I know that we’re still a month away from the beginning of fall, but I’m so done with summer. I say it’s time to crank those ovens and bring on the cinnamon!
Packed with applesauce and cinnamon, these mini cakes are screaming autumn. They’re also the perfect size for lunch boxes, AND they’re free of nuts (which I know many schools have banned due to student allergies). So, Moms and Dads, you’re already armed with a yummy packable treat for the beginning of school!… Of course they fit nicely into grown-up lunch boxes too 😉 … Or if you’re like my Mom, they make a tasty side to your morning coffee.
To bake mine, I used what is considered to be a medium sized muffin tin (it’s between a standard size and a mini, and measures 2 1/4 x 3/4 inches). If you don’t have this size, I suggest using a mini muffin tin (they’ll be slightly smaller, and you’ll yield a few more cakes).
What autumn bakes and flavours are you looking forward to?
Mini Apple Cinnamon Cakes
Recipe Type: Dessert/Snack
Makes: 12 cakes
- 1 cup All-Purpose Flour
- 1 tbsp Cornstarch
- 1 tsp Ground Cinnamon
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Unsweetened Applesauce, room temperature
- 1/4 cup Coconut Oil, melted and cooled to room temperature
- 1/2 cup Brown Sugar
- 1/2 tsp Maple Extract
- 1 tbsp Brown Sugar
- 1 tbsp Ground Cinnamon
Preheat oven to 350°F and lightly grease a medium sized muffin tin (muffin wells measure approximately 2 1/4 x 3/4 inches).
Make the topping by stirring together the brown sugar and cinnamon until combined and no lumps of sugar remain. Set aside.
Whisk together the flour, cornstarch, baking soda, cinnamon, and salt. Set aside.
Whisk together the applesauce and coconut oil until completely combined. Whisk in the sugar and maple extract until no lumps remain. Add the flour mixture and whisk until just smooth.
Spoon the batter into the prepared muffin tin wells, filling them 2/3 – 3/4 full, and sprinkle cinnamon mixture over the top.
Bake for 18-22 minutes, until an inserted toothpick comes out clean. Cool in tin for 5 minutes before transferring to rack.
If the applesauce is cold, it will cause the coconut oil to harden, creating lumps of oil in the batter. For this reason, I like to warm the applesauce with the oil, to keep them the same temperature and everything liquid.
If you don’t have a medium sized muffin tin, substituted with a mini muffin tin instead. Expect to yield a few more cakes and begin checking for doneness at 15 minutes.
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