For those like me who want to vary their breakfast by enjoying something sweet without too much guilt, the healthy and fit recipes are the perfect solution! And these soft apple muffins are lactose-free and with only egg whites, they perfectly fit a controlled diet! No butter and no oil, but with energizing qualities thanks to the chocolate chips, capable of improving mood and much more! Plus, they are also quick, made without molds and in just 10 minutes! Here, simplicity is the watchword! They will be the perfect sweet to start the day in a healthy and balanced way or a delicious snack for your kids instead of the usual industrial snacks full of additives and preservatives and with an endless list of ingredients! Try them too, and you’ll see they will be a hit!
If you like to vary and pay attention to what you eat from the first meal of the day, try these fantastic alternatives:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing extra!
- 1 Golden apple (about 7 oz.)
- 1 cup hazelnut flour
- 2/3 cup type 1 flour (or all-purpose flour)
- 1/4 cup brown sugar
- 2 egg whites (about 2.5 oz.)
- 1 tbsp pine nuts
- 1 tbsp dark chocolate chips
- 1 tsp ground cinnamon
- 2 tsp liquor (apple-flavored)
- A few drops lemon juice
- 1 tsp baking powder
Tools
- 1 Bowl
- 1 Grater
- 1 Mixing Bowl
- Electric Whisk
- 1 Spatula
- 2 Spoons
- 1 Baking Tray
- 1 Silicone Mat
- 1 Cooling Rack
Steps
Preparing these soft apple muffins is really easy. Start by washing, peeling, and grating the apple with a coarse grater.
To prevent it from oxidizing when exposed to air, drizzle the grated apple with a few drops of lemon juice.
Flavor with the apple liquor or with whatever you like or have available.
Finally, add cinnamon to taste, I added a teaspoon, mix, and set aside.
Beat a few seconds the egg whites strictly at room temperature, then add at this time the pinch of salt and the sugar gradually, I used whole cane sugar, but granulated will work as well.
When the egg whites are frothy and similar to a meringue, gently add the two flours previously sifted with the baking powder, and mix with a spatula, making movements from the bottom up to avoid deflating the mixture.
At this point, also incorporate the grated apple, the slightly chopped pine nuts with a knife, and the chocolate chips.
Continue to mix with the spatula until you obtain a homogeneous batter.
Now, with the help of 2 slightly wet spoons, take small portions of 1.25-1.4 oz. at most and form muffins that you will arrange on a baking tray lined with parchment paper or with a silicone mat like I did.
Bake the muffins in a preheated static oven at 340°F for about 20′-22′, they should only slightly brown at the base. Take out and transfer the muffins to a cooling rack to cool completely, they will remain soft even when cold.
Serve them as they are or you can slightly dust them with powdered sugar.
Enjoy them at breakfast, as a snack, or as a healthy dessert at the end of a meal with apple liquor or your favorite liquor.
And voilà…the soft apple muffins with egg whites and hazelnut flour are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉The soft apple muffins with egg whites and hazelnut flour can be stored at room temperature in a cool, dry place inside airtight containers for up to 3 days. If there are leftovers beyond that, I suggest storing them in the fridge to prevent the fruit inside from becoming rancid. If made during the hotter summer period, room temperature storage should not exceed 2 days.
Tips, notes, variations, and suggestions
🟣If you can’t find hazelnut flour, you can replace it with almond flour.
🟣For a gluten-free version, you can replace type 1 flour with rice flour or fine corn flour.
