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Accidental Eggless Muffins

Hi Zesties! Welcome back, happy weekend.

Eggless Blueberry Muffins
Yummy, fluffy, flavourful blueberry muffins
Check out this recipe
Double Chocolate Chip Eggless Muffins
Just for those that can't get enough chocolate
Check out this recipe
Apple Cinnamon Eggless Muffins
Apple Cinnamon is a flawless combination. Works everytime
Check out this recipe

I am happy to be writing for this weekend. It felt like an interesting week overall: I was busy but not actually, and I was overwhelmed but internally, and I was working on so much to push forward a little God dream of mine and it still feels so impossible and far away. The kitchen and this blog was my escape and I am so happy to be back. Now let’s begin on why these are ACCIDENTALLY eggless.

Last weekend (and this weekend, actually) Blake and I went on a road trip. I am a HUGE roadtrip snacker…I am a snacker. PERIODT. If you have been around for long enough you know this, but for some reason when we roadtrip it’s the perfect time to eat all the snacks. I was also craving muffins?? Random, usually I prefer other pastries, but I was dreaming about muffins (and I wish I was joking).
I decide to make muffins. I open my fridge. I grab my oat milk. I grab my blueberries. I grab my eggs………..no eggs. We leave on our roadtrip in 3 hours and I have no eggs. OKAY. SOLUTION? These eggless muffins.

Before you roll your eyes (literally everyone) they taste the SAME. They are still fluffy, they are still flavourful, they are FINE. They’re also super easy so I made 3 different flavours, just for you.


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Eggless Blueberry Muffins

Yummy, fluffy, flavourful blueberry muffins
Course Breakfast, Snack
Keyword Muffins, Pastries
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 Muffins

Equipment

  • Muffin Tin
  • Cooling Rack
  • Mixing Bowls

Ingredients

  • 2 c Plain White Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt Don't forget, really brings out the sweet
  • 1 c White Sugar
  • 1 c Greek Yogurt Plain or Vanilla
  • 1/2 c Milk I used oat milk, but any neutral milk will work
  • 1/2 c Oil I used vegetable oil, but any neutral oil will work
  • 1 tsp Vanilla It's expensive, it's cool if it's imitation
  • 1 c Blueberries Fresh or frozen, doesn't matter

Instructions

  • Preheat oven to 425° (218°). Grease muffin tin with nonstick spray and set aside
  • In a small bowl, add the wet ingredients (greek yogurt, milk, oil, vanilla). Mix well. It should be fluffy and fully-incorporated
  • In a separate, large bowl, add the dry ingredients (flour, sugar, baking powder, baking soda, salt). Whisk together
  • Add the wet ingredients to the dry and mix well with a whisk or flat rubber spatula. DO NOT OVERMIX. It should be just barely mixed but still fluffy and barely any clumps
  • Fold in blueberries
  • Scoop 1/4 c. sized batter into the muffin tin. (Optional: sprinkle a little brown sugar or white sugar over each muffin before place in muffin for a little crunch)
  • Place muffin tin in oven at 425° (218°) FOR FIVE MINUTES. (This makes it crunchy on the outside)
  • Reduce heat to 350° (176°) and let cook for the remainder of 13-15 minutes
  • Remove heat, make sure they are cooked all the way through
  • Allow to cool for about 2-3 minutes (or not)
  • Enjoy!
ADDED ZEST:
  • YOU NEED TO MIX IN THE WET & DRY INGREDIENTS. I usually have no patience and I hate washing dishes, but combining the wet ingredients, making mixing them until fluffy, and then lightly mixing into the dry ingredients ensures that the muffins will be fluffy and taste amazing
  • Set a time, watch those 5 minutes at high heat and then immediately reduce the heat without removing the muffins. This is the secret to getting those crunchy-on-the-outside-fluffy-on-the-inside muffins that I know you love

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Double Chocolate Chip Eggless Muffins

Just for those that can't get enough chocolate
Course Breakfast, Snack
Keyword Muffins, Pastries
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 Muffins

Equipment

  • Cooling Rack
  • Mixing Bowls
  • Muffin Tin

Ingredients

  • 2 c Plain White Flour
  • 1/4 c Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 c White Sugar
  • 1 c Greek Yogurt Plain or Vanilla is fine
  • 1/2 c Milk Non-dairy or dairy milk will work
  • 1/2 c Oil Neutral oil (vegetable, canola, sunflower, etc.)
  • 1/2 c Semi-Sweet Chocolate Chips
  • 1 tsp Vanilla

Instructions

  • Preheat oven to 425° (218°). Grease muffin tin with nonstick spray and set aside
  • In a small bowl, add wet ingredients (greek yogurt, oil, vanilla, milk). Mix well until fluffy
  • In a larger bowl, add dry ingredients (flour, sugar, salt, baking powder, baking soda, cocoa powder)
  • Add the wet ingredients into the dry ingredients and mix until just incorporated
  • Fold in the chocolate chips
  • Scoop 1/4 c. sized batter into muffin tin and place into oven
  • Bake at 425° (218°) for FIVE MINUTES ONLY. Reduce heat to 350° (176°) without remove the muffins and let cook for the remainder of the time, about 12-15 minutes
  • Remove from oven and make sure they are cooked all the way through. Let cook slightly before eating
  • Enjoy!

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Apple Cinnamon Eggless Muffins

Apple Cinnamon is a flawless combination. Works everytime
Course Breakfast, Snack
Keyword Muffins, Pastries
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 Muffins

Equipment

  • Cooling Rack
  • Muffin Tin
  • Mixing Bowls

Ingredients

  • 2 c Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 c White Sugar
  • 1 + 1/2 c Green Apple Chopped
  • 2 tsp Cinnamon
  • 1 tsp Brown Sugar For Topping
  • 1 c Greek Yogurt
  • 1/2 c Milk
  • 1/2 c Oil
  • 1 tsp Vanilla

Instructions

  • Preheat oven to 425° (218°). Grease muffin tin with nonstick spray and set aside
  • In small bowl, combine wet ingredients (greek yogurt, milk, oil, vanilla). Mix until fluffy
  • In a separate, large bowl, combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon, white sugar)
  • Add the wet ingredients to the dry ingredients and mix until just fully incorporated
  • Fold in chopped green apples
  • Spoon 1/4 c. sized batter into muffin tin and sprinkle brown sugar on top
  • Place in oven. Let bake for 5 minutes on 425° (218°) then reduce heat to 350° (176°)
  • Allow to bake for an additional 12-15 minutes
  • Once cooked through, remove from heat and allow to cool slightly
  • Enjoy!

I cannot stress enough how good these muffins are! They are quick easy, and almost infallible.

ADDED ZEST:
  • VEGAN: Use dairy-free yogurt, I recommend coconut for the high good fat content which will be a good ‘glue’ since there’s no eggs. Also stick to a dairy-free milk. I used oat milk in all of these recipes anyway, but I don’t specify since dairy-free or dairy will work just as well
  • GLUTEN-FREE: Use 1 c. Coconut Flour and 1 c. Almond or Oat Flour. They will be more dense but they flavour will still be really nice
  • Each muffin has the same basic base, I only tweak the extra ingredients (chocolate chips, chopped apples, cinnamon, cocoa powder, etc.) this makes it so you can create your own muffins! Try orange zest, lemon poppyseed, mixed berry…the possibilities are endless!

That is it for this week! So glad to have put out another breakfast recipe! Also equally as happy because it was muffins. I will be back next week as per usual with another recipe and a…BONUS BLOG. Yanno, unless I am as burnt out as I was this week………..here’s to hoping I am not and neither are you 😉

xo.🍋

Author: Claire Elizabeth

My name is Claire Elizabeth and welcome to my lemon zest life! It all started back in 2015 when I began creating healthy recipes to support my busy lifestyle between the gym, full-time work, and full-time university. Four years later I have updated my healthy recipes but am still living that busy lifestyle. This is catered for the full-time employees, students, parents, and everyone in between that lives a lemon zest life, like me. xo.🍋 ​

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