Egg Free Muffins

Sometimes you need to make stuff egg free. Be it because you don’t have any or because of allergies. Well, in our house, we have allergies, that’s why we need to adjust our recipes in a point or two. This time, I decided to make muffins. And not only are they egg free, they are also dairy free and nut free. Muffins are nice because they taste good, and they really feed you. They aren’t just desserts, they are serious hunger fighters. But can they be just as good as the regular ones when you can’t include dairy and eggs? Well, the texture is definitely different. Not worse, just different. But the most important thing – the taste! Oh, the taste!!! The taste of these egg free muffins is just out of this world.

There’s a very important ingredient in this recipe, that is at least uncommon, if not totally crazy. But hey, if you can’t use dairy and eggs, you need to go crazy on some stuff or it will be boring. I used butternut squash. It makes the batter moister and the muffins easier to eat.

Half of butternut squash makes these egg free muffins very juicy.

I find that using vegetables in desserts is generally a good idea. At least most of the time. It might not be one’s first thought when thinking of sweet delights, but it works. Making this mental upgrade, that vegetables are great in desserts, is just as rewarding as learning what salt does to sweet dishes. Hint: Magic 😉

No baking powder in egg free muffins

Back to these egg free muffins. First I didn’t really know what I was doing, I just knew I shouldn’t expect the fluffy texture of regular muffins, and I deliberately decided not to use baking powder. I avoid it whenever I can, and sometimes even when I can’t. Who will tell me what I can or can’t, anyway? I just find that baking powder makes food weird on the tongue. It irritates the surface of the tongue, and then all the fluffiness in the world doesn’t mean a thing, if you can’t taste properly.

I also decided not to use aquafaba or other legume water. It is true, it does wonders for texture and it is pretty nutritious, too. No wonder vegans all around the world go crazy about it. Well, us, omnivores won’t be tricked by it taste wise, but it doesn’t mean it is not an incredible ingredient. I use it a lot, but not this time. This time I really wanted to know what happens if you go the simplest possible way. And I actually like the result. The taste is exquisite!

I admit, these come out a bit dense. Meaning they don’t have a whole lot of air bubbles inside. But don’t confuse dense with heavy! Try to imagine hot chocolate you can eat, not drink. This is the closest description I can imagine for these muffins.

I don’t even know why I try so hard to prepare you for the unusual texture of these muffins, because I am confident you’ll like them. Well, just to be sure no one comes crying this is different. Yes, they are egg free, dairy free and nut free, I avoid baking powder and aquafaba, so this is what comes out. And it is great!

Ingredients

  • 200 g white flour
  • 2 table spoons cocoa powder
  • 120 g Agave syrup
  • 50 g olive oil
  • 1/2 butternut squash/pupkin
  • pinch of salt
  • juice of one orange

Procedure

The procedure to make these egg free muffins is as straightforward and simple as for any muffins or cupcakes.

Peel one half medium sized butternut squash,  remove the seeds and grate it. Place it aside, because you will ad it to the batter as the last ingredient.

Peel and grate the butternut squash.

Then, combine all the dry ingredients. Not that there are that many… Just mix flour, cocoa powder and a pinch of salt in a big bowl.

Mixing is a great easy task to get your kids busy, even if they are as little as ours. Quality time before quality work here:)

In another container, combine wet ingredients (agave syrup, oil and juice of one orange) and mix them well.

Then, gradually add dry ingredients into wet ones and stir continuously. When all the ingredients are combined and you have a smooth batter, add grated butternut pumpkin and mix once more.

Egg free muffins recipe
Finished batter for egg free muffins! Almost time for the oven!

Preheat oven to 180°C and prepare your muffin tin.

Line the holes with muffin papers and fill them with the batter to 3/4 their height and place the tin into the oven.

Egg free muffins recipe
Ready for baking!

Bake for 25 minutes and you’re done! Enjoy your egg free muffins.

Egg Free Muffins

Egg Free Muffins

Ingredients

  • 200 g white flour
  • 2 table spoons cocoa powder
  • 120 g Agave syrup
  • 50 g olive oil
  • 1/2 butternut squash/pupkin
  • pinch of salt
  • juice of one orange

Instructions

  1. Peel one half medium sized butternut squash, remove the seeds and grate it.
  2. Then, combine all the dry ingredients - mix flour, cocoa powder and a pinch of salt in a big bowl.
  3. In another container, combine wet ingredients (agave syrup, oil and juice of one orange) and mix them well.
  4. Gradually add dry ingredients into wet ones and stir continuously. When all the ingredients are combined and you have a smooth batter, add grated butternut pumpkin and mix once more.
  5. Preheat oven to 180°C and prepare your muffin tin.
  6. Line the holes with muffin papers and fill them with the batter to 3/4 their height and place the tin into the oven.
  7. Bake for 25 minutes and you're done!.
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