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Apple Sauce Wholegrain Spelt Breakfast Muffins: no eggs

Last updated on 
Apple Sauce Wholegrain Spelt Breakfast Muffins: no eggs

Apple sauce muffins are a perfect weekend breakfast treat. Made using wholegrain spelt flour semi-healthy. This breakfast muffin uses apple sauce as a sweetener and only a small amount of sugar, spice, and the added texture of walnuts and raisins. This muffin recipe is made without eggs or dairy, so they're suitable for a plant-based or vegan diet.

Inspired by this recipe and modified to suit my taste and to balance the wholegrain spelt flour I used https://chocolatecoveredkatie.com/applesauce-muffins-recipe/

Takes = 10 minutes
Bakes = 15 minutes
Makes = 8-10

Dry Ingredients

  • Wholegrain Spelt Flour or your choice – 200g (1.5 cups)
  • Baking powder – 1 ts
  • Baking soda – 1 ts
  • Sugar brown or white – 1/4 cup
  • Ground cinnamon – 1 ts
  • Salt – 1/4 ts
  • Walnuts, toasted and chopped – 1/4 cup
  • Raisins or sultanas – 1/4 cup

Wet Ingredients

  • Milk, oat or your choice – 4-6 tbs
  • Apple sauce – 1 cup
  • Oil – 4 tbs or small mashed banana or extra apple sauce
  • Apple cider vinegar, or white vinegar – 2 ts
  • Vanilla extract – 2 ts

Method

  1. Preheat the oven to 180˚C fan and line your muffin tray with paper cases
  2. Whisk all dry ingredients together in a large bowl
  3. Mix all wet ingredients together in a jug or small bowl
  4. Combine wet and dry ingredients with a spatula or wooden spoon until no flour is showing.
  5. Measure 1 to 1.5 scoops using an ice cream scoop so that muffin cases are 3/4 full. You may only make 9-10 muffins.
  6. Bake for 15-20 minutes. I prefer the oven to be higher to give the muffins a better chance of rising.
  7. Rest for at least ten minutes before eating.

Sue Maree P Baking Tips

  • Flour – this recipe is very flexible swap out spelt flour, for gluten-free flour, oat flour, buckwheat flour or regular all-purpose/plain flour
  • Oil-free – leave out the oil and add in 3 tablespoons extra of apple sauce or add in a small mashed banana.
  • Milk – I make this recipe using oat or soya milk, feel free to swap it out for your preferred milk.
  • Sugar – if you're avoiding white sugar, swap for coconut sugar or another alternative sweetener
  • Extras – add in coconut, blueberries on top, or a sprinkle of ground flax seeds.