Apple Cider Muffins

Makes 12 muffins

These are a must for any expedition. Not too sweet with plenty of cozy fall flavors of apple and cinnamon, plus muffins are great to freeze and defrost a few at a time. Not that these will last long enough for that!


  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Muffin tin
  • Muffins liners OR non-stick baking spray.


  • 1 ¼ cups apple sauce 
  • 1 cup sugar 
  • ½ neutral oil (grapeseed, avocado*, or canola all work)
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground allspice
  • ½ salt

Note: You can use sweetened or unsweetened apple sauce, but I recommend unsweetened for a more balanced flavor.

*Avocado oil may change the color of the muffins



Preheat your oven to 350°F. (Do not use convection)

In your medium bowl, whisk together the apple sauce, white sugar, oil, eggs, and vanilla

In your large bowl, whisk together the flour, baking soda, baking powder, salt, and spices

Pour your wet ingredients into your dry and mix until just combined. Do not over mix or you will get tough muffins. It’s alright for muffin batter to have a few lumps.

Cover the bowl with plastic wrap or a damp towel and allow it to stand for 20 minutes. Why? I’ve found that this can help the muffins rise taller. 

Line or spray your muffin tin and divide the batter between the cups evenly. Bake for 20-22 minutes, until a skewer or toothpick inserted in the center comes out clean.

Allow the muffins to cool completely before you freeze them. They can be stored in airtight bags or containers. 

(Adapted from

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