GF applesauce muffins have a plant-based option and are safe for nut-free diets.
This recipe may look familiar because it is a version of my original Applesauce Gluten-Free Muffins.
A lot of people show interest in coconut oil and I also use it quite often myself, so I thought why not see how the flavor blends with these muffins. Sometimes I don’t care for the flavor in the final product….this time I loved it!
I like these applesauce muffins so much that I make a double batch and freeze them. They are wonderful in lunches and as snacks.
When I was put on the yeast-free diet years ago this was one of my favorite treats. And I still love them. I actually think they are even better the next day.
Store in an airtight container in the refrigerator or freeze for longer storage.
2 Tbsp coconut oil, heat to a liquid state
1 1/2 cups applesauce (natural, unsweetened)
1 cup brown rice flour
3/4 cup oat flour (gluten-free)
3/4 tsp baking soda
2 tsp baking powder
3/4 tsp xanthan gum or guar gum
1/4 tsp salt
1/2 – 3/4 cup raisins (optional) omit for yeast free diets
Preheat oven to 375. Prepare a muffin tin with a nonstick cooking spray.
In a large mixing bowl add liquid ingredients and mix well. Stir in dry ingredients and mix well. Stir in raisins.
Spoon into prepared muffin tin. Bake for 20-23 minutes. Let cool a couple of minutes and remove from pan onto a cooling rack.
Weight watchers count 4 points per muffin, 3 without raisins.