Perfect for Fall Apple Strudel Muffins (No Eggs, Gluten-Free Option)

Recently when we went on vacation to Disneyland with my niece she kept talking about apple strudel muffins that my Mom baked and dropped off with them the previous week.  I haven’t had those apple strudel muffins in about a year… and I remember how amazing these were growing up as a child.

When we arrived home from vacation I asked my Mom for the recipe and was really excited to make them for my family. When my Mom makes them she uses eggs, so I needed to tweak the recipe to adjust for our food allergies.


Our first batch came out delicious and had the whole house smelling amazing.


The adjustments I used for these include a mix of applesauce and Ener-G egg replacer.  Muffins can be a little more forgiving then cookies and I think these would work well also using applesauce in place of the original two eggs the recipe calls for.  


For the apple variety I used a mix of the apples we had in the house, Granny Smith and Gala.  For these I think any mix would do well and I’ll be baking them again using different varieties after we go apple picking this weekend.


These muffins are a perfect for Fall and are great for breakfast or dessert.


Very moist and full of plenty of flavor.  Give them a try and let me know how you like them!



Apple Strudel Muffins (no eggs, gluten-free option)
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 2 cups all-purpose flour
  2. 1 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1/2 cup butter
  6. 1 cup cane sugar
  7. 1/2 cup applesauce
  8. 1 Ener-G egg replacer
  9. 1 1/4 tsp. vanilla
  10. 1 1/2 cup cut apple (1 cup shredded, 1/2 cup chopped)
  11. 1/3 cup packed brown sugar
  12. 1 tblsp. flour
  13. 1/8 tsp. cinnamon
  14. 1 tblsp. butter
  1. Preheat oven to 350 degrees F.
  2. Grease or cupcake line 12 count cupcake pan.
  3. In a medium bowl mix flour, baking powder, baking soda, and salt.
  4. In a large bowl beat together butter, sugar, applesauce, and egg replacer until smooth.
  5. Mix in the vanilla. Stir in apples, and gradually blend in flour mixture.
  6. Spoon mixture into prepared muffin pan.
  7. In a small bowl mix brown sugar, flour, and cinnamon. Cut in butter to form course crumbles. Sprinkle on top of muffins.
  8. Bake for 20 minutes and until toothpick comes out clean.
  9. Cool muffins 5 minutes in pan then move to wire rack.
Busy Bee Kate

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