Apple Muffins Easy Wholewheat Apple Muffins Eggless Vegan Healthy

About These Apple Muffins

These delicious apple muffins are soft, moist, and wonderfully flavorful – everything you want in a fruit muffin! What really makes them extra special is that we include chunks of fresh apples, so that there’s a slightly firm and perfectly tender bit of apple in every bite. This apple muffin recipe is a healthier version of my classic Chocolate Chip Muffins. Both are made with whole wheat flour. But to make these fruit muffins more healthier, I have used organic powdered jaggery instead of traditional white sugar. Jaggery is an unrefined sugar popular here in India, and it’s similar to turbinado sugar or “raw” sugar. It is still very sweet, but isn’t so processed. However, in this recipe, you can easily use white sugar, raw sugar or brown sugar in place of jaggery. Not only do these muffins have more wholesome ingredients than other baked goods, but they also don’t have eggs or any dairy. The crumb is so tender and tasty thanks to a combination of whole wheat flour, just a bit of neutral oil, and large pieces of sweet apples. This keeps the apple muffins from getting overly soft and mushy, and results in a great mouthfeel and vibrant apple flavor. Make this easy vegan apple muffins recipe for an afternoon snack, grab-and-go breakfast treat, or light dessert.

How to make Eggless Apple Muffins

Preparation

1. First, line a muffin tray with muffin liners or grease the muffin pan with nonstick spray or oil. 2. Add the dry ingredients in a sieve – 1 cup whole wheat flour (leveled), ½ teaspoon baking soda, ¼ teaspoon cinnamon powder and a pinch of salt. 3. Sift the dry ingredients in a deep tray or bowl. Set aside. You can also sieve directly into the wet ingredients. 4. Rinse, peel, core and chop 1 large apple or 2 medium apples, in small cubes or pieces. Measure the chopped apples and you will need about 1 to 1.25 cups. If you like you can sprinkle on a few drops of lemon juice so that the apples do not get discolored. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). For an OTG, heat both the top and bottom heating elements.

Making Muffin Batter

5. In a mixing bowl or pan, add ½ cup warm water. You can warm the water on the stovetop or microwave or in an electric heater. Then add ½ cup powdered jaggery or your preferred sugar like raw sugar, turbinado sugar or brown sugar. 6. Stir very well so that all the jaggery or sugar is dissolved completely.
6. Then add ½ teaspoon vanilla extract or essence.
7. Add 3 tablespoons of olive oil. If using any other oil, use a neutral-flavored oil. You can also use melted butter instead of oil for a non-vegan recipe.
8. Stir with a wired whisk briskly for 2 to 3 minutes until the oil has mixed with the water.
9. Now add ½ tablespoon vinegar. You can use apple cider vinegar or white vinegar.
10. Add the sifted dry ingredients.
11. With a wired whisk and with light hand movements, stir and mix the wet and dry ingredients together. Tiny lumps are fine. Don’t overdo the mixing. If the batter seems too thin, sprinkle in a bit more flour until you have a good flowing consistency in the batter.
12. Add the chopped apples.
13. Gently and carefully fold the apple pieces into the batter. Again, do not over mix.

Baking Apple Muffins

15. Now spoon the apple muffin batter into the muffin liners. Fill them to about ¾ capacity.
16. Sprinkle on some cinnamon powder. If you have used sugar then at this step you can sprinkle some brown sugar on top.
17. Bake in the oven for 25 to 30 minutes, until the tops are browned and a toothpick inserted in the apple muffins comes out clean. Since oven temperature varies, be sure to keep an eye on the muffins. In an OTG, keep on the center rack and keep both the top and bottom heating elements on.
18. When done, pull the muffins from the oven and let them sit in the pan for a few minutes.
19. After 3 to 4 minutes, remove the muffins and place them on a wire rack to finish cooling.
20. Serve the apple muffins warm or cooled completely. Refrigerate any leftovers for a couple of days. But best to have them fresh as the jaggery makes the muffins moist, if kept for more than 1 to 2 days. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Banana Muffins Blueberry Muffins (With Whole Wheat Flour) Lemon Muffins (Eggless & Whole Wheat) Orange Muffins Recipe This Apple Muffins Recipe post from the archives (August 2015) has been republished and updated on 15 July 2021.

title: “Apple Muffins Easy Wholewheat Apple Muffins Eggless Vegan Healthy " ShowToc: true date: “2024-09-10” author: “Veronica Bryant”

About These Apple Muffins

These delicious apple muffins are soft, moist, and wonderfully flavorful – everything you want in a fruit muffin! What really makes them extra special is that we include chunks of fresh apples, so that there’s a slightly firm and perfectly tender bit of apple in every bite. This apple muffin recipe is a healthier version of my classic Chocolate Chip Muffins. Both are made with whole wheat flour. But to make these fruit muffins more healthier, I have used organic powdered jaggery instead of traditional white sugar. Jaggery is an unrefined sugar popular here in India, and it’s similar to turbinado sugar or “raw” sugar. It is still very sweet, but isn’t so processed. However, in this recipe, you can easily use white sugar, raw sugar or brown sugar in place of jaggery. Not only do these muffins have more wholesome ingredients than other baked goods, but they also don’t have eggs or any dairy. The crumb is so tender and tasty thanks to a combination of whole wheat flour, just a bit of neutral oil, and large pieces of sweet apples. This keeps the apple muffins from getting overly soft and mushy, and results in a great mouthfeel and vibrant apple flavor. Make this easy vegan apple muffins recipe for an afternoon snack, grab-and-go breakfast treat, or light dessert.

How to make Eggless Apple Muffins

Preparation

1. First, line a muffin tray with muffin liners or grease the muffin pan with nonstick spray or oil. 2. Add the dry ingredients in a sieve – 1 cup whole wheat flour (leveled), ½ teaspoon baking soda, ¼ teaspoon cinnamon powder and a pinch of salt. 3. Sift the dry ingredients in a deep tray or bowl. Set aside. You can also sieve directly into the wet ingredients. 4. Rinse, peel, core and chop 1 large apple or 2 medium apples, in small cubes or pieces. Measure the chopped apples and you will need about 1 to 1.25 cups. If you like you can sprinkle on a few drops of lemon juice so that the apples do not get discolored. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). For an OTG, heat both the top and bottom heating elements.

Making Muffin Batter

5. In a mixing bowl or pan, add ½ cup warm water. You can warm the water on the stovetop or microwave or in an electric heater. Then add ½ cup powdered jaggery or your preferred sugar like raw sugar, turbinado sugar or brown sugar. 6. Stir very well so that all the jaggery or sugar is dissolved completely.
6. Then add ½ teaspoon vanilla extract or essence.
7. Add 3 tablespoons of olive oil. If using any other oil, use a neutral-flavored oil. You can also use melted butter instead of oil for a non-vegan recipe.
8. Stir with a wired whisk briskly for 2 to 3 minutes until the oil has mixed with the water.
9. Now add ½ tablespoon vinegar. You can use apple cider vinegar or white vinegar.
10. Add the sifted dry ingredients.
11. With a wired whisk and with light hand movements, stir and mix the wet and dry ingredients together. Tiny lumps are fine. Don’t overdo the mixing. If the batter seems too thin, sprinkle in a bit more flour until you have a good flowing consistency in the batter.
12. Add the chopped apples.
13. Gently and carefully fold the apple pieces into the batter. Again, do not over mix.

Baking Apple Muffins

15. Now spoon the apple muffin batter into the muffin liners. Fill them to about ¾ capacity.
16. Sprinkle on some cinnamon powder. If you have used sugar then at this step you can sprinkle some brown sugar on top.
17. Bake in the oven for 25 to 30 minutes, until the tops are browned and a toothpick inserted in the apple muffins comes out clean. Since oven temperature varies, be sure to keep an eye on the muffins. In an OTG, keep on the center rack and keep both the top and bottom heating elements on.
18. When done, pull the muffins from the oven and let them sit in the pan for a few minutes.
19. After 3 to 4 minutes, remove the muffins and place them on a wire rack to finish cooling.
20. Serve the apple muffins warm or cooled completely. Refrigerate any leftovers for a couple of days. But best to have them fresh as the jaggery makes the muffins moist, if kept for more than 1 to 2 days. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Banana Muffins Blueberry Muffins (With Whole Wheat Flour) Lemon Muffins (Eggless & Whole Wheat) Orange Muffins Recipe This Apple Muffins Recipe post from the archives (August 2015) has been republished and updated on 15 July 2021.