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Eggless Apple Cinnamon Whole Wheat Muffins


Whole wheat muffins sometimes tend to be heavy and dense, so I kind of hesitated to bake with whole wheat. But for a while now, I'm experimenting baking with whole wheat flour. I have made these apple cinnamon muffins quite a few times now, adjusting the ingredients each time, until I got happy with the texture and taste.

These apple cinnamon muffins are soft, moist and fluffy. They are loaded with small chunks of apple and spiced with cinnamon flavor. These healthy and delicious muffins are egg-free and butter-free. The sprinkle of sugar on muffins tops gives it a crunchy and sweet touch. Be careful not to over-mix the batter and develop the gluten which will end up in hard muffins. 

APPLE CINNAMON MUFFINS RECIPE

{ Eggless whole wheat muffins with chunky apple pieces and cinnamon }
Yields 12 muffins


Ingredients:

1 large apple
½ tsp cinnamon powder
2 tsp all-purpose flour / maida

Dry ingredients:
1 ½ cup whole wheat flour
3 tsp baking powder
1 ½ tsp cinnamon powder
¼ tsp salt

Wet ingredients:
¾ cup milk
¾ cup brown sugar, packed
⅓ vegetable oil
¼ apple sauce
1 tsp vanilla extract

For the topping:
1 tbsp granulated white sugar

Method:

1. Preheat the oven to 180 C | 400 F. Line a 12-cup muffin pan with paper liners or grease and flour the pan.

2. Core the apple and chop them into small pieces. Transfer to a bowl and add cinnamon powder and all purpose flour. Toss well and set aside.

3. In a large mixing bowl add milk and sugar. Whisk until the sugar is dissolved. Then add oil, apple sauce and vanilla extract. Whisk well.

4. Sift together whole wheat flour, baking powder, cinnamon powder and salt.

5. Add the dry ingredients to the wet ingredients and mix with a wooden spoon or silicone spatula until just combined. Do not over mix.

6. Reserve few apple pieces for topping. Add the remaining to the batter and fold in the apples.

7. Fill each muffin cup about ¾th full. Top the muffins with the reserved apples. Sprinkle a pinch of sugar on each of the muffin top.

8. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Place the muffin pan on a rack and allow to cool.

Notes and Tips
  • If the batter turns out too thick, add little more milk and adjust.
  • Do not over mix the batter. It is fine if there are few lumps.

27 comments:

  1. healthy breakfast or snack for the kids.. they would love this for sure..

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  2. love this pie flavor in muffin, perfect for my kids.

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  3. Super yummy & Healthy Muffins..

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  4. Wow wat a photography!!! Superb. Nice healthy Recipe too.

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  5. Healthy and tasty looking muffins. Wonderfully prepared.
    Deepa

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  6. Lovely pics,healthy and tasty muffins

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  7. wow wheat flour muffins sure sounds very healthy :) very very interesting combinations and eggless really makes me drool over :) Pass me some dear !!

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  8. Super healthy.......perfect kids delight!!

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  9. Awesome pics!!! Healthy and delicious looking muffins.

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  10. Beautiful clicks Sona, the muffins looks delicious. Love the little peeking apple pieces..

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  11. yummy muffins.... delicious! love your blog..it looks awesome!

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  12. this sounds really good for breakfast...

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  13. Looks yum!!!good click...

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  14. Those muffins look awesome Sona.Love the way u experiment to reach exact proportion.

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  15. Healthy and delicious muffins..

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  16. healthy breakfast muffins,love it!!

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  17. Healthy muffins, looks delicious and yummy.. beautifully captured too..

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  18. Delicious muffins, perfect for a healthy breakfast.. Nice clicks dear..

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  19. healthy and yummy muffins

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  20. Love to start my day with this fantastic dish.

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  21. Hi wat is d shelf life of theese lovelies

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    Replies
    1. The muffins stay good at room temperature for about 3 to 4 days in an airtight container.

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