Applesauce acts as an oil in a lot of vegan recipes. It also adds a delightful sweetness, especially when paired with spices such as cinnamon and nutmeg. The other essential ingredient in these muffins are golden raisins. They add a caramel taste and texture to these muffins that make you feel like you're eating apple pie. Truly!

These muffins have become a weekly staple for us in Sky's Rooted Kitchen and I can't wait to bring them to your kitchen with this recipe!

The ingredients are relatively simple for these blender muffins, yet another reason why I'm such a fan. Here's what you need:

• Applesauce

• Non-dairy milk such as almond or oat milk

• Maple syrup

• Raisins (I love golden raisins in this recipe)

• Gluten free rolled oats

• Almond flour

• Pecans

Ingredient Substitutions

• Applesauce: Considering applesauce is the basis for this recipe, I don't recommend swapping it out

• Maple Syrup: Honey is a great substitute for maple syrup or if you don't want these muffins too sweet, swap the maple syrup for a 1/4 cup dairy free milk

• Raisins: Golden raisins work the best here, but regular raisins or even pitted dates would also work well

• Gluten-free Rolled Oats: If you don't have rolled oats, quick cooking oats work just fine and so would oat flour. Just decrease the rolled outs from 2 1/2 cups to 2 cups. I don't recommend steel-cut oats.

• Almond flour: Can't do nuts? Simply swap the almond flour for oats and add an extra tablespoon of apple sauce.

Recipe

Yield: 12 muffins

Ingredients

• 2 tablespoon flax meal

• 6 tablespoon water

• 1 1/2 cup unsweetened applesauce

• 1/2 cup non dairy milk

• 1/2 cup maple syrup

• 1/3 cup raisins (3 pitted dates would work as well)

• 2 1/2 cup gluten-free rolled oats

• 1/2 cup almond flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• 2 teaspoon cinnamon

• 3/4 teaspoon nutmeg

• 1/2 teaspoon salt

• Chopped pecans for topping

How To Make

1. Preheat oven to 350 degrees Fahrenheit. Line a muffin with muffin liners or grease with coconut oil so muffins don't stick.

2. Make your flax eggs by combing the flax meal with water in a small bowl. Set aside to gel for at least 5-10 minutes.

3. In your high speed blender, add the rest of the ingredients in the order listed (except the pecans!). Add the flax eggs once they have formed a gel.

4. Blend on high until a smooth and sticky batter forms.

5. Pour the batter all the way to the top of each lined or greased muffin tin.

6. Top each muffin with chopped pecans.

7. Bake the muffins for 25 minutes or until golden brown. Enjoy!