These gluten-free applesauce muffins are perfect to serve for breakfast, brunch, or as an afternoon treat. Along with the applesauce, there’s cinnamon and clove to make these gluten-free muffins so tasty. They’re deliciously moist, and they’ll quickly become a favorite.
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My daughters have always loved muffins, so it’s fun to have a recipe like this to bake up and spread some yumminess and cheer. And if you love apples, be sure to try my Gluten-Free Apple Bundt Cake.
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How to measure gluten-free flour:
When baking with gluten-free flour, it’s really important to measure your flour correctly.
- Before measuring out your flour, use a spoon or whisk to fluff the flour in the container- mostly the top portion. Be sure to fluff any flour that you will be measuring. To fluff, simply stir around the flour, lifting it and letting it fall back loosely.
- Use a large spoon to lightly place the flour into the measuring cup. Fill the measuring cup, and then use the spoon’s handle to scrape across the top to level off the excess flour. Let the excess fall back into the container. You can also use a knife to level off the flour.
Note: I know many gluten-free recipes call for you to weigh your flour, and that is helpful, but I find the majority of my readers measure their flour by the cup, so that is how I list my recipes.
Instructions
Preheat oven to 350°. Line a muffin pan with liners or spray the inside of each cup with cooking spray.
In a large bowl, use a hand mixer or stand mixer to cream together the softened buttery spread with the sugar.
Add in the eggs and mix until thoroughly combined.
In a medium bowl whisk together the gluten-free flour, baking powder, cinnamon, baking soda, clove, and salt.
Add half of the gluten-free flour mix to the batter and mix.
Add half of the applesauce to the batter and mix.
Then, repeat with the rest of the flour and applesauce, mixing in between.
Fill muffin cups about 2/3 full. Bake at 350° for 25 minutes or until golden brown and a toothpick test comes out clean.
Remove muffins from the pan to a wire rack to cool.
These gluten-free applesauce muffins are delicious, warm, or at room temperature.
How to store
Allow muffins to cool completely before storing them in a covered container for up to 3 days or freeze them in a freezer bag for up to 3 months.
Ingredients notes
Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter Gluten-Free Flour. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
Is Applesauce gluten-free?
Yes, applesauce is naturally gluten-free, but when buying store-bought applesauce, you need to check the ingredients and ensure there is no added gluten.
An example would be natural flavors that could contain gluten; this isn’t common, but you should always check.
More gluten-free muffins you’ll love:
Gluten-Free Applesauce Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 15 muffins 1x
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Description
These moist gluten-free applesauce muffins are perfect to serve for breakfast, brunch, or as an afternoon treat.
Ingredients
- ½ cup dairy-free butter, softened
- 1 ¼ cups sugar
- 2 eggs
- 2 cups gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup applesauce
Instructions
- Preheat oven to 350°. Line a muffin pan with liners or spray the inside of each cup with cooking spray.
- In a large bowl, use a hand mixer or stand mixer to cream together the softened buttery spread with the sugar.
- Add in the eggs and mix until thoroughly combined.
- In a medium bowl whisk together the gluten-free flour, baking powder, cinnamon, baking soda, clove, and salt.
- Add half of the flour mixture to the batter and mix, and then add half of the applesauce and mix. Repeat with the rest of the flour and applesauce, mixing until fully combined.
- Fill muffin cups 2/3 full with batter. Bake for 25 minutes or until golden brown and the toothpick test comes out clean.
- Remove baked muffins from the muffin pan and place on a wire rack to cool.
- Repeat with leftover muffin batter. You should get 3-4 more muffins.
Notes
Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Pamela’s Gluten-Free 1:1 All Purpose Flour and Better Batter Gluten-Free Flour. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands include Country Crock Plant-Based with Avocado, Smart Balance, Earth Balance, or your favorite brand.
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Patty
Can you use coconut oil instead of Smart Balance of Earth Balance?
MamaShire
Yes, that would work. You would want to have it very soft.
Jacqueline
Can i use canola oil and would it be equal amount
MamaShire
I think it will work and yes, the same amount.
Michelle
I’ve made these several times and they are always a hit. Thanks.
Becca
I baked these to have on hand for a quick breakfast. They are so good and they smell amazing.
Ellen
Can diced, fresh apples be added to this recipe?
MamaShire
Yes, I think so. I would dice them on the small side and maybe about 1 cup to 1 1/2 cups.
Janet
Mamma Shire I made these today in convection toaster oven. They came out just like in the picture. The only thing that was changed use olive oil instead of butter in the recipe. Couldn’t bake them fast enough everyone was eating them. Thank you very much for the recipe.
MamaShire
I’m so glad they were a hit and thanks for the tips on how you made them!
Katherine
Hey can I use pumpkin pie spice instead and if so how much? Like 1.5 tsp?
MamaShire
Yes, you can use pumpkin pie spice instead, and yes, 1.5 teaspoons would work great.
Terri
Wonderful recipe! I am dairy-free and gluten-free because I feel better when I don’t eat those things haha. I did use butter in this recipe however. I decided instead of waiting for the first batch of muffins to finish that I would make pancakes! With the remaining batter, I added 1/3 cup of applesauce, 1/3 cup of silk brand oat milk, two tablespoons of namaste gluten-free flour from Costco, one egg and whisk together. I then cook these at a griddle at 325 degrees for a long time honestly they were the kind of pancake that I had to walk away from and just come back to. It made nine regular size pancakes and one Whopper that I’m working on right now. The pancakes are delicious I can’t wait to try my first muffin thank you so much for this recipe!!!
Steven Sampica
Love this recipe. I do add 1/8 teaspoon of nutmeg.