These applesauce muffins are the perfect snack for you and your kids! They are also great for packing into snackboxes since they keep really well. They are moist, soft and totally melt in your mouth! The best part is the smell wafting through your house while they are baking in the oven. So good!
If any of you are wondering how to buy apple sauce then don't even bother. It is so easy to make! Just peel and cut up around 5 apples for 1 cup of apple sauce and place in a saucepan with a quarter cup of water. Cover the saucepan with a loose lid and cook for around 15 to 20 minutes while stirring occasionally. Remove the apples from the heat once the apples are soft. Cool and blend in a mixer. Your unsweetened apple sauce is now ready!
Don't stress yourselves about the oat flour either. Just grind regular ready rolled oats in a mixer till a powder is formed. You can take a look at my homemade oat flour recipe if you want a more detailed recipe.
You can even add walnuts, raising or even some grated coconut if you would like to change things up a bit. This batter is a fabulous base for other flavours and ingredients as well.
Preheat your oven to 180°C. Combine the oat flour, baking powder, baking soda, salt & cinnamon in a bowl. Mix together well with a whisk.
In another bowl, mix together the apple sauce, palm sugar, milk/coconut milk, apple cider vinegar, almond butter/mashed banana and vanilla.
Combine both wet and dry mixture together until just mixed through.
Scoop the mixture into a lined cupcake tin until it is 3/4th full. Tap the muffin tin down so that the muffin mixture settles. Place in the oven for around 20 minutes or till a toothpick inserted into the middle of a cupcake comes out clean. Let cool and store in an airtight container.
Ingredients
Directions
Preheat your oven to 180°C. Combine the oat flour, baking powder, baking soda, salt & cinnamon in a bowl. Mix together well with a whisk.
In another bowl, mix together the apple sauce, palm sugar, milk/coconut milk, apple cider vinegar, almond butter/mashed banana and vanilla.
Combine both wet and dry mixture together until just mixed through.
Scoop the mixture into a lined cupcake tin until it is 3/4th full. Tap the muffin tin down so that the muffin mixture settles. Place in the oven for around 20 minutes or till a toothpick inserted into the middle of a cupcake comes out clean. Let cool and store in an airtight container.
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