I found this recipe on The Girl Who Ate Everything, which is a great recipe blog. I’ve made a few other recipes from there. This recipe was submitted by one of her readers. I was trying to find a recipe that didn’t require me to go out and buy any ingredients, and this fit the bill! I made a half recipe and brought it to work with the pumpkin muffins.
My coworker who is gluten-free, ate a bit of these muffins – without me guilting her into it! – and thought they were awesome. So I’m considering this quite an accomplishment. Enjoy!
Source: Marissa Pinon
2 cups sugar (or use 1 1/2 cups for a less sweet muffin)*
1/2 cup oil
1/2 cup applesauce**
1 Tablespoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups peeled, cored, diced apples (around 3 apples)
Brown sugar for topping (around 1/2 cup)
Preheat oven to 350 degrees and line muffin pan with paper liners.
Cream together sugar, eggs, oil/applesauce, and vanilla. Sift flour, baking soda, salt, and ground cinnamon. Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Add the diced apples.
Fill paper liners almost to the top, about 3/4 of the way full. Sprinkle with brown sugar.
Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.
*They’re pretty sweet. I would probably go with less than 2 cups of sugar if you’re trying to limit your sugar intake.
**Or a full cup of oil. I’m an applesauce-subber, can’t help it. (That’s not a word, but let’s roll with it!)