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Vegan Applesauce Chickpea Flour Muffins (GF, Oil-Free)

Oil-free, gluten-free and grain-free vegan applesauce chickpea flour muffins! They are a breeze to make (1 bowl, 2 minutes of assembly, and 15 minutes of baking). The results are moist, tender, and loaded with apple flavor.

applesauce muffins on a cooling rack

Vegan Oil-Free Gluten-Free Applesauce Muffins

I am hardly in a category by myself when I say that I love banana baked goods. Baking with bananas is so darn convenient (because they are inexpensive, readily available, and, well, almost always on the counter). But I get it, not everyone is on board.

Enter ready-to-use, unsweetened applesauce. It boasts many of the same features as bananas (notably, convenience and frugality) and performs minor miracles in egg-free, oil-free, and dairy-free baked goods.

So, I decided to re-make my 3-Ingredient Chickpea Flour Banana Muffins with applesauce (with even more applesauce in the recipe than there was banana in the original). Plus, I added a hint of vanilla, spice and sweetness for good measure.

I know you will love them, for breakfast, snacking, or anytime.

a single applesauce muffin on a gray and white napkin

Recipe Benefits

  • Vegan (no eggs, no dairy)
  • Grain-Free
  • Gluten-Free
  • Oil-free
  • Nut-free
  • Seed-free
  • Fast & Easy to Make
  • Frugal
  • Per muffin: under 100 calories, 3 grams protein, and 2 grams fiber

Only Three Essential Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingredients for applesauce muffins, arranged in glass bowl

You only need three essential ingredients to make these muffins:

As mentioned above, I decided to enhance the muffins with three additional ingredients (to take them from very good to great). You can always leave these extras out, if you choose:

I like to add salt, too, because it elevates the flavor of the muffins. However, it is always optional, so adjust the amount or leave it out if you do not want it.

How to Make Vegan Applesauce Chickpea Flour Banana Muffins

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with paper or foil liners.

Note: it is important that the oven is hot and ready to go by the time the batter is mixed. The baking powder begins to lose some of its rising power if the batter is left to sit, even for five or ten minutes.

Step Two: Make the Batter

In a large mixing bowl, whisk the chickpea flour, coconut sugar, baking powder, cinnamon and optional salt until blended.

2 photo collage showing the dry ingredient for applesauce chickpea flour muffins getting whisked in a white bowl

Add the applesauce and vanilla. Stir until completely blended (no dry ingredients remain).

If you choose to add any mix-ins (see suggestions in FAQ section below), stir them in at this time.

applesauce muffin batter in a white bowl

Step Three: Divide the Batter

Divide the batter between the prepared nine lined cups of the muffin tin. I like the convenience of my large, spring-handled scoop, but a large spoon or small ladle also work.

The muffin cavities will be filled to the tops.

unbaked muffin batter scooped into muffin tin cavities

Step Four: Bake

Bake the muffins in the preheated oven for 23 to 27 minutes until golden brown, the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.

baked vegan applesauce chickpea flour muffins , still in the tin, on a cooling rack

Step Five: Cool the Muffins

Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.

applesauce muffins on a cooling rack

That is it! Cinnamon-spiced, tender, and delicious applesauce muffins, ready for gnoshing!

FAQ

How should I store the muffins?

Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

What is the taste and texture of the muffins?

The texture of the muffins is nearly identical to a muffin made with all-purpose wheat flour. They are tender and moist due the generous amount of applesauce in the batter. You will not miss the oil/fat!

The flavor of apple shines through and the taste of chickpea flour is negligible. The muffins are gently sweet (sweetened only by unsweetened applesauce and two tablespoons of coconut sugar).

Can I substitute a different flour in place of the chickpea flour?

No. This recipe is specifically designed for use with chickpea flour.

How can I make the vegan applesauce chickpea flour muffins moister?

  • Oil Version: Replace some of the applesauce (anywhere from 1 tablespoon to 4 tablespoons) with oil or melted vegan butter.
  • No-Oil Version: Replace some of the applesauce (about 1/4 cup) with cashew cream, full-fat coconut milk, or runny nut or seed butter

What Can I Use in Place of Coconut Sugar?

You can use an equal amount of brown sugar, maple syrup, granulated sugar, or the sugar-free granulated sweetener of your choosing. If you prefer, you can also choose to leave out additional sweeteners.

How can I make the muffins sweeter?

You can add one to three tablespoons more sweetener of your choice, such as coconut sugar or maple syrup. Adding other ingredients (e.g., chocolate chips, dried fruit or fresh fruit) will also make the muffins sweeter (see ideas below).

Muffin Variations

The options for variations to these simple muffins are extensive! Consider one, or a combination of several, of the following options to vary the muffins to your tastes.

  • Vary the Spices: In place of cinnamon, consider using nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).
  • Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, apricots, cherries. blueberries, or figs.
  • Fresh Fruit: Add up to 3/4 cup chopped fruit or berries to the batter. For example, blueberries, raspberries, chopped ripe (but not overripe) banana, apples, or mango. You will likely need to bake the muffins for an additional two to five minutes, depending on the moisture of the fruit and quantity added.
  • Chocolate: Add up to 1/2 cup of your favorite chocolate chips or chunks.
  • Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.
  • Vary the Extracts or Add Citrus Zest: Replace the vanilla with 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated lime, lemon or orange zest.
  • Coconut: Add up to 1/2 cup shredded or flake unsweetened coconut (toasted or un-toasted). Alternatively, sprinkle the tops of the muffins with coconut before baking.
close-up of an applesauce muffin

Happy baking!

applesauce muffins on a cooling rack

Vegan Applesauce Chickpea Flour Muffins (GF, Oil-Free, Grain-Free)

Yield: 9 muffins

Ingredients

  • 1 and 1/3 cups (160 g) chickpea flour (sifted, if lumpy)
  • 2 tablespoons coconut sugar (see notes for options)
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt (optional)
  • 2 cups (500 g) unsweetened applesauce
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F (180C). Line 9 cups of a standard size muffin pan with paper or foil liners. (Optional: spritz the interior of the liners with cooking spray to prevent sticking--see note).
  2. In a large bowl, whisk the chickpea flour, coconut sugar, baking powder, cinnamon, and optional salt until blended.
  3. Add the applesauce and vanilla to the chickpea flour mixture, stirring until well-blended. Divide batter evenly between the 9 prepared muffin cups
  4. Bake in the preheated oven for 23 to 27 minutes until golden brown, the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.
  5. Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Sweetener Options: You can use an equal amount of brown sugar, maple syrup, granulated sugar, or the sugar-free granulated sweetener of your choosing. If you prefer, you can also choose to leave out additional sweeteners.

Chickpea Flour Options: These muffins are made to work with chickpea flour. I do not recommend using any substitutes.

Nutrition Information
Yield 9 Serving Size 1
Amount Per Serving Calories 89Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 145mgCarbohydrates 17gFiber 2gSugar 9gProtein 3g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Agatha

Saturday 26th of August 2023

Dear Camilla, Cheerio!

Personally I have very bad times. Now I´ve got conscious of your site again. There's little comfort but return to your site is like meeting an old friend.

This recipe is marvellous and wonderful.

Wishyou all the best,dear Camilla,Co-Runner.

Best regards and as you cheerfully state

"Cheerio!"

Violetta

Camilla

Sunday 27th of August 2023

I am so glad you like the recipe!

Ally

Monday 3rd of July 2023

I love these so much! Perfect for my athletic son to pack (he has multiple allergies, but needs healthy recipes).I add some toasted seeds (sunflower and pumpkin) sometimes for extra protein and crunch. Thank you!

Camilla

Wednesday 26th of July 2023

I am so glad that you like them, Ally!

Janet

Thursday 23rd of March 2023

Healthy vegan recipes should avoid baking soda. Do you have alternative solutions?

Camilla

Monday 3rd of April 2023

Hi Janet, I have could find no credible scientific evidence to support that baking soda is harmful/not healthy in baking, vegan or otherwise. Baking soda is only harmful if consumed in large doses. This is true for many other basic ingredients. For example, consuming excessive amounts of salt, vinegar, or even water can be harmful, or even deadly. But that would not mean that the inclusion of water, salt or vinegar in a baking recipe is unhealthy.

Muffins and other quick breads rely on baking soda or baking powder (the latter is a combination of baking soda and cream of tartar) for leavening. There is not a direct substitute. You could (1) experiment with yeast; (2) simply leave out the leavening (baking soda or powder)--the muffins will not rise; or (3) experiment with aquafaba (chickpea liquid) that has been beaten into stiff peaks. Cheers.

Nina

Wednesday 22nd of March 2023

Camilla, these are FANTASTIC! I love the banana chickpea flour muffins already, but these are even more delish! Whole crew loved them for breakfast ????

Camilla

Wednesday 22nd of March 2023

I am so glad you and your crew like the muffins, Nina!

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