Corn bread apple sauce muffins~Substituting applesauce for butter

I have noticed some of my older recipes for baked goods used banana as the substitute “butter” base.
Over the years, having gotten to know the area better, I have had the opportunity to harvest wild apples. Since knowing that, the bases for my baked goods have switched from store bought bananas, to unsweetened local apple sauce.

One can substitute any recipe that calls for butter, using apple sauce as a healthier option.


Corn bread apple sauce muffins
Yield: 12 muffins, 400f 15 minutes
or 1 x 9″ cake pan 400f 25 minutes

¾ c unsweetened apple sauce
¾ c unsweetened almond milk (any kind of plain unsweetened milk or milk substitutes will do)
1 egg
Whisk the above ingredients together


1T baking powder
1/2 tsp Himalayan salt
¾ c cornmeal
1 c home milled flour
2 tsp psyllium husk flakes
½ c toasted unsweetened shredded coconut (un toasted is also fine, though toasting brings out the flavour!)
1 small diced apple (approx 3/4 c)
¼ tsp allspice

Thoroughly blend the dry ingredients with the wet.

Thoroughly grease muffin tins or 9” baking pan. I like to use grapeseed oil to grease as it is a very light oil.
Evenly fill each muffin cup, bake in preheated oven 400f, 15 minutes.

If you make 1 x 9: cake pan bake 25 minutes in a preheated oven 400f.
until the top is golden and the batter springs back when you gently push the dough.

About butter substitutions:

Click for more recipes!


2 thoughts on “Corn bread apple sauce muffins~Substituting applesauce for butter

  • August 22, 2019 at 7:15 am

    An impressive share! I have just forwarded this onto a coworker who had been doing a little
    homework on this. And he actually ordered me dinner simply because
    I found it for him… lol. So allow me to reword this….
    Thank YOU for the meal!! But yeah, thanks for spending some time to discuss
    this topic here on your blog.

    • August 26, 2019 at 3:23 pm

      Thanks for letting me know! So awesome this info was helpful!

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