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Applesauce Muffins

I am not much for fat-free cooking, but i admit that i love these vegan applesauce muffins. This recipe is richly flavored, with the added texture of bran, they're moist, sweet and satisfying. I don't miss the oil because the flavors are so beautifully balanced. Perfect with breakfast, as a snack or for dessert. 


1 cup whole wheat pastry flour
Pinch sea salt
2 teaspoon baking powder
1 cup unprocessed bran
2 tablespoons wheat germ
1/2 cup apple juice
1 teaspoon fresh lemon juice
1/3 cup brown rice syrup
1/3 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1/2 cup golden raisins
1 tablespoon maple rice syrup
1/4 teaspoon cinnamon

Preheat oven to 350 degrees and oil your muffin tins. 

Sift together the flour, salt and baking powder. Stir in the bran and wheat germ. Whisk together the apple juice, lemon juice, rice syrup, applesauce, maple rice syrup, cinnamon and vanilla. Add ingredients together, mix in the raisins and continue mixing until just blended. Do not over mix. Fill the muffin cups about 2/3 full with batter and sprinkle the tops lightly with a bit more cinnamon. Bake for about 25 minutes, until a toothpick inserted in the center of the muffins comes out clean. Remove from muffin tins and cool on a wire rack. 

Makes 1 dozen muffins. 


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