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
- 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.
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Wow, it’s so simple. And being a fan of all thing coconut, I can already tell that these muffins are very delicious.
Love the flavor in these muffins, guilt free! Thank you
What a light and fluffy recipe! I love the substitution of apple sauce; excited to make this this week!
My kids love these muffins and I love that they’re so much healthier than most of the other muffin recipes we’ve tried!
These look so good! I can’t believe that they are paleo!
Can I use Paleo flour instead of coconut flour and tapaio flour?
I’m not sure what’s in your paleo flour, but I doubt it’s the same ratio as these flours so it probably won’t turn out the same.
These muffins looks so delicious and perfect for weekend brunch! Can’t wait to try this recipe!