You guys! These Sprouted Applesauce Muffins give me all the feels!
Apple-y feels. Cinnamon-y feels. Butter-y feels. (Because of course, I slathered them in butter.) It’s like Fall in my tummy. And yes, they are yummy.
I didn’t used to always have this love for muffins. Muffins have burned their bridges with me many a time. And by that I mean I burned them. But still, it was the muffins’ fault. I know that for sure.
These muffins come together perfectly without fail, so I know you’ll have a good relationship with them. They won’t stab you in the back by falling in the middle. They won’t act like your friend, then taste like cardboard. These muffins got your back.
If you want to bump up the health factor…
Use sprouted flour. Or don’t, I’m not your Mom. (But seriously, use it, k?) Sprouted flour has some stellar perks. It’s easier to digest and it also has more nutrients than the typical whole grain flour. You can read more all about the benefits of sprouted flour here & how to make sprouted flour here. I purchase my sprouted flour here and keep it in the freezer for last minute baking that includes muffins, cookies, pancakes and quick rolls.
I used sprouted spelt flour in this recipe, but feel free to use sprouted wheat, or even regular wheat. White flour would substitute as well, but just know that if your goal is nutrient density then go with sprouted flour. It won’t let you down.
Ingredients
- 2 c sprouted flour
- 1 tsp salt
- 1 tsp vanilla
- 2 eggs
- 1/2 c milk
- 4 Tbs melted butter
- 1/4 c honey
- 1 c applesauce
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
Instructions
-
Preheat oven to 375 degrees.
-
Mix all ingredients together & scoop into a greased or lined muffin pan.
-
Bake for 15-20 min.
I would like to sub the honey with Xylitol. How would I do that? Also, I have no qualms with oil so if oil would work better than the applesauce let me know. I have to get my husband away from carbie muffins and I know whole sprouted grains are a better choice. Thanks
Hi Lorain-
Usually swapping honey with a sugar alcohol is a 1 to 1, or add a little more (1/4 cup) since it is not as sweet. This conversion chart may help you: https://44uc8dkwa8q3f5b66w13vilg-wpengine.netdna-ssl.com/wp-content/uploads/2018/02/Bulletproof-Baking-Conversion-Chart-for-Sugar-Substitutes-Infographic.pdf
Also know that xylitol a has a tendency to absorb moisture and your recipes will dry out more quickly, so remove your food from the oven a bit early in order to maintain softness and be sure to eat your muffins after baking them.
Also, you can use oil, but you may want to rethink using a vegetable oil. Here is some information on that: https://chriskresser.com/how-industrial-seed-oils-are-making-us-sick/
Thank you -Bobbi (DaNelle’s Assistant)
I just made these and they were so good! I used freshly ground sprouted at home flour. I also used almond milk and coconut oil to make it dairy free. Very yummy! Than you for the recipe.
Hi Hannah-
So glad these worked for you and that you found a way to modify them to make them work for you!
Thank you and best wishes!
-Bobbi (DaNelle’s Assistant)
Could you please tell the notional facts for these, they look delicious!
Hi Diane-
An approximate breakdown on the nutritional profile for the entire recipe is: 1,655 calories, 342 gram carbohydrates, 235 grams fat, and 46 grams protein. Just divide those numbers by how many muffins you make and you will get an approximate breakdown of the nutritional profile per muffin. These numbers are dependent upon the exact amounts of each ingredient you use, the brand, and if you add or delete any ingredients. So, the numbers I provided are a guideline and will very per recipe and per muffin.
I hope that helps!
Thank you -Bobbi (DaNelle’s Assistant)
Hey, thanks for the recipe,
Can milk be omitted..? and what it can be substituted with ?
Hi Eli-
You can substitute milk with kefir or yogurt or any milk alternative. Just know changing ingredients in the recipe changes the structure and flavor of the end product.
Thank you-Bobbi (DaNelle’s Assistant)
These are my favorite muffins ! I make them often and my kids love them also . Thanks for the recipe.
These were delicious!
I sprout & grind my own wheat berries but often the baked result (except pancakes) ends up dense and just so not worth the time it takes to prepare the sprouted wheat. THESE however are amazing!! The kids ate them in seconds…really, 3 teen boys, 12 muffins, 2.3 seconds GONE! I substituted Thanksgiving sweet potato leftovers I’d frozen for the applesauce & pumpkin pie spice for the cinnamon. Your Sprouted Quick Rolls are in the oven now. I made them with the help of my bread machines dough setting.They look amazing as well. Thank you so much. I’ll be making this recipe a lot.
Just made them tonight after seeing the recipe on a recent Weed ’em and Reap email. My family really liked them a lot, which was surprising to me because I thought they might not be sweet enough for their taste. Thank you!
Do you really pay $20 shipping for the flour?
Making the sprouted wheat flour is very easy but you must have a means to grind it:)
EEK! They just changed the shipping! I’ll change it to another source that has cheaper shipping:)
Well I made them with pumpkin! Yummy! At first I thought 1/4 honey would not be sweet enough for 12 muffins but it was exactly like a muffin should be, not too sweet like cake. I have been cutting back on sugar and this recipe is right up my alley 🙂 I subbed out 1cup canned pumpkin for the applesauce and used alittle pumpkin spice for part of the cinnamon. I did use the sprouted four which I make! Thanks for this recipe!
I’m so glad it turned out!
I am thinking pumpkin in place of the applesauce! What ya think ? Think it would work? Love both pumpkin & apples this time of the year:)