Greek Desserts Yummy Apple & Cinnamon Muffins (Without Eggs) October 23, 2013 This recipe is super duper good!! (Yes I said super duper hahaha.) Not only is this recipe low-fat, it doesn’t have any eggs in it. For you people out there who do not eat eggs, then this recipe is for you. Instead of eggs, I used Greek yogurt. Interesting right, but very tasty. Apple Cinnamon Muffin Recipe Ingredients: 1 1/2 cups of all-purpose flour 1 cup of rolled oats 3/4 cups of packed sugar 1 tablespoon of baking powder 2 teaspoon of cinnamon 1/4 teaspoon of salt 1 cup of chopped apples 1 cup of low-fat milk 2 teaspoons of vanilla 1/4 cup of Greek yogurt 4 tablespoons of butter, melted For The Topping: 2 tablespoons of flour 2 tablespoons of packed brown sugar 2 tablespoons of rolled oats 2 tablespoons of butter, melted Directions: Preheat the oven to 350 degrees or 180 Celsius. Spray the muffin tin with cooking spray and set aside. For the topping In a small bowl combine flour, brown sugar and oats, and stir together. Add in the butter and mix together with a spoon or fork working the butter into the dry ingredients. (For topping.) In a large bowl, add the flour, oats, brown sugar, baking powder, cinnamon and salt and mix well. Stir in the apples, and vanilla. Add milk, Greek yogurt, melted butter and stir to combine. Divide the batter among 12 muffins cups and sprinkle the crumb topping over each muffin. Press down gently to place the filling on top. Bake in the oven for about 20 minutes or when a toothpick comes out clean. Remove from the oven and cool on a baking rack. Store in an airtight container. Kali Orexi! Advertisements Advertisements Share The Love Of Kouzounas KitchenClick to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to email this to a friend (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Like this:Like Loading... Related Kouzounas Kitchen Welcome to my world of Greek traditional & modern recipes. Get ready to dance and drink some ouzo while enjoying our recipes. Previous Sweet potatoes & chocolate?? Newer Working with our fresh lavender flowers.. You May Also Like Cooking with Fresh Lavender March 12, 2013 ~Thanksgiving Dessert~ November 28, 2013 Delicious Greek Easter Cookies April 6, 2018 8 Comments EBotziou October 23, 2013 at 12:15 am Reply Greek yoghurt instead of eggs?! That is GENIUS!!! Loading... Kouzounas Kitchen October 23, 2013 at 12:17 am Reply Yes, I just came up with this!! Isn’t it!! Let me show you the sub conversions. http://www.ehow.com/how_8035641_substitute-yogurt-eggs.html Loading... EBotziou October 23, 2013 at 12:19 am Wow! Right I’m off to have scrambled yoghurt! Loading... Kouzounas Kitchen October 23, 2013 at 12:20 am HAHAHAAA!! Seriously it works. I was really shocked when I tried it out, but I gave some of these muffins to my hair clients, and they loved them! Super moist. Loading... Kouzounas Kitchen October 23, 2013 at 12:19 am Reply simply measure out a 1/4 cup of yogurt per every one egg. Loading... Pingback: November 17, 2013 at 6:02 am Royal Crown Cinnamon Chip Muffins Recipe | Nosh My Way Pingback: November 18, 2013 at 4:24 am On My Plate: Flourless Date and Walnut Muffins | Society Swan Kouzounas Kitchen November 18, 2013 at 11:52 am Reply Thanks for including me in your post. Happy Monday. 🙂 Loading... Leave a Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.