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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 moist and not dry or crumbly at all.
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. Read on for my special tips for gluten-free baking.
How to Measure Gluten-Free Flour:
When baking with gluten-free flours 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 up the measuring cup and then use the handle of the spoon and scrape it across the top of the measuring cup 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 a lot of 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.
How to Make Gluten-Free Applesauce Muffins:
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.
And then repeat with the rest of the flour and applesauce mixing in between.
Fill muffin cups about 2/3 full. And bake at 350° for 25 minutes or until golden brown and a toothpick test comes out clean.
Remove muffins from pan to a wire rack to cool.
These gluten-free applesauce muffins are delicious warm or room temperature.
To Store Gluten-Free Muffins:
Allow muffins to completely cool before storing in a covered container for up to 3 days or freeze in a freezer bag for up to 3 months.
Special Ingredients for Gluten-Free Muffins:
The buttery spread that I use for this recipe is Smart Balance. Earth Balance could also be used. If you don’t need this recipe to be dairy-free you can use butter.
The all-purpose gluten-free flour mix that I use is Better Batter. It can be purchased on Amazon or on the Better Batter website. This is not a sponsored post, I just really like this flour blend. I’ve had consistently good results using it.
Other gluten-free flour blends that are popular are Pillsbury Gluten-Free Flour and King Arthur’s Gluten-Free Flour.
Is Applesauce Gluten-Free?
Yes, applesauce if naturally gluten-free but when buying store-bought applesauce you need to check the ingredients and make sure 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 Recipes You’ll Love:
Banana Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
Banana Bread
Bread Pudding with Vanilla Sauce
Blueberry Coffee Cake with Streusel Topping
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These moist gluten-free applesauce muffins are perfect to serve for breakfast, brunch, or as an afternoon treat.
Ingredients
1/2 cup buttery spread, softened (Smart Balance or Earth Balance)
1 1/4 cups sugar
2 eggs
2 cups gluten-free flour mix (I use Better Batter Gluten-Free Flour)
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 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 muffins cups 2/3 full with batter. Bake for 25 minutes or until golden brown and toothpick test comes out clean.
Remove baked muffins from muffin pan and place on a wire rack to cool.
Repeat with leftover muffin batter. You should get 3-4 more muffins.
Notes
How to Measure Gluten-Free Flour:
When baking with gluten-free flours 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 up the measuring cup and then use the handle of the spoon and scrape it across the top of the measuring cup 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.
Keywords: gluten-free muffins, gluten-free applesauce muffins, gluten-free recipes, gluten-free breakfast
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