Applesauce Muffins
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Applesauce Muffins
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Fluffy, healthy applesauce muffins with oatmeal, cinnamon, and honey. No sugar and no butter needed for these moist, healthy muffins.
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Ingredients
- ¾ cup unsweetened applesauce store-bought or homemade Crockpot Applesauce
- ⅔ cup honey
- 2 large eggs
- ⅓ cup coconut oil melted & cooled
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups white whole wheat flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- ½ cup old-fashioned rolled oats
- Up to 1/2 cup optional mix-ins: chopped walnuts, raisins, dried cranberries, blueberries, etc. (I kept it simple and left them out, but feel free to add if you like)
- 1 ½ tablespoons coarse sugar such as raw (turbinado) sugar or sparkling sugar, for sprinkling on top (optional)
Instructions
- Preheat the oven to 350 degrees F. Lightly grease 10 wells in a standard 12-cup muffin tin with nonstick spray or line with paper liners.
- In a large bowl, mix together the applesauce, honey, eggs, coconut oil, and vanilla. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
- Add the flour mixture to the bowl with the wet ingredients and stir just until combined. The batter will be a little lumpy. Gently stir in the rolled oats and any other desired mix-ins.
- Divide evenly among the muffin cups, filling each almost to the top. Sprinkle the tops with coarse sugar, if desired. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and place the muffin tin on a wire rack to cool for 10 minutes, then gently remove the muffins from the pan (run a butter knife around the edges if the muffins are sticking) and let them cool completely on the wire rack.
Notes
- TO STORE: Place muffins in a single layer in an airtight storage container lined with paper towels. Store at room temperature for up to 4 days.
- TO FREEZE: Wrap muffins individually in plastic wrap, and store them in an airtight, freezer-safe storage container in the freezer for up to 3 months.
- See my guide on How to Store Muffins for additional tips and tricks.
Nutrition Information
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Serving
1muffin, without mix-ins or sugar topping
Calories
319kcal
(16%)
Carbohydrates
55g
(18%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
37mg
(12%)
Potassium
140mg
(4%)
Fiber
6g
(24%)
Sugar
21g
(42%)
Vitamin A
63IU
(1%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1muffin, without mix-ins or sugar topping | |
| Calories | 319kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Potassium | 140mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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