Vegan Apple Muffins Recipe: Moist Homemade Muffins

These vegan apple muffins made with applesauce and shredded apple are tender, fluffy, moist, and lightly spiced — and they use only eight basic ingredients. Bake them as mini or regular-sized muffins and customize with several optional add-ins to suit your taste.

Moist and Tender, Lightly Spiced Vegan Apple Muffins

These apple cinnamon muffins combine unsweetened applesauce with freshly grated apple for a bright apple flavor and tender crumb. The base recipe is simple — no mixer required — and can be adapted to different diets and preferences. Add raisins, vegan chocolate chips, or chopped nuts for extra texture, or switch to gluten-free flour or whole wheat for a variation that fits your needs.

They’re perfect as a warm breakfast, an afternoon snack, a lunchbox treat, or a simple dessert. The muffins freeze well, so you can make a batch and enjoy them for weeks after baking.

If you like apple desserts, consider trying other apple-based bakes — but that’s optional. These muffins stand well on their own and work year-round.

Ingredients

This recipe uses eight inexpensive, pantry-friendly ingredients. Optional ingredients allow you to tailor the flavor and texture.

Optional Add-ins & Recipe Variations

Ways to customize the muffins:

• Sugar topping: Sprinkle coarse brown or turbinado sugar (with optional cinnamon) on top before baking for a crunchy finish.
• Apple crumble muffins: Mix a crumb topping from flour (or oats), vegan butter, brown sugar, and cinnamon and sprinkle over each muffin.
• Spices: Add a pinch of nutmeg for extra warmth, or increase the cinnamon for more spice.
• Fruit additions: Fold in a handful of fresh blueberries for color and contrast.
• Zest: A teaspoon of lemon or orange zest brightens the apple flavor.
• Glaze: Make a simple icing by whisking powdered sugar with a little plant-based milk and vanilla, then drizzle over cooled muffins.
• Chocolate or nuts: Fold in vegan chocolate chips, raisins, or chopped walnuts for added texture and flavor.

How to Make Vegan Apple Muffins with Applesauce

Total time is about 40 minutes. You’ll need one bowl and a grater (or a food processor with a shredding disk to save time).

• 1) Preheat the oven to 350°F (177°C). Grease or line a regular or mini muffin tin with silicone or parchment liners.
• 2) Rinse and grate one apple using the medium holes of a box grater, or use a shredding disk on a food processor.

Using a food processor with a shredding disk will grate the apple in seconds.

• 3) In a large bowl, combine the applesauce, oil, sugar, vanilla, and grated apple. Mix until combined.
• 4) Add the flour, salt, baking powder, and cinnamon. Stir gently until just combined, then fold in any optional add-ins such as raisins, vegan chocolate chips, or walnuts. The batter will be thick; the shredded apple releases a bit of moisture as it bakes.
• 5) Divide the batter among the prepared muffin cups. Bake mini muffins for 12–18 minutes or regular muffins for 25–30 minutes, until golden and a toothpick inserted in the center comes out clean or with only a few dry crumbs.
• 6) Transfer the muffins to a wire rack and cool for at least 15 minutes before serving.

FAQs

Top Recipe Tips and Notes

• Measure flour properly: Fluff the flour, spoon it into the measuring cup, then level with the back of a knife to avoid packing.
• Don’t over-mix: Stir until the ingredients are just combined; a few small lumps are fine and help keep the muffins tender.
• Adjust apple texture: For larger apple bites, use a mix of grated and finely diced apple (about 1/4-inch cubes).
• For a pretty top: Press a few small pieces of diced apple into the top of each muffin before baking for a bakery-style look.
• Fill to the top: Fill muffin cups to the top for a desirable muffin crown.

Make-Ahead and Storage Instructions

Make ahead: Prepare the batter up to two days in advance, but hold back the baking powder and the grated apple. When ready to bake, bring the batter to room temperature for 20 minutes, then add the remaining ingredients and proceed.

At room temperature: Store muffins loosely covered for 2–3 days to avoid sogginess.

In the fridge: Keep in an airtight container lined with a paper towel for 5–7 days. Warm briefly in the microwave (10–15 seconds) before serving for best texture.

In the freezer: Flash-freeze on a tray until solid, then transfer to a freezer bag and store up to three months. Thaw overnight in the fridge or on the counter, or defrost in short microwave bursts.