Applesauce: I like using my homemade applesauce, but feel free to use store-bought applesauce too if you prefer.

Butter: I used melted unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use melted coconut oil or another vegetable oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.

Eggs: Eggs help to better bind the ingredients together, so make sure you add them in. I have not made these muffins without eggs, so I don’t know how that would turn out (if you do make these applesauce muffins egg-free, please let me know how it goes in the comments below, I’d love to know!).

White Sugar: I used white sugar, but you can also use cane sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Vanilla Extract: I like using a bit of vanilla extract for extra flavor, so I recommend adding it in.

Gluten-Free All-Purpose Flour: Make sure to use a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) as that will ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent used in this applesauce muffin recipe, and is needed to help the muffin batter rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Ground Cinnamon: I use ground cinnamon as it adds a nice taste to the muffins.

Brown Sugar: I used dark brown sugar but you can also use light brown sugar or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Storing/Freezing: To store, place these gluten-free applesauce muffins in an airtight container or wrap them individually in plastic wrap or place them in a freezer-safe container and store in the refrigerator for up to 4 days. To freeze, wrap the muffins in plastic wrap and freeze for up to 2 months. Let the frozen muffins thaw completely overnight in the refrigerator before reheating them in the oven and enjoying.