Before I convince you to make these LIFE-CHANGING muffins, let me quickly explain to you why they're so convenient! Remember those good old days back when we were all little kids and our parents always used to buy applesauce for some reason in bulk?! Common, don't lie, it happened to everyone! So if for some odd reason, several years later you rediscovered that applesauce and it hasn't managed to expire, roll up your sleeves, preheat your oven and prepare to have your mind blown by how close these miracle muffins taste to an authentic bakery! Oh and let's not even talk about that INCREDIBLE crispy muffin top!
YIELD: 12 servings
TIME: 30 mins.
- 1.5 cups applesauce
- 2/3 cups maple syrup
- 1/3 cup vegan butter (melted)
- 2 tsp vanilla extract
- 1.5 cups white whole wheat flour
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup gluten free rolled oats
- 1 apple (diced)
- 2 tbsp organic brown sugar
Preheat the oven to 350 degrees F and line a standard muffin tin with 12 paper liners. Set aside.
In a medium sized bowl, stir together all your wet ingredients. In a separate large bowl, combine all the dry ingredients (except the apple). Finally pour the wet ingredient mixture into the dry ingredient bowl and use a spatula to fold your batter until no lumps remain.
Add the diced apple and mix until thoroughly incorporated.
Use a large ice cream scoop to divide the batter evenly among each muffin cup. To achieve that irresistible crispy top, sprinkle some organic brown sugar on the tops of the muffins.
Bake for 20 minutes or until a toothpick comes out clean, then transfer them to a wired cooling rack to cool for at least 10 minutes before digging in.