Recipe Review: Stephanie’s Applesauce Oatmeal Muffins (GF,DF, vegan) + naturally sweetened
Who doesn’t love muffins? Seriously, I haven’t meet many people who don’t. Personally, I love them!
I tried these lovely ones out from Stephanie’s Hope For Healing Blog. She also blogs GF, dairy-free, sugar-free (and soy-free) and personally I love her site. I saw this muffin recipe last night and knew I couldn’t just bookmark it, but had to make it…like NOW. I suppose part of that had to do with the fact that they reminded me of my mom’s applesauce raisin muffins which I had attempted to recreatebefore, but these are so much closer to what I remember. A few things (I couldn’t just pick one) that I really love about this recipe:
- They are made with whole grain goodness.
- They have oat flour and oats…and I just think that combo works beautifully for making a tastier, “normal” like baked good.
- They don’t taste gluten-free, if you know what I mean. They taste more like my mom’s whole wheat ones.
- They use a whole two cups of applesauce and honey and oils…..wow….I am super impressed that all those wet ingredients didn’t yield a gooey mess.
- They are super good for you. They are full of protein, fiber, and good for you fats. Perfect!
- They are moist! and not dry.
- They use applesauce instead of juice, which I think is much more healthy. I love using juice too in my recipes, but I’m learning that fruit is much better for you when it’s either eaten raw (healthiest), cooked, dried, etc.
- They rose! Amazing!
- No gums needed! (That would be xanthum or guar gum, not the gums in your mouth silly! lol)
You ready for the recipe yet? I’m quoting her original recipe with my notes added in…
Stephanie’s Applesauce Oatmeal Muffins
- “2 cups of homemade applesauce (or an unsweetened store bought variety will do) I usedmy mom’s homemade.
- 1 cup of finely ground almonds (in a coffee grinder or food processor) That’s what I did. Or use almond flour.
- 3/4 cup of sweet sorghum flour
- 1 cup of gluten-free oat flour (gluten-free oats ground in a coffee grinder or food processor)
- 1 cup of gluten-free oats
- 1/2 cup of tapioca flour
- 1/2 cup of agave, or 1/4 cup agave and 1/2 cup of unrefined sugar cane (sucanat) I used 1/2 c. honey
- 1/4 cup of light olive oil or walnut oil I used melted earth balance
- 1/4 cup of coconut oil or palm oil shortening not melted I used palm oil shortening
- 1/2 ts. of sea salt
- 1 ts of baking powder
- 1 ts of baking soda
- 1 ts of ground cinnamon
- 1 ts. of ground nutmeg I omitted this but I think it gives it more flavor. Will add in next time.
- 1 ts of ground ginger”I omitted this but I think it gives it more flavor. Will add in next time.
- I added 1/2 c. raisins and actually didn’t think I really needed them. It’s up to you.
“Mix all of the dry ingredients together in a large mixing bowl, ( I mixed all the dry ingredients together, including raisins. Then I used a pastry cutter [or you can use a fork] to add mix in the shortening/coconut oil and melted earth balance. Then I added honey and stirred and I added the applesauce last.) then add in the applesauce and the rest of the wet ingredients. Let the batter sit for a few minutes to let the oats soak up some of the moisture from the applesauce. Mix well together and pour into muffin cups about 3/4 full. Some of mine ended up being to the top. Bake for about 18-20 minutes in a 350 degree oven. Mine took a little longer because I wasn’t quite as precise as I should’ve been in my liquid and dry measuring so I had a slightly more wet batter. Make sure to check if the middle of the muffins are cooked with a toothpick and then let cool for about 10 minutes(very important) before you try and eat. They are great muffins to sit on the shelf or you can preserve them in the fridge for the rest of the week. This recipe makes about 18 muffins.”
They came out delicious! I also came out with 18 muffins. I hope you all enjoy Stephanie’s recipe as much as I did!
Next time (or the next couple of times), I want to try…
- omitting the raisins
- adding in more cinnamon and/or adding the nutmeg/ginger in.
- try replacing at least half of the sweetener with stevia or something like that and then add more applesauce for the liquid lost….
- adding chopped apples (for a more-apple like flavor)
- possibly looking at my mom’s applesauce raisin muffin recipe and making this one more like it
- playing around with the flavors. What if I subbed 2 c. mashed banana for the applesauce? Yum!
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