Cinnamon and Sugar Dusted Applesauce Muffins

Cinnamon and Sugar Dusted Applesauce Muffins puts eggs, vanilla extract and baking soda at the center of a muffin recipe and finishes in about 30 minutes, enough for 12 muffins.

• Yield 12 muffins
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

Muffin Batter

• ¼ cup ( 57 g ) butter or coconut oil , melted
• ⅓ cup ( 71 g ) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup ( 170 g ) unsweetened applesauce
• 1 ½ cups ( 213 g ) white whole wheat flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon

Topping

• 1-2 tablespoons melted butter or coconut oil
• 3 tablespoons granulated sugar
• ½ teaspoon ground cinnamon

Instructions

1. 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).
2. 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.
3. 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.
4. Spoon the batter evenly into the prepared muffin cups.
5. 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.
6. 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).

Leave the muffins in the tin for a few minutes, then tip them onto a rack.