Craftsy Cakes

This blog section is dedicated to health-ish baking, such as recipes with reduced sugar, gluten-free, or eggless. Since there’s a growing emphasis on reducing sugar intake, I wanted to show you how to make deliciously baked goods with almost half the sugar intake. Yes, eating fewer baked goods is one way to reduce sugar. But what’s a birthday without cake or Thanksgiving without pie? Moderation is key to any dietary change, and I think the recipes in this section balance great taste with improved nutrition. You can check out my blog post for more information on ingredients substitution.

This muffin recipe is made from whole wheat flour, unrefined sugar cane, and doesn’t contain any eggs, but you’ll find that they are very moist and tender, and will keep fresh for several days. The natural sugar cane used here allows you to avoid refined white sugar and cuts the sugar content too. Raw cane sugar has a tough granular texture that doesn’t always dissolve quickly into batters and doughs, so it’s best to grind it in a spice grinder before adding it to the recipe. These whole wheat apple muffins are also eggless, but the extra buttermilk and oil keep the muffins moist.

Whole Wheat Apple Muffins

The flavors combine to make a sweet, and nutty flavor, mixed with cinnamon, these apple-flavored muffins have a bit of crunch and hints of spice.
Prep Time 20 minutes
Cook Time 20 minutes
Cuisine American
Servings 12 Muffins


  • 300 g (2 1/2) cups whole wheat flour
  • 200 g raw sugar cane ground in a spice grinder
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 tsp cinnamon
  • 2 apples peeled, cored, and chopped into small cubes
  • 1/3 cup vegetable oil
  • 11/2 cups buttermilk


  • Preheat the oven to 200°C. Line a muffin (or cupcake) tray with paper baking cups and grease the paper cups.
  • Grind the sugar cane until fine and powdery, about 1 minute.
  • In a bowl, whisk together all the dry ingredients (the flour, cane sugar, salt, baking powder, baking soda, and cinnamon).
  • Stir in the apples and mix to coat them with the flour mix.4. Whisk the vanilla, vegetable oil, and buttermilk in a separate bowl.
  • Pour the liquid ingredients into the dry mix, stirring until just combined.
  • Spoon the batter into the prepared muffin tray, filling approximately ¾ of the cups.
  • Bake the muffins for 18 to 20 minutes until a toothpick inserted into the middle of the center muffin comes out clean.
  • Remove the muffins from the oven and let them cool in the tray. Serve warm or at room temperature.


  • If you don't have buttermilk, you can easily make it by combining a tablespoon of vinegar with milk. Make sure that both combined reach up to the desired quantity.
  • Store leftovers wrapped at room temperature for three days; freeze for extended storage.
Keyword Apple muffins, whole wheat apple muffins

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