These Applesauce Muffins are a made from scratch recipe made with unsweetened applesauce and a hint of cinnamon is deliciously moist and the perfect fall breakfast or snack.
Making Muffin Recipes with Applesauce
This year I decided to make applesauce from apples that my dad gave me. My parents still grow a large garden, have berry bushes, and apple trees. When I made a visit home, my dad sent me home with a bushel of pretty red apples that became homemade applesauce.
I know many people often use applesauce to replace the fat in a recipe. However, when I made these applesauce muffins, I decided to not do that. I decided to make a regular muffin recipe and flavor it with the applesauce and cinnamon then stud it with my favorite nut, the pecan.
What You Need To Make Applesauce Muffins
Unsweetened Applesauce
A good quality cinnamon, I love this brand.
Sugar
Butter
All purpose flour, I prefer unbleached flour
Muffin pan, I prefer using a non-stick muffin pan
Baking Cups (I prefer these paper liners)
If you love the spatula in my video, you can find it here!
Tips and Substitutions
- If the applesauce seems to have a lot of liquid, strain it before using it
- Be sure to allow the muffins to cool for at least 15 minutes before unwrapping to consume. Trying to remove the muffin wrapper while it is hot, it may not come off clean
- Substitute pumpkin puree for the applesauce
- Substitute olive oil for the butter and make this a vegan recipe
- Change the spices up and use pumpkin pie spice in place of the cinnamon
More Favorite Muffin Recipes To Try
Paleo Pumpkin Muffins (grain and dairy free)
Rhubarb Muffins with Crumb Topping (grain and sugar free)
*If you made these Applesauce Muffins, please give them a star rating*
Applesauce Muffins
Ingredients
- 4 large eggs room temperature
- 1 ½ cups granulated sugar
- 3 cups unsweetened applesauce room temperature
- 1 cup unsalted butter melted
- 3 cups flour
- 1 tablespoon baking soda
- 1 teaspoons salt
- 1 teaspoon ground cinnamon
- 2 cups pecans chopped
Instructions
- [mv_schema_meta name="combine wet ingredients"]Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the eggs and sugar until combined and the mixture turns a pale yellow. Stir in the applesauce and melted butter. Set aside [mv_img id="4073"]
- [mv_schema_meta name="mix dry ingredients"]Whisk together the flour, baking soda, salt, and cinnamon. Add the flour mixture to the applesauce mixture and stir until just combined. [mv_img id="4074"]
- [mv_schema_meta name="scoop in muffin pan and bake"]Scoop with a large cookie scoop into a paper lined muffin paper. Bake for 20 minutes, or until a toothpick inserted in the enter comes out clean. [mv_img id="4075"]
- [mv_schema_meta name="cool on wire rack"]Cool the muffins in the pan for 5 minutes. Transfer to a wire rack and cool completely. [mv_img id="4076"]
Video
Notes
Tips and Substitutions
- If the applesauce seems to have a lot of liquid, strain it before using it
- Be sure to allow the muffins to cool for at least 15 minutes before unwrapping to consume. Trying to remove the muffin wrapper while it is hot, it may not come off clean
- Substitute pumpkin puree for the applesauce
- Substitute olive oil for the butter and make this a vegan recipe
- Change the spices up and use pumpkin pie spice in place of the cinnamon
The muffens sounds good but since I am a diebeti I would not be able to make them as the carb and sugar content is to hight.
Hi Otto, I think you could use sugar free sweetener in these with no problem and that would reduce the carbs. I haven't tested these with almond flour, but I will and let you know how it worked out.