Applesauce Muffins are apple-y without having to peel apples!
We have enjoyed Applesauce Muffins for many years. They are a great snack, breakfast or dessert. They also freeze well so that is a bonus! The original recipe called for 4 cups of white flour but we like it with half white and half multigrain or whole wheat. It works either way. If you don’t have allspice, use the same amount of pumpkin pie spice instead of the cinnamon and allspice. It will be just a little different but not much. Most of the time I make these with no additions but they are also good with chopped walnuts, pecans, raisins or even craisins. Add about 1 cup of extras if you want. Add both nuts and raisins if you want. Just keep it at about 1 cup. It is very versatile. I have used Splenda instead of sugar and they tasted fine but were a bit flatter.
To print Applesauce Muffins recipe, click HERE.
2 cups white flour
2 cups multigrain or whole wheat flour
1 Tbsp. cinnamon
½ Tbsp. allspice
2 tsp. baking soda
2 cups sugar (Splenda works fine too, but looks a little different)
1 cup vegetable oil
2 cups applesauce (unsweetened)
2 Tbsp. vanilla extract
May add up to 1 cup of chopped walnuts, pecans or raisins
Combine flours, cinnamon, allspice and baking soda and set aside.
In mixing bowl, cream oil and sugar.
Beat in eggs, applesauce and vanilla.
Stir into dry ingredients just until moistened.
Fold in nuts and/or raisins if using.
Using a 1/3 measuring cup, fill greased or paper lined muffin cups about ¾ full.
Bake at 350 for 22 minutes or until a toothpick inserted in the center of the largest muffin comes out clean.
Cool in pan for 10 minutes, then remove to wire rack.
Makes about 30 muffins
This recipe originally came from Taste of Home. I made changes over the years until it is what you see here.
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