1cupOatmeal flour - 1 cupI just blitzed Quick Cooking Oats into a fine powder
1.5tspBaking powder
1tspCinnamon powder
1/2tspBaking Soda
1/2tspSalt
Wet Ingredients
1/4cupHoney
2/3cupMilkLow fat
2/3cupApplepeeled and Finely chopped
1/4cupoilI used Canola, any neutral oil
1tspVanilla Extractopt.
2Ripe Bananasmedium
Streusel Topping (all mixed together)
2TBSPOatmeal
1tspCinnamon powder
1TBSPPalm jaggery
1 TBSPMelted ButterOpt. I didn't add
Instructions
Preheat oven to 180C. Line / grease muffin moulds.
Into a large bowl, sieve all dry ingredients twice over .
In another bowl (I used a blender), blend all wet ingredients except finely chopped apples.
Add this fruit puree to the dry ingredients and fold in the apple pieces and mix till no dry streaks are seen.
Using an ice-cream scoop, fill the muffin moulds upto 2/3. Top with the streusel mixture.
Bake for 20~22 minutes or till a skewer comes clean.
Cool on wire rack, serve warm.
Keeps upto 1 week under refrigeration and perhaps more if frozen.
Warm for a few seconds before serving.
Notes
Tips to make moist Sugarfree Eggless Apple Cinnamon Oatmeal Muffins topped with Oats Streusel
Sieve the flours well
Keep all ingredients at room temperature including the fruit puree
Grease the cupcake / muffin liners if not non stick
Do not over mix the wet and dry ingredients, simply fold till no dry streaks are found
You may sub the wholewheat flour with All Purpose (liquid proportion may slightly vary then)
Bananas are an egg substitute used here. If using eggs, either skip the bananas or adjust dry - wet ratio accordingly
You may add white / brown sugar in place of honey if you don't prefer sugarfree treats. Adjust fruit puree quantity accordingly. Do a taste test before pouring into the baking mould.