These muffins may not look that great but believe me they are tasty! They are loaded with unsweetened applesauce, light on the sugar and oil, baked to perfection and then brushed with tiny bit of coconut oil (or butter) and dusted with a hint of cinnamon and sugar.
Ingredients:
- 1/4 cup (2 ounces) butter or coconut oil, melted
- 1/3 cup (2.5 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened applesauce
- 1 1/2 cups (7.5 ounces) white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1-2 tablespoons melted butter or coconut oil
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Directions:
Preheat the oven to 350 degrees F and grease a standard 12-cup muffin tin or line with paper muffin cups (lightly grease the muffin liners with nonstick cooking spray – since the muffins are low in oil, it will help them not stick to the paper liners).
In a medium bowl, whisk together the butter or coconut oil, sugar, eggs, vanilla and applesauce. In a small bowl, combine the flour, baking soda, salt and cinnamon.
Stir the dry ingredients into the wet batter, mixing just until combined – it will look slightly lumpy; that’s ok and better than overmixing which can cause the muffins to be dry and dense.
Spoon the batter evenly into the prepared muffin cups.
Bake for 13-15 minutes until the tops spring back lightly and the muffins are baked through; don’t overbake or again, the muffins can be dry.
Remove the muffins from the tin and let them cool completely. Stir together the sugar and cinnamon for the topping. When the muffins are cooled, brush the tops with a bit of the melted butter or coconut oil and then immediately sprinkle lightly with the cinnamon and sugar (you may not need to use all of the cinnamon/sugar topping).
