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Raspberry-Cinnamon Muffins
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Cinnamon raspberry muffins made with applesauce for a light, dairy-free delight.
Ingredients:
  • 1 cup packed light brown sugar
  • 1 cup applesauce
  • 1 large egg
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 1.5 cups frozen raspberries
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and prepare a muffin tin with paper liners.
  • Combine brown sugar, applesauce, and egg in a bowl until fully mixed. Add flour, baking soda, cinnamon, and salt; mix until just combined. Gently fold in raspberries.
  • Scoop batter evenly into the muffin tin using a disher scoop.
  • Bake in the preheated oven for 15 to 20 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean. Remove muffins from the tin right away and allow them to cool on a wire rack.

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