Applesauce Muffin Recipe

I love muffins. They are such an easy breakfast to enjoy with coffee and they also make a great grab and go snack. And this applesauce muffin recipe has a delicious crumble which is the cherry on top!

Now you’re probably thinking why should I use applesauce in muffins? And that’s because applesauce is great for baking! It acts as a great fat replacer in baked goods. So instead of using butter or oil, you can use applesauce. It also adds liquid and moisture resulting in moist muffins.

What’s in this applesauce muffin recipe

Here are the ingredients we are working with:

Applesauce, gotta have applesauce for applesauce muffins!

Almond butter is used as the baking fat in this recipe and it gives these muffins a nice texture.

Coconut sugar adds an all natural sweetness

Eggs help bind all the ingredients together and give these muffins structure

Almond flour and tapioca flour are the two main flours used

Baking soda helps puff up these muffins

Lastly, cinnamon helps enhance the flavors of these muffins

Crumble topping for this applesauce muffin recipe

You will need 4 ingredients to make the crumble topping. Adding the topping is optional but, I definitely recommend it!

• Almond flour
• Coconut sugar
• Cinnamon
• Coconut oil OR butter, melted

Simply combine the almond flour, coconut sugar and cinnamon in a small bowl. Then mix in the coconut oil or butter. Stir to combine. Use your hands to crumble the mixture on top of each muffins prior to baking.

Why you’ll love these paleo muffins

Paleo muffins are always a good idea. Here are a few reasons why I love them so much:

• They only require 9 ingredients to make!

• This applesauce muffin recipe is naturally gluten free.

• They have a delicious crumble topping.

• This recipe is freezer friendly.

• Lastly, they can be made in one bowl!

Frequently asked questions

Can I use other types of flour? I do not recommend substituting any other flours. Almond flour and tapioca flour work well together to create these nicely textured muffins.

Are these muffins gluten free? Yes! Almond flour and tapioca flour are both naturally gluten free flours.

Can I freeze these muffins? Yes – these muffins are freezer friendly. Simply let the muffins cool and store them in a freezer friendly container or bag for up to 3 months.

Other muffin recipes you’ll love

If you like this recipe, certainly give these other recipes a try!

Whole Wheat Chocolate Chip Muffins

Bursting Blueberry Muffins

Cranberry White Chocolate Muffins

Best Ever Paleo Chocolate Muffins

Healthy Morning Glory Muffins

Did you make this recipe?

If you make these applesauce muffins I would really appreciate a rating and a review!

You can also find and follow me in Instagram and Pinterest. Share a photo and tag me @braesbites!

Print

Applesauce Muffin Recipe (Gluten Free, Paleo)

This applesauce muffin recipe is great to whip up for a grab and go breakfast or an afternoon snack. They are also naturally gluten free and paleo friendly!

Course Breakfast

Cuisine American

Keyword applesauce muffin recipe, Applesauce muffins, Paleo Muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 310kcal

Ingredients

Muffin batter

• 1 cup applesauce
• ½ cup almond butter or any creamy nut butter
• ⅓ cup coconut sugar
• 3 eggs
• 2 cups almond flour
• ½ cup tapioca flour
• 1 tsp baking soda
• ½ tsp cinnamon

Crumble topping

• ¾ cup almond flour
• ¼ cup coconut sugar
• 1 tsp cinnamon
• ¼ cup butter OR coconut oil melted

Instructions

• Preheat the oven to 350 degrees and grease your muffin tin.
• Firstly, make the crumble in a small bowl. Combine the almond flour, coconut sugar and cinnamon in a small bowl. Then mix in the coconut oil or butter. Stir to combine. Set aside.
• Now in a large bowl, whisk together the applesauce, almond butter, coconut sugar and eggs. Whisk until fully combined and smooth.
• Now fold in the almond flour, tapioca flour, baking soda and cinnamon using a wooden spoon or spatula. Mix until combined.
• Scoop the batter into 12 muffin tins. Top each muffin with the crumble.
• Bake for 20-24 minutes. Let the muffins cool slightly and enjoy!

Nutrition

Calories: 310kcal | Carbohydrates: 21g | Protein: 9g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 157mg | Potassium: 111mg | Fiber: 4g | Sugar: 8g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

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