We have 3 children. Our two older boys are almost ten and seven and our baby girl just turned one! We wanted to celebrate of course and I usually make my kiddos their own smash cakes! A week before her birthday, however, we landed in the ER with a pretty severe reaction to her first taste of egg. Thankfully, she didn’t display any respiratory trouble- but she did experience hives, swollen and itchy eyes and ears, runny nose, and intense vomiting. The next day she was back to her spunky self again, but I realized my traditional first birthday smash cake was a no-go.
I turned to my Instagram friends for help and they came through for sure! I was sent some mouth watering recipes that I’m definitely saving for later! Since baby girl is breastfed and hasn’t been introduced to dairy yet, I decided on a vegan applesauce muffin recipe. I modified a few things to fit our taste and I was quite happy with how they turned out. I would absolutely eat these for breakfast on a crisp autumn morning! Most importantly- baby girl LOVED them!
Now, let me add this disclaimer- I am not a cook and I am definitely not a food blogger. I’m super lucky that my husband does the majority of the cooking for our family. I do love to bake though and when it comes to pies, cakes, and cookies, I am the self-appointed queen of the family.
Here is my adapted recipe for Vegan Applesauce Cupcakes (muffins). They are egg-free, dairy-free, and nut-free! (You could add walnuts which would be delicious if a nut-allergy is not a concern.) Enjoy!
Vegan Applesauce Cupcakes
Makes: 12 cupcakes
2 cups all purpose flour
2 teaspoons baking powder
1 cup unsweetened applesauce
1/2 cup pure maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup vegetable oil (or coconut oil)
Preheat oven to 350 degrees.
Mix all wet ingredients in a large bowl.
Stir in dry ingredients until smooth.
Pour in oiled muffin pan (or use muffin liners.)
Bake at 350 for 30 minutes.
Let cool.
Leave a comment if you give these a try! I would love to know what you think!
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