The other day my husband was begging me to make muffins–but not just any muffins. He requested the type of muffin that one my find in a bakery–you know the kind: fluffy, spongy, and oh-so-tender. A muffin that begs you to have another, and another…
I gladly accepted the challenge and came up with these slightly sweet muffins, which–to my mind–are quite reminiscent of a slice of applesauce cake. Feel free to use your favorite type of sugar–I opted for evaporated can juice–but another type of granular sugar, such as coconut palm, packed brown sugar, or turbinado–will bake up beautifully.
Cinnamon Applesauce Muffins | Vegan & Gluten-Free
- 1 cup applesauce (unsweetened)
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon blackstrap molasses
- 1 teaspoon salt
- 1/2 cup sugar
- 1 1/3 cup + 2 tablespoons besan/chickpea flour
- 1/2 cup superfine brown rice flour (reg. works too)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup nondairy milk
- 2 teaspoons lemon juice
- 1 teaspoon cinnamon
Preheat your oven to 375 ºF. Line 12 muffin tins with paper liners, or grease a non-stick pan lightly. In a large mixing bowl, whisk together the applesauce, olive oil, vanilla extract, molasses, salt and sugar until well blended. Gradually add in the rest of the ingredients, one by one in the order given. Mix vigorously using a whisk about 100 strokes, or until very well mixed.
Drop 1/3 cup batter into each muffin tin and place onto middle rack of the oven. Bake 25 minutes. Let cool on wire rack.
Store in an airtight container for up to 3 days. Or, freeze in individual freezer-baggies and thaw at room temperature when ready to enjoy.