Applesauce Muffins without Eggs
Applesauce muffins without eggs are quick to make and so delicious. They are the perfect snack or breakfast item. If you are out of eggs or have an egg allergy, this eggless muffin recipe will be perfect for you.
Applesauce Muffins Without Eggs
Muffins are one of my favorite foods to have on hand. They are quick to prepare and you can easily serve them for breakfast, lunch, or a snack. This recipe uses simple ingredients to produce the perfect bite sized mini muffins.
These applesauce mini muffins are full of healthy fats, fiber, and protein. They are naturally sweetened with applesauce and maple syrup.
Ingredients in eggless applesauce muffins
- All purpose flour: I like using all purpose flour as it is typically always on hand in our pantry.
- Quick oats: adds a bit of fiber and protein to the muffins. It also adds some great texture to each bite!
- Plain Greek yogurt: a great egg substitute and contains healthy fats and protein.
- Unsweetened applesauce: adds the perfect amount of sweetness.
- Maple syrup: I prefer to use maple syrup in baked goods as a sweetener (to cut down on refined sugars). But, you can easily swap in white granulated sugar.
- Pumpkin pie spice: I love the combination of cinnamon and cloves in this spice. You can swap this out for plain cinnamon.
- Oil: such as olive oil or vegetable oil.
- Vanilla
- Baking soda
- Baking powder
- Salt
Ingredients in cream cheese glaze
The cream cheese glaze is completely optional. But, in my opinion it is so worth the extra 5 minutes!
- Whole milk
- Unsalted butter
- Cream cheese
- Vanilla extract
- Powdered sugar
How to make applesauce muffins without eggs
- Preheat oven to 350 degrees and generously grease a mini muffin tin (see note below to use a standard 12 cup muffin tin)
- In a large mixing bowl place the applesauce, Greek yogurt, maple syrup, olive oil, and vanilla.
- Combine these ingredients using a scraping spatula or whisk.
- In a separate medium sized bowl combine the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In small increments, add the dry ingredient mixture to the large mixing bowl. Gently stir to combine as you add in the dry mixture. Tip: Do not overmix. Stir just enough to combine the ingredients.
- Then, gently stir in quick oats
- With a spoon, scoop and place batter into the mini muffin tin. You will want to fill them nearly to the top.
- Bake for 9-11 minutes. These little muffins bake FAST! Watch for the edges to begin to brown and you can place a toothpick in the center of one of the muffins. If it comes out clean, they are good to go!
- Let the muffins cool for a few minutes then transfer to a cooling rack.
Wanting to make them in a standard sized muffin tin? Bake at 350 degrees for 17-21 minutes. Fill each cup about 2/3 of the way up.
How to make the cream cheese glaze
In a medium size bowl, add in softened cream cheese and butter.
Beat with a hand mixer until smooth.
Add in powdered sugar, milk, and vanilla. Beat with hand mixer again until smooth and creamy.
Tip: Add additional milk if you are looking to thin out the glaze more to make it easier to drizzle over your muffins.
I like to place the glaze in a Ziplock bag, clip a small bit of the corner of the bag and then drizzle it onto the muffins.
Why you will love this recipe
Healthy, wholesome ingredients: With Greek yogurt and oats there are added sources of protein and fiber. You can easily opt for these to not have refined sugar with the use of maple syrup.
Kid friendly: These little bite sized muffins are the perfect snack, breakfast, or lunch item. Kid’s will love them!
Quick and easy: There is no use of a stand mixer. Just bowls and a spatula to mix.
Store and travel well: These are delicious even cold out of the fridge. Pack them for a school lunch or an outing
FAQ
How do you prevent dry muffins?
Overmixing the batter can dry the muffins out. Stir with a spatula just until the batter is mixed. Also, you can use a whole milk Greek yogurt to add more fat to the recipe and it will make it less dry.
Are these muffins sweet?
These muffins are not overly sweet like a cupcake. They do have some sweetness from the applesauce and maple syrup. If you add on the cream cheese glaze, this will add quite a bit of sweetness to each bite.
How to make these muffins in standard 12 cup muffin pan?
Fill each cup about 2/3 of the way up. Bake at 350 degrees for 17-21 minutes. Watch for the edges to begin to brown. You can also insert a toothpick to the center of the muffin and if it comes out clean, they are cooked through!
Substitutions
Pumpkin pie spice: Cinnamon
Maple syrup: white granulated sugar
More delicious Egg Free Breakfast Recipes
Breakfast Burrito without Eggs
Equipment needed
All you need for this simple recipe is:
Mixing bowls
Spatula
Mini muffin tin or standard muffin tin
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How to store
With the cream cheese glaze: Store in an airtight container in the fridge for up to 4 days. Since it has cream cheese and milk in the glaze do not leave them on the counter. These taste delicious cold out of the fridge as well!
Without the cream cheese glaze: Store in an airtight container on the counter for up 4 days. You can also freeze them in a single layer for up to 3 months.
Tips for success
- Mix the ingredients until just combined, do not overmix to prevent the muffins from becoming dense.
- Make sure the muffin tin is well greased to prevent sticking.
- If you add the cream cheese glaze, be sure to store in the fridge.
Applesauce Muffins without Eggs
Equipment
- 1 large mixing bowl
- 1 medium sized bowl
- 1 silicone scraping spatula
- 1 mini muffin pan
Ingredients
Applesauce Muffins
- 2 cups all purpose flour
- 1 cup quick oats
- 1/2 cup plain Greek yogurt I used low fat, but any type such as nonfat or whole milk will work!
- 1 ½ cups unsweetened applesauce
- ¼ cup maple syrup or granulated white sugar
- 1 ½ tsp. pumpkin pie spice or sub for cinnamon
- 1/2 cup oil
- 2 tsp. vanilla
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
Cream Cheese Glaze
- 4 oz. cream cheese softened
- 3 tbsp. unsalted butter softened
- 1 tsp. vanilla
- 4 tbsp. whole milk
- ½ cup powdered sugar
Instructions
How to make applesauce muffins
- Preheat oven to 350 degrees and generously grease a mini muffin pan (see note below to use a standard 12 cup muffin pan).
- In a large mixing bowl place the applesauce, Greek yogurt, maple syrup, oil, and vanilla.
- Combine these ingredients using a silicone scraping spatula or whisk.
- In a separate medium sized bowl combine the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Add the dry ingredient mixture to the large mixing bowl, in small increments. As you add, stir to combine with the silicone scraping spatula. Tip: Do not overmix. Stir just enough to combine the ingredients.
- Gently stir in oats.
- With a spoon, scoop and place batter into mini muffin pan. You will want to fill them until nearly to the top.
- Bake for 9-11 minutes. Watch for the edges to begin to brown.
- Let cool for a few minutes then transfer to a cooling rack.
- Top with cream cheese glaze, plain cream cheese, nut butter, jam, or butter!
How to make cream cheese glaze
- In a medium size bowl, add in softened cream cheese and butter.
- With a hand mixer, beat until smooth.
- Add in powdered sugar, milk, and vanilla. With the hand mixer, beat until smooth and creamy.
- Add additional milk if you are looking to thin out glaze more. Add more powdered sugar to thicken it.
- Place the glaze in a Ziploc bag and clip a small part of the corner off with scissors.
- Drizzle the glaze onto the muffins.
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