Egg Free Muffins Recipe

March 12, 2009 by Ruth LovettSmith in BAS Recipes, Best Allergy Sites, Breads and Muffins, Food with 20 Comments

muffins

Egg free muffins are hard to come by in the store, so we make them from scratch. This recipe is so quick and easy that you’ll have warm muffins in hand within thirty minutes – great for anyone with or without an egg allergy.

Ingredients
2 cups all purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon lemon juice
1 cup half and half (or light cream or milk)
1/2 cup applesauce
1/2-1 cup chocolate chips (we use mini chips, you can also use blueberries or other fruit instead)

Directions
Preheat oven to 350 degrees F. Use muffin liners or lightly grease twelve large muffin cups or 24 small ones.

In a large bowl combine all ingredients except chocolate chips (or fruit if using).

When batter is mixed, add in enough chocolate chips to suit your tastes.

Batter should be thick but not too dry. If it’s dry, try adding a small amount of additional applesauce or half and half.

Spoon batter into prepared cups filling halfway. We like to sprinkle the tops with a bit of brown sugar and some mini chips.

Cook for 15-20 minutes until muffins raise and set.

These are great eaten warm-enjoy!

Check Out These Great Food Allergy Cookbooks & Egg Free Baking Products

Tagged egg free muffins, egg free recipe

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About Ruth LovettSmith

Ruth LovettSmith is a writer, artist and designer with a BFA from the Massachusetts College of Art and Design. She is the Founder and Editor of the popular food allergy information guide Best Allergy Sites, an Organic Gardening and Green Living Guide known as Green Peony, as well as a DIY Lifestyle website titled Mission DIY. She also writes articles on art and design, food allergies, parenting, gardening and healthy living and is an advocate for and within the food allergy community.

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20 Comments

Ashleigh KellieJuly 28, 2009 at 9:45 pm

very nice site! Love the layout.
Ruth SmithJuly 29, 2009 at 1:32 pmAuthor

Thanks Ashleigh for the kind comments and for adding us to your blogroll!
stephanieOctober 5, 2009 at 11:08 am

I hope these work…my little princess is allergic to eggs and the whole family misses muffins!
Ruth SmithOctober 5, 2009 at 1:06 pmAuthor

Stephanie, thanks for stopping by! We make these all the time. They don’t taste as great as those egg filled fluffy bakery style muffins-but they aren’t bad either. Let us know what you think!
jasmineMay 5, 2011 at 5:30 am

hi, i have made these and loved them, hubby also enjoyed and didnt know they were missing eggs!!! as our son is allergic its great to find recipes that do work for all of us! thanks for a wonderful recipe!
Ruth LovettSmithMay 6, 2011 at 3:57 pmAuthor

Jasmine – thanks for stopping by and for commenting. I’m so glad you and your hubby enjoyed the muffins! And hopefully your son did too! :)
DeniseMay 7, 2011 at 2:31 pm

My son is allergic to egg and they are having muffins for mom at his preschool on Monday. Looking forward to trying this recipe out. Thanks for posting : )
Ruth LovettSmithMay 10, 2011 at 3:28 pmAuthor

Denise – thank you so much for taking the time to comment. I hope you and your son love the muffins!
JillJune 23, 2011 at 11:00 am

Muffins stuck like glue to the paper. I usually don’t use the paper for muffins but decided to for easier clean up. I used fat free half and half as well so that might have taken from the outcome.
Ruth LovettSmithJune 28, 2011 at 1:45 pmAuthor

Thanks Jill for the tip! We usually don’t use muffin liners either – but when we do, we use either foil or waxed ones. Hope you were still able to enjoy the muffins.
Kathleen LeggeJanuary 30, 2012 at 2:44 am

Thanks for the website. My grandson has just started preschool and all nut and egg products are on banned list so nanna is researching sites to find suitable recipes.
Ruth LovettSmithJanuary 30, 2012 at 8:08 pmAuthor

Thanks Kathleen for commenting. I hope you find our site useful. Feel free to ask questions at any time!
JulieJune 14, 2012 at 12:36 pm

I used almond milk to make these vegan. I put the lemon juice in the milk to sour it. I also used a banana for the applesauce and added some pecans. I think next time I’ll add a bit of salt. Thank you for the yummy and adaptable recipe!
Ruth LovettSmithJune 14, 2012 at 2:06 pmAuthor

Julie,

Thanks so much for stopping by and for sharing your tips! Glad the recipe worked out for you.
KarlaSeptember 17, 2012 at 6:47 pm

My daughter Chloe is 4 on sunday and her best friend is allergic to eggs, thank you I’ll try them again because I made this recipie last year!!!
Ruth LovettSmithSeptember 26, 2012 at 1:59 pmAuthor

Thanks Karla! I hope Chloe has a wonderful birthday!
HeatherOctober 3, 2012 at 10:30 am

I made these with vanilla almond milk instead of half & half and used Ghirardelli Semisweet chocolate chips throughout. Delicious and no tummy aches! Thank you! I plan to make different muffin varieties with this base recipe.
Ruth LovettSmithOctober 4, 2012 at 8:14 pmAuthor

Thanks so much Heather for stopping by and commenting. I’m so glad that you enjoyed the recipe!
MaryOctober 21, 2012 at 9:03 am

I used bananas instead of applesauce and it turned out great – and so fast and easy to make! This recipe has become a favourite of my kids (both from the egg-allergic son and non-allergic son). Thanks for the recipe!
Ruth LovettSmithOctober 23, 2012 at 11:08 amAuthor

Thanks so much Mary for commenting and sharing your version of the recipe! Glad your sons love the muffins.