Applesauce Muffins

Another versatile muffin for you! I love making flexible recipes. I was getting bored of sending the same muffins to school with the kids last week. Apple season is on its way so that inspired me to make some of my applesauce muffins for the kids! I love baking using vegetables and fruits for that little extra nutrient kick. You can never have too many fruits and veggies!

Applesauce Muffins

These are versatile because you can put different additions into them (shredded apple, carrot, chopped dates, raisins, etc).

Applesauce muffins with shredded carrot (Can't really tell much difference to them, I know!)

Applesauce Muffin Recipe:

Ingredients:

1 1/2 Cups Bob Red Mills 1 to 1 Baking Flour

1 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Ground Ginger

Pinch Ground Cloves

Pinch Himilayan Salt

2 Tbsp Coconut oil, melted OR Avocado Oil

1/3 Cup Raw, Local Unpasteurized Honey

1 Large Egg

1 Cup Organic Unsweetened Applesauce

Optional:

Shredded Apple, Shredded Carrot, Chopped Dates, Raisins, etc.

Preheat oven to 350 degrees. Start by combining all of the dry ingredients in a large mixing bowl. In a separate mixing bowl, combine the oil, honey, egg, applesauce(not including your optional ingredients). Put the wet ingredients into the dry ingredients and combine! Fold in your optional ingredients. I made some without any extras and I made some with shredded and then chopped into smaller pieces of carrots. My kids prefer small, tiny pieces of vegetables in their muffins over shreds.

Divide them up into muffin tins - I again used my silicone muffin tins. Throw into the oven(not literally I guess lol) and bake them for approximately 20 minutes! A toothpick should come out clean if you poke it in. Let cool in the pan about 5-10 minutes before putting on a wire rack. These are great to freeze.

Enjoy!

-K