Vegan Apple Raisin Spice Muffins
Packed with warm autumn flavors and wholesome ingredients, these Vegan Apple Raisin Spice Muffins are a deliciously cozy treat for any time of the year. Infused with cinnamon and nutmeg, every bite bursts with tender apples, sweet raisins, and the natural sweetness of maple syrup. Made entirely dairy-free and egg-free, this recipe uses unsweetened applesauce as a moist and healthy binding agent. Perfectly soft and fluffy, these muffins come together in just 15 minutes of prep, making them an easy and indulgent option for breakfast, snacks, or dessert. Whether you enjoy them fresh out of the oven or save them for meal-prep, these plant-based muffins are sure to become a family favorite. These make-ahead vegan muffins are also great for freezing and pair beautifully with a cup of coffee or tea!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Unsweetened applesauce
- 0.5 cup Maple syrup
- 0.5 cup Plant-based milk (e.g., almond, soy, or oat)
- 1 teaspoon Vanilla extract
- 1 cup Diced apple (peeled and cored)
- 0.5 cup Raisins
- 0.25 cup Vegetable oil or melted coconut oil
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with oil.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a medium bowl, combine the unsweetened applesauce, maple syrup, plant-based milk, vanilla extract, and vegetable oil. Stir until smooth and uniform.
Add the wet ingredients to the dry ingredients and stir just until combined. Be careful not to overmix.
Gently fold in the diced apple and raisins, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 247.6 g | 90% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 41.5 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 257 mg | 20% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
