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Cinnamon Applesauce Muffins (Metric + Naturally Sweetened)

Naturally sweetened cinnamon applesauce muffins made with coconut sugar and maple sugar. One bowl, 30 minutes, kid-approved, and freezer-friendly. Metric measurements included.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12 muffins
Ingredients Method

Ingredients
  

For the Muffins (Makes 12)
  • 240 g all-purpose flour
  • 2.5 g ground cinnamon
  • 4 g baking powder
  • 3 g baking soda
  • 1 pinch salt
  • 113 g salted butter melted and cooled
  • 2 large eggs
  • 245 g applesauce unsweetened
  • 100 g coconut sugar
  • 55 g maple sugar
For the Cinnamon Sugar Topping
  • 25 g granulated coconut sugar
  • 3 g ground cinnamon

Method
 

  1. Preheat your oven to 190C (375F). Line a 12-cup muffin tin with paper liners or grease lightly with butter.
  2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  3. In a separate bowl or large measuring cup, whisk together the melted (and cooled) butter, eggs, applesauce, coconut sugar, and maple sugar until smooth and combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few lumps are perfectly fine - do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Mix together the topping coconut sugar and cinnamon, then sprinkle generously over each muffin.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden. Let cool in the tin for 5 minutes, then transfer to a wire rack.