Ingredients

The following ingredients have 12 Servings
  • 1 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 cup honey
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons melted coconut oil
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 1/2 cup light brown sugar (packed (coconut sugar works, too!))
  • 1 teaspoon baking soda
  • 2 tablespoons poppy seeds
  • 1/8 teaspoon salt
  • 2 tablespoons lemon zest
  • 3 oz. cream cheese
  • 3 teaspoons raspberry jam
  • 1 - 3 teaspoons water

Instruction

  • First, preheat oven to 350ºF and line a standard-size 12-muffin pan with muffin liners. Option to also spray with nonstick cooking spray.
  • Next, crack eggs into a large bowl and whisk. Then, add the rest of the wet ingredients to the bowl (minus the melted coconut oil) and mix.
  • Add all of the dry ingredients to the wet and mix again.
  • Finally, add melted coconut oil and mix one last time.
  • Fill each muffin around 3/4 of the way full. Then, place in the oven at 350ºF and bake for 16-18 minutes.
  • For the glaze, melt cream cheese for around 10-20 seconds in your microwave to partially soften. Then, add raspberry jam and mix. Thin glaze out with water. Start with 1 teaspoon and go from there. The goal is to be able for the glaze to hold its shape, but not be too thick.
  • Once the muffins have cooled, drizzle on glaze right before serving.