Apple Muffins

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I know that I'm posting a lot, but that's because it's break and I've had a few days off work. Once school starts up again, I'll have less time to blog.

Last night I made apple muffins. Once again, this recipe comes from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

Apple Muffins: Dairy, egg, soy, nut, and fish free. Can be made gluten free with some adjustments.

Makes 12 muffins.


  • 4 tablespoons dairy-free margarine, melted (I like Earth Balance soy free)
  • 1/4 cup unsweetened applesauce
  • 1 cup soy or rice milk (Can be almond, coconut, or cow's milk depending on allergies)
  • 2 cups unbleached all-purpose flour (Gluten free: try substituting other types of flours)
  • 3 teaspoons baking powder (Gluten free: find one without gluten)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (I left this out)
  • 1/2 cup granulated sugar
  • 1 cup diced, peeled apples (I used two apples total)

  • 1/2 cup diced, peeled apples
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

  1. Preheat oven to 375 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray (I used flour because I don't have a soy-free baking spray).
  2. In the bowl of a stand mixer fitted with paddle attachment, combine the melted margarine, applesauce, and soy milk (I just used a bowl and whisk).
  3. In a separate medium bowl, mix together the flour, baking powder, salt, the 1 teaspoon cinnamon, nutmeg, and the 1/2 cup sugar with a wire whisk.
  4. Add the dry ingredients to the apple mixture, and stir by hand with a rubber spatula until just combined. Fold in the 1 cup chopped apple. Do not overmix.
  5. Using a cookie scooper (I just used a spoon), fill the prepared muffin cups with batter, and top each with the remaining 1/2 cup diced apples.
  6. To make the topping, in a small bowl, combine the 1/4 cup sugar and the 1/2 teaspoon cinnamon, and sprinkle the mixture over the muffins.
  7. Bake for 20 to 25 minutes, or until an inserted cake tester (toothpick) comes out clean.

 What I used: Earth Balance soy free natural buttery spread, Great Value (Walmart) cinnamon applesauce, Silk PureAlmond vanilla almond milk, Great Value enriched bleached all-purpose flour, Great Value baking powder, Great Value salt, McCormick's ground cinnamon, Great Value granulated sugar, and 2 granny smith apples.

What I thought: I was a little hesitant making these, being unsure about the apple chunks. But I was surprised that I really liked them. At first I thought they were slightly bland and needed a little more flavoring, but then I took a bite with a lot of apple chunks. The apple chunks were definitely the main flavor component. Also, the cook time was increased, I'm not sure why, but it took a lot longer to cook these than the recipe said. I noticed these muffins didn't brown like muffins usually do, probably because of the lack of egg and I used bleached flour. So overall, I really liked them. Don't hesitate to add more apple chunks!



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