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These little mini Applesauce Muffins are loaded with yummy apple cinnamon flavor. The best part is not only how good they taste, but that they're loaded with whole grains and vitamins too.

If you've never used applesauce while baking, now is the time to start! Not only does it come in handy when you don't have fresh fruit in the house, but it never disappoints with delivering a super moist product.

TIME
PREP: 10 mins. COOK: 16 mins. TOTAL: 26 mins.

YIELD
12 Muffins or 24 Mini Muffins

INGREDIENTS
1 cup Unsweetened Applesauce
2 Tbsp. Melted Butter, slightly cooled
1 Egg (lightly beaten)
1/2 cup Milk (dairy or unsweetened plain nondairy)
1 tsp. Vanilla Extract
1 cup Whole Wheat Flour
1/2 cup Rolled Oats
1/4 cup Sugar
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Cinnamon
1/4 tsp. Salt

INSTRUCTIONS
1. Preheat the oven to 375 F and grease a mini muffin tin well.
2. Stir together the applesauce, butter, milk, egg, and vanilla in a medium bowl.
3. Add the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt and gently fold together.
4. Fill prepared muffin tin to the edge of each cup. Bake for 16-20 minutes or until lightly browned around the edges and cake tester inserted into the center comes out cleanly.
5. Remove from oven, let cool for about 2 minutes in the pan, run a paring knife around the edges if needed, and remove to cool on a wire rack. (Or sort of just tilt in the pan to allow air under the muffins.)
6. Serve warm or at room temperature.
7. Enjoy!

TIP
I prefer to use unsweetened applesauce in this recipe so I can control the added sugars, but any kind will work.

NOTES

VEGAN
Use an unsweetened plain nondairy milk and a neutral oil like canola or avocado oil. Omit the and stir together 2 tablespoons ground flaxseed and 2 tablespoons water. Let the “flax egg” sit for a few minutes before adding it to the batter.

GLUTEN-FREE
Substituted directly for whole wheat flour and use gluten-free oats.

OMIT THE ADDED SUGAR
Omit the sugar altogether or add a tablespoon or two of pure maple syrup.

MAKE-AHEAD
Store them for about 3 days at room temperature or up to 5 days in the fridge. You can freeze fully cooled muffins and store in zip top bags in the freezer for up to 3 months. Thaw at room temperature or in the fridge.

NUTRITION
Serving: 2 muffins
Calories: 101 kcal
Carbohydrates: 17 g
Protein: 3 g
Fat: 3 g
Saturated Fat: 2 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 20 mg
Sodium: 157 mg
Potassium: 84 mg
Fiber: 2 g
Sugar: 7 g
Vitamin A: 102 IU
Vitamin C: 1 mg
Calcium: 41 mg
Iron: 1 mg

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