Applesauce Muffins

These soft and tender muffins highlight two of my favorite aromas and flavors of fall: apples and cinnamon. These muffins are sure to make their way into your standard breakfast rotation, not only during autumn, but year-round!

Applesauce Muffins
Yield: 12 muffins

Note: Muffins need to be made one day in advance.

Ingredients

• 1 1/4 cups unsweetened applesauce
• 1/4 cup vegetable oil
• 2 tsp vanilla
• 2 eggs, room temperature
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon

Directions

1. Preheat oven to 350°F. Line muffin pan with paper liners.
2. Whisk all liquid ingredients together.
3. In separate bowl, stir remaining dry ingredients together.
4. Pour dry mixture into wet mixture, and stir until just evenly mixed.
5. Fill paper liners 3/4 full with batter.
6. Bake on center rack for 17-20 minutes, or until muffins have domed and toothpick inserted into center comes out mostly clean.
7. Let cool in pan for 5-10 minutes, then remove muffins from pan and place on wire rack to cool completely.

Note: Do NOT eat the muffins the same day you make them! The muffins really stick to the liners if you try to peel them off the first day. Store them in an airtight container overnight and the liners peel off more easily the next day. The flavor and texture become even better, too!

Recipe adapted from Chocolate Covered Katie.