Applesauce Muffins

Is it possible to use maple syrup or honey instead of sugar?

This recipe can be baked as a snack cake. I use 1 1/4 c. plain applesauce and just 1/4 c. of oil. I leave out the nutmeg and use just 1 tsp. cinnamon. No cinnamon sugar on top -- it's delicious as is!

I'm not usually one for lots of substitutions, but after I made this recipe for the first time and loved it, I made it a 2nd time with mashed, very ripe banana in place of applesauce, pecans instead of walnuts. It was excellent--moist and flavorful. I also added some cardamom and vanilla extract. For me the real key to the recipe is to whisk the eggs and sugar very heavily, then fold in the dry with as few strokes as possible.

accidentally left out the sugar—it was still good! (a better breakfast but worse dessert.) would do it again with 1/2 sugar or so!

Substitute for oil? Calorie intake dictates "low or no fat" recipes. In quick bread recipes, I substitute applesauce or other fruit-based mixtures 1 for 1 as an oil substitute. While the quick bread is a little dryer than oil-based recipes, the fat and calories are dramatically lower. So the quick bread doesn't dry out and become a small brick, I slice and freeze the leftover in freezer wrap or a plastic container and toast each slice when I am ready to eat it.

I’ve made this twice, works great. Depending on how sweet your applesauce is, you can use a lot less sugar— I used 1/2 cup the first time, 1/3 cup 2nd time, still was nicely sweet. I toasted the walnuts for a few minutes in the oven while it was preheating.

I have made these a number of times and don’t find the apples to be optional, I consider them essential to the taste and texture. I do, however, grate the apple on the largest holes on a box grater, it’s faster that way. I also think that brown sugar adds more depth of flavor than white sugar. Sometimes I add raisins or dried cranberries, sometimes even pineapple. So versatile and they freeze beautifully.

The flavors came through much better later in the day. The muffins were still soft and moist. I mixed the cinnamon sugar and last 1/3 C of walnuts together with a T of melted butter, for topping the muffins in step 5.

I know you are supposed to read a recipe all the way through however it would have been helpful as a note or suggestion to cut up walnuts and toast them at the beginning of the recipe or a large NOTE at the end to remind people that toasted walnuts should be cool before putting them in the batter. Also helpful to note to cut up apples at the beginning. Just sayin....

I veganized these by using 2 flax “eggs” (3 tbsp water 1 tbsp flaxseed meal, mix and let set for 15 min). Also used 1/4 cup more applesauce and 1/4 cup less oil. So good and so moist! The tops didn’t crisp up as much as normal muffins but these were fantastic - even my non vegan friends loved them. Will make again!

Easy and tasty. We used 1/3 c sugar, 1/4 c oil, and subbed almond meal for the whole wheat flour.

Substitute 1 C. dry oatmeal for 1 C. whole wheat flour. Reduce oil to 1/4 C and increase apple sauce to 1 1/4C. I also used 1 tsp. baking powder and 1 tsp. baking soda, but added a splash of lemon juice to the liquid mixture (before adding flour).Came out great. I added about a cup of dried cranberries (or any other dried fruit). Next time I will reduce sugar to 1/2 Cup with dried fruit.

Very good, but "applesauce muffins" seems like the wrong name. Applesauce is one ingredient, but I feel like I just consumed an apple walnut muffin, which was delicious: crunchy-crispy-cinnamony topping and moist and fruity bottom.

Can this be made in a loaf pan? Sure, right?!