Easy And Delicious Eggless Muffins: Perfect For Everyone!

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These fluffy and flavorful muffins are perfect for anyone looking for a delicious and satisfying egg-free breakfast option. They’re surprisingly simple to make, requiring just a few pantry staples and a quick bake. Plus, they’re easily customizable with your favorite add-ins, making them a versatile treat for any occasion.

Ingredients:

Eggless Blueberry Muffins
Eggless Blueberry Muffins

1 ¾ cups all-purpose flour

  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups plant-based milk (such as soy, almond, or oat milk)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped fruit (such as blueberries, bananas, apples, or pears)
  • ½ cup chopped nuts (optional, such as walnuts, pecans, or almonds)

  • Directions:

    1. Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin.
    2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    3. In a separate bowl, combine the plant-based milk, vegetable oil, and vanilla extract.
    4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the muffins tough.
    5. Gently fold in your chopped fruit and nuts (if using).
    6. Divide the batter evenly among the prepared muffin tin cups.
    7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per muffin):

    Calories: 250 (approximately)

  • Fat: 10g (approximately)
  • Saturated Fat: 2g (approximately)
  • Sodium: 150mg (approximately)
  • Carbohydrates: 35g (approximately)
  • Fiber: 2g (approximately)
  • Sugar: 15g (approximately)
  • Protein: 3g (approximately)

  • Please note: These are approximate nutrition facts and may vary depending on the specific ingredients you use.

    Conclusion

    These egg-free muffins are a fantastic way to start your day or enjoy a satisfying afternoon snack. They’re packed with flavor, easy to customize, and perfect for busy mornings or quick on-the-go bites.

    Frequently Asked Questions:

    1. Can I use a different type of milk? Absolutely! Any plant-based milk will work in this recipe. Oat milk adds a creamy texture, while soy milk provides a bit more protein.

    2. What if I don’t have any chopped nuts? No problem! You can omit the nuts altogether or substitute them with another ingredient you enjoy, like chocolate chips, dried fruit, or even shredded coconut.

    3. How can I store leftover muffins? Leftover muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze them for longer storage. To freeze, let the muffins cool completely, then place them in a single layer in a freezer-safe container. They will keep for up to 3 months in the freezer.

    4. Can I make these muffins gluten-free? Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that contains xanthan gum or another binding agent, as this will help the muffins hold their shape.

    5. How can I make these muffins vegan? To make these muffins vegan, ensure you’re using a vegan-friendly milk alternative. Additionally, some baking powders may contain dairy. Look for a baking powder labeled “vegan” or check the ingredients list to be sure.