Spiced Applesauce Muffins

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

  • Servings: 6 Large Muffins or 12 Small Muffins
  • Print

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

Zucchini Spice Bread

Another mini road trip meant it was time to bake another dessert that wouldn’t require refrigeration. This time I went with a Zucchini Spice Bread. If you are not a fan of zucchinis, or vegetables for that matter, no worries the addition of some warm spices masks the fact that a vegetable is the main ingredient in this delicious loaf cake. Luckily for me, I love all vegetables – even those bitter Brussels sprouts. Trust me; they can be delicious when made the right way.

I began by grating a medium-sized zucchini. While the recipe called for the zucchini to be coarsely grated I opted to finely grate it which I think added to the moisture of the bread.

IMG_4527

Next I whisked together the dry ingredients; flour, baking powder, baking soda, salt and the spices: cinnamon, ginger, nutmeg and ground cloves.

IMG_4530

In another bowl I used a hand mixer to mix together canola oil, light brown and granulated sugar, two eggs, vanilla extract…

IMG_4532

And finally the zucchini.

IMG_4533

I then added in the flour mixture and mixed it until it was just combined.

IMG_4535

After pouring it into my prepared loaf pan – I sprayed it with baking spray – I baked it in a preheated 350 F oven for about 50 minutes.

IMG_4540

The cake smelled delicious right out of the oven and I couldn’t wait for it to cool so I could try a piece.

IMG_4547

After letting it cool for a half hour in the pan and then transferring it to a wire rack to cool completely I was finally able to slice into the loaf and I definitely wasn’t disappointed. It was incredibly moist and the spices were a perfect touch. Next time I make it though I will probably add in some walnuts for a little texture and added flavor.

IMG_4561

 

Zucchini Spice Bread

Ingredients

1/2 cup canola oil

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

A pinch of ground cloves

1/2 cup light brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 medium zucchini, coarsely grated (about 1 1/2 cups)

Directions 

1. Heat oven to 350 F. Grease a loaf pan (I used a 9 1/4 x 5 1/4 inch pan.) In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg and cloves.

2. In a large bowl, mix together the oil, light brown and granulated sugars, eggs and vanilla; mix in the zucchini. Add the flour mixture and mix until just combined (do not over mix.)

3. Spread the batter in the prepared pan bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.