It's totally possible to have a moist cinnamon apple muffins recipe without eggs and oil. If you have a family of four, these here will disappear faster than your dog when you yell "Bath time!" When I know I'm going to have a few busy morning ahead of me, I double the recipe and store the lovely muffins in the fridge. No one's going to grow tired of eating them. Trust me.
HERE'S ALL IT TAKES
Makes 12 muffins
- 3/4 cup (177 mL) unsweetened non-dairy milk (soy, almond, coconut, etc.)
- 1/2 cup (112 g)mashed, ripe banana
- 1 tablespoon white distilled vinegar (apple cider works, too)
- 1 cup (110 g) apple, peeled finely chopped
- 2 cups (250 g) unbleached all-purpose flour
- 2/3 cup (146 g) sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Heat oven to 400°F (200°C) degrees. Grease a 12-cup muffin pan.
In a medium bowl, mix the milk, mashed banana, vinegar and chopped apple together. Set aside
In a large bowl, sift together the flour, sugar, b.powder, salt and cinnamon. Make a well in the center. Pour the wet ingredients into the dry ingredients. Stir with a spatula until flour becomes moist. Careful not to over stir batter. Lumps are a good thing.
Use 2-inch scooper or large spoon to fill each muffin cup 2/3 full.
BAKE 18 to 20 minutes.
This muffins are great to eat in as they are very healthy, just with the coconut oil that it is almost magical for everything, it helps you so much in your digestive system. Check our new post of the benefits of coconut oil for a daily basis.
!!! ATTENTION ALL EUROPEAN COOKS !!!
I am learning to convert my recipes to European units. PLEASE let me know whether I am writing the recipes in the normal way you would read them out of a cookbook.