Gluten Free Applesauce Muffins
These Gluten Free Applesauce Muffins are soft and fluffy bakery style muffins with sky-high domes! They have a soft apple flavor and are loaded with cinnamon. They're moist and naturally eggless thanks to the use of applesauce and are so simply to make; no mixer is needed! They're the perfect cozy fall breakfast or snack! If that wasn’t enough, they’re gluten free, nut free, egg free and easily can be made vegan!
Servings: 6 Jumbo Muffins
Calories: 303kcal
Ingredients
- 1 ¾ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 2 pinches kosher salt
- ¼ cup light brown sugar , packed
- ⅔ cup applesauce
- 1 ⅓ cups milk
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil or line with muffin liners.
- In a large bowl, whisk together the 1 ¾ cups plus 2 tablespoons multipurpose gluten free flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1.5 teaspoons ground cinnamon and 2 pinches kosher salt. Set aside.
- In another large bowl, whisk together the ¼ cup packed light brown sugar, ⅔ cup applesauce, 1 ⅓ cups milk, 2 tablespoons vegetable oil and 1 teaspoon pure vanilla extract.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
- Using an ice cream scoop, fill the muffin cups about ¾. Smooth the batter with the back of a spoon or a butter knife.You should have 6 jumbo cups filled or 12 regular.
- Bake in the center rack of the 375 degree oven for 28 minutes or until the muffins are golden on top, risen and springy when carefully touched
- Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
Video
Notes
Regular Muffins: Bake at 375 degrees Fahrenheit for 22-24 minutes or until muffins are risen and springy. Makes 12 regular muffins.
Mini Muffins: Bake at 375 degrees Fahrenheit for 20-22 minutes or until muffins are risen and springy. Makes 48 mini muffins.
Vegan: Use a dairy free gluten free flour, vegan sugar and non-dairy milk.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons), only 1 cup of milk.
Storing: Store cooled muffins in an airtight container or wrapped in foil at room temperature for up to 2 days, or in the freezer for 30 days. To thaw, leave out on the counter wrapped in foil for 2 hours or until soft. If desired, warm each muffin in the microwave for 5-10 seconds at a time (until you reach the desired texture) prior to eating. Be careful not to burn your mouth.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 303kcal | Carbohydrates: 57g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 386mg | Potassium: 117mg | Fiber: 4g | Sugar: 32g | Vitamin A: 97IU | Vitamin C: 0.3mg | Calcium: 182mg | Iron: 2mg