These Applesauce Muffins with oatmeal, raisins, and fragrant fall spices are so moist and delicious that you may not even realize how healthy they are! Free from gluten and sweetened with honey, they're perfect for breakfast, with coffee, or as an after school treat for the kids!
I love that these muffins are quick and easy to make with simple ingredients, including unsweetened applesauce. No chopping of apples required! You'll be enjoying warm muffins, fresh from the oven in under an hour!
What You'll Need
- Avocado Oil - I like to use avocado oil, because it's stable at high heat, has numerous health benefits, is easy to use, and (in my opinion) doesn't affect the flavour in baking.
- Oatmeal and Oat Flour - If you have celiac disease or non-celiac gluten intolerance, choose oat products that are certified gluten free. There is too much of an issue with cross-contamination in regular oats.
- Potato Starch - Don't use potato flour in this recipe. It's a very different thing.
- Tapioca Starch - Contrary to what I just said about potato starch, tapioca starch and tapioca flour are the same thing! They are completely interchangeable.
- Applesauce - This recipe uses unsweetened applesauce. If you use homemade applesauce made with ripe apples, it may have a nice, natural sweetness even though no sugar was added to it. In that case, you might even reduce or omit the honey in your muffins.
Raisins - I prefer sultana raisins. Nice moist ones are best.
How to Make This Recipe
Whisk the dry ingredients together in a large bowl.
Whisk the eggs and then the other "wet" ingredients in another bowl.
Stir the wet mixture into the dry mixture. Then stir in the raisins.
Spoon the batter into a prepared muffin pan. I like to use parchment liners because they don't stick to the muffins and I don't have to wash them.
Bake until a toothpick or fork poked into the centre of a muffin comes out clean and warm.
Recipe FAQ's and Tips
Applesauce in its purest form is apples and water, and therefore gluten free. As always, check labels or cooking conditions (in the case of homemade applesauce) for reassurance.
You can substitute unsweetened applesauce for sugar in muffins. Its natural sweetness will come through in the finished product. If you do this, you'll need to also cut back on the liquid. I've tested this recipe multiple times and taken the guesswork out of it for you!
Unless oatmeal is certified to be gluten free, it probably has gluten. There are very common issues of cross contamination between wheat and oats, because they are often grown near each other and processed on the same equipment.
More GF Apple Recipes You Might Like...
- Apple Galette
- Apple Pie
- Applesauce Spice Cake
- Fresh Grapefruit Salad with Apple on Greens
- Instant Pot Butternut Squash Soup with Apple
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Gluten Free Applesauce Muffins with Raisins
Ingredients
- 1 cup (155 g) quick oats gluten free, if necessary
- 1 cup (115 g) oat flour gluten free, if necessary
- ½ cup (58 g) tapioca flour
- ½ cup (98 g) potato starch (not potato flour)
- 1 teaspoon (4 g) baking soda
- 2 teaspoons (5 g) cinnamon
- ½ teaspoon (3 g) fine sea salt
- ¼ teaspoon (0.5 g) ground cloves
- ¼ teaspoon (0.5 g) ground allspice
- ¼ teaspoon (0.4 g) ground ginger
- 3 eggs at room temperature
- ¾ cup (177 ml) avocado oil
- 1 ½ cup (355 ml) unsweetened applesauce at room temperature
- ¼ cup (60 ml) honey
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (150 g) sultana raisins
Instructions
- Preheat oven to 350F. Line a 12-cup muffin pan with parchment papers.
- In a large bowl, whisk together the dry ingredients (oats through spices).
- In a medium bowl, whisk the egg. Then, whisk in oil, applesauce, honey, and vanilla.
- Stir the wet mixture into the dry mixture.
- Stir in raisins.
- Scoop into 12 muffin cups. Bake for 30 minutes or until done when tested with a fork.
Notes
- Reduce the honey in this recipe if your applesauce is quite sweet.
- Parchment paper muffin liners really make cleanup easy!
- Store homemade muffins in the refrigerator.
- You can freeze gluten free applesauce muffins, but they're always best when they're fresh.
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