Applesauce Muffins

Don't worry, ads are not going to appear on your printed document!

5 from 2 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Applesauce Muffins are simple and delicious muffins made with no eggs, no dairy, and no added sugar but with of taste!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/applesauce-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time35

Total Time45

Servings: muffins

Calories: 141.4kcal

Author: Carine Claudepierre

Ingredients

2 cups Self-Rising Flour (note 1)
1 ⅓ cups Unsweetened Applesauce (note 2)
⅓ cup Light Olive Oil (note 3)
⅓ cup Almond Milk (note 4)
2 teaspoons Cinnamon or pumpkin pie spices (note 5)

Optional - recommended for sweeteness, but not necessary

½ cup Unrefined Cane Sugar (note 6)
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with silicone cups - the best for this high-moisture muffin recipe - or, if using paper liners, but make sure you oil them well with oil spray.
In a mixing bowl, add applesauce, oil, milk, vanilla, and sugar if used. Stir to combine.
Stir in self-rising flour until it forms a smooth, consistent applesauce muffin batter.
Fill the muffin cups to 3/4 of their level using a cooking dough scoop to grab the batter and release.
Bake the muffins on the center rack of the oven for 30-35 minutes at 350°F (180°C) until golden brown on top and a toothpick inserted in the center of the muffins comes out clean.
Cool down on a cooling rack immediately for about 30 minutes before serving.

Notes

Note 1: or 2 cups of all-purpose flour or white spelt with 3 teaspoons of baking powder. You can make it gluten-free by following my gluten-free guide and using my special GF blend.

Note 2: Sweetened applesauce works to increase the sweetness of the muffins.

Note 3: Any mild-flavor oil works for this recipe, but you can't swap the oil for more applesauce or yogurt, as the muffin would be super gummy.

Note 4: Or any milk you like.

Note 5: Or pumpkin pie spices.

Note 6: To boost sweetness, add 1/4 to 1/2 cup of sugar. You can use unrefined cane sugar, coconut sugar, demerara sugar, or brown sugar, but no liquid sweetener.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the muffins in an airtight cake box at room temperature for up to 4 days. Freeze for up to 1 month in Ziploc bags and thaw the day before at room temperature.

Nutrition