Made with a base of applesauce and whole grain flour, these easy mini muffins are sweet enough to taste like a treat!
- 1 cup unsweetened applesauce
- 2 tablespoons melted butter, slightly cooled (or neutral oil like canola)
- 1/2 cup milk (dairy or unsweetened nondairy)
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 egg, lightly beaten
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Cinnamon and sugar for sprinkling
- Preheat the oven to 375 degrees F and grease a 24 cup mini muffin tin.
- In a medium bowl, stir together the applesauce, butter, milk, maple syrup, vanilla, and egg.
- Add the flours, baking powder, baking soda, cinnamon, and salt and gently fold together.
- Fill prepared muffin tin to the edge of each cup using about 2 tablespoons of batter.
- Sprinkle each muffin with cinnamon and granulated sugar.
- Bake for 18-20 minutes or until a cake tester comes out cleanly.
- Remove from oven, run a paring knife around the edges, if needed to loosen, and transfer to cool on a wire rack. Serve warm or at room temperature.
To store: Place in an airtight container and store in the fridge for up to 5 days, warming briefly if desired before serving. Or freezer in a zip top freezer bag with as much air removed as possible for up to 3 months.
Gluten-free: You can use gluten-free flour for the regular flours.
Dairy-free: Use plain, unsweetened nondairy milk and oil instead of butter to make these dairy free.
Egg-free: Omit the egg and increase the milk to 3/4 cup. Add 1 tablespoon ground flaxseed to the batter.
Any applesauce will work, though I use unsweetened smooth style.
To make these as full size muffins, bake for 20-22 minutes or until a cake tester inserted into the center comes out cleanly.
To make these less sweet for younger toddlers or babies, you can cut the maple syrup down to 1-2 tablespoons skip the cinnamon sugar on top.