Mini Applesauce Muffins Recipe

I love to bake and pray. Employing my hands in baking while praying is lifegiving for me. See this post to read about how it all began.


These mini applesauce muffins are the Crow Team's new favorite snack that emerged from a bake and pray session.


These muffins are free of gluten, dairy, egg, and refined sugar, yet are so delicious they don't last longer than a day if I don't hide them.


Between all five of us, we have multiple special dietary needs, and we are all able to enjoy these muffins! Lately, I have been experiencing in egg-free baking because we are waiting for one of our sweet kids to be testing for an egg allergy. I have been pleasantly surprised at how much easier baking egg-free has been than what I originally thought.


The recipe is super simple. I like to make them as mini muffins because it makes for an easy on the go snack in stasher bags. And, two out of three of my kids do not finish a regular size muffin in one sitting, so these work great.


Brock says they remind him of the Little Debbie Pecan Spinwheels from our childhood!



Mini Applesauce Muffins

with Pecan Cinnamon Topping Recipe


Cook Time: 18 minutes

Serving: 48 mini muffins


Ingredients:


Muffins:

  • 1 cup organic unsweetened applesauce ( I love this brand the best; I typically purchase at Costco)

  • 1/2 cup maple syrup

  • 1/3 cup melted coconut oil (cool to room temperature)

  • 2 cups gluten-free oat flour (just blend g/f oats for a few seconds until it reaches a fine powder and ta-da! You have oat flour! So easy!)

  • 1 tsp organic cinnamon

  • 1/2 tsp salt

  • 2 tsp baking powder (grain-free)

  • 2 scoops of Vital Proteins Collagen Peptides Powder (optional, but adds protein and immunity benefits!)

Cinnamon Pecan Topping:

  • 1/2 cup chopped pecans

  • 1/4 cup oat flour

  • 1/4 tsp organic cinnamon

  • 1/2 tsp salt

  • 2 tbsp maple syrup

Instructions:

  1. Preheat oven to 350 degrees

  2. In a large bowl mix together applesauce, maple syrup, and melted coconut oil.

  3. Add oat flour, cinnamon, salt, baking powder and stir to combine.

  4. Set batter aside to rest for 7 minutes.

  5. While the batter rests, grease the muffin pan with coconut oil. (This is the mini-muffin pan I use - it comes with a regular muffin pan too. Silicone is a safer option to bake with. Just place these molds on a baking pan before filling with batter).

  6. Prepare the topping by mixing all of the ingredients together in a small bowl.

  7. After the 7 minutes has ended mix the vital proteins powder into the batter.

  8. Fill each muffin mold halfway with the batter.

  9. Bake for 18 minutes. Halfway through the baking time, evenly distribute about 1/8 tsp of the topping on top of each muffin and continue baking for the remainder of the cooking time.

  10. Let the muffins rest in the pan for 2 minutes, then let cool for a few minutes on a baking rack.

  11. Try not to eat all in one sitting. Ha.


Hope you enjoy these muffins, friends!

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