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Light & Fluffy Egg-Free Muffins

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:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Natural Girl
Contributor
@Natural Girl
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"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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  1. Margaret E.
    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
  2. Patti W.
    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
  3. phoebekitching
    Light & Fluffy Egg-Free Muffins Created by phoebekitching
    Reply
  4. krgriffith1
    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
  5. krgriffith1
    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
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