Healthy Honey Applesauce Blender Muffins
These healthy Honey Applesauce Blender Muffins are gluten-free, dairy-free, oil-free, refined sugar-free and ready in just 5 minutes using your blender!
Before I left for Italy, I went up to my parent's house in Vermont to take in a bit of fall foliage and breathe that fresh Vermont air. Getting out of the city is always a treat this time of year (of course it didn't hurt that my mom and I were on our way to Italy!), and Vermont is the perfect getaway.
It's only about 4 hours from the city by car, Trevi absolutely loves it, and we get to back up a storm with all the fresh Vermont apples and pumpkin.
I was on a recipe testing tear before our trip and these Honey Applesauce Blender Muffins were the crowd favorite.
Not only are they healthy, but they're also gluten-free, sweetened with honey, dairy-free, oil-free and whipped up in the blender in under 5 minutes flat!
Muffins made entire in a blender. I don't think it gets any easier than that!
The base of these applesauce blender muffins is oats. The oats get ground into a flour-like consistency in the blender and add the most amazing texture to the muffins.
Even though they don't have that classic puffy top you see from some bakery-style muffins, I promise, these nuggets will not disappoint. The texture is soft, fluffy and surprisingly light. The combo of oats and almond flour makes them springy and a bit spongy, but not dense and gummy like some gluten-free muffins.
And they keep really well, so they're also great for meal prep!
I went with the apple-honey combo because it just felt like the perfect way to celebrate fall in a muffin. And if you recognize some of the base ingredients it's because this uses my standard oatmeal blender muffin base with flavor tweaks.
You guys really seem to be liking these flavor adaptations that I'm making with some of my more classic recipes (like quinoa breakfast cookies and quinoa pancakes). What I personally love about using a “formula” like this is that you pretty much know what to expect on the end result without having to test over and over again.
Instead, we make small tweaks to the recipe that amount in huge flavor adjustments making them feel (and taste) like a brand new recipe.
Honestly, when you're craving some in the chillier days of October, you can't beat these applesauce blender muffins.
The honey flavor comes through ever so slightly and the applesauce adds sweetness, a subtle apple flavor, and helps keep the muffins moist and tender. And like I mentioned in the beginning, we're not using any gluten, dairy, refined sugar, oil AND these can also be made egg-free.
And they totally double as a healthy breakfast, a sweet afternoon treat or a healthy dessert. Drizzle on some extra honey for a little more decadence or amp up the protein content by adding a slather of peanut butter. There's no wrong way to eat these muffins!
More Healthy Muffin Recipes to Try:
- Skinny Pumpkin Quinoa Muffins
- Blackberry Muffins with Lime-Coconut Butter Glaze
- Chai Spiced Oat & Quinoa Flour Muffins
- Skinny Spiced Coconut Yogurt Quinoa Muffins
- Lemon Poppy Seed Muffins with Coconut Butter Icing
- Carrot Cake Blender Muffins
- Skinny Banana Chocolate Chip Quinoa Muffins
Healthy Honey Applesauce Blender Muffins
- 1 large egg or 1 flax egg 1 T flax + 3T water
- 1/2 cup unsweetened applesauce
- 1/4 cup non-dairy milk
- 1/4 cup honey
- 1 1/4 cup oats
- 1/4 cup blanched almond flour
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Pecans for topping
- Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
- Add the egg, applesauce, milk and honey into a blender. Blend on high until smooth. Add the oats and blend again until smooth. Add remaining ingredients (minus the pecans) and blend again until combined.
- Fill each cup ¾ of the way full. Sprinkle with pecans if using and press down slightly so they stay in place. Add water to the cups that are unused.
- Bake on the center rack for 22 - 24 minutes until a cake tester inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave (and definitely drizzle with some honey or creamy peanut butter!)
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