Gluten Free Applesauce Muffins
These gluten free applesauce muffins are simple, tender muffins made with smooth applesauce and plenty of ground cinnamon for the perfect breakfast or snack.
Yield: 12 muffins
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter; please click thru for more info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- 1 cup (200 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter melted and cooled
- ⅔ cup (160 g) applesauce at room temperature
- ⅓ cup (2.66 fluid ounces) buttermilk at room temperature
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- Cinnamon sugar mixture for sprinkling (optional; see Recipe Notes)
Instructions
- Preheat your oven to 425°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, ground cinnamon, and granulated sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients in the large bowl and add the melted butter, applesauce, buttermilk, eggs, and vanilla, and mix to until just combined. The batter will be very soft.
- Divide the batter among the prepared wells of the muffin tin. Shake the pan back and forth to distribute the batter evenly in each well of the muffin tin.
- Sprinkle the tops of the batter in the muffin wells with a light dusting of the optional cinnamon sugar mixture. I use about 3/4 teaspoon of cinnamon sugar on each muffin.
- Place the muffins in the center of the preheated oven, and let them bake for 5 minutes.
- Reduce the oven temperature to 350°F and continue to bake until a toothpick inserted in the center of a muffin comes out with no more than a few moist crumbs attached (about another 15 minutes). Do not overbake.
- Remove the pan from the oven. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the cinnamon sugar
To make a cinnamon sugar mixture for sprinkling on top of the raw muffins, you can almost use as little or as much as you like. The ratio of ground cinnamon to granulated sugar should be about 1 teaspoon cinnamon to 1/4 cup granulated sugar (or 4 teaspoons ground cinnamon per full cup of granulated sugar).
Nutritional information is approximate, and is calculated without the added cinnamon sugar mixture on the top of the muffins.
Nutrition
Calories: 221kcal | Carbohydrates: 37g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 239mg | Potassium: 34mg | Fiber: 1g | Sugar: 18g | Vitamin A: 230IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 0.2mg