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    You are in: Home / Recipes / Light & Fluffy Egg-Free Muffins Recipe
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    Light & Fluffy Egg-Free Muffins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Natural Girl's Note:

    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!

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    Ingredients:

    Serves: 4-6

    Yield:

    muffins

    Units: US | Metric

    Variations

    Directions:

    1. 1
      1. Mix all ingredients until combined. Do not overmix!
    2. 2
      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.

    Ratings & Reviews:

    • on June 20, 2013

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 21, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Light & Fluffy Egg-Free Muffins

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 552.7
     
    Calories from Fat 71
    12%
    Total Fat 7.9 g
    12%
    Saturated Fat 4.3 g
    21%
    Cholesterol 3.0 mg
    1%
    Sodium 773.9 mg
    32%
    Total Carbohydrate 118.5 g
    39%
    Dietary Fiber 12.9 g
    51%
    Sugars 45.5 g
    182%
    Protein 10.5 g
    21%

    The following items or measurements are not included:

    lemons

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