These eggless gluten free apple muffins are crumbly, full of flavour and delicious. I know how hard it is to find allergy-friendly recipes, so you will love this one.
It is winter in Australia, so I am baking a lot more right now. Due to the cold, rainy weather, my kids are indoors more frequently, which means they are more hungry, or at least, they think they are!
My second daughter has recently been tested positive for coeliac. We already have egg and nut allergies in the family, so this just adds to the list of foods we need to avoid.
If you also have egg or gluten allergies, it is hard to find both substitutes that will work well together, since eggs and regular self-raising flour are key to a standard muffin recipe.
Let’s get to baking these delicious eggless gluten free apple muffins!
What I will cover in this post
- Egg and Gluten substitutes for this recipe
- Recipe notes
- Tools you will need
- Ingredients you will need
- Method for these eggless gluten free apple muffins
Egg and Gluten substitutes for this recipe
There are lots of different substitutes that you can use for eggs, but the one I use about 90% of the time is Greek yoghurt.
For every egg, add 1/4 cup of Greek yoghurt: that is the general rule of thumb.
Now for the gluten substitute, you can use lots of different gluten free alternatives, like gluten free self-raising flour, almond flour, buckwheat flour, coconut flour and so on. For this recipe, I just used gluten-free plain flour (I ran out of self-raising flour, but you can use that too!).
Recipe Notes
- Yoghurt: For this recipe, I like to use just plain Greek yoghurt with no sugar. If you use yoghurt containing sugar, I would add less sugar to this recipe.
- Flour: For this recipe, I use gluten free plain flour. I would usually use self-raising flour, but had run out. You can use other gluten free flours, like coconut flour, almond flour, buckwheat flour or tapioca flour. If you use these alternatives, you may need to add about 1/2-1 teaspoon more of baking powder and adjust the baking duration time.
- Sugar: I use coconut sugar for my baked goods. You can use any sweetener, like brown sugar, ripe bananas, monk fruit or stevia. I like using coconut sugar because it is sweet but not too sweet.
- Milk: I actually used thickened cream and watered it down just a little, and I have a feeling that is what made the muffins extra dense. It turned out delicious. You can use milk, but if you have thickened cream, I would use that instead.
- Butter: I love to use butter for the fat in my baked goods, but if you want to substitute it, you can use extra virgin olive oil, avocado oil or coconut oil and use the same amount (or just under).
- Fillings: I used apple for this recipe, but you can use the same muffin ingredients and use different toppings. Some I would suggest would be pear, raspberries, blueberries, dark chocolate or banana and walnuts.
Tools you will need
It truly is such a simple recipe, so all you will need are:
- 1x large mixing bowl
- 1x medium mixing bowl
- Sharp knife
- Chopping board
- Mixing beaters
- Muffin trays
Ingredients you will need
- Gluten free plain flour (or self-raising)
- Coconut sugar
- Baking powder
- Bicarbonate soda
- Butter
- Yoghurt
- Milk (or thickened cream & water)
- Apples (green or red, chopped)
Method for these eggless gluten free apple muffins
- Preheat oven at 175 Degrees Celsius.
- Combine the dry ingredients (flour, baking powder and bicarbonate soda) in a medium mixing bowl.
- In a large mixing bowl, beat the butter and sugar together until it is creamy.
- Add the yoghurt and milk to the butter and sugar and beat until creamier.
- In three parts, add the flour mixture into the butter mixture and beat until all combined.
- Add chopped apples to mixture and stir in until combined.
- Prepare muffin tray and with a spoon, scoop about two-three tablespoons of the mixture into each muffin tray.
- Bake for 18-20 minutes.
- Serve cooled.
Eggless Gluten Free Apple Muffins
Equipment
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Sharp knife (for chopping apples)
- 1 Chopping board (for chopping apples)
- 1 Hand held beaters
- 1 Muffin tray
Ingredients
- 2 cups Gluten-free plain flour
- 1 tbsp Baking powder
- 1/2 tsp Bicarbonate soda
- 1 cup Butter (softened and chopped)
- 1/2 cup Coconut sugar
- 1 cup Milk (or 3/4 cup thickened cream and 1/4 cup water)
- 1/2 cup Greek yoghurt
- 2 Apples (green or red, chopped finely)
Instructions
- Preheat oven at 175 Degrees Celsius.
- Combine the dry ingredients (flour, baking powder and bicarbonate soda) in a medium mixing bowl.
- In a large mixing bowl, beat the butter and sugar together until it is creamy.
- Add the yoghurt and milk to the butter and sugar and beat until creamier.
- In three parts, add the flour mixture into the butter mixture and beat until all combined.
- Add chopped apples to mixture and stir in until combined.
- Prepare muffin tray and with a spoon, scoop about two-three tablespoons of the mixture into each muffin tray.
- Bake in oven for 18-20 minutes.
- Serve cooled.
Notes
- Yoghurt: For this recipe, I like to use just plain Greek yoghurt with no sugar. If you use yoghurt containing sugar, I would add less sugar to this recipe.
- Flour: For this recipe, I use gluten free plain flour. I would usually use self-raising flour, but had run out. You can use other gluten free flours, like coconut flour, almond flour, buckwheat flour or tapioca flour. If you use these alternatives, you may need to add about 1/2-1 teaspoon more of baking powder and adjust the baking duration time.
- Sugar: I use coconut sugar for my baked goods. You can use any sweetener, like brown sugar, ripe bananas, monk fruit or stevia. I like using coconut sugar because it is sweet but not too sweet.
- Milk: I actually used thickened cream and watered it down just a little, and I have a feeling that is what made the muffins extra dense. It turned out delicious. You can use milk, but if you have thickened cream, I would use that instead.
- Butter: I love to use butter for the fat in my baked goods, but if you want to substitute it, you can use extra virgin olive oil, avocado oil or coconut oil and use the same amount (or just under).
- Fillings: I used apple for this recipe, but you can use the same muffin ingredients and use different toppings. Some I would suggest would be pear, raspberries, blueberries, dark chocolate or banana and walnuts.
Check out some of my other similar posts
Eggless blueberry banana muffins
Leave a Reply