Preheat oven to 350° F. Line a muffin pan with liners or grease/spray the inside of the tins with coconut oil, avocado oil, or olive oil.
In a large bowl, beat together the buttery spread with the monkfruit sweetener. Then, add in the egg and beat until well combined.
In a medium bowl, combine the dry ingredients. Then, add half of this flour mixture to the batter and mix. Next, add half of the applesauce and mix. Repeat with the remaining flour mixture and applesauce, until fully incorporated.
Fill each muffin cup 2/3 of the way full with the batter. You will have extra batter left, so you can fill another muffin tin with the remaining batter, or if you only have one muffin tin, save the batter until your muffins come out and bake the rest in that tin. Bake for approximately 25 minutes, or until a toothpick comes out clean.
Remove muffins from the tins and place them on a wire rack to cool.
They can be stored in an airtight container at room temperature or in the fridge. They can also be frozen if you’d like them to last longer.