I’ve been doing a lot of non-traditional baking lately. I’m feeling pretty confident with my non-traditional cookies, but I was missing things like banana bread, applesauce cake, and crepes. I started researching paleo cooking and discovered that they have some ingenious recipes for muffins, including this one for Grain-free Banana Muffins. With a few tweaks and a bit of experimentation, I managed to recreate my favorite Spiced Applesauce Cake in a grain-free muffin form. Hopefully you’ll enjoy these as much as I did!
These can be made vegan with chia or flax eggs. They can also be made with other types of natural nut butter (no added sugar or oil), although I prefer cashew because it is mild and doesn’t compete with the apple flavor.
1 Cup Natural cashew or sun butter
3/4 Cup Apple butter or applesauce (strained in cheesecloth)
1 tsp Vanilla
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 Cup Apple, finely chopped (optional)
1/2 tsp Baking soda
1 tsp Apple cider vinegar
Preheat oven to 400° F.
Place all ingredients into a food processor and blend until thoroughly combined. Pour batter into a greased mini-muffin tin.
Bake for 8 to 10 minutes. The muffins will rise during baking and will fall somewhat after they are removed from the oven; don’t worry, this is normal.