Adapted from a well beloved quick loaf, these spice filled muffins boast of ginger, allspice and cinnamon and are crazy moist thanks to having 2 cups of applesauce in them. Soft and extra yummy with vegan butter, these muffins will be a go-to this fall, whether it’s for breakfast, school lunches or after school snacks. These Cinnamon Applesauce Muffins are free of: wheat, gluten, dairy, egg, soy, peanuts and tree nuts. They’re vegan and top-8-free as well making them extra allergy-friendly!
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If you’ve been around the blog for a bit, you’ll notice that these look awfully familiar! First of all–thanks for being here so long. And, secondly–you’ll be so glad that I figured out how to make my Applesauce Quick Bread even faster.
I adored the flavors, but waiting for close to an hour for it to bake doesn’t do a hungry tummy well (or my impatience!).
And, since we all know my obsession with allergy-friendly muffins is it really any surprise I went and made these into muffins?
Not to brag or anything–but I love these more than the bread! I think the texture turns out even better since it’s not as deep and wide to cook through. The texture result thanks to all of the moisture the applesauce provides is an ultra moist muffin.
Another thing I love about these muffins? NO EGG REPLACER NEEDED. I REPEAT: NO EGG REPLACER NEEDED. I feel like when I suggest Ener-G egg replacer, people don’t often have that on hand. And, when I suggest flax eggs, some people are allergic to those. So egg allergic people rejoice and save your egg substitutes for another day! The amount of applesauce in this works over time to give moisture, act as an egg replacer, and of course give that wonderful apple flavor!
These soon-to-be-your-next-fall-favorite are divine on their own thanks to all of the spices. And NOOOOOOOOOO I did not just rely on cinnamon. Ug. Recipes that just rely on cinnamon, COME ON. This has ginger and allspice to really give it a punch. Because, if you’re new here, I REALLY enjoy flavor and these will not be one of those “kind of has a hint of XX”. Nope, the spice totally hits your tongue.
However, I do enjoy a big smidgen of vegan butter spread over it. And no, I don’t feel bad about it because half of these muffins are applesauce for crying out loud and the only fat in it is the coconut oil, so BRING ON THE BUTTA.
Lastly–if you’re not one that loves pumpkin (we can still be friends) this is a great way to ring in the fall season without having to eat more pumpkin spice.
May these allergy-friendly Cinnamon Applesauce Muffins be enjoyed with family–no matter their dietary restrictions this fall. (Be sure to share them with another allergy family you know that might need them.)
- 2 cups cinnamon applesauce (regular works too!)*
- ½ cup coconut oil, softened**
- 1 tsp vanilla
- 1 cup brown sugar
- 1½ tsp. baking soda
- ½ tsp. xanthan gum (omit if your gluten-free flour already has it in the blend)
- ½ tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground allspice
- 2 cups gluten-free flour
- Preheat your oven to 350 degrees F.
- Grease or line a muffin tin.
- In a stand mixer with the paddle attachment, add in your wet ingredients: cinnamon applesauce, coconut oil and vanilla. Blend.
- Next, add in your dry ingredients, with the mixer on slow: brown sugar, baking soda, xanthan gum, salt, cinnamon, ginger and all spice.
- Finally, add in the flour. Stir until just combined, being sure to scrape the sides of the bowl.
- Scoop evenly into 12 regular sized muffin tins.
- Bake 15-20 minutes, until the edges have loosened from the sides, and the top springs back when you touch it.
- Turn out the muffins and allow to cool.
**If you cannot do coconut, use another baking oil like canola.
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Looking for more allergy-friendly muffin recipes? Check out some of my other favorites: