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Mott’s® Natural Applesauce is 100% all natural, made with simple ingredients. It’s a delicious snack on its own and is also an excellent healthy substitute for oil in baking recipes. One half cup of Mott’s® Natural Applesauce has only 50 calories as compared to 960 calories in the same amount of vegetable oil! Substituting the oil in baked recipes with Mott’s® Natural Applesauce adds flavor and moisture while helping to cut back on the negatives like calories, fat, sodium and cholesterol.
some cardamom to the batter. Cardamom is a fragrant spice used commonly in South Asian, Scandinavian and Middle Eastern cuisine. If you’re not familiar with it, it’s one of the main spices in chai tea and garam masala (an Indian spice mix). It has a strong flavor and intense, fragrant aroma and can be used in both sweet and savory dishes.
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup coconut palm sugar (can substitute light brown sugar)
- 1 container (3.9 oz) Mott’s® Natural Applesauce
- 1 cup low fat vanilla yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 medium apple, peeled and grated (excess water squeezed out)
- 1 cup finely chopped, peeled apple
- Preheat oven to 375°F.
- Whisk both types of flour together in a large bowl with the cardamom, cinnamon, baking powder, baking soda, and salt.
- Put the coconut palm sugar, applesauce, yogurt, egg, and vanilla in the bowl of a stand mixer and beat until smooth (alternatively you can mix them by hand in a large mixing bowl). Turn the mixer down to low and add the dry ingredients, mixing until just combined. Beat in the grated (be sure to squeeze the water out) and chopped apple and mix until just combined (do not over mix).
- Spray a 12-cup muffin pan with cooking spray or line with paper liners (if using paper liners, spray the insides with cooking spray to prevent the muffins from sticking). Using a cookie scoop, scoop the batter into the cups, filling them about ¾ of the way full. Sprinkle the tops with a little cardamom and cinnamon.
- Bake 25-30 minutes or until a toothpick inserted into the center of the muffins comes out clean. Cool 5 minutes, then remove muffins from the pan and transfer them to a wire rack to cool completely.