Eggless Apple Cinnamon Muffins | Breakfast Muffins

Apple cinnamon muffins, a perfect breakfast muffin, with shredded apples, warm cinnamon and dry fruits.

Course Breakfast, Dessert, Snack

Cuisine International

Keyword Dry fruits apple muffins, Easy recipe for apple muffins, Eggless apple muffins, how to bake apple muffins, How to bake apple muffins eggless, Whole wheat apple muffins

Prep Time 15

Cook Time 16

Coolin time 10

Total Time 41

Servings People

Calories 181kcal

Equipment

Measuring cups and spoons
Bowls for mixing the batter
Whisk and spatula
Convection oven
Weighing Scale for measuring ingredients optional

Ingredients

175 grams Whole wheat flour Approximately 1 cup
1 tsp baking powder
1 teaspoon cinnamon powder
130 grams sugar, approximately ½ cup I have made this both white and brown sugar
45 grams melted butter unsalted, approximately ¼ cup
110 ml milk approximately ¼ cup
1 tablespoon flaxseed meal, mixed with ¼ cup warm water
2 nos medium sized apples, shredded with peel weighing 230 grams together.
55 grams dried fruits, approximately ¼ cup i used a combination of dried kiwi, apricots, pineapple, papaya

Instructions

Preheat the oven to 160 C. Grease/line the muffin pan with muffin holder/parchment. I got 9 medium sized muffins, each weighting approximately 80 grams.
I have provided both cup and weight measurements of the ingredients. Measure and keep all the ingredients ready on the kitchen counter
In a wide bowl, take flour, baking powder, cinnamon powder and dry fruits together. Use a whisk and combine well to make a nice mixture.
In another wide bowl, take milk and add sugar to it. Whisk well for the sugar to dissolve.
To this milk sugar mix, add butter , flax egg and shredded apples and whisk well to combine.
To this wet mix, add flour mix in 3 batches. I added ¼ cup of flour at a time and used a whisk to combine well.
After adding all the flour mix to the wet mix, use a spatula and combine well. See to that there is no dry flour left in the mix.
Divide the batter into the prepared muffin tins. I filled each muffin hole upto ¾th.
Bake the muffins in the preheated oven for 16-18 minutes or until a skewer inserted in the middle comes out clean.
Oven timings and temperature differs from oven to oven. So bake accordingly.
Once done, remove the muffins from the oven. Let them sit in the muffin pan for 5 minutes. Then carefully remove them on to a wire rack. Let it cool completely.
The muffins stay good on the kitchen counter for a day or two. If storing for more days, i recommend refrigerating in an air-tight container.
If serving muffins from the refrigerator, reheat each muffin for 20 seconds and serve warm.

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