Light & Fluffy Egg-Free Muffins
"These muffins are easy, fluffy, and egg-free! Plus, they don't have any of those hard-to-find ingredients that nobody every buys. Enjoy!"
photo by phoebekitching
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 4-6
ingredients
- 2 cups flour
- 1⁄2 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 - 1⁄2 teaspoon salt
- 1 1 tablespoon oranges or 1 tablespoon pineapple juice
- 1 cup low-fat milk
- 1⁄2 cup applesauce
-
Variations
- 1 -2 mashed banana
- 1⁄2 cup raisins with 1 tsp cinnamon
- 1⁄2 cup chocolate chips
- 1⁄2 cup blueberries or 1/2 cup fruit
directions
- 1. Mix all ingredients until combined. Do not overmix!
- 2. Spoon into prepared muffin tins and bake at 350 degrees for 20-35 minutes, or until a knife comes out clean when inserted in the middle.
Questions & Replies
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Reviews
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AMAZING! so easy! i am not egg free normally but came across this when accomodating a friends allergy needs and am replacing my usual muffin recipe with this. The are super moist, super quick. 2 things ive learned with muffin, cupcake and cake making, preheat the oven a bit hotter than normal,say 220 degrees Celsius leave at that temp for 1st 5 mins to really activate the baking powder, than lower to temp the recipe calls for(usually 180). Also, i ALWAYS substitute 3T of flour for 3T of corn flour per cup of flour called for. makes them stay really fluffy. These muffins stayed moist and soft for days rather than drying out a bit on the outside like usual cupcakes and muffins. love it! -
I've made these twice and they've been excellent both times. I used 1 c gluten free flour and 1 c rolled oats, brown sugar Splenda, soy milk, and 1/2 c mashed banana. I also added 1 tsp each of vanilla extra and ground cinnamon. While I don't have an egg allergy, I don't usually keep them in the house so this is a great go-to recipe for me. Thank you so much for posting! -
My son was just diagnosed with an egg and dairy intolerance, so I went on the look-out for a wheat muffin he and my daughter could enjoy! And I found it! I subbed rice milk for cow's milk and coconut milk yogurt for the applesauce. I would maybe add a touch of oil next time, maybe a couple of Tablespoons, just to help them stick together more. -
These were so dense they were nasty and I followed the recipe to a T. They smelled really good coming out of the oven, that is their only redeeming quality. my toddler wouldn't even eat them
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I don't have any food restrictions, but was out of eggs and found this recipe. I was very pleased with the finished product.
Tweaks
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AMAZING! so easy! i am not egg free normally but came across this when accomodating a friends allergy needs and am replacing my usual muffin recipe with this. The are super moist, super quick. 2 things ive learned with muffin, cupcake and cake making, preheat the oven a bit hotter than normal,say 220 degrees Celsius leave at that temp for 1st 5 mins to really activate the baking powder, than lower to temp the recipe calls for(usually 180). Also, i ALWAYS substitute 3T of flour for 3T of corn flour per cup of flour called for. makes them stay really fluffy. These muffins stayed moist and soft for days rather than drying out a bit on the outside like usual cupcakes and muffins. love it!
-
My son was just diagnosed with an egg and dairy intolerance, so I went on the look-out for a wheat muffin he and my daughter could enjoy! And I found it! I subbed rice milk for cow's milk and coconut milk yogurt for the applesauce. I would maybe add a touch of oil next time, maybe a couple of Tablespoons, just to help them stick together more.
RECIPE SUBMITTED BY
I don't only love nature, but my Lord Jesus Christ. By His grace, he forgave my sins and is now preparing a place for me in Heaven. He has placed a passion for cooking, gardening, and dancing in my heart, and I am truly thankful!
