Recently we had a long trip by road in Utah! Over the trip what my kids loved most was the breakfast muffins. When at home we never had those because I never preferred sugar for breakfast. Also check the breakfast special cereal smoothie bowl. But these worked great survivors over the trip and especially I loved the fruits in it. My kiwi yogurt drink is most favourite drink in my family.
I tried these wheat flour , applesauce muffins and they were so great. I always make the flour banana muffins. With whole wheat flour and applesauce helped me balance the taste, moistness and a great egg replacement. So since we do not eat egg I always bake eggless. Also check my other eggless recipes on the blog.
- Eggless red velvet brownies
- Pumpkin chocolate brownies
- Eggless Banana bread
- Avocado Oatmeal Cookies
- Eggless Chocolate chip cookies
- Eggless mini pineapple cherry cheesecake
- Egg free Ladyfingers
- Eggless Chocolate swiss rolls
Of Course raspberries being my daughters favourite had to go in it. A very little brown sugar and it worked a great balanced composition.
However wheat flour develops gluten very slowly you might find them too dense and heavy to eat. But it’s also an acquired taste. A right amount of liquid can balance the batter and help them keep moist and fluffy.
For gluten free baking you can replace the wheat flour/ all purpose flour with Oat meal in same quantity.
These involved fresh fruits so had to be refrigerated. They worked well until a week and by then it was time for the next batch.
They tasted so well, perfectly moist, balanced with freshness and punchy taste of the raspberries and no one realised the wheat flour. They just kept on asking more…
What goes in the muffins
This recipe is a keeper for people with sweet tooth. I try to substitute with sweet yogurt, fresh juicy fruits or jaggery. It works well. But the processed refined flour was also my concern. I replaced it with whole wheat flour and it worked. The taste didn’t differ much and it was a healthy outcome. Applesauce helped me cut down on sugar. It worked well for both as an egg replacement as well as a semi sweetener. Instead of oil or butter we can replace with a great substitute Avocado. Avocado cookies is another great try in our recipes.A good ripe avocado works great as a vegan substitute.
So raspberry being our personal favourite we used them but they can be replaced with blueberries, strawberries, cherries or apples.
Wheat flour absorbs a large amount of liquid. So you might have to add a tablespoon or two of milk/water if the batter is too thick.
So that’s a great output!
Let’s check out the detailed recipe
Raspberry muffins gluten free and eggless
Ingredients
- 1.5 cup wheat flour / for gluten free use oatmeal
- 1 cup Applesauce
- 1/2 cup brown sugar
- 1/2 cup oil or 1 ripe avocado mashed well or 1/2 cup melted butter
- 1/2 cup finely chopped fresh/frozen raspberries
- 1 tsp vanilla essence
- 1 tsp cinnamon powder
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
Instructions
- Line up a cupcake/muffin tray with cupcake liners and keep aside.
- Preheat the oven @350*c for about 10 minutes and set the timer of about 17-20 minutes.
- Sieve wheat flour, baking powder, cinnamon powder and salt and keep it aside.
- In a separate bowl whisk together applesauce, vanilla essence , oil and brown sugar until a fine paste.
- Now add the baking soda to the applesauce mix. The mixture starts bubbling.
- Now pour in the bubble mixture to the dry ingredients.
- Fold in the dry and wet ingredients together and well incorporated. About 12-14 rounds.
- Now add the raspberries to the batter and fold it gently (without pressure)
- Pour this batter with the help of a scoop in the cupcake liners. Gently pat the cupcake mould to release bubbles if any.
- Now slide the tray in the preheated oven and bake the muffins for about 17-20 minutes or until the toothpick comes out clean.
- Mine were done at the 18 Th minute. Keep checking after 17 minutes.
- Remove them when done and line them on the cooling rack.
- They are done and ready to serve when completely cool.
Notes
- You can substitute applesauce with 4 tablespoon unflavored yogurt and 1 tablespoon of vinegar.
- Applesauce can also be replaced with 4 tablespoon of flax meal + 1 tablespoon water
- Wheat flour can be replaced with all purpose flour.
- For Vegans / gluten free you can replace all purpose flour or wheat flour with oatmeal.
- Avocado is a great vegan substitute for butter/oil
- You can use regular refined sugar instead of brown sugar.
- Raspberries can be replaced with blueberries, strawberries or even apple pieces.
Storing the muffins
Upon cooling completely you can store these muffins in an airtight container in the refrigerator. As these muffins are made with fresh fruits these need to be refrigerated. They stay good until a week if stored properly and dry in the refrigerator.
Notes
- You can substitute applesauce with 4 tablespoon non flavored yogurt and 1 tablespoon of vinegar.
- Applesauce can also be replaced with 4 tablespoon of flax meal + 1 tablespoon water
- Wheat flour can be replaced with all purpose flour.
- For Vegans / gluten free you can replace all purpose flour or wheat flour with oat meal.
- Avocado is a great vegan substitute for butter/oil
- You can use regular refined sugar instead of brown sugar.
- Raspberries can be replaced with blueberries, strawberries or even apple pieces.
Nutrition
The most important nutrition is the wheat flour. It contains a high amount of fibres, good fat, good carbohydrates, a reasonable amount of protein and all types of minerals.
Apple contains a good amount of iron and raspberries are great antioxidants. So if you wanna try these, your kids will love them.
So next time when you crave sweets or you run out of ideas for a healthy snack or breakfast these muffins can rescue you. Also check in our other healthy and vegan snack ideas.
Do check the other breakfast recipes on the blog
If you like and try this recipe do write reviews in the comment section below.
You can also email me at veggie.bites.2020@gmail.com
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