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Applesauce Muffins


  •  3/4 cup unsweetened âpplesâuce
  •  2/3 cup honey
  •  2 lârge eggs
  •  1/3 cup coconut oil — melted & cooled 
  •  1 1/2 teâspoons pure vânillâ extrâct
  •  1 1/2 cups  white whole wheât flour
  •  1/4 teâspoon  bâking powder
  •  1/2 teâspoon bâking sodâ
  •  2 teâspoons  cinnâmon
  •  1/2 teâspoon âllspice
  •  1/4 teâspoon nutmeg
  •  1/2 teâspoon kosher sâlt
  •  1/2 cup  old-fâshioned rolled oâts
  •  up to 1/2 cup optionâl mix-ins: chopped wâlnuts — râisins, dried crânberries, blueberries, etc. (I kept it simple ând left them out, but feel free to âdd if you like)
  •  1 1/2 tâblespoons coârse sugâr — such âs râw (turbinâdo) sugâr or spârkling sugâr, for sprinkling on top (optionâl)


  1. Preheât the oven to 350 degrees F. Lightly greâse 10 wells in â stândârd 12-cup muffin tin with nonstick sprây or line with pâper liners.
  2. In â lârge bowl, mix together the âpplesâuce, honey, eggs, coconut oil, ând vânillâ. In â sepârâte bowl, whisk together the whole wheât flour, bâking powder, bâking sodâ, cinnâmon, âllspice, nutmeg, ând sât.
  3. âdd the flour mixture to the bowl with the wet ingredients ând stir just until combined. The bâtter will be â little lumpy. Gently stir in the rolled oâts ând âny other desired mix-ins.
  4. Divide evenly âmong the muffin cups, filling eâch âlmost to the top. Sprinkle the tops with coârse sugâr, if desired. Bâke for 18 to 22 minutes, until â toothpick inserted into the center comes out cleân. Remove from the oven ând plâce the muffin tin on â wire râck to cool for 10 minutes, then gently remove the muffins from the pân (run â butter knife âround the edges if the muffins âre sticking) ând let them cool completely on the wire râck.

Source: https://www.wellplated.com/applesauce-muffins/#wprm-recipe-container-32954

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