Egg Free Muffins Recipe

Egg Free Muffins Recipe

muffins

If you are dealing with an egg allergy, these egg free muffins are perfect. Use the batter as a base for any fruit or chocolate chips for a sweet treat.

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!

COMMENTS

WORDPRESS: 22
  • comment-avatar

    very nice site! Love the layout.

  • comment-avatar

    Thanks Ashleigh for the kind comments and for adding us to your blogroll!

  • comment-avatar
    stephanie 7 years

    I hope these work…my little princess is allergic to eggs and the whole family misses muffins!

  • comment-avatar

    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!

  • comment-avatar

    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!

  • comment-avatar

    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! :)

  • comment-avatar
    Denise 5 years

    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 : )

  • comment-avatar

    Denise – thank you so much for taking the time to comment. I hope you and your son love the muffins!

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    Jill 5 years

    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.

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    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.

  • comment-avatar
    Kathleen Legge 4 years

    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.

  • comment-avatar

    Thanks Kathleen for commenting. I hope you find our site useful. Feel free to ask questions at any time!

  • comment-avatar
    Julie 4 years

    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!

  • comment-avatar

    Julie,

    Thanks so much for stopping by and for sharing your tips! Glad the recipe worked out for you.

  • comment-avatar
    Karla 4 years

    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!!!

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    Editor 4 years

    Thanks Karla! I hope Chloe has a wonderful birthday!

  • comment-avatar

    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.

  • comment-avatar
    Editor 4 years

    Thanks so much Heather for stopping by and commenting. I’m so glad that you enjoyed the recipe!

  • comment-avatar
    Mary 4 years

    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!

  • comment-avatar
    Editor 4 years

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

  • comment-avatar
    Carrie 3 years

    Can I make these using all purpose gluten free flour instead of regular flour? Would I substitute equal amounts?

    Thanks!

  • comment-avatar
    Editor 3 years

    Carrie,

    I have not tried these muffins with gluten free flour.

    You can try, but know that usually gluten free recipes need a binder. Since this recipe is egg free, there is no real binding ingredient.

    Try adding 1 teaspoon guar gum OR xanthan gum if your gluten free flour mix doesn’t already have it. That should help with rising and keeping the dough together.

    Good luck!

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