Whole wheat oats and apple muffins – Healthy and eggless bakes

         I love to have this kind of healthy muffins for mid morning or evening snacks. I always use atta, oats or other kinds of healthy flours when I am baking for such kind of regular snacking. Maida or all purpose flour is reserved for cakes during special occasions. I once made muffins using finger millet flour and my kids had them thinking it was chocolate cake. I love to use fruits in my bakes and have used apples before in my cakes. I made muffins this time and it always pairs well with some walnuts. I generally try to avoid eggs in my baking nowadays as most of the readers ask for a eggless version of the recipe when I post my bakes with eggs.But of course if you want egg in this recipe, then add one egg in place of the yogurt.


 These muffins were delicious and I loved its soft and moist texture. The way it rose to form a tiny dome was also so satisfying. I had bought this muffin cases long ago and was eager to use them . I am kind of attracted to the pretty muffin liners available in the supermarket. I resist my temptation to buy each time I see them. You can also add different kinds of nuts if you dont have walnuts or even raisins do well in this recipe. So this recipe is just so forgiving and I am sure you will love the result. And as I always say, please feel free to use maida /all purpose flour if you do like the taste of whole wheat flour or oats in your bakes.

Print Recipe
Whole wheat oats and apple muffins - Healthy and eggless bakes Yum
Course breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
Course breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Line the muffin pan with muffin liners or cups.
  2. Combine atta,oats ,baking powder and baking soda.
  3. Add the walnuts, grated apple and mashed banana. Mix well.
  4. Add curd and mix.
  5. Add maple syrup and mix.
  6. Add the essence and mix,
  7. Pour the batter in each of the muffin cups with help of a ladle.
  8. Bake at 180c for around 20-25 minutes or till the knife or a skewer inserted in center of a muffin comes clean.
  9. Serve warm.
  10. Store the rest in refrigerator for around 2 days. Heat in a microwave for around 10-15 seconds before serving.
Recipe Notes

Notes-

If the batter is too thick, add some milk.

You can use honey instead of maple syrup.

Share this Recipe
It's only fair to share...Share on Facebook0Email this to someoneShare on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Pin on Pinterest2
 

6 Comments

  1. Sangeetha Nambi

    Healthy cups….

     
  2. Ruxana Gafoor

    looks nice and yummy

     
  3. What is the curd made out of? Not sure how these qualify as eggless and sugarless if its traditional egg and sugar curd…

     
  4. Sowmya Madhavan

    NellieEva- In India, we call yogurt as curd. We make it at home by fermenting milk. In this recipe, greek yogurt or any store bought yogurt can be used!

     
  5. Hi can I use normal sugar in place of honey

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*