Can you make these gluten-free

Yes. To make these gluten-free applesauce muffins, replace the whole wheat flour with a 1:1 gluten-free baking flour. If needed, be sure to use gluten-free certified oats as well.

Can you use homemade applesauce?

Sure. You can use unsweetened homemade applesauce or any store-bought unsweetened applesauce.

Are applesauce muffins healthy?

Well, yes and no. They're still muffins! However, they're low in calories so are easy to fit into a nutrition plan and contain some nutritious ingredients like apple and oats. Each muffin provides 4 grams of fiber and 3 grams of protein to help balance out the carbohydrates. If you have allergies or dietary restrictions, they're also dairy-free and egg-free. As far as muffins go, I would say, yes, they're healthy and can be enjoyed in moderation as part of a balanced diet. Enjoy!

How should you store applesauce muffins?

Let the muffins cool completely then store in an airtight container at room temperature for 3-4 days.

Can you freeze applesauce muffins?

Yes. For longer storage, let the muffins cool completely then store in a freezer bag or airtight container for up to 3 months. Thaw at room temperature or in the fridge.

Easy Vegan Applesauce Muffins Recipe

Description

Moist applesauce muffins with apple chunks for the perfect healthy snack or quick breakfast.

Ingredients

1 1/2 cup unsweetened applesauce (300 ml)
2/3 cup maple syrup (160 ml)
1/3 cup refined coconut oil, melted (80 ml)
2 teaspoon vanila (10 ml)
1 1/2 cup whole-wheat flour (230 g)
1/4 teaspoon baking powder
1/2 teaspoon baking soda
2 tsp cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup quick oats (50 g)
1 granny smith apple, peeled, cored and diced (150 g)
2 tablespoon brown sugar, optional, for topping

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Instructions

Preheat oven to 350 F and prepare 12 pc muffin pan with muffin liners for later.
Mix Wet Ingredients: In a medium bowl combine all the liquid ingredients (applesauce, maple syrup, coconut oil and vanilla) and set aside.
Mix Dry Ingredients: In a separate large bowl place all your dry ingredients (everything except diced apple) and mix well to combine.
Add Wet Ingredients: make a ‘well’ in the centre of the bowl of dry ingredients and pour in your wet ingredients. Using a spatula fold the wet and dry ingredients together until well combined.
Add Apple: Add your diced apples and gently fold to mix them in.
Add to Muffin Pan: Using a large spoon or ice cream scoop, evenly distribute muffin mix into prepared muffin tins. For an optional crunchy top sprinkle brown sugar on to each muffin top before placing in the oven.
Bake Muffins: Place in a preheated oven and bake for 20 minutes, or until a toothpick can be inserted in the centre of the muffin and come out clean. When ready remove from the oven, lift out of the pan and place on the cooling rack for 10 minutes. Once muffins are cooled, enjoy!

Notes

Storing: Leftover muffins can be stored in an airtight container in the fridge for 5 to 6 days, or stored in a freezer bag for up to 3 months.

For best results, I recommend using a kitchen scale and following the weights listed. Those were what was used in developing the recipe and volume amounts can be inaccurate.

Nutrition

Serving Size: 1
Calories: 207
Sodium: 148 mg
Fat: 7 g
Carbohydrates: 33 g
Fiber: 4 g
Protein: 3 g

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Description

Ingredients

Instructions

Notes

Nutrition