warm applesauce muffins with almond oat topping {vegan + gluten free}

I think it’s really funny that I thought I could get anything done with a newborn babe. Really funny. When pregnant I totally pictured myself baking and setting up our new home while Myles napped.


The kitchen sink very much reflects life at the moment: there are lots of little plastic bottles and tiny yellow lids piled high along with my breast pump “phonographs” (my brother saw those and said, "Oh these are so people can hear your breasts better right?" Yes, exactly.), bread crumb-filled plates and chocolate rimmed mugs. (I eat a lot of cold toast and lukewarm cocoa). 

I haven’t washed my hair in a week, I’m still wearing maternity leggings and it’s a good day if I get to eat anything before 1pm, take a shower or get more than 2 hours of sleep. 

There's no sense of routine yet but this week we’ve worked hard on trying to stretch out longer between feedings and it’s made us both cry. We dance a lot to the Avett Brothers and the Lumineers to stretch time. He seems to really like the song “I and Love and You" and “The Candidate”. I can’t help but smile and shake my head at the sight of me dancing with a cozy, burrito-wrapped baby - my messy hair, naked face and a spit-up stained baggy shirt that hides my chubby tummy. These are the parts of life no one talks about, but they’re the best parts I think.

I didn’t realize that having a new babe would mean you cry a lot, sometimes out of sheer exhaustion or because you have no idea what to do and he won't stop crying, but mostly because you didn't know it was possible to love a tiny human you barely even know, so much. 

I also didn’t realize those first few weeks, you pretty much never eat - let alone get to eat anything WARM. If I have another granola bar it will be too soon. When my mom stayed with me she made me warm scrambled eggs for breakfast and hot pasta for dinner and it was heaven. 

I could really use a good warm muffin right now … so here you go, warm applesauce muffins for you. Yes, they’re vegan and gluten free but don’t tell anyone. Sometimes people frown at that and automatically write them off as “un-delicious” ;) but I assure you, these are worth making. Come over and make them for me?

Love you friend. xo  


warm applesauce muffins with almond oat topping {vegan + gluten free}

makes about 12 regular-sized muffins 

This was the last thing I officially baked before Myles came into the world. :) 

bakers note: The flavor of buckwheat flour and apples are a match made in heaven, but sometimes the buckwheat flour alone can be a little strong, so I've mixed it with other gluten-free flours to soften it up.  Also homemade applesauce makes these muffs completely amazing, but I wouldn't be discouraged if you're using store bought applesauce - just buy the best quality you can afford and add a pinch of cinnamon, orange and lemon zest to it. xo 

3 teaspoons baking powder 

1 teaspoon cinnamon 

½ cup / 64g all purpose gluten free flour (I like Bob's.) 

½ cup / 83g brown rice flour 

½ cup / 60g buckwheat flour 

½ teaspoon salt 

¼ cup / 21g whole rolled oats

1 ½ cups / 382g applesauce 

½ cup / 105g coconut oil, melted and cooled

¼ cup / 85g maple syrup

½ cup / 110g brown sugar 



Combine all ingredients in a small bowl until almonds and oats are evenly coated. Set aside.

⅓ cup / 35g sliced almonds 

¼ cup / 21g rolled oats

Pinch of kosher salt 

1 tablespoon pure maple syrup  


Preheat oven to 350°F / 180°C.

Line regular size muffin tin with liners and set aside. 

Measure and whisk together all dry ingredients in a bowl (flours, salt, cinnamon, baking powder, rolled oats). Set aside. 

In an electric mixer, stir applesauce, brown sugar and maple syrup all together. Next add your dry ingredients and mix until just combined. 

Slowly add in your cooled, but melted coconut oil and stir on low until just combined.

Scoop batter in prepared muffin tin and top with oat + almond mixture. Be generous with the topping. 

Bake for 18-22 minutes or until a toothpick comes out clean. 

Serve warm. They'll keep for a couple of days, wrapped up tight and stored in the fridge. 

 Did you know? When baked, buckwheat flour makes baked goods look chocolatey, but it doesn't taste chocolatey at all! How's that for a trick-or-treat?