Applesauce Muffins

Applesauce Muffins | The Gluten-Free Homemaker

A few months ago a reader, Charlotte, sent me a recipe she found on the Meijer web site.  It was a gluten free recipe, but she substituted sorghum flour for soy flour.  Recently I got around to trying the recipe using sorghum flour like she did, and I was very pleased with the muffins.

My family really like them too, but they sunk on the top a little, and as I made them I kept thinking of ways I might change the recipe.  So I did just that.

I had a slight problem though.  When I started experimenting with the recipe, I forgot that it made 24 muffins and thought it was only supposed to make 12!  I ended up cutting back on ingredients but still ended up with 18 muffins.  As I was filling the muffin tins the last time I suddenly remember the recipe was for 24.  I told myself I would be doing at least one more experiment because who wants a recipe that makes 18 muffins?

But then I pulled that batch out of the oven and realized they were perfect.  I didn’t want to experiment with the recipe any longer.  And so, before our apple themed month of September is over, I give you an applesauce muffin recipe that makes 18 muffins.

I have read at times that you should fill empty muffin cups with water.  I didn’t do that.  If you find it helps, though, then go right ahead.

Applesauce Muffins
Recipe type: Breakfast
Serves: Makes 18 muffins
  • 1½ cups applesauce
  • 4 eggs
  • ¾ cup sugar
  • ⅓ cup coconut oil (liquid)
  • 1 cup brown rice flour
  • ¼ cup sorghum flour
  • ½ cup potato starch
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ cup toasted chopped walnuts
  1. Preheat oven to 325°.
  2. Generously grease 18 muffin cups.
  3. While you are preparing the muffin batter, toast walnut halves in the oven for about 5 minutes. Let them cool some, then chop.
  4. In a large bowl, combine the applesauce, eggs, sugar, and oil with a spatula or wooden spoon.
  5. In a smaller bowl, whisk together the flours, potato starch, salt, baking soda, baking powder, cinnamon and nutmeg.
  6. Add the dry ingredients and the nuts to the wet ingredients and stir just until moistened.
  7. Spoon the batter into the muffin tins.
  8. Bake for 15 – 20 minutes or until the tops of the muffins spring back when touched lightly.
  9. Cool for several minutes in the muffin pan, then move to a wire rack to finish cooling.


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  1. says

    They sure look perfect, Linda! Love the ingredients, too. Since I can’t do much sorghum, I’d sub for that, but that’s easy.

    I do always fill my empty muffin cups with water. So I’m wondering if that advice is a myth? I thought doing so protected the integrity of your pan instead of baking those muffins cups empty. Hmmm.


  2. says

    I just took these out of the oven!! They are YUMMY!! I made a pan of mini and also a pan of regular size. I like to keep things like this in the freezer for grabbing a quick snack or a quick dessert for me at church fellowships. I tweaked it a bit, I used canola oil instead of coconut, added 1 cup of sugar instead of 3/4 (we like sweet stuff around here 😉 and left out the nuts.
    These are NOT grainy or gritty like some I’ve made.
    I will post it over on my blog with a link to here.
    Thanks again for this.

  3. Margaret says

    For years, when there were 9 of us, I made muffins and cupcakes in one 12 cup and one 6 cup pans. They fit in a 30″ range just fine. Do not apologize for being smart.

  4. Kelly says

    Sounds so good! We’re egg free too, I wonder how they’ll work with egg sub? I’ll find out tomorrow I guess!

  5. says

    I can’t stop eating them & they are approved by my picky teen. :) I made minis and regular ones, minis burned just a tad on the bottom because I didn’t adjust time but still are sooooo yummy! thank you, thank you, thank you! oh I didn’t have potato starch so I used equal amt of tapioca starch. I will be blogging about these very soon! thanks again!

  6. says

    They look delicious! I might have to try these ones on my family. Oh, and I’ve never put water in my empty muffin cups and my muffins usually turn out fine.

  7. Sharon says

    Just made these and they came really good. Subbed tapioca for potato since that’s what I had. They smell amazing, too! I have young children so I omitted the chopped nuts and added some chopped apples instead and they came great! Thanks!

    • says

      You’re welcome, Moe. Last week I used a little coconut flour in some muffins (a different recipe) and I loved the way they turned out. The muffins stayed nice and soft. I think I’ll be using coconut flour more!

  8. says

    Just made your muffins. Sprinkled the tops with cinnamon sugar. AMAZING! Next time I will add some grated apple.

  9. Natalie says

    Made these applesauce muffins today.
    I must say, I am quite impressed with the aroma, texture and taste!
    They turned out fabulous! Thanks so much for sharing your recipe.
    I look forward to trying some more!

  10. Stephanie says

    Heh. 18 muffins is perfect! I just so happen to have a 12-muffin tin and a 6-muffin tin! 12+6 = 18 :-) Oh, and the muffins are tasty, too!!

  11. Katy S. says

    Made these this morning, but used my own GF baking mix….so good!!! Love the nutmeg in these! I used my old fashioned ice cream scooper to measure into muffin pans, made 23.5 muffins :)

  12. artsylady says

    I made these for the first time with a few changes and love them! I did not have coconut oil so I subbed veg. oil. Also I did not have sorghum flour -subbed tapioca flour. I also threw in about 1/4 tsp ginger. Great moist texture. Thanks for sharing this recipe.

  13. Caroline Horne says

    Recipe sounds good! I am from the UK do you make your applesauce? and if you do how do you make it. I would love to try the recipe for these. I am trying to cut out wheat and refined sugar so still experimenting!

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