Applesauce Muffins

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!

Several applesauce muffins sit next to each other.

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!

Key Ingredients

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.

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Applesauce — I use unsweetened applesauce, which is very easy to find in most grocery stores. Here’s a great applesauce replacement if you need it.
  • 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

  1. Mix together the applesauce, sugar, oil, ground flax seeds, and soymilk.
  2. Stir together the dry ingredients, from the flour to the salt.
  3. Pour the applesauce mixture into the flour mixture, stirring until just combined.
  4. Spoon batter into a prepared muffin pan, filling them about ⅔ full.
  5. Bake for approximately 20 to 25 minutes, until the edges of the muffins are golden brown.
An applesauce muffin is sliced in half with 2 more whole muffins to the right.

Storage Tips

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.

A hand reaches into a group of muffins to grab one.

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:

  • Single serving
  • Similar in shape
  • Baked in papers (or not)
  • Served with frosting or not (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!

Two applesauce muffins are stacked on top of each other with more muffins behind them.

That’s it for these cinnamon applesauce muffins. Enjoy!

Two applesauce muffins are stacked on top of each other with more muffins behind them.

Vegan Applesauce Muffins

These moist, delicious vegan applesauce muffins are lightly sweetened and wholesome thanks to whole wheat flour. It's a perfect easy muffin recipe to get your day started right!
5 from 3 votes
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 30 minutes
Servings: 12
Calories: 198kcal


  • 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.
    A hand holds a spatula and reaches in to stir golden colored liquid in a bowl.
  • 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.
    A flour mixture is in a glass bowl.
  • 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.
    A hand holds a scoop, dropping batter into muffin compartments in a muffin pan.
  • 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.

Recommended Equipment

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Calories: 198kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Sodium: 204mg | Potassium: 141mg | Fiber: 3g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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.

23 Responses to Applesauce Muffins

  1. Avatar thumbnail image for MarlyAgent Honeybun Reply

    Hi! My daughter used to make the original version of this recipe for me when I’d had a rough day at school. They were amazing! I’m so sad I can’t find that recipe anymore. Do you have it archived somewhere or would you be willing to share it?? I miss them so much!

    • Avatar thumbnail image for MarlyMarly

      Hi there. So glad you liked this recipe. I emailed you the old version of it that used mashed banana as an egg replacer. This updated version has more apple flavor. Whichever version you try, I hope you enjoy it!

  2. Avatar thumbnail image for MarlyHofterzielbeek Reply

    Yummy !! Muffins is my favourite, I just love to have muffins at any time. Thanks for sharing this recipe.

    • Avatar thumbnail image for MarlyMarly

      I’m so glad you like this recipe!

  3. Avatar thumbnail image for MarlyJennie Reply

    Hi Marly! I found your blog after doing a google search for vegan muffins. I made these yesterday for a friend. They are simply divine!! I will be back for more delicious recipes. 🙂

  4. Avatar thumbnail image for MarlyStella Reply

    5 stars
    Yummerz! I’m going to put frosting on my muffins from now on… Oh, and still call them muffins:)

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