Fall is in the air, and it’s the perfect time for these eggless Apple Cornbread Muffins. We had some fresh apples from my parents’ Wisconsin apple trees up north, and I couldn’t wait to try my new allergy friendly recipe with them (after making my Baked Cinnamon Apple Fries, of course – my son’s favorite!).
Diced apples provide additional sweetness and moisture in these egg free cornbread muffins, and they don’t crumble like some eggless recipes tend to. These muffins stand alone, but would also be amazing with breakfast or alongside a bowl of chili, beef stew, or roasted BBQ pork. The first time I made them, it was later in the evening, so I just had some for dessert! There’s really never a bad time for them. 😉
Keep in mind that this batch makes just 6 muffins – perfect for a small family dinner. However, you can easily double it to make 12 muffins (hint: 3 teaspoons = 1 Tablespoon).
Check out some of my other egg free muffin and bread recipes below:
- Rosemary Focaccia (Vegan, Yeast Free)
- Pumpkin Cake Muffins (Vegan, Nut Free)
- Mini Corn Dogs (Egg Free, Dairy Free)
- Eggless Sausage Hash Brown Bites (Top 8 Free Option)
- Egg Free Sausage Bites (Top 8 Free Option)
- Chocolate Swirl Banana Bread (Egg, Dairy, Nut Free)
- Best Vegan Banana Muffins (Top 8 Free Option)
These allergy friendly Apple Cornbread Muffins are:
- Egg free / eggless
- Peanut free
- Tree nut free
- Dairy free / milk free (use your favorite dairy free milk)
- Soy Free
- Fish and Shellfish Free
- Vegan (see above)
Egg Free Apple Cornbread Muffins (Dairy Free, Vegan)
Ingredients
Dry Ingredients
- ⅔ cup all purpose flour
- ½ cup cornmeal
- ¼ cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup milk (or dairy free milk of choice)
- ¼ cup applesauce
- 1 Tbsp vegetable or canola oil
- ⅓ cup diced peeled apples (about half an apple)
Instructions
- Preheat oven to 400F and lightly spray muffin tin with cooking spray.
- Whisk or stir together all dry ingredients in a large bowl.
- Add all wet ingredients except the apples, and stir just until combined (do not overmix). Carefully stir in diced apples.
- Fill muffin tins about ⅔ – ¾ full. Bake 12-14 minutes, or until tops have just begun to crack.
- Enjoy warm, or cool completely on a wire cooling rack before storing in an air tight container.
Check out some of my other egg free muffin and bread recipes below:
- Rosemary Focaccia (Vegan, Yeast Free)
- Pumpkin Cake Muffins (Vegan, Nut Free)
- Mini Corn Dogs (Egg Free, Dairy Free)
- Eggless Sausage Hash Brown Bites (Top 8 Free Option)
- Egg Free Sausage Bites (Top 8 Free Option)
- Chocolate Swirl Banana Bread (Egg, Dairy, Nut Free)
- Best Vegan Banana Muffins (Top 8 Free Option)
Do you think I could sub oat flour for the all purpose flour?
Hello! I’ve never substituted oat flour for all purpose flour before – I’m not sure if the consistency would be the same, since the two flours absorb liquid differently. Let me know how it turns out if you do try!