Foods Why are these applesauce muffins AMAZING? Why do they fill the hearts of those who eat them with wonder?
Let me tell you why. They are amazing because they contain no grains and no sugar, but still they make my tastebuds tingle, make my house smell like cinnamon, make my kids beg for their afternoon snack.
Looking for more gluten-free resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
In addition to being sugar- and gluten- free, I use coconut flour for the base of these Applesauce Muffins so it’s also nut free as well as dairy-free! They’re a great allergy-friendly recipe.
This proved to be a perfect year to come up with an applesauce muffin recipe. My parents had an over-abundance of apples on their tree, so that meant lots of applesauce for me to experiment with. I first perfected the muffin recipe and decided to juice it up with a streusel topping.
The muffins use just the natural sugars from the applesauce along with a little bit of stevia for sweetener. But, I do use xylitol in the streusel topping. If you don’t prefer to use xylitol, you can replace it with erythritol, coconut sugar, or just skip the streusel topping. (I’m confident you’ll still enjoy the muffins.)
Amazing Applesauce Muffins with Streusel (sugar-free, gluten-free)
Ingredients
Applesauce Muffins:
- 1/2 cup coconut flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon pure stevia extract or to taste - if you don't use a pure stevia extract, you'll need to use much more
- 2 tablespoons cinnamon
- 1/8 teaspoon ground cloves
- 4 eggs
- 1 cup homemade applesauce or no-sugar added store-bought organic applesauce
- 1/2 cup full fat coconut milk
Streusel:
- 1/4 cup xylitol
- 2 tablespoons coconut flour
- 4 teaspoons coconut oil
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400° F and grease 10 muffin cups.
- Combine all of the dry ingredients together in a medium mixing bowl.
- Add the wet ingredients to the dry and stir well until well combined.
- Fill muffin cups 1/2-2/3 full with batter.
- Make the streusel by combining the dry ingredients. Then add solid (not too warm) coconut oil and smash with fork until tiny crumbled pieces.
- Sprinkle the streusel over the top of the muffins.
- Bake 400° for 15 - 18 minutes or until browned on top and not too jiggly. Enjoy! 🙂
Nutrition
Did you try these Applesauce Muffins with Streusel? Tell me about it in the comments below!
More Muffin Recipes:
What great looking muffins! My name is Katie and I host Fall Into the Holidays, open Saturdays! I’d love to have you link up!
http://redcrowgreencrow.wordpress.com/2013/10/12/fall-into-the-holidays-4-2/
Thanks so much for the invite! I’ll sure try to remember to come link up 🙂
I think my son would love these!
Come link up with me and share!
http://thediaryofarealhousewife.blogspot.com
Thank you so much for the invite! 🙂
Hi looks yummy would they BE AN S?
Really want to make these – but that’s a lot of eggs, especially since I want to double the recipe and have some in the freezer. Can they be made with less?
Nope, you need to use all of the eggs. Eggs are great for you! With the coconut flour and eggs, these muffins are very filling. Much more so than their gluten and sugar filled counterparts 🙂
Did anyone else have trouble with these sticking? I greased my pan well with coconut oil and they are impossible to get outď
I have one set of pans they stick to worse than another set, but it is important to really grease your pans! I wonder if using muffin cups would work better for you?
I made these muffins twice. First time, I did not have enough eggs so I used 2 eggs and 1 banana and I also added some pumpkin spice and used gluten free flour instead of coconut flour. They were very yummy and only stuck to the tin a little bit. The second time I made them, I used gluten free flour instead of coconut flour but followed the rest of the recipe exactly. They stuck to the tin terribly and they aren’t very tasty. Oh and both times I used stevia in the raw.
Hi Bridgette,
Glad to hear one of your recipe tweaks worked out. Stevia in the raw is NOT a pure stevia extract, so you’d likely need much, much more than the recipe calls for. I’m sure that’s why the first time with the banana it tasted better than the second time – the banana made up for the lack of sweetener. 🙂 Also, using an all purpose gluten free flour is going to make these VERY different than coconut flour. But, I’m glad you found a tweak that worked out well for you!
Just made these and I am in love! I poured applesauce over them instead of doing the streusel because I didn’t have xylitol and my 3 year old and I love them!! I may have missed it but do you have the nutritional facts for these? Thanks again!
That sounds tasty! I wouldn’t have thought of putting applesauce ON them, but I’m sure it was yummy. I don’t have the nutritional facts on them. I’m sorry!
I am brand new to THM & still reading the book. Would this be an S or an E?
Hi Kristy,
This recipe would be an S-helper. I hope that helps ya out 🙂
Hi Trisha,
What is the Nutritional Facts of this recipe?
The recipe calls for 2 Tablespoons of cinnamon, that seems like quite a lot. I’d like to try making them but want to clarify that that’s the correct amount.
That is correct! They are very cinnamon-y, but that’s how we like them 🙂
what size eggs do you use? I’ve tried coconut flour before and the other recipe was too eggy and runny, but I think it was because I was using extra large.
I usually use large eggs. Have you tried this recipe? I’ve not ever had any problems with it being eggy or runny.