These Simple Egg-Free and Dairy-Free Applesauce Muffins are soft, moist, and perfectly sweet without refined sugar. They’re ridiculously easy to make, even if baking isn’t a thing, and they use simple ingredients you probably already have in your pantry. Plus, they’re a healthier option you can feel good about serving to your family, whether it’s breakfast, snack time, or packing into lunchboxes. It’s the kind of recipe you come back to repeatedly because they’re so good—and good for you!

Oriana’s Thoughts On The Recipe
There’s something so comforting about a freshly baked muffin, isn’t there? These Simple Egg-Free and Dairy-Free Applesauce Muffins are a favorite in our house. They’re soft, moist, and lightly sweet—perfect for breakfast, snacks, or even dessert. The best part? They’re made with simple, wholesome ingredients that you probably already have in your pantry!
I’m always on the hunt for healthier options for my family, and these muffins check all the boxes. No eggs, no dairy, and no refined sugar, yet they’re still delicious. I love that they’re naturally sweetened with pure maple syrup and packed with whole grains. It’s a recipe I feel good about serving to my kids.
These muffins are also so easy to make. There’s no need for fancy equipment or complicated techniques. Just mix, bake, and enjoy. Trust me, once you try them, you’ll want to keep a batch on hand all the time!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Whole Wheat Flour: Adds a hearty texture and extra fiber. You can substitute with all-purpose flour or a 50/50 mix of both for a lighter texture.
- Old-Fashioned Whole Rolled Oats: Contribute a chewy texture and boost the whole-grain content. Quick oats can work in a pinch but may slightly alter the texture.
- Ground Cinnamon: Provides warm, cozy flavor. Feel free to add a pinch of nutmeg or ginger for extra spice.
- Baking Soda & Baking Powder: Essential for leavening and giving the muffins their light texture.
- Salt: Enhances all the flavors.
- Unsweetened Applesauce: Acts as a natural sweetener and replaces eggs to keep the muffins moist.
- Coconut Oil (or any neutral-tasting oil): Adds moisture and richness. Choose the oil that best fits your dietary needs.
- Pure Maple Syrup: Sweetens the muffins naturally. Honey can be used as an alternative but the flavor will be slightly different.
- Milk (Dairy or Nondairy): Helps bind the ingredients. Use almond, oat, or soy milk for a dairy-free option.
- Pure Vanilla Extract: Enhances the overall flavor.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Ensure your nondairy milk is nut-free if using one.
Potential Recipe Challenges & Pro Tips
- Dense muffins. Pro Tip: Don’t overmix the batter. Stir just until the dry ingredients are combined with the wet ingredients to avoid dense, heavy muffins.
- Muffins sticking to the pan. Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray to ensure easy removal.
- Muffins sticking to the liners. Pro Tip: Let the muffins cool completely before peeling off the liner, as the steam can loosen the muffin from the paper as it cools.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt together in a large bowl until combined. Set aside.
Step 2 – Combine Wet Ingredients
Whisk the applesauce, oil, maple syrup, milk, and vanilla extract in a medium bowl until combined.
Step 3 – Mix Dry and Wet Ingredients
Pour the wet ingredients into the dry ingredients and stir a few times. Fold everything together gently just until combined. Cover the bowl and let the batter rest for 15 minutes.
Step 4 – Bake
Spoon the batter into the cavities/liners, filling them all the way to the top. Top with more oats, if desired.
Bake for 5 minutes at 425° F (220° C) then, keeping the muffins in the oven, reduce the oven temperature to 350° F (180° C). Bake for an additional 12 – 15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 17 – 20 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Note: The texture and taste of these muffins are better the next day!
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Variations & Additions
- Add raisins, dried cranberries, or chopped dates for a chewy texture.
- Stir in dairy-free chocolate chips for a touch of indulgence.
Storing and Freezing Instructions
Storing: Keep muffins in an airtight container at room temperature for up to 3 – 4 days or in the refrigerator for up to a week.
Freezing: Place muffins in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for a quick treat.
Frequently Asked Questions
Yes, but the muffins will be sweeter, and the texture might slightly change.
Absolutely! Just reduce the baking time to about 10-12 minutes.
Yes, honey works well as a substitute. Keep in mind it will slightly change the flavor.
Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready.
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Recipe Card
Simple Applesauce Muffins (No Eggs, Dairy or Sugar)
Equipment
Ingredients
- 2 cups (260 g) whole wheat flour (spooned & leveled)
- 2/3 cup (66 g) old-fashioned whole rolled oats (more for sprinkling on top – optional)
- 1 teaspoon ground cinnamon
- 3/4 teaspoon (4.5 g) baking soda
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (2 g) salt
- 2 cups (480 g) unsweetened applesauce, at room temperature
- 1/3 cup (80 g) coconut oil, melted (or vegetable oil or melted butter)
- 1/3 cup (80 ml) pure maple syrup, at room temperature
- ½ cup (120 ml) milk (dairy or nondairy), at room temperature
- 1 teaspoon (5 ml) pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 425° F (220° C). Spray a 12-count muffin pan with nonstick spray, or use cupcake liners. Because this batter is low in oil, I recommend spraying the liners with non-stick cooking spray because this batter does tend to stick to the liners.
- Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt together in a large bowl until combined. Set aside.
- Whisk the applesauce, oil, maple syrup, milk, and vanilla extract in a medium bowl until combined.
- Pour the wet ingredients into the dry ingredients, stir a few times. Fold everything together gently just until combined. Cover the bowl and let the batter rest for 15 minutes.
- Spoon the batter into the cavities/liners, filling them all the way to the top. Top with more oats, if desired.
- Bake for 5 minutes at 425° F (220° C) then, keeping the muffins in the oven, reduce the oven temperature to 350° F (180° C). Bake for an additional 12 – 15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 17 – 20 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Note: The texture and taste of these muffins are better the next day!
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Ensure your nondairy milk is nut-free if using one.
- Dense muffins. Pro Tip: Don’t overmix the batter. Stir just until the dry ingredients are combined with the wet ingredients to avoid dense, heavy muffins.
- Muffins sticking to the pan. Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray to ensure easy removal.
- Muffins sticking to the liners. Pro Tip: Let the muffins cool completely before peeling off the liner, as the steam can loosen the muffin from the paper as it cools. If you place them overnight in an airtight container, the liners will peel right off the next day!
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Add raisins, dried cranberries, or chopped dates for a chewy texture.
- Stir in dairy-free chocolate chips for a touch of indulgence.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Do you happen to have the nutritional information per muffin?
They look delicious 😋
Hello Jean! Yes, the nutritional information is included at the end of the recipe card! 😊 I’m so glad you think they look delicious—I hope you give them a try and love them as much as we do. 😋🧁 Let me know if you have any other questions! ❤️