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.
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.
- Vegan (no eggs, no dairy)
- Fast & Easy to Make
- 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.
You only need three essential ingredients to make these muffins:
- Chickpea flour (also called garbanzo bean flour)
- Unsweetened applesauce
- Baking powder (certified gluten-free, as needed)
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
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.
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.
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.
Step Five: Cool the Muffins
That is it! Cinnamon-spiced, tender, and delicious applesauce muffins, ready for gnoshing!
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!
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).
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.