Gluten Free Casein Free Applesauce Muffins
Perfectly moist and bursting with comforting flavors, these Gluten Free Casein Free Applesauce Muffins are a wholesome treat the whole family will love! Made with unsweetened applesauce, warm cinnamon, and a hint of natural sweetness from coconut sugar, these muffins are an allergy-friendly option crafted without gluten or dairy. The combination of melted coconut oil and vanilla extract ensures a tender crumb, while optional dairy-free chocolate chips add a delightful indulgence. Ready in just 35 minutes, these muffins are easy to prepare and ideal for breakfast, snacks, or even dessert! They’re perfect for anyone following a gluten-free or dairy-free lifestyle, and they store well for on-the-go convenience. Indulge guilt-free in these soft, flavorful muffins that prove dietary restrictions don't mean sacrificing taste!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1 cup Unsweetened applesauce
- 0.5 cups Coconut sugar (or another unrefined sweetener)
- 2 large Eggs
- 0.25 cups Coconut oil (melted and cooled)
- 1 teaspoon Vanilla extract
- 0.5 cups Dairy-free mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with a gluten-free baking spray.
In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisk these dry ingredients together until well blended.
In a separate medium mixing bowl, whisk together the applesauce, coconut sugar, eggs, melted coconut oil, and vanilla extract until smooth and well combined.
Slowly pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or spoon until just combined. Be careful not to overmix; a few lumps are okay.
If you're using dairy-free mini chocolate chips, fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2044 mg | 89% | |
| Total Carbohydrate | 374.9 g | 136% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 190.8 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 220 mg | 17% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
