Recipes
Return to previous pageApplesauce Muffins
(4 ratings)
These plump muffins are moist and full-bodied thanks to a generous amount of unsweetened applesauce. Sprinkling the muffins with cinnamon sugar before they’re baked makes every bite a sweet treat.
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12
Ingredients
- cooking spray or paper liners
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1 cup vital wheat gluten (flour)
- 1/2 cup oat bran
- 1/3 cup vanilla soy protein powder
- 1/3 cup whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup Splenda
- 1/4 teaspoon ground nutmeg
- 1/2 cup 2% cottage cheese
- 1 cup low-fat buttermilk
- 3/4 cup unsweetened applesauce
- 1/2 cup egg substitute
- 3 tablespoons nut oil, such as walnut
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Spray twelve 3/4-cup nonstick muffin cups with nonstick cooking spray or line with paper liners. Set aside.
- In a small mixing bowl, mix together the sugar and cinnamon. Reserve 1 1/2 tablespoons.
- In a medium mixing bowl, whisk together the gluten flour, oat bran, whole-wheat flour, protein powder, baking powder, baking soda, Splenda or stevia, the remaining cinnamon-sugar mixture and the nutmeg.
- In the bowl of a food processor fitted with a steel blade, puree the cottage cheese. With the motor running, pour in buttermilk, applesauce, egg substitute, oil and vanilla.
- Pour the cottage cheese mixture into the flour mixture and stir just until combined. Divide the batter among the prepared muffin cups and sprinkle with the reserved cinnamon-sugar mixture.
- Bake the muffins for 25 minutes, until golden and a toothpick inserted into the center comes out with a few crumbs clinging. Run a knife around the edge of each muffin to release them. Invert the pan onto a rack, then turn the muffins right side up and let cool for 10 minutes. Serve warm.
Tips
- If you prefer to use Stevia, start with 1/8th of a teaspoon. You can always add more.
Client Comments
- Marie Celine
- 8/15/2010
- This recipe is so good !!! I used canola oil coz I couldn't find the walnut oil. Also, instead of the vanilla soy protien powder, I used the Slim-rite Ultimate Shake Mix powder....it works! It turned out really good. I made two batches. The first with paper lining and noticed the muffins were sticking and the second one without paper lining - used cooking spray and this is the best! My family love it.
- Mariana
- 8/8/2010
- These muffins are really yummy and easy to bake. I was wondering if the recipe could not be simplified - is walnut oil really necessary? Or could one use canola oil?
- Ashley G
- 5/10/2010
- This is the first muffin recipe I've tried from Kinetix and it is AMAZING! Of course, not as sweet as most people would like, but definitely a winner for being healthy. The cinnamon and sugar sprinkled on top really hit the spot. I am surely going to be making this time and time again. Note: I used Splenda and no liners. Muffins didn't stick :)
- Tami
- 5/5/2010
- Love these muffins!
- Rana
- 3/7/2010
- I thought these were really yummy and so did my family. Used Splenda, so maybe that made a difference. I did not have a problem with the muffins sticking. I did not use any liners, just sprayed the muffin tin with Pam and lightly floured. Just be sure to do the sides too!
- francesca
- 2/15/2010
- After forcing down a muffin, I'm sad to report I'll be throwing out the batch. They taste like a Stevia lick. (Or as my coworker just described it, the effect on the tongue is somewhere between gasoline and listerine. And the chemically taste doesn't go away.) It was my first time cooking with Stevia so "sweeten to taste" was a blind guessing game. Not sure how it would taste, I stayed on the safe side, reducing the recipe amount from 1 cup Splenda to 1/6 cup of Stevia (again, first time cooking with it). I wish I'd used a single pinch because the result is truly awful. I'm trying to give them away at work and people pucker at the first nibble. If I make these again, I'm not using any Stevia (and god forbid Splenda) or any fake-o sweetener. We'll be going au natural. And hopefully I'll be able to enjoy the flavor of applesauce, bran and all the other yum that went into this little muffin.
- Morgan
- 2/10/2010
- I made these last night and they are so delicious!!!! I'm going to make more so I can take them to work and share!
- Alex J!
- 2/3/2010
- I did not use liners and just sprayed the pan and they did not stick at all. The are very moist and hearty muffins. Not as sweet as the ones at the bakery but a great snack!! Will definately make again!!
- Amanda
- 8/10/2009
- This is a great muffin recipe! Muffins turned out moist and very tasty. The cinnamon and sugar on top was the icing on the cake! I will for sure be making these again.
- Willie
- 6/12/2009
- I didn't have a big enough muffin tin for the recipe so I decided to just use a glass baking dish. They came out better than I ever imagined. You all have to try it. It makes it much more moist, dense and soft. All you have to do is spray the pan really well before pouring the mixture into the pan and once cooked, let completely cool. Turn the pan upside down on a cutting board (it just slid out for me) and cut into 12 bars. It looks like a bigger serving too. I love this recipe.
- Kelli
- 4/23/2009
- I had my muffin stick too. i put them in the freezer to use for the week, and--miracle. If they are frozen, and then thawed, i can get them out with very little muffin sticking to the paper. I didn't even spray my paper cups at all.
- Cynthia
- 11/24/2008
- These are the best muffins so far and we have tried the blueberry and the pumpkin ones. I love the little extra cinnamon and sugar on top. Great for taking on the run for a nice snack.
- Susan
- 8/15/2008
- I found silicon muffin liners and they work like a champ! Spray them lightly with non-stick spray & there's no sticking at all. Very eco-friendly too, because you can use them over & over,, unlike paper or foil liners.
- Katie
- 8/12/2008
- I baked half the muffins with foil liners and half with paper liners, and sprayed both with non-stick spray. The paper cups stuck to the muffins just like Monique said, but the foil ones slipped right off, leaving an the muffins to be enjoyed in their entirety!!!! Yummmmmmmm!! These are sooooooo good, I plan on bringing one to work to distract me from the muffins in our pastry case!!
- Trevida
- 8/1/2008
- Can these be frozen after baked or the some of the batter frozen for later use?
- Monique
- 5/28/2008
- Muffins have a great flavor and work well with a Starbucks Americano! My only problem was that I used paper liners, sprayed them -- but apparently not enough. Half the muffin stuck to the sides of the paper!!!
