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.