Oh, how I love this recipe! I’ve made it so many times that I can’t believe I haven’t shared it with you. I’m sorry! While prepping PART II of my Epic List of Freezer Meals (coming soon!) I searched for the link only to discover it was nowhere to be found on the blog. Well, that changes today!
This is one of the simplest muffin recipes you’ll ever find, but you’d never know because they’re so delicious. The combination of cinnamon, nutmeg, and allspice will warm you all the way to your soul. You can make the batter in the time it takes to preheat your oven. And get this: You can mix everything together in ONE bowl. That’s right – no separating the wet and dry ingredients. No dirtying multiple dishes. Just mix it all together!
One note regarding flour: You can make this with part white and part whole wheat (noted below). If you’re making it for yourself or your family then I highly recommend using some whole wheat for the extra fiber and nutrients. But if you’re making these for a special occasion such as a brunch, then stick with white flour. You’ll get the most perfect crumb you’ve ever seen in your life. Either way, just wait until you experience how amazing these muffins will make your house smell. You’ll want to bake them every day!
Makes 12 muffins
- 1/2 cup canola oil
- 1 cup sugar
- 1 egg
- 1/2 cup unsweetened applesauce (homemade or store-bought)
- 1 tsp vanilla extract
- 1 1/2 cup flour (use all white or 1 cup white + 1/2 cup whole wheat)
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 tsp allspice
- 1 Tbsp ground flaxseed (optional)
- 3/4 cup chopped walnuts (optional)
Preheat oven to 400 degrees. Prepare muffin tin with cooking spray or muffin liners.
In a large bowl, combine oil, sugar, egg, applesauce, and vanilla extract and whisk to combine. To the bowl add flour(s), salt, baking soda, baking powder, nutmeg, cinnamon, and allspice. Mix until combined. Add flaxseed and walnuts, if using, and mix until combined. Pour into prepared muffin tin. Bake for 15 to 20 minutes.