This particular muffin turned out to be very moist and soft – I substituted the egg with one-third cup of applesauce. I used store-bought. If you want, you can omit the walnuts as well – it just provides a nice little bite. I just want to pack in as much goodies as possible to make these muffins wholesome as I give these to the 4.5 year old for snack or breakfast.
- Whole-wheat flour – 1 Cup
- Baking Powder – 1/2 tsp
- Baking Soda – 3/4 tsp
- Cinnamon Powder – 1 tsp
- Salt – 1/4 tsp
- Applesauce – 1/3 Cup
- Honey – 1/3 Cup
- Vanilla Extract – 1 1/4 tsp
- Oil – 1/2 Cup + 1tbsp
- Buttermilk – 1/4 Cup
- Banana – 1, big, mashed
- Chocolate Chip – 1/3 Cup
- Walnut – 1/3 Cup, roughly chopped (you can skip if you want)
In a separate bowl whisk together the applesauce, honey, oil and vanilla extract. Do not overbeat.
Pour in the buttermilk. Buttermilk can be store-bought buttermilk or made at home (notes below).
Add the flour mixture to the wet ingredients along with the mashed banana, chocolate chips and chopped walnuts and fold in until just combined.
Scoop in the batter about 1/4 cup at a time in a muffin tin lined with cupcake liners.
Bake for 14-16 minutes – insert a toothpick to check if it is done – it should come out clean.
Cool on a wire rack and store in an airtight container. These should stay fresh for 4 days.
Notes: For 1 Cup of Buttermilk – add 2 tbs of vinegar (or lemon juice) to a measuring cup and fill it till you reach the 1 Cup mark. Let it sit undisturbed for at least 15 minutes or till it curdles.
Update: 2nd October 2014: I used the same recipe to make the muffins today except for 2 changes – I used 1/4 Cup oil and I did not add walnut (I had run out of walnuts) – there was hardly any difference in taste or texture but it did take about 20 minutes to bake. Here’s a pic.
can the apple sauce be substituted with something? more yoghurt? baking soda?
Hi! You can try 1/4 Cup of yogurt! Hope this helps! Happy Baking!