These vegan applesauce muffins are moist, tender, and studded with sweet raisins and crunchy walnuts. They're also super easy to make using pantry staples!
- 1 cup unsweetened applesauce (regular applesauce - not chunky)
- ½ cup vegetable oil
- ¼ cup unsweetened and unflavored non-dairy milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¼ cup organic granulated sugar
- ¼ cup organic brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup raisins
- ¾ cup chopped walnuts
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Preheat the oven to 425°F and line a 12-cavity muffin tin with papers.
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Stir the applesauce, oil, milk, and vanilla together in a small container, such as a liquid measuring cup.
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Whisk the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves together in a large mixing bowl.
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Pour the applesauce mixture into the bowl with the flour mixture. Stir just until combined.
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Fold in the raisins and walnuts.
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Divide the batter among the paper lined muffin cups.
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Bake the muffins for 8 minutes, then reduce the oven temperature to 350°F and bake them for 12 to 14 minutes longer, until set (20 to 22 minutes total bake time).
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Place the muffin tin on a cooling rack and let the muffins cool for a few minutes before removing them from the tin.