vegan applesauce muffins

These applesauce banana oatmeal muffins are moist, hearty, and irresistibly delicious. An easy, fuss-free recipe that only calls for simple ingredients and is ready in an hour!

Banana Applesauce Oatmeal Muffins

oats (use gluten-free if needed*)

baking powder

cinnamon

baking soda

banana

applesauce

maple syrup

cashew butter (or other nut/seed butter

Preheat oven to 425F/220C. Grease a 12-hole muffin pan or line them with muffin liners.

Place oats in a blender and blend until they are finely ground. Pour oat flour into a large mixing bowl along with rest of the dry ingredients. Mix well.

In the blender, place in all wet ingredients. Blend until smooth.

Pour wet ingredients into dry and stir until everything is just combined.

Fill muffin tin with batter about ¾ way full. Optionally, sprinkle on some oats before baking.

Bake for 8 minutes. Reduce temperature to 350F/180C and bake for another 10-15 minutes, or until a toothpick comes out clean.

Once they are done baking, let them rest in the pan for 5 minutes, then transfer them to a cooling rack to cool down further. Enjoy while warm!

Filled with diced apples and warm fall spices, these easy-to-make mini gluten free vegan apple muffins are great for your kids' school snacks or for snacking on at home!

Mini Gluten Free Vegan Apple Muffins

(60 milliliters) melted coconut oil

½ cup (120 milliliters) unsweetened dairy-free milk

+ 1 tablespoon (78 grams) unsweetened applesauce

vanilla extract

salt

sugar

nutmeg

ginger

cardamom

(85 grams) diced apples ((1 small apple, see note about apples below))

coconut oil

(50 grams) organic cane sugar sugar

Preheat oven to 350° F (177° C).

Grease mini muffin pan (x 24), if needed.

In a small bowl, mix the melted coconut oil, non-dairy milk, applesauce, and vanilla together. Set aside.

In a large bowl, whisk the flour, baking powder, salt, sugar, cinnamon, nutmeg, ginger, and cardamom.

Pour wet ingredients into dry ingredients and mix well to combine.

Fold diced apples into the batter.

Divide batter evenly between the 24 muffins cups.

Bake for 9-11 minutes (until a tester comes out clean from the largest muffin).

While muffins are baking, add melted coconut oil to a small bowl and mix the sugar and cinnamon in another bowl

Remove muffins from the oven and cool for 10 minutes in the muffin pan.

Remove muffins from the muffin pan and place them on a cooling rack.

After fully cooled, dip 1 muffin at a time into the oil first. Make sure the entire top is coated with the oil and shake off any excess oil. Dip the same muffin into the sugar/cinnamon mixture, ensuring that the entire top is covered with the cinnamon sugar mix. Place muffin back onto the cooling rack.

Repeat with entire batch until done.

These are perfect! I was looking for a muffin recipe that was dairy free and egg free. We recently found out my toddler is allergic to dairy. Since we didn’t need the gluten free part, I used regular all purpose flour to save some money (I had no idea gluten free flour was so expensive!). I used almond milk as well. The batter came out a little thick so I just added a little extra splash of almond milk to get a better consistency. They turned out perfectly delicious and I will definitely be making them again. (We love using honey crisp apples in ours!)

DELICIOUS! The flavor of these muffins is outstanding, a definite favorite for me, for sure! I followed the recipe to a 'T', but like many of the comments my batter ended up being fairly thick. I decided to bake them anyway and I was so glad I did. While they look less like muffins and more like muffin cup shaped blobs, they did bake perfectly inside and are really delicious. I will definitely be making them again, playing with the recipe to thin the batter out a little. Even if that doesn't work, they are so good that I'm fine with thicker blob shaped muffins because flavor is all that matters to me!

I have to agree with Liz.  When I made these according to recipe the dough was so thick that I knew there was no way it would work. I actually had to bump the milk to 1 cup, and  added another 1/4 cup of applesauce and oil. The batter was still thick, but as expected for muffins. Taste was great though. Thanks.

These are so delicious! They turned out fluffy and just the right amount if sweet!! Wonderful recipe!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616191873/zqv5cnh6vwv4o4gkq5wp.mp4

Vegan gluten free apple muffins that are filled with spices and tiny pieces of fresh apples. These vegan apple muffins are easy to make and are the perfect snack for school lunch boxes.

Vegan Gluten-Free Mini Apple Muffins

Top 2 vegan applesauce muffins recipes from across the web

The most viewed vegan applesauce muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Banana Applesauce Oatmeal Muffins

Mini Gluten Free Vegan Apple Muffin...

Top 2 vegan applesauce muffins recipes from across the web

The most viewed vegan applesauce muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Applesauce Oatmeal Muffins

Mini Gluten Free Vegan Apple Muffin...

The most viewed vegan applesauce muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine