No Egg Whole Wheat Flax N Apple Muffins
Packed with wholesome ingredients and bursting with natural sweetness, these No Egg Whole Wheat Flax N Apple Muffins are a healthier take on classic comfort food. Made with hearty whole wheat flour, nutrient-rich ground flaxseed, and fresh diced apple, this egg-free recipe delivers a moist, tender crumb thanks to unsweetened applesauce and your choice of milk. Warm hints of cinnamon elevate the flavor, while brown sugar adds just the right touch of sweetness. Quick and easy to prepare in just 15 minutes, these muffins are both family- and freezer-friendly, making them perfect for breakfast on-the-go, a midday snack, or even dessert. Ideal for those seeking an egg-free, fiber-packed baked good with a balance of taste and nutrition, these muffins are sure to become a new favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 tablespoons Ground flaxseed
- 0.5 cup Unsweetened applesauce
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 Fresh apple, peeled and diced
- 0.75 cup Milk (dairy or non-dairy)
- 1 teaspoon Vanilla extract
- 0.25 cup Vegetable oil (or melted coconut oil)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the whole wheat flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In another bowl, whisk together the unsweetened applesauce, brown sugar, milk, vanilla extract, and vegetable oil until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the diced apple pieces to distribute them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days. These muffins also freeze well for longer storage.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 102.3 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 424 mg | 33% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1430 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
