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Apple Cinnamon Muffins with Applesauce Recipe

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These Apple Cinnamon Muffins with Applesauce are the perfect warm fall or winter breakfast recipe!  Made with pantry staple ingredients that you may already have in your cupboards.

A tasty and delicious breakfast is ready in about 30 minutes.

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I’ll say it: these Vegan Apple Cinnamon Muffins were the best vegan muffins I’ve ever baked!  I’ve been spending this year perfecting my baking skills, and I’ve been making some great treats: pumpkin spice bread, giant crinkle chocolate chip cookies, and sourdough bread from a starter.  I’m adding these apple cinnamon muffins with apple sauce to my achievement list!  They make the perfect meal prep breakfast, so you can bake these once and enjoy a dozen muffins throughout the week.

These Vegan Apple Cinnamon Muffins  with Apple Sauce are:

  • Crumbly
  • Warm
  • Earthy
  • Slightly Sweet
  • Perfectly Spiced
  • Vegan, Dairy Free, Egg Free (but don’t taste like it!)
  • A Easy Meal Prep Breakfast for the Family
easy homemade vegan applesauce muffins with pantry staple ingredients nuts and apple sauce oats healthy vegan vegetarian

Ingredients for these Vegan Apple Sauce Muffins

See the recipe card below for full ingredient amounts and recipe instructions!

  • All Purpose Flour: I only use AP flour which has a really nice texture and crumb. It’s a really nice consistent flour, so it goes into all my breads, muffins, and cakes!
  • Old Fashioned Oats: I used whole rolled oats for this (not quick oats!) whole oats keep their shape and prevent the muffins from getting mushy in the centers.
  • Sugar: I used a plain white granulated sugar for this recipe, but you can use whatever sweetener you have on hand. If you prefer a natural sweetener (like coconut sugar) you can substitute instead of white sugar.
  • Cinnamon: gives these muffins a warm spicy kick! I love a pinch of cinnamon in my muffins, and these are the perfect fall or winter breakfast.
  • Baking Powder: I like to use a no sodium baking powder in all my recipes.
  • Ground Ginger
  • Salt: Just a pinch, for flavor.
  • Apple Sauce: I used a delicious apple sauce for this recipe, but you can always add a cinnamon apple sauce for a little extra spice!
  • Coconut Oil: Gives these muffins a really silky texture, and the hint of coconut flavor is really nice with the apples and cinnamon.
  • Almond Milk: or any plant-based milk you prefer
  • Vanilla extract
apple cinnamon muffins with applesauce vegan dairy free egg free breakfast or brunch recipes for entertaining easy meal prep make ahead

How Do I Make This Vegan Apple Cinnamon Muffin Recipe?

  1. Preheat oven to 350 degrees Fahrenheit.  Grease a muffin pan, or full each cup with liners.
  2. In a large mixing bowl, add all the dry ingredients: flour, oats, sugar, cinnamon, baking powder, ginger, and salt.  Mix to combine.
  3. Add the wet ingredients into the dry: the apple sauce, coconut oil, almond milk, and vanilla extract.  Stir well. Batter should be thick but if you want to thin it out, add a splash of almond milk.
  4. Place a 1/3 scoop of batter into each muffin cup until cups are evenly full.  Sprinkle with extra cinnamon and sugar, if desired.
  5. Bake muffins for 20 to 25 minutes until golden brown on top. Insert toothpick into the center of muffins to test for doneness (the toothpick will come out clean when muffins are cooked through).

More Simple Breakfast Recipes You’ll Love!

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apple cinnamon muffins with applesauce healthy vegan dairy free no eggs

Apple Cinnamon Muffins with Applesauce

Kelly Jensen
These Apple Cinnamon Muffins with Applesauce are the perfect warm fall or winter breakfast, are vegan, dairy free and egg free!  Made 100% with pantry staple ingredients that you likely already have in your cupboards. A delicious breakfast is ready in about 30 minutes.
5 from 4 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 269 kcal

Ingredients
  

  • 2 1/3 cups all-purpose flour
  • 1 cup old fashioned oats
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon Sea Salt
  • 1 cup apple sauce
  • 1/2 cup coconut oil melted
  • 1/3 cup plain unsweetened almond milk plus extra if needed
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.  Grease a muffin pan, or full each cup with liners.
  • In a large mixing bowl, add all the dry ingredients: flour, oats, sugar, cinnamon, baking powder, ginger, and salt.  Mix to combine.
  • Add the wet ingredients into the dry: the apple sauce, coconut oil, almond milk, and vanilla extract.  Stir well. Batter should be thick but if you want to thin it out, add a splash of almond milk.
  • Place a 1/3 scoop of batter into each muffin cup until cups are evenly full.  Sprinkle with extra cinnamon and sugar, if desired.
  • Bake muffins for 20 to 25 minutes until golden brown on top. Insert toothpick into the center of muffins to test for doneness (the toothpick will come out clean when muffins are cooked through).

Nutrition

Calories: 269kcalCarbohydrates: 43gProtein: 3gFat: 10gSaturated Fat: 8gSodium: 94mgPotassium: 69mgFiber: 2gSugar: 19gVitamin A: 7IUVitamin C: 1mgCalcium: 40mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Baking, Breakfast, Dairy Free, Easy Weeknight Meals, Fall Recipes, Favorites, For Entertaining, Low Sodium, Meal Prep, Pantry Recipes, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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