muffins andamp scones

These muffins are naturally sweetened and have the most incredible soft, tender texture.

Applesauce Muffins

Paper muffin liners

all-purpose flour

whole wheat flour

baking powder

cinnamon

cardamom

baking soda

eggs

applesauce

maple syrup

non-dairy milk

vanilla extract

salt

Storage: Muffins can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months, then thawed at room temperature.

The Kitchn

Kelli Foster

Step 1

Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a standard 12-well muffin tin with paper liners or coat with cooking spray.

Step 2

Place 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 cup of the rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, and 1/2 teaspoon baking soda in a medium bowl and whisk to combine.

Step 3

Place 2 large eggs, 1 cup unsweetened applesauce, 1/3 cup canola or vegetable oil, 1/2 cup maple syrup, 1/4 cup milk, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add the flour mixture and fold with a flexible spatula until no streaks of dry flour are left.

Step 4

Divide the batter evenly among the muffin wells (about 1/3 cup per well), they will be about 3/4 full. Sprinkle with the remaining 2 tablespoons rolled oats (about 1/2 teaspoon per muffin).

Step 5

Bake until golden brown on top and a tester inserted into the center of a muffin comes out clean, 18 to 22 minutes. Let cool for 5 minutes in the tin. If not using paper liners, run a thin knife around each muffin to loosen. Transfer the muffins to a wire rack and let cool for at least 15 minutes before serving.

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Applesauce Muffins

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