Eggless Gluten Free Apple Muffins
These eggless gluten free apple muffins are sweet, dense and extra flavoursome! If you have an egg or gluten allergy, I've got you covered with these delectable 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.