A while back I was trying to find recipes to use up a bag of whole wheat flour that I had in my fridge. It’s funny, when I wasn’t looking for recipes I would come across them all the time and pass on them because I didn’t want to buy whole wheat flour, but, once I bought a bag late last year to make an Apple Cider Doughnut Cake I haven’t come across any. The few recipes I have come across, including the one I made last year, all have unsweetened applesauce as an ingredient. Is there something about applesauce and whole wheat flour going together that I am not aware of? The recipe for today uses whole wheat flour and applesauce to make Spiced Applesauce Muffins.
To make the batter I prepped the dry ingredients in one bowl and the wet ingredients in another and then folded them together. Next, I divided the batter amongst my prepared muffin tin. The recipe was for 12 small muffins, but, I decided to make 6 large muffins instead and adjusted the baking time. Once I divided the batter I then added a walnut and brown sugar topping to the muffins and baked them in a 400 F preheated oven.
After letting the muffins cool in the pan for about 10 minutes, I transferred them to a wire rack to cool completely.
Once cooled it was time to try one. Outcome… They aren’t overly sweet and have a nice subtle spice flavor thanks to the addition of cinnamon, allspice and nutmeg and the walnut topping provides a nice crunch. They are perfect for a snack, or to start your day off as breakfast.
Spiced Applesauce Muffins
Ingredients:
Muffins:
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 large eggs
1 cup applesauce, unsweetened
1/3 cup light brown sugar
5 tablespoons unsalted butter, melted
Topping:
1/2 chopped walnuts
2 tablespoons lights brown sugar
Directions:
Preheat oven to 400 F. Line a 6 – cup or 12 – cup muffin tin with liners.
In a large bowl whisk together the dry ingredients -wheat flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt – and set aside.
In a medium whisk together the eggs, applesauce and brown sugar. Once incorporated, add in the melted butter and continue whisking until everything is combined.
Fold the wet ingredients into the dry ingredients.
Divide the batter evenly among the prepared muffin tins.
In a small bowl combine the walnuts and brown sugar and sprinkle on the muffins, pressing down lightly.
Bake in the preheated oven for 13-15 minutes for 12 small muffins, or, 18-20 minutes for 6 large muffins. A cake tested inserted in the middle should come out clean.
Let the muffins cool in the tins for 10 minutes, before removing to a wire rack to cool completely. Store in an airtight container at room temperature.
Recipe from Super Healthy Kids
Bead Yarn & Spatula 