Step 1

PREP: Preheat the oven to 350 degrees F (176 degrees C). Coat 12 cavities of a muffin tin with nonstick spray and lightly flour. Do not use muffin liners as these muffins will stick to them. Set aside. Melt the coconut oil in the microwave-- after melting, set aside to cool to room temperature. Remove the Greek yogurt and egg from the refrigerator so they can come to room temperature.

Step 2

DRY INGREDIENTS: In a large bowl, add in the flour, cornstarch, baking soda, salt, apple pie spice, and cinnamon. Mix until combined.

Step 3

WET INGREDIENTS: In another bowl, combine the applesauce, room temperature egg, Greek yogurt, cooled coconut oil (don't add it in hot or even warm!), vanilla extract, brown sugar. Whisk until well combined.

Step 4

COMBINE: Mix the wet and dry ingredients until JUST combined. Over-mixing yields denser muffins.

Step 5

BAKE: Fill up 10 to 11 muffin cavities evenly with the mixture -- each cavity will be a little over 3/4ths the way full. You should use all the batter on 10 to 11 cavities so fill them pretty full. We typically get 10 full muffins from this recipe. Fill any empty cavities of the muffin tin halfway up with water to ensure even baking. Bake for 17-23 minutes or until a fork when inserted in the center comes out clean.

Step 6

COOL: Remove and allow to cool for a few minutes before removing the muffins from the tin. After cooling about 5 minutes, use a spoon to coax the muffins out and onto a wire cooling rack. Let muffins cool to warm on wire cooling rack.

Step 7

TOP MUFFINS: In a small bowl, toss together the apple pie spice or cinnamon and brown sugar. In another small bowl add the melted coconut oil. Dip the warm muffins in the melted coconut oil and then dip them in the sugar mixture. Spoon extra sugar mixture on top and press it into the muffin. Repeat for all the muffins.

Step 8

STORAGE: Once completely cooled, store the muffins in an airtight container at room temperature. Applesauce Muffins are best eaten within 2-3 days. To freeze/thaw: Cool muffins completely before wrapping and freezing. To freeze: Wrap muffins individually in plastic wrap and then place in large freezer bags. To thaw: Set out at room temperature, or heat frozen muffins in the microwave.