these applesauce muffins, be sure to check these other healthy breakfast muffin recipes too:
You May Also Like
For more vegan apple recipes, be sure and try my Vegan Apple Pie recipe. If you love deep dish apple pie with a buttery crust, that is the one for you! Also, my Vegan Apple Crisp is simply divine! For something completely simple and delicious, this Baked Apple Slices recipe is the best!
That’s it for these cinnamon applesauce muffins. Enjoy!
- 1 cup unsweetened applesauce
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 tablespoon ground flaxseed
- 3 tablespoons plant-based milk
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup chopped pecans (optional)
- 2 to 3 tablespoons rolled oats (optional: for topping)
- Preheat oven to 350°F. Lightly coat a muffin pan with cooking spray or paper liners.
- In a large bowl, mix together the applesauce, sugar, oil, ground flax seeds, and soymilk.
- In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt. Optional: Add pecans to the flour mixture. Next, add the applesauce mixture to the flour mixture. Stir until just combined.
- Spoon batter into the prepared muffin pan, filling them about ⅔ full. Optional: Add a few raw oats to the top of each muffin for decoration.
- Bake for approximately 20 to 25 minutes. Insert a tester into one of the muffins to see if it comes out clean. The edges of the top of the muffins should be golden brown.
- Store muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 7 days, or in the freezer for up to 2 months.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.