These Eggless Apple Muffins are fluffy and moist and loaded with sweet flavours of whole apple pieces and cinnamon. It’s eggless and can be easily made vegan.
Every year, apple season calls for warm and comforting baked goods. The weather is transiting into colder, gloomier days and all we need is food that keeps it cozy and makes our homes smell like cinnamon, apples, and vanilla. This eggless apple muffin recipe is perfect for these kinds of days. It’s so easy to make and its batter just comes together in one big bowl. These muffins have a strong apple-y flavour which I love the most about them. These are one of the best eggless muffins I have ever had because of how soft, fluffy and moist they turned out.
This recipe, as its title suggests is made without eggs. It does, however, use dairy but if you want to make it vegan, that’s totally possible. Just replace butter with a neutral oil and milk with a plant-based milk like oat, soy, or almond milk to make vegan apple muffins.
Why should you make Eggless Apple Muffins?
- Very moist, soft, and fluffy texture.
- A great kid-friendly snack.
- Eggless without compromising the moisture, structure, and flavour.
- Very adaptable recipe and easily made vegan and refined sugarfree.
- Very cosy and comforting food with lots of apples pieces and cinnamon.
- An amazing filling breakfast option with coffee.
- Also doubles as a dessert.
Tips and Tricks
- Fluffy – the airy fluffiness of this muffin comes from creaming butter and sugar together. All you have to do is add sugar and melted butter in a bowl and whisk it for at least 5-10 minutes. This will also incorporate a lot of air which is ideal for fluffiness.
- Folding the flour – while mixing in the flour and dry ingredients into wet ingredients, be gentle and follow the cut and fold method (click here to know how). Don’t overmix or over beat the flour as it might lead to a very dense muffin. Gently mix till you stop seeing the flour as a separate entity in the batter.
- Apple-ness – the amazing apple flavour in these muffins has three main sources – applesauce, apple cider vinegar, and whole apple pieces. If applesauce is not available, you can either make it at home (click here for recipe) or just skip this step. Applesauce is used in this recipe is also used in this recipe as an egg substitute along with the mashed banana.
FAQs
Absolutely! These muffins use mashed banana and applesauce as egg substitutes and baking soda as a leavening agent. The banana and applesauce provides ample moisture and makes these muffins super fluffy.
This depends on the right temperature. Make sure your oven is nicely preheated at 220C (420F). Then when the muffins first go in the oven lover the heat to 180C (350F) after 5 minutes. This initial heat will make the muffin tops rise.
To avoid using chemical baking powder, you can use the combination of baking soda and apple cider vinegar just like I did in this recipe.
Both oil and butter works very well in muffins. In my opinion, butter provides a better flavour than oil.
Any variety that is sweeter is a better option than the tart ones. But in case you like the tart to balance out the sweetness, go for it.
More Delicious Recipes
- Sweet and Spicy Apple Chutney (Vegan + 5 ingredients)
- Apple Walnut Chia Seed Pudding
- Virgin Apple Mojito
Recipe Video – How to make Eggless Apple Muffins
Eggless Apple Muffins
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Method: Oven
- Diet: Vegetarian
Description
These Eggless Apple Muffins are fluffy and moist and loaded with sweet flavours of whole apple pieces and cinnamon. It’s eggless and can be easily made vegan.
Ingredients
- ½ cup melted butter
- ⅓ cup whole cane sugar
- 1 mashed banana
- ¼ cup applesauce
- 3 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 cups flour
- 1 tbsp cinnamon powder
- 2 tsp baking soda
- ½ cup finely chopped walnuts
- 1 cup finely diced apples
- ¾ cup milk
- Star anise, to decorate
Instructions
- Preheat the oven to 180°C (350°F) and line the muffin mould in the muffin tray. In a big mixing bowl, add whole cane sugar and melted butter. Using a whisk, start to cream sugar and butter meaning whisk them continuously until they both are well combined and fluffy. (you can also use a hand mixer or stand mixer for this step)
- Then, add wet ingredients like mashed banana, applesauce, vanilla extract, apple cider vinegar. Don’t add milk in this step, we’ll add it in the end.
- Place a sieve on top of the bowl containing the wet ingredients and through it add dry ingredients like flour, cinnamon powder, baking soda. Start folding them in gently and mix until you can’t see the flour anymore and everything is mixed evenly.
- Add finely diced apples, chopped walnuts, and milk. Fold in everything again but overmix as that might beat the air out of the batter.
- Finally, spoon the batter into the muffin tray filling each mould about two-thirds full. Bake at 180°C (350°F) for 25-30 minutes. (After 20 minutes check on them and you’ll know they’re properly baked from the inside if you insert a toothpick in the middle and it comes out clean). Let them cool for 30 minutes before eating.
