Wednesday, November 7, 2018

Applesauce Muffins (Vegan, Gluten-Free)

These muffins do not contain egg, dairy or gluten

Happy Wednesday friends!  I don't know about you but I'm counting down the days to Friday since we have a long weekend approaching!  I can't wait... It's daylight savings' week and I find that I'm still adjusting to the change in light hours.  I love the sunlight in the morning on my drive to school but then it gets dark by 4:30...

Do you ever end up buying stuff at the store that you already have at home because you can't remember if you are out of it?  I do.  I've been buying applesauce for 2 weeks and my daughter is somehow not eating hers for lunch so I'm up to 2 packs of 6.  Please tell me you do this too!

I decided I would just bake something with applesauce to use some of it and that's how these muffins came together.  Here are the details:


1.5 cups Bob's Red Mill almond flour
1/2 cup Bob's Red Mill coconut flour
1 cup unsweetened applesauce
1 scoop Live Vegan Smart French Vanilla pea protein powder
1 tbsp flax+3 tbsp water (1 flax egg)
1 tsp baking soda
2 tsp baking powder
1 tsp apple pie spice
1/4 tsp salt
1/2 cup unsweetened almond milk


Preheat the oven to 350F and grease the bottom of your muffin tray.  Combine the flax seed with the water.  Stir and let sit for about 10 minutes before using it.  Mix the dry and wet ingredients in separate bowls. Combine the wet and dry ingredients together.  Fill the muffin tins about 3/4 of the way up.  This mix is enough for 6 muffins.  Bake the muffins at 350F for 25 minutes or until a knife comes out clean.  Allow the muffins to cool on a rack.  Freeze immediately or store in the fridge for a few days.

How delicious do these look? My kiddos loved these.  All in all, this was one Mom win because I also got to use some of the applesauce too!

Here are the nutrition facts for these muffins.  They have a good amount of protein in them and are low in sugar.  They work great for breakfast or as a snack.  It's a good way to incorporate fruits into the diet of your picky eaters. 

These muffins have a soft texture and will make your kitchen smell amazing while they are baking!  I should make a nut free, school free version of these so that I can pack them in their lunchboxes for a morning snack. 

I hope you enjoy these muffins too!

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