These healthy applesauce muffins are the perfect fluffy light slightly-sweet snack that are gluten-free, paleo and free from added sugar.
Why I love this recipe:
- These applesauce muffins are very easy to make. You basically dump all of the ingredients into a bowl, blend them together, then bake and you’re done!
- Since this recipe uses coconut flour and tapioca flour, these muffins are naturally paleo, grain free, gluten free and low carb as well!
- These muffins have an apple flavor that is lightly sweet with a hint of cinnamon spice and a fluffy moist texture.
Healthy Applesauce Muffins Recipe Tips:
- It won’t work to substitute the coconut flour or the eggs–both are crucial for this recipe. However, you can swap out the tapioca flour for arrowroot or cassava flour. I haven’t tried any other substitutions for this recipe so I can’t vouch for any other changes.
- This recipe makes 12 mini muffins or 6 regular sized muffins. To make a dozen regular sized muffins make sure you double the recipe.
- You want to make sure to blend the batter well so use a stick blender, a regular blender or a food processor to combine the ingredients.
- These muffins will rise a little bit, but not as much as regular muffins will so you can fill them up almost to the top of the muffin liner, but leave a bit of room.
How to Make this Healthy Applesauce Muffin Recipe:
Pre-heat the oven to 350°. Combine dry ingredients and mix.
Add wet ingredients.
Use a stick blender, food processor or blender to combine all ingredients until smooth.
Pour the muffin batter into a muffin tin lined with muffin liners.
Bake the muffins for about 20 minutes or until a toothpick inserted comes out clean.
Let cool, then enjoy!
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These healthy applesauce muffins are the perfect fluffy light slightly-sweet snack that are gluten-free, paleo and free from added sugar.
- 3 tbsp + 1 tsp coconut flour
- 1/4 cup + 2 tbsp tapioca flour
- 1/2 cup unsweetened applesauce
- 3 eggs
- 2 tbsp + 1 tsp melted coconut oil
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch sea salt
- 1/4 tsp baking soda
- 1/4 tsp apple cider vinegar
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Pre-heat the oven to 350°. Combine all ingredients in a bowl and mix until smooth.
-
Place muffin liners in a muffin tin and pour the batter evenly into the muffin cups.
-
Bake for about 20 minutes or until a toothpick inserted through the muffin comes out clean.
Recipe Video
- It won't work to substitute the coconut flour or the eggs--both are crucial for this recipe. However, you can swap out the tapioca flour for arrowroot or cassava flour. I haven't tried any other substitutions for this recipe so I can't vouch for any other changes.
- This recipe makes 12 mini muffins or 6 regular sized muffins. To make a dozen regular sized muffins make sure you double the recipe.
- You want to make sure to blend the batter well so use a stick blender, a regular blender or a food processor to combine the ingredients.
- These muffins will rise a little bit, but not as much as regular muffins will so you can fill them up almost to the top of the muffin liner, but leave a bit of room.
