Name: Light & Fluffy Egg-Free Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 muffins, 4-6 serving(s)
Ingredients: 2 cups flour; 1/2 cup sugar; 3 teaspoons baking powder; 1 teaspoon baking soda; 1/4-1/2 teaspoon salt; 1 tablespoon oranges or 1 tablespoon pineapple juice; 1 cup low-fat milk; 1/2 cup applesauce; 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

5

Recipe by Natural Girl

6

People talking

Join In Now Join the conversation!

Light & Fluffy Egg-Free Muffins created by phoebekitching

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!

Ready In:: 25mins
Serves:
Yields:
Units:

6

People talking

Join In Now Join the conversation!

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Natural Girl

Contributor

@Natural Girl

Contributor

"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!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Margaret E.

5/27/2018

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

Reply
review by Patti W.

8/9/2016

I don't have any food restrictions, but was out of eggs and found this recipe. I was very pleased with the finished product.

Reply
photo by phoebekitching

2/20/2015

Reply
review by krgriffith1

6/20/2013

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!

1

Reply
tweak by krgriffith1

6/20/2013

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!

Reply