Have you ever tried baking without eggs? Baking without eggs works better than many people might think. People who are allergic to eggs can also enjoy juicy and fluffy baked goods. Using egg substitutes and ingredients that are used as binding agents in the recipe, you can put an eggless and at least as tasty alternative on the table. Even if you don't have eggs on hand or you just want to try a new delicious treat, you've come to the right place. We have provided you with four delicious recipes for muffins without eggs. Try them out!
Muffins without eggs and milk - A simple and delicious recipe
First of all, we would like to give you a great vegan recipeBanana Muffinspresent that succeeds very quickly. Bananas provide the moisture that eggs normally add to the pastry and also serve as a binding agent. In this sense, they are ideal for vegan baked goods. No egg substitute is needed here either.
Ingredients:
3 bananas, very ripe
50 ml oil or soft vegan margarine
200g sugar
260 g Flour
1 tsp salt
1 tsp baking powder
optional: 1 cup chopped walnuts
Prepare the 12-cup muffin tin and preheat the oven to 180 degrees. In a large bowl, mash the bananas with a fork. Add the oil or vegan margarine and sugar and stir everything together. Mix flour, salt and baking powder well in a separate bowl. Then mix the flour mixture with the banana puree. If you are using walnuts, you can carefully stir them in now. Fill the wells 2/3 full. Bake the muffins for about 25 minutes. These eggless muffins can be stored in a sealable container at room temperature for two to three days and will still taste delicious.
Vegan muffins with chocolate chips
Our next recipe suggestion is for muffins without sugar and eggs.
Ingredients for 6 muffins:
130 g flour (whole grain, gluten-free substitute, etc.)
1/2 TL Backnatron
1 tsp baking powder
pinch of salt
1/2 tsp cinnamon
80 g maple syrup
100 ml almond milk
3 tablespoons nut butter, such as peanut butter or almond butter
1 TL Vanilleextrakt
1 medium banana, mashed
1/2 cup mini chocolate chips
Preheat oven to 170 degrees. Grease a 6-cup muffin tin. Sift together the flour, baking soda, baking powder, salt and cinnamon. Stir in milk, nut butter, maple syrup, vanilla extract and mashed banana. Continue stirring until a homogeneous mass is formed. Gently stir in the chocolate chips. Divide the dough evenly into the molds. The muffins without sugar andEggs in the ovenBake until golden brown, 20-25 minutes. Let cool briefly and enjoy.
Prepare apple cinnamon muffins without eggs
If you like the classic flavor combination ofapples and cinnamonIf you can't resist, the following recipe would be something for you. Whether for a delicious sweet breakfast or as an appetizing and nutritious snack in between, these treats are ready in less than an hour. For 12 vegan apple muffins you need the following ingredients:
Wet ingredients:
1 cup organic apple sauce, unsweetened
2 tbsp cold water
1 THE Leinsamen
1/2 cup apple, peeled and chopped
70g organic sugar
4 tbsp Pure Organic Maple Syrup
5 tbsp coconut oil, melted
2 TL Bourbon-Vanilleextrakt
Dry ingredients:
200 g Flour
110 g almonds, chopped
2 tsp ground cinnamon
1 TL Backnatron
1 tsp baking powder
1/2 tsp sea salt
To garnish:
30 g almonds, sliced
Preparation:
Preheat oven to 170 degrees. Line muffin tin with paper cases. Chop apples in food processor and set aside. Grind the flax seeds in a coffee or spice grinder. Mix the linseed powder with water and let it steep for about 5 minutes. Add the organic apple sauce, chopped apples, organic vegan sugar, coconut oil, maple syrup and bourbon vanilla extract to the bowl with the flaxseed and stir well. In another large bowl, whisk together the dry ingredients and gently stir them into the wet ingredients. Please do not stir for too long, otherwise the muffins will become dry and crumbly. Fill the muffin cups ¾ full with batter and sprinkle almonds over them. Bake apple muffins without eggs for 15-20 minutes. Remove from the oven and let cool in the muffin tin for about 5 minutes. Then let cool completely on a wire rack. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to a month.
With oatmeal and peanut butter
Here is another recipe suggestion for aromatic and beautifully fluffy muffins that are prepared without added sugar and are gluten-free.
Ingredients:
2 tbsp flaxseed meal + 5 tbsp water
80 g maple syrup
65 g Coconut sugar
50g coconut oil, grapeseed oil or olive oil
3/4 cup unsweetened applesauce
125 g creamy peanut butter (+ more for garnish)
1/4 tsp sea salt
1 1/2 TL Backnatron
1/2 tsp baking powder
1 tsp apple cider vinegar
60 ml unsweetened almond milk or water
70 g gluten-free oat flakes
50 g Mandelmehl
100g gluten-free flour
8-9 tsp strawberry jam, naturally sweetened
Preheat the oven to 195 degrees Celsius and lightly brush a 12-cavity muffin tin with fat and dust with flour. Mix linseed with water and let it steep briefly. Mix maple syrup, coconut sugar and oil with a whisk. Then add applesauce, peanut butter, salt, baking soda, baking powder and apple cider vinegar. Pour in the almond milk and whisk everything again. Finally, add the gluten-free flour, almond flour and oats and stir. The dough should be quite thick. Fill muffin tins ¾ full with the dough and spread 3/4 teaspoon of strawberry jam and 1/4 teaspoon of peanut butter on each. Spread the mixture with a toothpick. Bake muffins for 25-30 minutes. Let cool for 20 minutes and carefully remove the pastry with a butter knife.
