Applesauce Muffins
Applesauce Muffins are made with whole wheat flour and naturally sweetened, yet are tender, soft, and full of sweet apple flavor and warming spices.
Servings: 10
Equipment
Ingredients
- 2 cups whole wheat flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon for muffin batter
- ½ teaspoon grated nutmeg
- ½ teaspoon table salt
- ¾ cup unsweetened applesauce
- ⅔ cup honey
- ⅓ cup canola oil or melted coconut oil cooled slightly
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon for topping
Instructions
- Preheat the oven to 350℉ (175℃). Lightly grease 10 wells in a standard 12-cup muffin tin with nonstick spray or line with silicone liners. Add 1 tablespoon of water to the empty muffin cups.
- In a large bowl, sift together the 2 cups whole wheat flour, ¼ teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon grated nutmeg, and ½ teaspoon table salt. Whisk together to combine evenly.
- In a separate bowl, mix together the ¾ cup unsweetened applesauce, ⅔ cup honey, 2 large eggs, ⅓ cup canola oil, and 1 teaspoon vanilla extract until well combined.
- Add the wet ingredients to the flour mixture. Fold the wet ingredients into the dry ingredients until just combined.
- Evenly divide the batter between the prepared muffin pan, each muffin cup holds about ¼ cup of batter.
- Combine the 1 teaspoon ground cinnamon and 1 tablespoon granulated sugar in a small bowl. Sprinkle ½ teaspoon of the cinnamon sugar mixture over each muffin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the muffins on a cooling rack for 10 minutes and then remove from the muffin tin and cool completely.
Video
Notes
Flour: Feel free to use all-purpose flour or a 1:1 gluten-free all-purpose flour in place of whole wheat flour.
Honey: Feel free to use maple syrup in place of the honey.
Nutmeg: Grated whole nutmeg is best. If using ground nutmeg, only use ⅛ teaspoon, as it can be overwhelming.
Storage: Store in the fridge in an airtight container for up to 5 days, or flash freeze, transfer to a freezer-safe bag and freeze for up to 3 months.
Nutrition
Calories: 223kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 177mg | Potassium: 139mg | Fiber: 4g | Sugar: 15g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
