1/2 c. white flour

1 1/2 c. white whole wheat flour

2/3 c. sugar

2 t. baking powder

1/2 t. baking soda

1 T. garam masala

1/2 t. salt

1 c. dried currants

1 c. applesauce

1/3 c. canola oil

1/3 c. oat milk

2 T. water

2 t. egg replacer (equivalent to 1 egg)

Preheat oven to 350º F

Combine the dry ingredients (white flour, white whole wheat flour, sugar, baking powder, baking soda, garam masala, salt) in a large bowl. Add the currants and stir until any clumps of currants are broken up and currants are well-distributed.

In a small bowl or measuring cup, combine the wet ingredients (applesauce, canola oil, oat milk, water and egg replacer). Pour wet ingredients into dry ingredients and stir just until mixed.

Pour muffin batter into muffin cups lined with muffin papers and bake for 25-30 min.

I usually do half-and-half on the white flour and white whole wheat flour, but was low on white flour so used more white whole wheat flour instead. This worked fine.

This is an adaptation of my Applesauce Currant Muffins, which are frankly a bit boring

Yield: 16 muffins

Last updated: 5/27/26