Applesauce Mini Muffins
A mini muffins that's delicious and easy to make!
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Ingredients:
1/2 cup of butter (one stick) room temperature
1/2 cup of sugar
1/2 tsp of vanilla extract
2 eggs
3/4 cup of applesauce (you can also us pumpkin puree to making pumpkin mini muffins)
1 3/4 cup of flour
1 tsp of baking soda
1/2 tsp of salt
1/2 tsp of Cinnamon
for topping
1/4 stick of butter melted
1/2 cup of sugar
2 tsp of cinnamon
Bake at 350 for 15 minutes ...if making regular size muffins bake at 350 for 25 to 30 minutes
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How to Make Applesauce Muffins | Easy Homemade Muffin Recipe | Short Version
Print the FULL recipe here:
In this episode of In the Kitchen with Matt, I will show you how to make applesauce muffins. This easy homemade muffin recipe is so yummy! It is the perfect thing to make if you have lots of leftover applesauce that you aren't going to eat fast enough before it goes bad. These easy muffins are not too sweet, a bit moist, and a bit dense. So amazing! If I can do it you can do it. Let's get baking!
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Ingredients:
4 cups of flour (500g)
2 cups of granulated sugar (400g)
2 large eggs
2 cups of applesauce (500g)
1 cup of melted butter (225g)
1 tsp of vanilla extract (5ml)
1 tsp of cinnamon (2.5g)
1 tsp of baking soda (4g)
1/2 tsp. of salt (2g)
Tools:
Hand mixer or stand mixer (You can find them on amazon - )
bowls
whisk -
muffin pan -
baking cups -
The applesauce muffin recipe makes about 24 muffins. Bake at 350 F/176 C for 20 to 25 minutes.
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Easy Applesauce Muffins
These applesauce muffins are a go-to snack in our family. My kids love it when a fresh batch of these are waiting for them after school. They’re easy to make, but that cinnamon sugar topping makes them hard to resist!
How to Make Healthy & Easy Applesauce Cupcakes
How to Make Healthy & Easy Applesauce Cupcakes. Part of the series: iCookNaked: Healthy Snacks. Just because applesauce cupcakes are healthy doesn't mean they'll be difficult to make. Find out how to make healthy and easy applesauce cupcakes with help from a body and life stylist in this free video clip.
Easy Cinnamon Applesauce Muffins! Vegan Gluten-Free Oil-Free Sugar-Free Dairy-Free WFPB
This cinnamon applesauce muffin recipe is going to be your new favorite healthy breakfast or treat!!! It's tasty, healthy and easy to make. It is also vegan, gluten free, refined sugar free, dairy free, oil free, egg free, (WFPB) whole food plant based, and guilt free.
You just need 1 1/4 cup oat flour, 1 cup apple sauce, healthy teaspoon of cinnamon, teaspoon of vanilla extract, teaspoon of baking soda, 1/4 teaspoon baking powder, 2 tablespoons maple syrup, and 2 tablespoons almond milk.
Mix it all together and spoon into muffin cups. Bake your cinnamon applesauce muffins at 350 for about 20 minutes. Let cool and then enjoy your amazing gluten free, vegan cinnamon applesauce muffin recipe for a healthy vegan breakfast, dessert or snack!! I hope you enjoy this cinnamon applesauce muffin recipe many times in the near future. Please let me know your thoughts or questions when you do!
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XOXOX, Tracey
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Baked Apple Oatmeal Cups | Easy + Healthy Muffins
These easy + healthy Baked Apple Oatmeal Cups make a delicious grab-and-go seasonal breakfast. Think apple pie mixed with oats baked into a yummy muffin. I also love adding them to my meal prep because then I can make them ahead and have them ready for a busy morning or I can pop them into lunch boxes as a kid-friendly afternoon snack.
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BAKED APPLE OATMEAL CUPS RECIPE
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup organic buttermilk (you can sub any milk you prefer)
2 eggs, beaten
1/2 cup applesauce (I used cinnamon applesauce)
1 large apple, chopped (1 heaping cup)
1/4 cup raisins
Preheat oven to 350ºF. Spray a 12-count muffin pan with non-stick cooking spray or coat with coconut oil and set aside.
In a large bowl combine oats, baking powder, cinnamon, buttermilk, eggs, and applesauce. Mix together until everything is well incorporated.
Add in chopped apple and raisins and gently toss until they are evenly distributed throughout the batter.
Divide batter amongst all 12 muffin cups and pop in the oven for 25-30 minutes or until they have set through and are golden brown on top.
Cool and enjoy.
*I like to store these in an airtight container and keep them in the fridge. They will last a good week stored this way.
Nutrients per cup: Calories: 123; Total Fat: 3g; Saturated Fat: 0.9g; Cholesterol: 33mg; Sodium: 77mg Carbohydrate: 20.9g; Dietary Fiber: 2.8g; Sugars: 6g; Protein: 4.2g
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