Gluten-Free Applesauce Mini Muffins
A basic muffin recipe for kids or adults. Low in sugar but high in satiation, these muffins make a great snack or breakfast on the go. They are free of gluten, dairy, nuts, refined sugar, soy, and oil.
Equipment
- mini muffin tin or regular muffin tin; see note
- Stand mixer or hand beater
- Mixing bowls
Ingredients
- 2 eggs beaten
- ⅔ cup unsweetened applesauce
- ½ cup dairy-free milk I used oat milk; see note
- ½ cup sunflower seed butter
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1 cup brown rice flour
- ¾ cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees. Line a mini muffin tin with muffin liners. You can also use a regular muffin tin, but bake time will vary. See note.
- In a large mixing bowl, whisk together the eggs, applesauce, milk, sunflower seed butter, and vanilla extract until creamy.
- In a separate large bowl, or bowl of a stand mixer, combine the oat flour, brown rice flour, coconut sugar, baking powder, cinnamon, baking soda, and sea salt. Stir. Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed.
- Transfer the batter to the muffin tin, filling each one to the top. Baking for 14 to 16 minutes, or until a toothpick inserted comes out clean. allow the muffins to cool in the muffin tin, about 30 minutes to 1 hour.
Notes
For regular muffins: bake 22 to 25 minutes until a toothpick inserted comes out clean
I used oat milk because I wanted these muffins to be safe to pack for my son's preschool. The muffins won't be nut-free if you use a nut milk.
Keep muffins in an airtight container in the refrigerator for up to 1 week. They can be frozen for up to 1 year.