Dairy-Free, Egg-Free Applesauce Muffins — spiced with cinnamon and nutmeg — make a great breakfast or snack. And the same batter can also be made into an Allergen-Free First Birthday Cake!
Today I have a perfect muffin recipe to share with you if (1.) you’re sensitive to dairy or eggs, (2.) you’re out of fresh ingredients and limited to pantry staples, or (3.) you know an 11-month-old in need of a smash cake for an upcoming birthday party.
Five years ago, when my oldest son was coming up on his first birthday, I fretted about him having a cute first birthday smash cake to dig his little hands into without risking a possible reaction to allergenic ingredients that were new to him (namely, eggs and dairy). After all, it would really stink to try something for the first time on your first birthday and then break out in hives because of it!
After a bit of research, I came across a recipe for a First Birthday Applesauce Cake. So I baked it, frosted it, and had it ready for smashing at my first baby’s first birthday party. My sweet boy ended up being one of those babies who enjoyed playing with his cake more than actually eating it, but when I later sampled some of the decimated cake crumbs, I was pleasantly surprised to find that it was pretty darn tasty!
From that day on, you could say that this applesauce cake became a family tradition. I ended up baking it as a first birthday cake for my nephew, my second son and, just recently, my daughter, and I passed the recipe on to countless other moms in the years in between.
But who wants to have to wait for the next first birthday party before getting to enjoy such yummy spiced applesauce goodness? It didn’t take me long to figure out that I could use this same batter to bake cinnamon-laced applesauce muffins. They’re good year-round, but I’ve always thought their flavor is particularly appropriate during the fall. And I can assure you that they make a great snack or breakfast on-the-go!
When my daughter turned one a couple of weeks ago, I wanted her to be able to try cake for the first time on her actual birthday, but I also wanted her to have a traditional smash cake for her party a few days later. So I made a double recipe of this spiced applesauce batter. Half of the batter I divided into a 12-cup muffin pan. The other half of the batter I split between two 6-inch round cake pans for her smash cake.
On baby girl’s actual birthday, I frosted a few muffins for our little family birthday celebration (frosting muffins turns them into cupcakes, right?), and she got to (let her brothers) blow out a candle before she destroyed her small, cupcake-sized smash cake.
Then on her birthday? She got to dig into the real deal.
So whether you’re craving some quick and easy muffins that taste like fall, or you’re looking for a first birthday cake recipe that’s free of potential food allergens, this recipe has just what you need. It has served my family well through three 1st birthdays and plenty of muffin munching in between. The only problem is that every time I use this recipe to whip up a batch of applesauce muffins in the future, I’m afraid I may look at my growing-too-fast babies and shed a small tear of nostalgia.
But sadness doesn’t last long when you’re stuffing your face with something so tasty, so I think I’ll be okay. 😉
Dairy-free Egg-free Spiced Applesauce Muffins {OR} First Birthday Applesauce Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup vegetable oil, such as sunflower or safflower
- 1 cup granulated sugar
- 1 cup unsweetened applesauce, heated until warm
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners (or generously grease two 6-inch round pans with nonstick cooking spray).
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. In a large bowl, mix together oil and sugar until sugar is dissolved. Alternately add flour mixture and applesauce and blend in, starting and ending with flour mixture. Mix until just incorporated.
- Scoop batter into prepared muffin pan and bake for 14 to 16 minutes (or divide batter between 6-inch cake pans and bake for 20 to 25 minutes), or until toothpick inserted in center comes out clean. Cool in pans for five minutes before turning out onto a wire rack to cool completely.
Notes
- Whole wheat pastry flour may be substituted for some or all of the all-purpose flour.
- Melted coconut oil may be substituted for the vegetable oil.
- Unrefined cane sugar (Sucanat or Rapadura) may be substituted for the granulated sugar.
If you bake a first birthday cake and would like to frost it with dairy-free frosting, whip 1/2 cup softened soy-free natural buttery spread (such as Earth's Balance) until smooth. Mix in 1/2 cup of powdered sugar at a time until desired sweetness and consistency is reached (around 3 cups total). Add 1 teaspoon of pure vanilla extract. Beat at high speed until frosting is light and fluffy. If frosting is too thick, you may add a tablespoon or two of rice milk or coconut milk to reach desired consistency, but the additional liquid probably will not be necessary. NOTE: After going to the trouble of making an allergen-free birthday cake, I would have felt guilty about tinting my daughter's birthday cake frosting pink with regular food coloring. So this was my first time using an all natural, dye-free, vegetable-based food coloring. I tried India Tree and was happy with the results for attaining shades of pink, but I haven't experimented with achieving different colors with natural food coloring.
♥Five Heart Home flashback… 🙂
Baby #1’s First Birthday Applesauce Cake Smash
Baby #2’s First Birthday Applesauce Cake Smash
More Kid-Friendly Treats
- Healthy Copycat Dole Whip {Kids in the Kitchen Guest Post}
- Soft-Baked Banana Oatmeal Bars
- Homemade Cheese Crackers
- One-Pot Macaroni & Cheese
Greta says
Thank you so much for this recipe! I subbed Bob’s Red Mill gluten free baking flour mix and they turned out so delicious! My daughter can’t have eggs, dairy, or gluten, so finding recipes for her that actually taste good is very difficult! Thank you, thank you!!!
Samantha at Five Heart Home says
I’m so glad that your daughter enjoyed these, Greta! And thanks for coming back to let us know that gluten-free baking flour mix worked well in these…I’m sure other people have wondered the same thing. Have a great week! 🙂
Stephanie says
Thank you for this recipe! My twin girls are turning one in a week and one of them is very allergic to eggs. I am, sadly, allergic to gluten! So, I thought I’d share my minor tweaks in order to encourage others to make this great recipe!
-I subbed Namaste Gluten free perfect blend flour for all purpose flour
-I subbed 1/2 c melted butter for the oil (because we aren’t dairy free and I needed something extra delish to balance the GF flour- haha!) I’d love to try coconut oil next time for fun and health.
These made 13 beautiful, fluffy, light and delicious muffins! I am thrilled!!! My 5yo ate 2 1/2 before I cut him off and “oooooh” and “aaaaahhhd” over these!! He was really loving them. Actually, my hubby & twin babies loved them too! HURRAY!! Thanks!
Samantha at Five Heart Home says
I’m so happy to hear that this recipe was a hit with you all, Stephanie! And thanks for sharing your modifications…I’m sure your tips will be helpful to someone else wanting to make this recipe gluten-free. 🙂 Happy New Year!
Carol says
Absolutely knocked me off my feet! My kids loved them and my husband even had a few! Thank you so much for this
Samantha at Five Heart Home says
So happy to hear it, Carol! Thanks for letting me know. 🙂
Araminta Johnson says
I am so glad to run across this recipe. I have a soon be 6 years old son with many food allergies, and this recipe will do the job. I will post the outcome! Thank you for sharing!
Kelly H. says
Thank you so much for this recipe! I have already made it 4 times in the past 6 weeks! I make it as mini muffins for my little guy to snack on. My husband and I love them too!!
Samantha at Five Heart Home says
Yay, Kelly…so happy to hear that this recipe is such a hit with your family! 🙂
Genoa says
I made this recipe as mini muffins for my daughter’s preschool class and I just know it’s going be hit. I used half whole wheat flour and half white all purpose flour. Usually I don’t care for whole wheat in my muffins, but these are delicious. My only complaint is that they are a bit on the sweet side. Next time I’ll cut the sugar down to 3/4 of cup and see how I like it. Thanks for great allergy safe recipe!
Moonie says
Just found this recipe, and OMG the perfect egg-free (for me) dairy free (for him) muffin! Light, fluffy, delicious! THANK YOU Wliwni much!
Anj says
Oh, i love this recipe. Am giving a 5-star.
Alyson says
Thank you for such a great recipe! We have some kiddos at Vacation Bible School who cannot have eggs, milk, or nuts.
These were perfect! So yummy!!
Susan Bunting says
Just made your spiced applesauce muffins. Yum. They are fantastic and such an easy recipe. I will be making it as a cake for the vegans in my life as a substitute for the normal chocolate one I bake for them. These are the best muffins I have ever made.
Samantha at Five Heart Home says
I’m thrilled to hear they were such a hit, Susan! 🙂
Kelly says
I’ve made this recipe subbing butter and brown sugar (and also used an 8×8″ glass dish), which turned out great! Today I’m going to use a little less sugar… 🙂
Samantha at Five Heart Home says
I’m glad you were able to adapt it to your needs, Kelly! 🙂
Susan Gunn says
I just wanted to say that you’re recipe for Babies 1st Smash Cake is awesome 😎 I can’t wait to try more of your recipes. I’ve been trying so many dairy free recipes that I can add to lunch bags & snacks & this muffin/cake recipe is perfect 👌
Samantha at Five Heart Home says
So happy to hear that, Susan! 🙂