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Apple Sauce Muffins

I double batch regular sized muffins and freeze the lot. I put one muffin each in Tupperware in the kids backpacks each night when I make lunches, and that’s snack. If you haven’t realized, I’ll choose ease and practicality over variation, most of the time. Typically I make the chocolate banana protein muffins, as these are their favorites, but I also need to have six near-rotten bananas available when it’s time to bake, and this is rare. Enter apple sauce muffins. The kids loved these and without nuts, oats, or visible fruit I imagine any kid would.

Nut free (good for the classroom), easily available ingredients, and one of the simplest recipes I’ve made in a while (muffins typically are, though). The one annoying ingredient was the apple juice which I don’t buy. Found my way around it – I bought a six pack of juice boxes and will store in the pantry. I’ll need one each time I make these. Done. They aren’t uber healthy, and in the future I’ll mess around with adding ground flaxseed in place of some of the flour and maybe reducing the sugar a bit. Don’t skip the sugar on top, though, as it makes it adds a great crunch.

Apple Sauce Muffins

Makes 12-14

1 1/2 c. white whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

2/3 c. sugar

1/2 tsp. cinnamon

1/4 tsp. ground nutmeg

1 c. unsweetened applesauce

8 tbsp. unsalted butter, melted and cooled

1/4 c. apple juice or cider

1 egg

1 tsp. vanilla

  1. Heat oven too 375 and line muffin tin with liners.
  2. Whisk flours, baking soda and salt in medium bowl.
  3. In large bow, whisk sugar, cinnamon and nutmeg. Transfer 2 tbsp. of this mixture to a small bowl and reserve for sprinkling at the end.
  4. Add applesauce, apple juice, egg and vanilla to sugar mixture in bowl and whisk to combined.
  5. Add flour mixture and fold until just combined.
  6. Add melted butter and fold to combine.
  7. Divide between cups and sprinkle with reserved sugar mixture.
  8. Bake for 20 minutes or until set. Let cool on wire rack completely before freezing.