Applesauce muffins were a childhood favorite of mine and they taste just as great veganized! They’re perfect for school lunches, breakfast and anytime you want a not too sweet treat.
My mom worked full time throughout my childhood, but she also loved to baked. That meant we often had home baked treats in our lunch boxes and for after-school snacks. One receipe she made alot were wholesome and delicious applesauce muffins. I recently remembered how amazing they were, and decided to try to veganize them. My vegan version turned out wonderfully and just as good as the ones I ate growing up.
Making Vegan Applesauce Muffins
These are very easy two bowl muffins that can be baked in a snap. They are quite dense but in a good way due to the ground nuts, and taste amazing plain or with butter and jam. Just follow the recipe exactly, be precise in your measurements and use the right ingredients, so you don’t get muffins that are too dry or underbaked.
Notes on Ingredients and Methods:
Here are some things to consider to ensure your muffins turn out well:
● Make sure to not over-mix the batter. Use a large wooden spoon and stir using large, broad stirring motions. Don’t worry if there is still unincorporated flour.
● Be sure not to overbake them as the muffins will be dry.
● You can use homemade applesauce but because it contains less liquid than commercial applesauce, your muffins will turn out dry. You can increase the plant milk to 1/3 cup but commercial applesauce is preferable.
● You can use dried currents or cranberries instead of raisins for more seasonal muffins.
● For a lower fat muffin, reduce oil to 1/4 cup and increase plant milk to 1/3 cup.
● Coconut sugar will give you a less sweet muffin with a slightly denser texture and taste than granulated sugar. It’s healthier for those with GI (glycimic index) concerns, but if you prefer a lighter, sweeter muffin you can replace it with granuated sugar.
On Oven Temperature:
The most important thing when baking muffins, cookies and other baked goods, is oven temperature. Having oven temperatures that are higher or lower than shown is common in older ovens. If this is a frequent issue with you and you do alot of baking, I would highly recommend investing in a cheap oven thermomador.
More info can be found here:
https://chatelaine.com/food/kitchen-tips/oven-thermometer/
https://www.masterclass.com/articles/how-to-use-an-oven-thermometer-for-better-baking
Perfect Breakfast or Snack Muffin
These muffins are great because they’re not too sweet and they are filled with wholesome, healthy ingredients. They are super tasty as well so your family will love them even if they are healthy or plant based foods adverse.
They make perfect lunchbox treats, or as a quick breakfast or afternoon snack with tea. They freeze really well and can be stored refrigerated for 2-3 days. I’m really happy how these childhood favorite muffins turned out, and I’m sure you’ll love them too. Enjoy!
More Yummy Vegan Muffins
There’s nothing more cosy or wholesome than fresh baked muffins. Vegan baking just makes the muffin baking process that much easier and economical. Vegan muffins are healthier too! Here are some of my favorites:
Vegan Blueberry Muffins with Strudel topping
A whole foods vegan diet is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una
Vegan Applesauce Muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/2 cup coconut sugar
- 1/3 cup vegetable oil
- 2 flax egg let sit 2 tbsp flax seed with 6 tablespoons water for 5 minutes
- 1 cup unsweetened apple sauce commercial
- 1/4 cup plant milk
- 1 teaspoon vanilla
- 1 cup raisins
- 1/4 cup finely crushed walnuts or seeds such as pumpkin seeds
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, allspice, and coconut sugar.
- In a medium bowl, whisk together the flax egg, applesauce, plant milk and vanilla. Stir until well mixed.
- Pour the well-blended wet mixture into a large bowl with the dry ingredients and stir 3-4 times, using a large wooden spoon.
- Add the raisins, and crushed nuts and mix until just combined, about 6 times. Don't worry if not all the flour is mixed in. Do not over mix.
- Spoon or scoop the batter into silicone muffin cups or a lightly greased muffin tin. Fill each cup 3/4 fill.
- Place the muffin tin in the oven and bake for 25 minutes.
- Test for doneness by inserting a tester into the center of one of the muffins. When it comes out clean, the muffins are ready.
- Remove from oven and let muffins cool for a minute in the tin.
- Remove muffins and finish cooling on a baking rack.
You must be logged in to post a comment.