Eli's egg allergy has him constantly asking "does that have eggs in it?" when looking at any and all baked goods. I struggle to find recipes that allow cookies, cakes, and muffins to retain their shape. Normally they're a crumbly mess. These not only keep their shape, but this recipe has all my favorite elements:
- Quick - From the moment you preheat the oven until you pull them out is less than 30 minutes
- Easy - You probably have all the ingredients on hand
- Allergy-free - No eggs means Eli can eat them with reckless abandon. And he did!!
- Secret Ingredients - it uses TWO of our secret ingredients.
- There is a vegan option! Since butter is the only animal product in the recipe, you could easily make them using vegan butter . Making that substitution will also make them dairy-free for those with a dairy allergy.
Don't let the title fool you into thinking these have a heavy apple flavor - the applesauce works as a binder, and adds just a hint of apple flavor. The original recipe made mini-muffins. However, since I don't have a mini-muffin tin I opted to upgrade to the standard size, and I doubled the recipe, and then made a few tweaks of my own! This will make 48 mini-muffins (great to bring to a class party) or 18 standard muffins. They also freeze really well!
Applesauce Muffins
Ingredients
1/2 cup
softened butter
2/3 cup
sugar
3 cups
flour
1/2 teaspoon
salt
2 tsp. baking powder
1 tsp. baking soda
1/4 cup ground flaxseed (optional)
1 cup unsweetened applesauce
2 tsp. vanilla
7 Tbsp. water
cinnamon & sugar mixture for topping (see below)
Directions
Preheat the
oven to 350F. Cream the softened butter and
sugar with an electric mixer until fluffy. Mix flour, baking powder, baking soda, cinnamon, ground flaxseed, and salt together in a large bowl.
Add wet ingredients (water, vanilla, and applesauce) and dry ingredients to the butter/sugar mixture all at once. Mix on medium speed until well-combined. It should resemble cookie dough, not bread dough. If its too clumped together like bread dough, add more water, 1 Tbsp. at a time while the mixer is running.
Grease your muffin tins with cooking spray and use a large cookie scoop to evenly portion the batter. Generously sprinkle cinnamon & sugar mixture on top of
each muffin. Bake for 14-18 minutes for standard size (12-14 minutes for mini-muffins). Let cool in the tin for 10 minutes, then remove them from the tin and place on a cooling rack. Eat!
Cinnamon & Sugar Mixture
3 parts granulated sugar to 1 part cinnamon
For this recipe I used 3 tsp. sugar to 1 tsp. cinnamon. Mix well.
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