Gluten and Dairy- Free(d) Applesauce Muffins

I bought a six pack (!) of organic, sugar-free applesauce at Costco a few months ago and a jar has been sitting in my fridge for a few months just taking up space. Experimenting using applesauce as a partial substitute for oil/fat has been an interest of mine recently. In perfect synchronicity, my husband goes back to work tomorrow morning after three days off, so today resumes my routine of breakfast and lunch prep for his weekly meals. He's been eating peanut butter sandwiches for breakfast like a trooper recently, but I like to occasionally make muffins or sweet breads for him to take to mix it up a bit. I decided to try an applesauce muffin recipe (I love all things apple as it is - a fact he lovingly tolerates) and was of course looking for a "healthier" version of dessert for breakfast. A quick google search and I zeroed in on the highest rated result for "applesauce muffins":

The modifications I made were to:

- substitute macadamia nut milk (can sub any unsweetened and unflavored alternative milk)

- substitute coconut butter (coconut processed in a high powered blender until liquefied) for butter

- substitute coconut sugar for the granulated sugar, I did not use a full 1/3 cup - only about 3/4 of it

- substitute oat flour (homemade in a high powered blender) for wheat flour

I did not use muffin liners (eco-friendly motivations). I used a silicone muffin pan and greased the cups with coconut oil.

This recipe was a great success! Sometimes gluten free muffins flatten or become heavy for me, thus I am still exploring and experimenting with ways to avoid this. Flavor isn't an issue - everything tastes great - but occasionally textures are not the same when substituting recipes to make them gluten and/or dairy free. These muffins, though, have great texture. They aren't too sweet and remain hearty enough for a filling breakfast. This recipe definitely proved worthy of printing and saving in my "approved blog recipes" binder.

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