How To Make Easy Applesauce Muffins

These applesauce muffins are super easy to make, and they could be a great addition to your lunch box. Or a sweet breakfast alternative. Learn how to make easy moist muffins. These muffins are incredibly delicious, they are easy to make, and they stay soft for days. They represent autumn flavors perfectly. Amazing apple, pecan, and spice flavor. I tried some of them with Biscoff filling…they were amazing! Topped with cinnamon crumble topping filled with biscoff spread. This recipe is a must.
These muffins contain many super ingredients. The oat flour is great source of fiber. Applesauce is a source of pectin, which is a kind of soluble fiber. Pectin also acts as a prebiotic, which feeds good gut bacteria and promotes good digestive health.

Pecan nuts are also source of fiber, and most of the fat found in pecans is a healthy type called monounsaturated fat. Though I wouldn’t called them healthy muffins, because they also contain a fair amout of butter and sugar. They just have some less refined, wholesome ingredients.
If you are on a calorie deficit try to substitute half amount of butter with yoghurt. And try to use stevia-erythritol instead of sugar.

If you are vegan use flax egg instead of eggs. And vegan butter instead of the regular one.

For other dessert recipes click here.

Happy baking/cooking! Bon appétit!

Let me know if you try this recipe…you can use #cutecuisine on Instagram. I would love to see your creations.

How to make applesauce muffins with biscoff filling

Ingredients

100 g flour (1/2 cup + 2 tbsp.)
80 g oat flour (1 cup)
125 g softened butter (1/2 cup + 1 tbsp.)
250 g applesauce (1 cup)
115 g walnut or pecan (save some for topping) (1 cup)
75 g granulated sugar (1/3 cup + 1 tsp.)
75 g brown sugar (1/3 cup)
2 eggs
1 teaspoon baking soda
vanilla extract or vanilla bean powder
Gingerbread spice mix
Pinch of salt

Topping

25 g cold, diced butter (2 tbsp.)
3 tbsp. Rolled oats
2 tbsp. Flour
1 tbsp. Granulated sugar
1 tsp. Cinnamon
Pecans

Optional: biscoff spread for filling

Instructions

Preheat the oven to 180°C (350°F). Line a muffin pan with paper liners; set aside.
Place softened butter and sugar into a large mixing bowl. Mix, using a spatula, or a hand mixer or stand mixer on medium speed 1-2 minutes, or until butter mixture is pale yellow, light, and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice while mixing.
Add the eggs and the applesauce to the sugar-butter mixture. Combine them.
Now add the dry ingredients (flour, oat flour, nuts, baking soda, spices, and salt) to the wet mixture. Mix it with a spatula.
For the topping: To a small bowl add the rolled oats, flour, granulated sugar, cinnamon, and cold butter. Use your fingertips to quickly and lightly rub the flour and butter together until it resembles fine breadcrumbs. Or you can use a fork as well.
Divide the batter evenly between the muffin cups and sprinkle the tops with the crumble mix, and some pecans.
Note: If you want to fill the muffins with biscoff….Fill each muffin tin about 1/2 full. Drop a heaping teaspoon of biscoff spread (previously chilled in the freezer) into the middle of each muffin and then cover with batter until the muffin tin is full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.

Notes

Store the muffins in an airtight container and at room temperature for up to 3 days or refrigerate for up to 1 week.
The muffins can also be frozen for up to 3 months. Thaw one or all of the muffins in the refrigerator overnight. Or place a single frozen muffin in the microwave for 40-60 seconds.