Applesauce Mini Muffins
Preheat oven to 375° F. Line or spray a mini muffin pan.
In a large bowl, mix together the applesauce, butter, sugar, brown sugar, egg, apple cider vinegar and vanilla extract until well combined.
In the same large bowl, add the flour, baking soda, baking powder, salt and cinnamon. Gently fold the ingredients together until just combined. Do not overmix.
Spoon the batter into the muffin cups until 2/3 the way full. I use a ____ cookie scoop which works great for mini muffins.
Bake for 12-15 minutes or until just golden brown.
Let cool.
You can serve as is, or coat in the cinnamon-sugar topping.
Cinnamon-Sugar Topping
In a small bowl, melt the butter. In another small bowl, mix together the sugar and the cinnamon.
Take a cooled muffin and dip it into the butter and then roll it in the cinnamon-sugar mixture until well coated. Repeat with all of the muffins.
Age: 1 year and up
Storage: You can store these muffins in a loosely covered container on the counter for up to 4 days. These muffins freeze beautifully! To freeze, place the muffins in an air-tight container, zip-lock baggie or stasher bag and then place in the freezer for up to 2 months. To thaw, simply leave the muffins on the counter overnight.
Notes on Flour: you can use white whole wheat, all-purpose, a gluten-free one for one blend, or half whole wheat and half all-purpose flour for this recipe.
Serving: 1mini muffin, Calories: 56kcal, Carbohydrates: 8.6g, Protein: 0.8g, Fat: 2.2g, Cholesterol: 13mg, Sodium: 68mg, Potassium: 27mg, Fiber: 0.3g, Sugar: 4.4g