Whole Wheat Applesauce Muffins (Eggless)
These Whole Wheat Applesauce Muffins are eggless, wholesome, and healthy. They are loaded with oats, walnuts, and cranberries. The muffins are moist, tender, fluffy, and sweetened with maple syrup!
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 in 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
- Eggless Whole Wheat Applesauce Muffins can be kept at room temperature for up to 2 days. If you have leftovers, cover them tightly and store them in the fridge for up to a week.
- You can also freeze these muffins. Place them in a freezer-safe bag or container for up to a month. Afterward, thaw them overnight in the fridge and then at room temperature before serving.
Notes
- Measuring the Ingredients: To make the perfect whole wheat applesauce muffins, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff the flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Applesauce: For these muffins, use good-quality, unsweetened applesauce. You can use smooth or chunky applesauce, depending on your preference.
- Oats: I highly recommend using rolled oats, but you can use quick oats if that's your preference.
- Maple Syrup: Maple syrup provides sweetness and a pleasant flavor to the muffins. You can use honey instead of maple syrup. However, the flavor will be different with honey.
- Spices: Add more ground spices instead of adding only cinnamon. The recommendations are cardamom, ginger, nutmeg, and allspice.
- Walnuts and Cranberries: You can make these Whole Wheat Applesauce Muffins without add-ins. I like adding nuts for nutrition and crunch and dried fruits for citrusy flavor. But you can add pecans or chocolate chips instead of walnuts and raisins instead of cranberries.
- Filling the Muffin Tins: To ensure tall muffin tops, fill the muffin tins all the way to the top. It will ensure the Muffins rise well and have nice domed tops.
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
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