Simple Applesauce Maple Muffins 

Love these simple applesauce maple muffins. Made with healthy ingredients yet, you’d never know.  Totally delicious. Enjoy!

Sometimes, when experimenting with recipes, one really stands out on how simple it is to throw together.

This muffin recipe is just that.

You wouldn’t know that these muffins are made without having to add in any eggs or dairy which makes the recipe vegan.

With, just enough warm spices for a warm and comforting muffin. And, they’re not too sweet yet, sweet enough.

You will like how versatile this recipe is as well. Toss in your favorite dried fruits or nuts for some added textures.

The muffins stay on the flatter and smaller side, as seen in the photos. 

These delicious muffins are made with healthy ingredients and just the right size to enjoy two at a time.

Go ahead and bake a batch, watch them disappear really fast. What a treat! 

Simple Applesauce Maple Muffins 

Yields: 12 regular size muffins or 24 mini muffins

Nutrition: Per muffin – Calories 143, fat 5.1 g, fiber 1.8 g

What you’ll need to make these simple applesauce maple muffins

Ingredients:

• 2 tsp ground flax meal, I use golden flax
• 2 tbsp cold water
• 1/4 cup unsweetened applesauce, I used baby applesauce for this recipe
• 1 1/2 cups whole wheat pastry flour, you can use all purpose too
• 1/4 tsp fine sea salt
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg or omit and add this amount more of cinnamon
• 1/4 cup coconut oil or vegan margarine, melted slightly
• 1/2 cup plant based milk, I used almond milk
• 1/2 cup pure maple syrup
• 2 tbsp coconut or brown sugar
• 1 tsp vanilla extract
• 4 tbsp brown or maple sugar to sprinkle over muffins before baking, optional

Glaze

• 1/4 cup powdered sugar, sifted
• 1/2 tsp ground cinnamon
• 1 tbsp pure maple syrup
• cold water

Here’s how to make a batch…

Directions:

1. Preheat oven to 350 degrees, spray a nonstick muffin pan with coconut or any vegetable cooking spray. Set pan aside.
2. In a large mixing bowl, combine the flax with water. Mix until combined and let sit in bowl for a few minutes to thicken up just a bit.
3. Add in applesauce, oil, milk, maple syrup, sugar and vanilla extract. Use a whisk to combine everything.
4. Now, add in all dry ingredients. Flour, baking powder and soda, salt, cinnamon and nutmeg. With a rubber spatula, combine well. Dig down deep to combine all the wet into the dry. Try not to over mix. The batter will be slightly lumpy.
5. Scoop into muffin cups. (sprinkle sugar over muffins if using) Bake for about 11-14 minutes or 7 to 10 for minis. Try not to over bake. The muffins are done when gently touched on top and they spring back. A toothpick should come out with moist to dry crumbs. Let cool in pan for about 10 -15 minutes. Invert onto a wire rack.
6. To make glaze, combine ingredients and slowly add a teaspoon of water. Using a fork or mini whisk. Combine until smooth. Add more water one teaspoon at a time. Using a fork, drizzle over muffins. Let set up.

*Recipe Note : Store in fridge up to 3 days. Take out and microwave for 7 seconds if you want them warm. They do taste great cold though.

🍏 🍎 🍏🍎🍏🍎🍏

Enjoy the applesauce maple deliciousness!

Here’s another delicious muffin to try,,,

Banana Split Muffins https://pamsdailydish.com/banana-split-muffins/

Print

Simple Applesauce Maple Muffins - Egg and Dairy Free

Love these simple applesauce maple muffins. Made with healthy ingredients and so simple to make. Totally delicious. Enjoy!

Course Breakfast, brunch, Dessert, Snack

Cuisine American

Keyword applesauce, maple, muffin, muffins

Servings 12

Calories 143 kcal

Author Pam

Ingredients

• 2 tsp ground flax seed, I used golden flax
• 2 tbsp cold water
• 1/4 cup unsweetened applesauce, I used baby applesauce for this recipe
• 1 1/2 cup whole wheat pastry flour, you can use all purpose too
• 1/4 tsp fine sea salt
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg or omit and add this amount more of cinnamon
• 1/4 cup coconut oil or vegan margarine, melted slightly
• 1/2 cup plant based milk, I used almond milk
• 1/2 cup pure maple syrup
• 2 tbsp coconut or brown sugar
• 1 tsp vanilla extract
• 4 tbsp brown or maple sugar to sprinkle over muffins before baking, optional

For Glaze

• 1/4 cup powdered sugar, sifted
• 1/2 tsp ground cinnamon
• 1 tbsp pure maple syrup
• cold water
• 1/2 pinch fine sea or kosher salt

Instructions

1. 1.Preheat oven to 350 degrees, spray a nonstick muffin pan with coconut or any vegetable cooking spray. Set pan aside.

   2.In a large mixing bowl, combine the flax with water. Mix until combined and let sit in bowl for a few minutes to thicken up just a bit.

   3.Add in applesauce, oil, milk, maple syrup, sugar and vanilla extract. Use a whisk to combine everything.

   4.Now, add in all dry ingredients. Flour, baking powder and soda, salt, cinnamon and nutmeg. With a rubber spatula, combine well. Dig down deep to combine all the wet into the dry. Try not to over mix. The batter will be slightly lumpy.

   5.Scoop into muffin cups. (sprinkle sugar over muffins if using) Bake for about 11-14 minutes or 7 to 10 for minis. Try not to over bake. The muffins are done when gently touched on top and they spring back. A toothpick should come out with moist to dry crumbs. Let cool in pan for about 10 -15 minutes. Invert onto a wire rack.

   6.To make glaze, combine ingredients and slowly add a teaspoon of water. Using a fork or mini whisk. Combine until smooth. Add more water one teaspoon at a time. Using a fork, drizzle over muffins. Let set up. Enjoy!

Recipe Notes

Store in fridge up to 3 days. Take out and microwave for 7 seconds if you want them warm. They do taste great cold though.

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