Autumn Applesauce Muffins
Autumn Applesauce Muffins are moist, tender, and light treats with a modest apple flavor, warming cinnamon, and gluten-free oats. So easy to make and perfect for the beginning of Fall!
Ingredients
- 1 1/4 cups unsweetened applesauce
- 1 1/4 cups gluten-free old fashioned oats
- 1/2 cup unsweetened oat milk
- 1 large egg
- 1 tsp vanilla extract
- 4 tbsp butter, melted, or vegan butter for plant-based
- 1/3 cup packed dark brown sugar
- 1 1/4 cups 1:1 gluten-free baking flour (with xanthan gum)
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/2 cup silvered almonds, for topping (or your favorite nuts, chocolate chips, or dried fruit)
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with cupcake liners, or spray with nonstick cooking spray.
- In a large bowl, add the applesauce, oats, oat milk, egg, vanilla, butter, and brown sugar. Whisk to combine.
- Once combined, add the flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt to the wet ingredients. Using a spatula, fold the ingredients until just combined. Do not overmix!
- Using a measuring spoon or cookie scoop, evenly distribute the batter between the cupcake liners. Top each muffin with about 1 teaspoon of almonds each.
- Bake in a preheated oven for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and place the muffins on a cooling rack.
- Allow them to cool at least 30 minutes before serving.
- To store, allow the muffins to cool completely before placing in a gallon-sized ziptop bag or airtight container. Store in the fridge. Warm in the microwave for 8 seconds to reheat.
Notes
For vegan muffins, omit the egg and replace it with 1/4 cup more applesauce. Also, replace the butter with equal amounts of vegan butter or coconut oil.
Tried this recipe?Let us know how it was!