Here is a new recipe: apple muffins — simple, made with wholesome ingredients, ideal for breakfast or for kids’ snacks.
No eggs.
No butter, instead oil.
With kefir (or yogurt, as always).
With apple or, if you prefer, other fruit.

That’s it. There’s not much else to add except that you mix everything with a spoon and the time it takes to peel the apple and measure the ingredients determines the preparation time. Baking excluded. 🙂

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👇 If you’re looking for other fruit muffin recipes, try these: 👇

Difficulty: Easy
Cost: Inexpensive
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for 6 egg-free apple muffins

2 cups all-purpose flour (type 0)
1 tablespoon cornstarch (heaping)
2/3 cup milk kefir (or plain yogurt)
7 tablespoons granulated sugar (+ 1 teaspoon)
1/4 cup corn oil ((about 4 tbsp))
1 apple (small, or half a large apple)
1 teaspoon baking powder
Half lemon (the juice)
cinnamon (to taste)

Tools

Sieve
Bowl
Muffin molds
Oven

Steps

Sift the flour together with the baking powder and the tablespoon of cornstarch.
Pour the kefir (or yogurt) and the oil into a bowl and combine them with the sugar. Stir with a spoon until the sugar starts to dissolve.
Add the flour mixture (flour with baking powder and cornstarch), stirring with the spoon.
Finally add the lemon juice and stir again to distribute it evenly.
Pour the batter into a muffin tin (I used a silicone mold) for 6 muffins. (*)
At this point peel the apple and cut it into small pieces.
Place the apple pieces into the batter, pushing them so they sit level with the surface.
If you like, sprinkle ground cinnamon on top before baking.
Bake in a conventional oven at 392°F for about 20 minutes.
Please remember to always adapt the times to your oven.
After baking they will be nice and soft: try them warm, you’ll taste how good they are! 😉
(*)
Depending on the size of your mold, the batter from these ingredients can be enough for 8 muffins, or you can divide it into 12 to make smaller muffins: in that case you will need to reduce the baking time by a few minutes. 😉
Enjoy your breakfast!
Banana variation:
I know, this is the apple muffin recipe… but I tried making it with banana instead of apple and we found them fantastic, I had to tell you!!! (oops, do you think I should write a separate recipe?) 😃
I received feedback from someone saying the batter was too dense (i.e. the liquid part wasn’t enough). I respond with a few small clarifications that I hope will be useful to everyone:
– flours can have different absorption capacities; in that case you can make a small adjustment (adding a little kefir or oil), but keep in mind the batter should not become fluid;
– muffin batter should be thick and stable, not runny; that’s a characteristic of muffins of every kind;
– I do not recommend adding milk or other liquids: the density of the batter allows the muffins to rise well in the oven and gain height; adding more liquids could make the batter too wet and compromise the final result;
– finally, remember that muffin batter should be mixed as little as possible; a quick stir is enough: overworking it activates the flour’s gluten, making the muffin chewy after baking.
Send me more feedback, I’m always at your disposal. 🤗