These moist gluten-free applesauce muffins are perfect to serve for breakfast, brunch, or as an afternoon treat.
1/2 cup buttery spread, softened (Smart Balance or Earth Balance)
1 1/4 cups sugar
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
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.
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