applesauce muffins {gluten free}

applesauce muffins.jpg

I have a family who loves muffins and breads, and I have worked very hard to create healthy nutrient dense recipes that they will eat. I'm not always successful, but this one was a hit. For this post I made this recipe into muffins, but it also makes a terrific bread, you just need to adjust the cooking time. (Info below). We love them for breakfast, as a snack or packed in lunches.

Baking with gluten free flours can be tricky and I have found using almond flour with a mixture of a few others, gives me the most success. I am grain free, so I try to make everyone happy while still being compliant with myself, but this time I used a gluten free flour blend just to mix it up. I love King Arthur because it is free of xanthan gum. I also mixed in Almond flour to lighten the texture of the muffins. Almond flour can get very pricey, so this is a great way to cut down the cost of ingredients.

Applesauce is also an ingredient in this recipe, and I had just made my Instant Pot applesauce recipe, so I used the leftovers. There are many jarred organic applesauces that would work too. Store leftover muffins in an airtight container. They will last longer in the fridge, for up to a week.

applesauce muffins 2.jpg



  • Cream butter and sugar with a hand or stand mixer

  • Add maple syrup, vanilla, applesauce and eggs, combine

  • In a separate bowl combine all dry ingredients, cinnamon, salt, baking powder, baking soda, and flours, use a whisk to stir

  • Pour dry ingredients into wet and combine

  • Add raisins

If making muffins, line muffin tins and scoop batter with a full sized ice cream scoop. Makes about 18 muffins Bake 12-15 minutes or until toothpick comes out clean.

If making bread, coat 2 loaf pans with baking spray and pour 1/2 of the batter into each. Place in the oven and loosely cover with tin foil. Bake for 45-50 minutes. Check with toothpick to see if it is cooked through.