Eggless Apple Walnut Muffins

The month of Mega Marathon – April is finally here. Every year during the month of April and September, I along with other BM participants post recipes under certain theme for a month long except Sundays. I started participating in this month long marathon from 2015. This is my third year. This time it is quite a challenging theme, A to Z baking from multiple countries and we cannot repeat a country more than twice. Challenges are difficult, but this one is fun and exciting. As I have to share a lot more about the recipe, let me dive into it right away. I am starting my day 1 with Apple Walnut Muffins. The challenging part in this theme was picking the recipes. I found a lot of recipes that are pretty popular in multiple countries. Some recipes that got originated in one place became famous in some other place. But I took this to my advantage and mixed and matched according to the alphabets. ;-)

Making Eggless Muffins

My very first recipe is one such example. Muffins are individual sized baked bread product. English muffins are flat disk-shaped whereas the ones in US and Canada are like cupcakes.

Today I am going to share the cupcake muffins precisely apple walnut muffins. These are perfect breakfast muffins, and you can prepare them well ahead and freeze them even. These muffins are pretty popular in both US and Canada. :-) All the 26 bakes are going to be egg-less, and I will explain the substitute I used in each and every recipe. For this muffin, I went with unsweetened applesauce as the egg substitute. For all the fruit based bakes, you can use this or banana puree as the egg substitute. :-) As this is my 3rd year of Mega Marathon, I wanted to recap what I posted during 2015 (I know, I need to revisit these recipes and click the pictures again. ;-) ) and 2016 so here they are:

2015 | Day 1 – Baked Indian Style Potato Curry 2016 | Day 1 – Arisi Upma 2017 | day 1 – A | Apple Muffin

Eggless Apple Walnut Muffins Recipe

Ingredients:

All-purpose flour – 1 ¾ cups Baking Powder – 2 tsps Cinnamon – 1 tsp Salt – ⅛ tsp Apple Sauce – 1 cup + ⅓ cup (egg substitute) Brown Sugar – ½ cup Apple – 1 Canola Oil – ⅓ cup Toasted Walnuts – ¼ cup

Equipment Required – Muffin Tray / Muffin cups (optional)

Prep – Work:

Peel the apple skin and grate them. Chop the walnuts and set aside. Sieve the flour if required As I used the muffin cups, I did not grease them. But if you are planning to pour the batter directly into the muffin tin, grease them with baking spray.

Steps:

Pre-heat the oven to 350 degrees. In a large bowl, combine the sieved flour, baking powder, cinnamon, and salt. In a separate bowl, mix the applesauce, sugar, grated apple and oil. Combine the dry ingredients into the wet ingredients. Mix them well and fold in the walnuts.

Divide the batter into the muffin tin. Add more nuts on top.

Bake for 20 to 25 minutes. Check around 20 minutes by inserting a toothpick. If it comes out clean, then it’s done, else bake for five more minutes but not more than that.

Notes:

Instead of grating the apple, you can chop them into small pieces. In fact, the original recipes call for chopped apples, but I went with grated ones. This method requires one egg, and I replaced it with ⅓ cup of apple sauce. But you can use any other egg substitute too. If the Apple is not sweet enough, increase the amount of sugar. Allow the muffins to cool before storing them. You can freeze them as well and warm it up in the microwave before serving.