Healthy Applesauce Oat Muffins (vegan, gluten-free, oil-free, refined sugar free)
These healthy applesauce oat muffins are fluffy, naturally sweetened, and easy to make. They are wholesome and perfect for breakfast or as a snack. It’s also vegan, gluten-free, oil-free, and refined sugar free too! The kids love it, which means it has to be good!
I used my homemade cinnamon applesauce to make these muffins and the flavor is absolutely amazing. I highly recommend using homemade applesauce because it is more flavorful and sweeter than store bought. However, you can definitely still make these with store bought applesauce, just make sure you get a good quality one. It’s the perfect muffin for fall and apple season!
These healthy applesauce oat muffins are made with nourishing, good for you ingredients like oats, almond flour, tahini, and a little bit of coconut sugar. The muffins aren’t overly sweet and didn’t need much sugar added to them because the applesauce was sweet enough. If you prefer a sweeter muffin, you can add a few 1-2 tablespoons more of coconut sugar. These muffins taste even sweeter and are more moist the next day because the flavors had more time to meld and develop.
If you make these healthy applesauce oat muffins, tag me @nutsaboutgreens on Instagram so I can see your creations!
Healthy Applesauce Oat Muffins (vegan, gluten-free, oil-free, refined sugar free)
Ingredients
- 2 cups oat flour
- 1/2 cup almond flour
- 1/2 cup rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp cinnamon (you can do less if you don’t like cinnamon)
- 1/3 cup coconut sugar (or brown sugar, add more if you like a sweeter muffin)
- 2 Tbsp pure maple syrup
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup applesauce (I highly recommend using homemade)
- 1/4 cup tahini (or almond/cashew butter)
- 1/4 cup unsweetened almond milk
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with liners. I only used 10 liners.
- In a large bowl, add the oat flour, almond flour, oats, baking powder, baking soda, salt, and cinnamon. Whisk until well combined.
- In a medium bowl, add the coconut sugar, maple syrup, apple cider vinegar, vanilla, applesauce, tahini, and almond milk. Whisk until well combined.
- Add the wet to the dry and mix with a spatula until just combined. Careful not to overmix.
- Fill each muffin tin cavity almost to the top (I got 10 muffins). Sprinkle some rolled oats on top if you’d like. Bake for 15-18 minutes, or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy! Store leftovers in an airtight container on the counter for 3 days.
