Gluten-free applesauce muffins are made with coconut flour and are wonderfully flavored with vanilla and cinnamon.
Although I usually opt for egg-based savory breakfasts such as these egg muffins (I find them the most satiating), I do enjoy the occasional baked good for breakfast. But I try to keep it low-carb and gluten-free.
So I was set on baking gluten-free applesauce muffins. After several attempts, I have finally succeeded! These tasty muffins are made with coconut flour. They are wonderfully flavorful, sugar-free, and low-carb.
What ingredients are used in this recipe?
You’ll only need a few ingredients to make these tasty muffins. The exact amounts are listed in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes, this one included.
Applesauce: Make sure you use plain unsweetened applesauce when making these muffins.
Unsalted butter: I love using creamy European butter, but any butter will be great.
Sweetener: I use stevia. You can probably use a granulated sweetener instead, although I haven’t tested that. You might need to add a bit of water if you do.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Sea salt: Just a pinch is needed in this recipe. And if you happen to forget adding it that’s fine – salt in most baked goods is mostly add to enhance the flavor. It can safely be omitted, at least in this recipe.
Ground cinnamon: Make sure it’s fresh – a stale spice can easily ruin a baked good. Speaking from experience!
Coconut flour: This is such an excellent flour substitute. Since it’s so extremely absorbent, it’s best to measure it by weight and not by volume. Each gram counts!
Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired before using it.
How to make gluten-free applesauce muffins
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Whisk together the eggs, applesauce, butter, stevia, vanilla, salt, and cinnamon.
2. Whisk in the coconut flour and baking powder.
3. Divide the batter between lined and greased muffin cups.
4. Bake the muffins in a 350°F oven until a toothpick inserted in the center comes out clean, 20-25 minutes.
Can I skip the butter?
The fat – melted butter or oil – is indeed optional. I made these muffins both ways – in fact, the video shows me making them with no fat in the batter.
However, I do like them much better with the fat. It improves their flavor and texture. The nutritional info below does include 2 tablespoons of melted butter.
How to sweeten gluten-free applesauce muffins
I sweeten these muffins with a small amount of stevia. I like stevia glycerite because it lacks the bitter aftertaste typical to stevia.
You could probably replace the stevia with 1/2 cup of a granulated sweetener such as coconut sugar or a low carb sweetener. Although I haven’t actually tried that.
Are they as good as regular muffins?
No. Don’t expect the texture of wheat flour muffins. Like most coconut flour baked goods (these gluten-free pumpkin muffins are a good example), the texture of these muffins is a little spongy.
Nevertheless, they are delicious. I like to spread them with a little sweet butter and enjoy them for breakfast with a cup of coffee.
How long can I keep them?
You can keep these muffins in the fridge, in an airtight container, for up to 5 days. You can also freeze them in freezer bags for up to 3 months.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Gluten-Free Applesauce Muffins
- Avocado oil spray for pan
- 4 large eggs
- 1 cup unsweetened applesauce
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar)
- 2 teaspoons vanilla extract
- Pinch sea salt
- 2 teaspoons ground cinnamon
- 1/2 cup coconut flour (56 grams)
- 1/2 teaspoon baking soda
- Preheat oven to 350 degrees F. Line 6 muffin cups with liners and spray the liners with oil.
- In a large bowl, whisk together the eggs, applesauce, butter, stevia, vanilla, salt and cinnamon.
- Whisk in the coconut flour and baking powder. Batter will be thick.
- Using a 4-tablespoon scoop, divide the batter between the muffin cups.
- bake until set and a toothpick inserted in center comes out clean, 20-25 minutes.
- Cool 15 minutes on a wire rack before enjoying.