Apple Muffins No Milk No Egg

These simple apple muffins taste so good that it's hard believe they take no milk and no egg!

And no milk or egg replacements, either. 

Just basic ingredients you probably already have on hand. 

Check out this easy recipe below!

 

Meet the new favorite muffin recipe at our house. 

Apple cinnamon muffins!

I've been making these for my kiddo at college since dairy-free breakfast pastries aren't much available in the cafeteria. 

And these also make for a great after-school-snack for my son still at home. 

As for hubby? He says these are probably his all-time favorite muffin now.

They certainly don't taste dairy-free and egg-free. 

But no milk or eggs required!

The texture is absolutely perfect. So moist and fluffy. 

Plus, these can be made ahead of time for busy families often running out the door, like us. 

I am so tickled that my family loves these so much because they are super easy for me.

You can have these done in about a half hour, from start to finish. 

So quick and easy.

If you have apples not getting eaten on your counter, this is great use for apples on their last leg.

Let no apple go to waste. 

See the best basic apple muffin recipe below. 

APPLE MUFFINS RECIPE

NOTES

Makes 12 muffins. 

Oven 350 degrees. 

Here is our favorite muffin pan with lid (affiliate). Non-stick, made in the USA, no need for paper liners, and store muffins right in the pan with the lid. Great for taking allergy-friendly cupcakes on-the-go, too!

INGREDIENTS

1 and ½ cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon baking soda
1 and ½ teaspoons baking powder
⅛ teaspoon salt

½ cup sugar
1 cup of peeled diced apple (1-2 apples)
¼ cup vegetable oil or melted coconut oil
⅔ cup applesauce

chunky turbinado, raw sugar (optional)

DIRECTIONS

Preheat oven to 350.

Grease bread pan or use our favorite USA muffin tin (no grease or liners needed). 

Wash, peel, and dice 1-2 apples for 1 heaping cup. 

Whisk the first 5 ingredients in a large bowl: 1.5 c. flour, 1 tsp. cinnamon, ¼ tsp. baking soda, 1.5 tsp. baking powder, and ⅛ tsp. salt. 

Mix the second set of 4 ingredients in a separate medium bowl: ½ c. sugar, 1 c. diced apples, ¼ c. melted coconut oil, and ⅔ c. applesauce. 

Make a well in the large bowl of dry ingredients and add the wet ingredients in. 

Fold together the ingredients just until combined. Don't over mix, and the batter will be thick. 

Fill the muffin tin wells ⅔ full. 

Sprinkle the muffins with chunky, raw, turbinado sugar (optional but so good). 

Bake on 350 for 15-18 minutes, until they spring back to the touch and a toothpick comes out clean from the center with no wet batter. 

Let muffins sit in the muffin tin for 5 minutes. Then remove the muffins from the tin and let them cool on a rack. 

May be enjoyed warm or cooled. 

Store extras back in your tin with lid secured or in another airtight container. 

Our muffins last a few days at room temp, in an airtight container. 

Hope you enjoy these apple muffins as much as we do!

You can save these apple muffins on Pinterest for later. 

And see more dairy and egg free muffin recipes here!