Whole Wheat Applesauce Muffins (Eggless)
These Eggless Whole Wheat Applesauce Muffins are soft, moist, and wholesome, with rolled oats, warm cinnamon, walnuts, and dried cranberries. Naturally sweetened with maple syrup and made without eggs or an electric mixer, they are an easy option for breakfast, lunchboxes, and everyday snacking.
Servings: 12 Muffins
Ingredients
- 2 cups (240g) whole wheat flour
- ½ cup + 2 tablespoon (55g) rolled oats
- 1 teaspoon ground cinnamon
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (320g) unsweetened applesauce
- ⅓ cup (80g) sour cream
- ⅓ cup (80ml) oil (any neutral-flavored)
- ⅓ cup (100ml) pure maple syrup
- ⅓ cup (80ml) milk
- 1 teaspoon pure vanilla
- ½ cup (55g) dried cranberries
- ½ cup (55g) chopped walnuts
For the Topping (Optional)
- 2 tbsp rolled oats
- 1 tbsp coarse or sparkling sugar
Instructions
- Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick spray. Set aside.
- Add flour, rolled oats, ground cinnamon, baking powder, baking soda, and salt to a medium bowl and whisk until well combined.
- Add chopped walnuts and dried cranberries to the flour mixture and mix well to incorporate.
- Add the applesauce, sour cream, oil, maple syrup, milk, and vanilla to the bowl and whisk well until combined.
- Now, add the wet mixture to the dry and mix until everything is combined. Do not overmix.
- Spoon the batter into the muffin pan, filling each tin all the way to the top. If you prefer, sprinkle some coarse or sparkling sugar and rolled oats on top.
- Bake for 5 minutes at 425°F (220°C), then, while the muffins are still in the oven, reduce the temperature to 350°F (180°C). Continue baking for 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a cooling rack and let them cool completely before serving.
Storing Suggestions
- Keep them in an airtight container at room temperature for up to 2 days.
- Because these muffins contain plenty of applesauce, I recommend refrigerating them for longer storage.
- They can be stored in an airtight container in the refrigerator for up to one week.
- Bring refrigerated muffins to room temperature before serving, or warm them briefly if you prefer.
Notes
- Measure the Flour Correctly: Whole-wheat flour absorbs a lot of moisture, so adding even a little too much can make muffins dry and heavy. For the most consistent results, I highly recommend weighing the flour with a kitchen scale. If you are using measuring cups, loosen the flour first, spoon it gently into the measuring cup, and level the top with the back of a knife.
- Use Unsweetened Applesauce: Because the recipe uses maple syrup, I recommend using unsweetened applesauce. This gives you better control over the sweetness and keeps the apple flavor from becoming overly sugary.
- Do Not Overmix the Batter: Once you combine the wet and dry ingredients, mix only until you no longer see dry streaks of flour. The batter does not need to be perfectly smooth. Overmixing can create tougher, denser muffins.
- Fill the Muffin Liners to the Top: I fill the liners to the top to create generously sized muffins with beautiful, domed tops.
- Check the Muffins Toward the End of Baking: Ovens vary, so begin checking the muffins near the lower end of the suggested baking time. A toothpick inserted into the center should come out clean. Avoid overbaking, as whole wheat muffins can dry out if left in the oven too long.
Nutrition (Approximate Values)
Calories : 269kcalCarbohydrates : 32gProtein : 5gFat : 15gSaturated Fat : 2gPolyunsaturated Fat : 7gMonounsaturated Fat : 5gTrans Fat : 0.03gCholesterol : 4mgSodium : 203mgPotassium : 191mgFiber : 4gSugar : 12gVitamin A : 60IUVitamin C : 0.5mgCalcium : 75mgIron : 1mg
Tried this recipe?Tag @vegehomecooking On Instagram