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vegan apple muffins on cooling rack
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5 from 79 votes

Skinny Apple Muffins (vegan)

These moist delicious Apple Muffins are packed with fresh apple chunks and are calorie-slim with no oil or eggs. Great for breakfast or a healthy snack!
Prep Time15 minutes
Cook Time22 minutes
Cooling Time (estimate)30 minutes
Total Time1 hour 7 minutes
Course: Breakfast
Cuisine: American
Diet: Low Calorie, Vegan
Servings: 12
Calories: 148kcal
Author: Toni Dash

Ingredients

  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • cup brown sugar
  • cup granulated white sugar
  • ½ cup unsweetened almond milk
  • 2 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
  • 1 teaspoon ground cinnamon
  • tsp ground cardamom
  • Pinch of freshly ground nutmeg
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ cups peeled can finely chopped fresh apple
  • Topping
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350F. Prepare a 12 muffin tin with 12 muffin liners or by spraying with non-stick cooking spray.
  • In a large bowl combine the wet ingredients and sugars: applesauce, vanilla extract, brown sugar, granulated white sugar and almond milk. Whisk to combine.
  • In a second bowl, whisk together the dry ingredients: flour, ground cinnamon, ground cardamom, ground nutmeg, baking powder, and baking soda.
    Add them to the wet ingredients and stir until well combined. Do not overmix.
  • Add the diced apple and stir to combine.
  • Divide the batter evenly between the 12 muffin cavities. NOTE: using an ice cream scoop works great for this.
  • Combine 2 tablespoons brown sugar with ½ teaspoon ground cinnamon. Sprinkle evenly across the tops of the muffins.
  • Bake the muffins for 20 to 22 minutes, or until an inserted toothpick comes out clean.
  • Let the muffins cool for 10 minutes before removing them from the muffin tin.

Notes

Ingredient Notes
Flour. If making the muffins gluten-free we use Bob's Red Mill gluten-free 1-to-1 baking flour.
Apples. Use crisp apples with big apple flavor: honeycrisp, granny smith, jonagold, pink lady,
Milk. Any milk can be used. To keep the muffins vegan use a non-dairy milk.
Expert Tips
Spoon the flour; no scooping! Spoon the flour into your measuring cup piling it above the top of the measuring cup, use the back of a dining knife to to scrape across the measuring cup to discard excess flour to make a cup. This ensures you won't have the flour densely packed which happens with scooping the measuring cup into the flour. Scooping risks too much flour making muffins dense and tough.
Use non-stick baking liners. We recommend using non-stick parchment liners, reuseable silocone baking cups and spraying the muffin tin without using liners to ensure the muffins do not stick to the liners.
How to Store
  • Once the muffins have cooled they can be stored in an airtight container at room temperature in a cool location or in the refrigerator for up to 4 days.
  • When storing at room temperature line the bottom of the container with a paper towel to absorb any excess moisture.
  • If stored in the refrigerator pop them in the microwave for 15 seconds before eating to soften them up.
Weight Watchers points from previous program (WW SmartPoints):
  • Green: 4
  • Blue: 4
  • Purple: 4

Nutrition

Calories: 148kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 133mg | Potassium: 67mg | Fiber: 1g | Sugar: 17g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg