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A healthy and Sugarfree and Eggless muffin for breakfast / snack made with Apples, cinnamon and Oats

Sugarfree Eggless Apple Cinnamon Oatmeal Muffins topped with Oats Streusel

Kalyani
A healthy and Sugarfree and Eggless muffin for breakfast / snack made with Apples, cinnamon and Oats
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Course Baked Snack, Breakfast, Muffins, Snack
Cuisine American
Servings 10 servings
Calories 232 kcal

Equipment

  • Oven
  • Bowl
  • Spatula
  • Pots and Pans

Ingredients
  

Dry Ingredients

  • 1 ⅓ cup Wholewheat flour
  • 1 cup Oatmeal flour - 1 cup I just blitzed Quick Cooking Oats into a fine powder
  • 1.5 teaspoon Baking powder
  • 1 teaspoon Cinnamon powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt

Wet Ingredients

  • ¼ cup Honey
  • ⅔ cup Milk Low fat
  • ⅔ cup Apple peeled and Finely chopped
  • ¼ cup oil I used Canola, any neutral oil
  • 1 teaspoon Vanilla Extract opt.
  • 2 Ripe Bananas medium

Streusel Topping (all mixed together)

  • 2 tablespoon Oatmeal
  • 1 teaspoon Cinnamon powder
  • 1 tablespoon Palm jaggery
  • 1 tablespoon Melted Butter Opt. I didn't add

Instructions
 

  • Preheat oven to 180C. Line / grease muffin moulds.
  • Into a large bowl, sieve all dry ingredients twice over .
  • In another bowl (I used a blender), blend all wet ingredients except finely chopped apples.
  • Add this fruit puree to the dry ingredients and fold in the apple pieces and mix till no dry streaks are seen.
  • Using an ice-cream scoop, fill the muffin moulds upto ⅔. Top with the streusel mixture.
  • Bake for 20~22 minutes or till a skewer comes clean.
  • Cool on wire rack, serve warm.
  • Keeps upto 1 week under refrigeration and perhaps more if frozen.
  • Warm for a few seconds before serving.

Notes

Tips to make moist Sugarfree Eggless Apple Cinnamon Oatmeal Muffins topped with Oats Streusel
  1. Sieve the flours well
  2. Keep all ingredients at room temperature including the fruit puree
  3. Grease the cupcake / muffin liners if not non stick
  4. Do not over mix the wet and dry ingredients, simply fold till no dry streaks are found
  5. You may sub the wholewheat flour with All Purpose (liquid proportion may slightly vary then)
  6. Bananas are an egg substitute used here. If using eggs, either skip the bananas or adjust dry - wet ratio accordingly
  7. You may add white / brown sugar in place of honey if you don't prefer sugarfree treats. Adjust fruit puree quantity accordingly. Do a taste test before pouring into the baking mould.  

Nutrition

Calories: 232kcalCarbohydrates: 36gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 5mgSodium: 253mgPotassium: 230mgFiber: 4gSugar: 13gVitamin A: 84IUVitamin C: 2mgCalcium: 75mgIron: 1mg
Keyword Apple Cinnamon Muffins, Breakfast Breads, Breakfast Muffins, eggless bakes, Eggless Baking, eggless bread, Muffins, Sugarfree, Sugarfree Muffins
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