Applesauce and Toasted Almond Muffins

Recipe and photo by Tami Ganeles Weiser Yield:  16 muffins
Prep Time:  15 minutes Cook Time:  18 minutes

Applesauce and Toasted Almond Muffins

Hearty and sweet, these apple muffins are perfect for a fall breakfast or just for a snack.


1¾ cups (250 grams) all-purpose flour or gluten-free flour mix, Better Batter preferred

1½ teaspoons baking powder

½ teaspoon cinnamon

½ teaspoon baking soda

⅛ teaspoon ground nutmeg

1 cup (240 grams) dark brown sugar

½ cup (1 stick or 113 grams) non-hydrogenated margarine

1 cup applesauce

½ cup salted almond butter

2 teaspoons pure almond extract

1 teaspoon molasses

1 teaspoon vanilla paste

2 large eggs

½ cup dried tart cherries or raisins, optional

½ cup slivered or thinly sliced, blanched almonds


  1. Preheat the oven to 375°F. Spray muffin pans with non-stick spray.
  2. Sift the flour, baking powder, cinnamon, baking soda, and nutmeg onto a sheet of parchment paper or into another mixing bowl.
  3. In the bowl of a standing mixer fitted with a paddle attachment, or in a bowl with a hand mixer, cream the brown sugar and margarine, about 3 minutes, scraping down the sides and from the bottom. Add the applesauce, almond butter, almond extract, molasses, and vanilla paste and mix until completely combined.
  4. Add the eggs to the applesauce mixture, one at a time, mixing each until combined.
  5. Add the flour mixture and mix until just combined. Stir in the cherries.
  6. Scoop ½ cup of the mixture into each muffin cup and top with a few almonds.
  7. Bake until a toothpick comes out clean, 16 to 18 minutes.

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