Applesauce Muffins- These soft and moist homemade applesauce muffins will soon become a breakfast table favorite — and they can be made without using any oil! These moist applesauce muffins are sweetened with applesauce and have a lovely apple cinnamon taste. They’re the ideal quick muffin recipe, and the cinnamon sugar topping adds an added layer of deliciousness. Look no farther than these applesauce muffins if you’re seeking for the ultimate muffin that’s warm, cozy, and difficult to resist. They have a great apple taste, a fluffy texture, a highly moist crumb, and a cinnamon sugar topping that is crispy. This nutritious muffin is great for kids, toddlers, and adults alike. The familiar aromas of cinnamon and applesauce appeal to everyone; they’re ideal for on-the-go breakfasts, and the healthy ingredient list ensures that you’ll feel wonderful while eating them.
What Is It About Cinnamon Applesauce Muffins That We Love:
So here’s to second, third, and even fourth chances! I usually try to publish my finest work on my blog, and these Cinnamon Applesauce Muffins are no exception. They’re more delicious, lighter, and sweeter than the initial round. I ended up scrapping the original recipe and going with the wet/dry ingredient ratio that works so well in my Best Ever Pumpkin Muffins. Have you had a chance to try them yet? They’re without a doubt my most popular dish!
They aren’t as sugary as cupcakes, but they have just enough sweetness to carry the tastes of applesauce and cinnamon without being too sugary. In case you’re curious, here’s an interesting article I read about the differences between muffins and cupcakes.
Muffins with Applesauce:
- The nutritious muffins are vegan, gluten-free, egg-free, dairy-free, whole-food plant-based, and oil-free, making them ideal for lunchboxes.
- It’s one of the most delectable and healthy muffin recipes you’ll ever cook, and they go great with savory dishes like my favorite Lentil Soup or this simple Mushroom Stroganoff.
- If you like, you can double the recipe and freeze the leftovers for a rainy day, so you always have a healthy snack or breakfast on hand whether you’re in a hurry or don’t feel like cooking.
- These healthy eating muffins are a hit with kids, toddlers, teenagers, and adults alike since they taste great.
How Do You Make Muffins?
The following is a quick and easy recipe to make:
- Simply mix together the ingredients to produce a batter, pour into a prepared muffin tray, and bake for 20 minutes (or 10 minutes for baby or tiny muffins), or until the muffins have domed and a toothpick inserted in the center comes out mostly clean.
- If you have the time, let them chill overnight since the flavor and texture will be even better the next day. They’ll fill your house with the scent of cinnamon sugar!
- If you use date sugar or coconut sugar instead of refined sugar, the muffins will be refined sugar free. You may also add xylitol or granulated erythritol to make them lower in carbohydrates and sugar-free.
What’s in the Best Cinnamon Applesauce Muffins You’ve Ever Had?
While they aren’t one-bowl applesauce muffins, they are remarkably easy to make and don’t require the use of a mixer. These muffins are a heart-warming hug packaged in a compact box, with warm, homey flavors and a soft crumb.
- Everything Nice with Cinnamon, Spice, and Cinnamon. I knew I wanted to bake cinnamon applesauce muffins, so I added cinnamon’s BFFs nutmeg and allspice for extra flavor. These two modest details elevate the muffins to a new level.
- ‘Honey,’ I say. I wanted to try if I could replace the sugar with honey to make them organically sweetened. Honey is still a type of sugar, but it’s a more natural one. I enjoy the way it complements the oatmeal with its comforting flavor.
- Oatmeal is a popular breakfast cereal. Oatmeal is high in fiber, adds a great texture to the muffins, and makes them more full.
- Flour made from whole wheat. These muffins are made entirely of whole grains, which means they’re high in fiber and other nutrients that will keep you satisfied for a long time. They don’t taste like it, I guarantee! Take advantage of the nutritious morning boost and assist yourself to another.
- Applesauce + oil In many healthy baking recipes, such as this one, applesauce may be used to substitute a part of the oil. Applesauce goes even farther in this recipe by making the muffins extremely moist and flavorful.
Recipe For Applesauce Muffins:
The best part about these apple muffins is that they don’t require the use of a mixer. We’re using melted butter since it has more flavor than oil and because it’s melted, everything can be whisked by hand.
- We combine the melted butter and sugars (a mix of white and brown sugar for added taste) in a mixing bowl, then add the eggs, vanilla extract, and applesauce. I strongly advise using unsweetened applesauce; otherwise, the muffins may be very sweet. If you have cinnamon applesauce on hand, that will also work. Your muffins will just have a stronger cinnamon flavor.
- The dry ingredients are then gently stirred in. For flavor, we use ground cinnamon and a pinch of nutmeg, followed by just enough flour to keep the muffins from becoming too dry. Make careful to whisk your flour before spooning it into a dry measuring cup and leveling it off.
- (I’m a little obsessive about accurately measuring flour.) If you just scoop it out of the bag/container, it’ll be too dense, and you’ll end up adding too much flour. This can result in dry, crumbly baked items, which we don’t want.)
- The muffins should be baked at 375 degrees Fahrenheit to ensure that they rise evenly. I’ve found that baking muffins at a little higher temperature helps them achieve that ideal domed top, but we don’t want the oven to get too hot or they’ll burn. 350 degrees Fahrenheit is too cold for this dish, while 400 degrees Fahrenheit is too hot. 375F
- When we take the muffins out of the oven, the magic happens. Allow them a 10-minute cooling period — you want them to be warm but not hot enough to burn your fingers. The tops are then dipped in melted butter before being dusted with cinnamon sugar. The cinnamon sugar topping is my favorite since it adds a great crunch, extra flavor, and a little aesthetic appeal to the dish.
Oil as an Applesauce Substitute in Muffins:
This recipe uses an ancient healthy baking tip of substituting applesauce for some of the oil in muffins. This method works with a variety of fast breads as well.
In this muffin recipe, I do not advocate replacing all of the oil with applesauce (or any other). Muffins, for example, require a small amount of fat to come out soft and delicious.
The muffins will be gummy if you solely use applesauce in a muffin recipe.
If the recipe doesn’t already call for applesauce, you can usually replace half of the oil with the same quantity of unsweetened applesauce. Please don’t lower the amount of oil in this dish any further; I’ve already removed as much as possible and replaced it with applesauce.
Applesauce Muffins: How to Store and Freeze?
- To keep. Place muffins in an airtight storage container lined with paper towels in a single layer. Store for up to 4 days at room temperature.
- to halt the freezing process Wrap muffins individually in plastic wrap and freeze for up to 3 months in an airtight freezer-safe storage container.
MORE DELICIOIUS RECIPES HERE:
- 3/4 cup applesauce, unsweetened
- 2/3 cup honey
- 2 eggs, big
- 1/3 cup melted and cooled coconut oil
- 1 1/2 teaspoons vanilla extract (pure)
- 1 1/2 cups whole wheat flour, white
- 1/4 teaspoon of baking powder
- 1/2 teaspoon bicarbonate of soda
- 2 tsp cinnamon powder
- 1/2 teaspoon of allspice
- 1/4 teaspoon of nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup rolled oats, old-fashioned
- Optional mix of up to 1/2 cup
- -added ingredients: chopped walnuts, raisins, dried cranberries, blueberries, and so forth. (I kept it basic and didn't include them, but feel free to add them if you like.)
- 1 1/2 teaspoons coarse sugar for sprinkling on top, such as raw (turbinado) sugar or sparkling sugar (optional)
Preheat oven to 350 degrees Fahrenheit. In a regular 12-cup muffin tray, lightly oil 10 wells with nonstick spray or fill with paper liners.
Combine the applesauce, honey, eggs, coconut oil, and vanilla in a large mixing basin. Whisk together the whole wheat flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt in a separate basin.
Combine the flour and wet ingredients in a mixing bowl and whisk just until mixed. There will be some lumps in the batter. Stir in the rolled oats and any other desired ingredients gently.
Fill each muffin cup almost to the top with the mixture. If desired, dust the tops with coarse sugar. Bake for 18–22 minutes, or until a toothpick inserted in the middle comes out clean. Remove the muffin tin from the oven and set it on a wire rack to cool for 10 minutes before carefully removing the muffins from the pan (if they are sticking, run a butter knife along the edges) and cooling entirely on the wire rack.
Keep at room temperature in an airtight container.