Me, too. But I didn’t have any handy one morning. In keeping with my personality, I turned to cake.
This recipe is pretty good. Normally I think applesauce is a less-than-ideal alternative to healthier oils because it seems to produce a gummier cookie or cake. But I guess the heaping 2 T of applesauce in this recipe leave no room for lack of moisture.
And the natural applesauce sweetness mixes so well with the spices. It’s not the most flavorful muffin I’ve had, but it’s subtle and sweet. Just what I needed on that particular morning. I ate it plain–well, I sprinkled a little more spice on top pre-baking)–but I imagine it would be a delicious compliment to your morning coffee. Or it could be a great standalone treat if you wanted to slice it up and serve with fresh cut apple slices. You could also have a lot of fun with mix-ins. Think chocolate, nuts, dried fruit, a dab of peanut butter or a dab of vegan cream cheese spread.
Makes one very big muffin
- 2 T applesauce
- 1 t vegan butter, softened
- pinch of egg (or make a flax egg)
- 3 T +1 t spelt or whole-wheat flour
- pinch of ground cinnamon, baking powder, baking soda, salt, ground nutmeg
- dash of vanilla
- -Preheat oven to 350 degrees. Line a muffin tin slot with a paper liner or lightly grease. Set aside.
- -Prepare the batter by quickly mixing wet ingredients (egg, butter, and applesauce). Then gently fold in all dry ingredients and spices ’til well blended.
- -Pour into paper liner or other prepared baking dish. Bake for about 12-15 minutes. You’ll know the muffin is ready once you can insert a toothpick and it comes out clean.
- Let cool slightly, but I recommend eating them while they’re still warm, spicy, and aromatic.
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