Light Fluffy Egg Free Muffins
Experience the ultimate in light, airy treats with these egg-free muffins that are as fluffy as they are flavorful! Perfect for anyone with an egg allergy or looking to cut back on animal products, this recipe combines a clever buttermilk substitute made with milk and vinegar (or lemon juice) with the moistness of unsweetened applesauce for a tender crumb every time. With a quick 10-minute prep time, these easy muffins come together in no time and can be customized with your favorite add-ins—think chocolate chips, fresh blueberries, or nuts. Ideal for breakfast, snacks, or dessert, these dairy-optional muffins are baked to golden perfection and are perfect for freezing or enjoying fresh. Whether you’re new to baking or a seasoned pro, this versatile recipe for egg-free muffins is your go-to for fluffy, irresistible results.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.33 cups Vegetable oil
- 0.5 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 1 cups Milk (dairy or plant-based)
- 1 tablespoons White vinegar or lemon juice
- 0.5 cups Optional add-ins (e.g., chocolate chips, blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a small bowl, combine the milk and vinegar (or lemon juice) to create a buttermilk substitute. Let it sit for 5 minutes to curdle slightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, mix the vegetable oil, applesauce, vanilla extract, and the prepared buttermilk substitute.
Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
If you're adding optional ingredients like chocolate chips or blueberries, gently fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 44.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2272 mg | 99% | |
| Total Carbohydrate | 444.3 g | 162% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 231.1 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 385 mg | 30% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 893 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
