Applesauce isn't just a kid's snack. It makes delicious, moist muffins. The original recipe for these applesauce muffins came from Marilyn at The Urban Homemaker. The only adjustments I made, other than doubling the recipe, were to use organic virgin coconut oil, half honey/half maple syrup, and add a handful of unsweetened coconut, along with the walnuts and raisins. These muffins have a great texture and are springy, not crumbly at all. Everyone in my house loves them.
Applesauce Muffins
Makes 24 muffins
2 lg. eggs
1/2 cup virgin coconut oil, melted
2 cups unsweetened applesauce
1 cup honey (or 1/2 honey, 1/2 maple syrup or other sweetener)
3 1/2 cups whole wheat pastry flour
1 tsp baking soda
3 tsp baking powder
1 tsp sea salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup chopped walnuts
1 cup raisins
1/4 cup unsweetened coconut
Preheat oven to 375 degrees. Mix egg, oil, applesauce, and honey in medium bowl; set aside. In large bowl, combine flour, baking powder & soda, and spices. Add egg mixture to dry ingredients, stirring only until moistened. Gently fold in nuts, raisins, and coconut, being careful not to overmix. Fill oiled or lined muffin tins 2/3 full. (I ran out of liners, so I used coconut oil to grease the cups and it worked perfectly.) Bake for about 12-15 minutes or until lightly golden and springs back when touched. Let sit in pan for just a minute before removing to wire rack to cool.
THey look delicious!! I just might have to make them.
ReplyDeleteLooks yummy!!!
ReplyDeleteI love applesauce muffins, but what I especially like about this recipe is the inclusion of Whole Wheat flour. Good deal! Thanks for linking up to Titus 2 Tuesday on Cornerstone Confessions.
ReplyDeleteKathy