These muffins are yet another item to add to my perpetual list of healthier baked treats. I love baking with apples and applesauce. Any fruit that adds good flavor and texture to my baking is fine by me!
These apple butter muffins require really simple and inexpensive ingredients. The batter itself has no added sugar, and the applesauce and apple cider vinegar make these muffins come out nice and fluffy. I use King Arthur gluten free flour, but you can use regular all purpose flour if you don’t want to make these gluten free.
I’ve been baking a lot with egg whites lately, so I’ve been buying the carton of egg whites, which makes life a lot easier, and makes this recipe a breeze; plus I’m not wasting any egg yolks.
These muffins, spiced with cinnamon and sweetened with apples, are a great easy breakfast option OR pair them with vanilla ice cream or whipped cream for a delicious dessert!
Pin the image below to save this recipe for later!
Gluten Free Apple Butter Muffins
Ingredients
- 1 cup all purpose flour, gluten free (or regular)
- 1 tbsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp nutmeg
- 1 pinch salt
- 8 oz natural, unsweetened applesauce (or 2 individual serving applesauce cups)
- 1/2 cup egg whites
- 1 tbsp apple cider vinegar
- 6 heaping tsp apple butter
Instructions
- Preheat oven to 350° and grease a muffin pan.
- Whisk together all dry ingredients: flour, cinnamon, baking powder and soda, nutmeg, and salt.
- In a separate bowl, whisk together applesauce, egg whites, and apple cider vinegar.
- Add wet ingredients to dry ingredients and mix just until combined. Do not over-mix. The batter should be pretty light, with some small air bubbles.
- Evenly pour batter into the 12 greased cavities of your muffin pan.
- Add a heaping 1/2 teaspoon of apple butter to the top of each muffin, then gently swirl with a toothpick. You want the apple butter to be swirled on the top surface of the muffin.
- Bake for 15 minutes.
- Allow time for the muffins to cool before removing from the muffin pan.
