Egg-free muffins

Two egg-free muffin recipes

Muffins are a tasty treat, one which many people who suffer from egg intolerances struggle to go without. Fortunately, as you will see, making them without with this key ingredient is actually possible. Here are two recipes for you to try at home.

Easy to cook egg-free muffin recipe

As you will see both of these recipes substitute fruit or vegetables for the eggs. These ingredients are wet enough to add the moisture to the finished muffins. The fact that both bananas and pumpkin have a slightly gloopy, sticky consistency is another reason they make such good egg substitutes. They can act as a gluing agent.

Banana Oatmeal Egg-free Muffins

These are tasty as well as being really healthy. They provide you with plenty of fibre and some fruit, which some nutritionists say you can count as one of your five-a-day.

Basic ingredients:

egg-free-banana-bran-muffins1 ½ cups of brown of  whole wheat flour
1 cup oatmeal or finely ground oat flakes
½ cup of sugar or sweetener
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup of applesauce (this is in place of the egg)

¾ cup milk
1/3 cup of vegetable oil (I use olive oil, but any mild tasting oil will work)
½ teaspoon vanilla
1 cup mashed banana – (2-3 very ripe medium-sized bananas)

How to make your egg-free muffins:

  1. Preheat the oven to 400F and grease 12 muffin cups.
  2. In a bowl, combine the first six ingredients on the list.  In another bowl, mix together the rest of the ingredients.  Now combine the two, at which point you will end up with a thick batter.
  3. Divide that batter between the muffin tins and bake for between 18 and 20 minutes.

Healthy Pumpkin Muffins Without Eggs

Pumpkin is an underappreciated ingredient. It is far more versatile than you think. Because squashes are easy to grow and keep well, it is surprisingly easy to make the pumpkin puree you will need for this recipe. But, tinned pumpkin works just as well.

Ingredients:
egg-free-pumpkin-muffins2 ½ cups whole-wheat flour
¾ cup sugar
2 teaspoons baking powder
1 teaspoon ground ginger
¼ teaspoon salt
¼ cup melted unsalted butter
¼ cup of vegetable oil
1 cup canned or homemade pumpkin puree
¼ cup applesauce
½ cup milk (any kind)
½ cup shredded coconut (not desiccated – that would be too sweet)

Baking directions:

  1. Preheat oven to 375 degrees F. Grease 12 muffin cups or add paper liners.
  2. Combine the first five ingredients on this list in a bowl.  In a separate bowl, whisk together the remaining ingredients. Now, you just need to fold the wet and dry mixtures together. Finally, add the coconut, and stir just enough to combine the ingredients. You want as much air in the mixture as possible, so that your muffins do not turn out flat.
  3. Fill your muffin cups and put them in the oven for 20 to 25 minutes.

Alternative ingredients you could use for egg-free muffins

If you do not have pumpkin available, do not worry because you can still make yourself some lovely homemade muffins. Just replace the pumpkin with one of the following ingredients:

Sweet Potato Muffins: Just replace the pumpkin with 1 cup of pureed cooked sweet potato. It is best to leave the coconut out, for some reason it does not taste right.

Banana Nut Muffins: Replace pumpkin with 1 cup mashed, very ripe banana, omit sweet potato, and add ½ cup chopped walnuts. For this recipe, you can keep the coconut.