Almond Butter and Applesauce Muffins


I woke up this morning feeling refreshed and energetic after a very relaxing March Break.  We didn’t get away to any sunny or luxurious destination (well, does Toronto for one night count?), but we did savour some lazy afternoons at home with the kids.  I think we even had a couple of days where we didn’t get dressed ’till after noon. 🙂

Since it was unlikely that I’d get called to work on the first day back to school after a week break, I decided it was a great day to do some baking.

This muffin recipe came to mind when I was looking for a muffin that contained no gluten, no eggs, no dairy, and no sugar.  Those of you sensitive to gums like xanthan or guar, will be pleased to learn that this recipe contains absolutely no gums.  However, you will find baking soda in this recipe.

The ground chia seeds holds these muffins together nicely and thanks to the applesauce in this recipe, there is no need for any added oils.

These muffins are sweetened with our good ‘ol maple syrup.  They have the perfect amount of sweetness, in my opinion.  Also, these muffins are a little higher in protein than most due to the almond flour, almond butter and ground chia seeds, not to mention the additional  fiber boost.  You gotta love that!


  • 1 cup brown rice flour
  • 1 cup almond flour
  • 1 tablespoon ground chia seeds (grind whole chia seeds in a clean coffee grinder)
  • 1 teaspoon gluten-free baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 3/4 cup unsweetened almond milk (or other non-dairy milk)
  • 1/2 cup unsweetened applesauce
  • 1/3 cup creamy natural unsweetened almond butter
  • 1/3 cup maple syrup

Preheat your oven to 350 degrees Fahrenheit.  Line a muffin pan for 12 with paper liners or lightly grease pan with coconut oil or vegan butter. (I like to use IF YOU CARE BAKING CUPS because they are unbleached and made from recycled board).

In a large bowl, whisk together the flours, baking soda, cinnamon and salt.  In a small pot over medium heat, whisk together the milk, applesauce, almond butter, and maple syrup until the mixture is warm and smooth.  Pour liquid ingredients over dry ingredients and stir.  Pour batter evenly into muffin cups or greased muffin pan.

Served with a delicious smoothie,  these muffins make a great breakfast treat.  No guilt in giving these to the kids!

8 thoughts on “Almond Butter and Applesauce Muffins

    1. uberdish Post author

      That’s wonderful to hear! Thank you for letting me know! I hope to make them again this week, but substitute sunflower seed flower and sunflower seed butter, just to see how they compare.

    1. uberdish Post author

      Thank you!!! Thank you!! You’ve been so good to me!! I really appreciate this award and the others you have given me. I absolutely love your blog and all your delicious recipes and look forward to seeing what you are “cooking up” each day. 🙂 🙂 🙂


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