Muffins! Do I have your attention now? Yes, muffins got your attention! Because they are super delicious, and they are best friends with coffee.

These eggless muffins are made with whole wheat pastry flour, flaxseed meal and applesauce, sweetened with honey or maple syrup, with no refined sugar. Mix two bowls, scoop and bake for 15 to 18 minutes.

The Best Eggless Whole Wheat Muffins (Honey Sweetened)

Muffins are one of man’s best creations and pretty much the reason why I even bother getting out of bed some days. Here’s my proposal: do an experiment. Make a batch of muffins and bring them to work, or bake them right before your spouse comes home. See how much love you are going to get for bringing muffins into people’s lives. I’ve been doing it for years. I am not ashamed of getting people’s affections through baked goods, especially muffins.

Muffins are mini joy cakes. They are supposed to be fluffy and sweet, but not overly sweet. They usually accompany a cup of tea or coffee, or if you are my husband, milk. Loved by most, desired by all. Nobody has ever said no to a fresh baked muffin standing right in front of them.

Even your friends with egg allergies can totally be a part of the love sharing with these eggless muffins. Fill your house with the smell of love and baked goods! It will be worth the 15 minutes you’ve spent making these. Seriously, only 15 minutes. Could be 10.

This recipe calls for applesauce. If you use store bought applesauce, it will take 10 minutes to put this together. I make my applesauce from scratch because it’s so dang easy and delicious. I like to use McIntosh or Cortland apples because they are very soft, and they usually fall apart on their own. Badabing. Ready! Just like that.

Guilt free treats! Doesn’t get any easier. Mix dry ingredients together in a bowl, mix wet ingredients together in another bowl. Pour wet into dry, mix, scoop, bake, share, enjoy, be loved! That’s not just a recipe for these eggless muffins, it is basically my life recipe!

Why You’ll Love These Eggless Muffins

No eggs at all. Flaxseed meal, chia seeds and applesauce hold the batter together.
No refined sugar. Honey or maple syrup is the only sweetener.
Whole grain and tender. Whole wheat pastry flour keeps them soft instead of dense.
Fast. About 10 to 15 minutes to mix and 15 to 18 minutes in the oven.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Whole wheat pastry flour: Milled from soft wheat, it is finer and lower in protein than regular whole wheat flour, so the muffins stay light. Regular whole wheat flour will work but bakes up denser.
Chia seeds (optional): They soak up liquid and add a little extra binding and a pleasant pop. Leave them out if you don’t have them.
Flaxseed meal: The main egg replacer. Ground flax absorbs liquid and turns into a soft gel that binds the batter the way an egg would. Use ground flax, not whole seeds, which won’t gel. Store flaxseed meal in the fridge or freezer so it stays fresh and doesn’t taste bitter.
Baking powder: All of the rise comes from baking powder, so make sure yours is fresh. Baking powder that has been open for many months loses strength and gives flat, heavy muffins.
Cinnamon and salt: Warm spice and a little salt keep the honey from tasting flat.
Applesauce: Adds moisture and natural sweetness and helps bind the muffins. Store bought is fastest. Unsweetened keeps the sweetness in check, or make your own (see the tip below).
Extra virgin olive oil: Keeps the crumb moist. Oil stays liquid at room temperature, so oil based muffins stay soft after they cool.
Honey or maple syrup: Use pure honey or pure maple syrup. Honey is a little sweeter and more floral, and maple gives a warm, caramel note.
Almond milk or coconut milk: Thins the batter just enough. Either works, so use what you keep on hand.
Vanilla: Rounds out the cinnamon and honey.

How to Make Eggless Muffins

Heat the oven. Preheat to 350°F so the oven is fully hot when the muffins go in.
Mix the dry ingredients. In a large bowl, whisk the flour, chia seeds, flaxseed meal, baking powder, cinnamon and salt until evenly combined, with no clumps of baking powder.
Mix the wet ingredients. In a separate bowl, stir together the applesauce, olive oil, honey, milk and vanilla until smooth and glossy.
Combine and rest. Pour the wet ingredients into the dry and mix with a spatula just until no dry flour remains. A few small lumps are fine. Overmixing whole wheat batter makes muffins tough. Let the batter sit for 5 minutes. The flax and chia absorb liquid and the batter thickens.
Fill the pan. Spray a muffin tin with nonstick baking spray and scoop 1/4 cup of batter into each cup. Even scoops help every muffin finish baking at the same time.
Bake. Bake for 15 to 18 minutes, just until the middles are no longer doughy and the tops are lightly golden brown. A toothpick in the center should come out with no wet batter.
Cool. Let the muffins cool in the tin for 5 to 10 minutes, then move them to a cooling rack so the bottoms don’t steam and turn soggy.

Tip: Make your own applesauce while you mix. Peel and roughly chop 2 apples, simmer them covered with 1/4 cup water and 1 cinnamon stick for 10 minutes, then mash with a fork. Two medium apples give about 1/2 cup.

Ways to Customize Eggless Muffins

Homemade applesauce: Soft apples like McIntosh or Cortland fall apart quickly when simmered. Firmer apples may need a little mashing.
Swap the sweetener: Use maple syrup instead of honey.
Change the milk: Almond milk and coconut milk both work.
Add a mix in: Fold in a handful of berries or chopped nuts right before scooping.

Eggless Muffins FAQs

What replaces the eggs? Flaxseed meal, optional chia seeds and applesauce. The flax and chia form a gel that binds the batter, and the applesauce adds moisture.
Are these muffins sugar free? They have no refined sugar. Honey or maple syrup sweetens them, and both are still sugars.
Why rest the batter for 5 minutes? It gives the flax and chia time to soak up liquid and thicken the batter so the muffins hold together.
How do I know they are done? The tops turn slightly golden and the middles are no longer doughy, usually after 15 to 18 minutes at 350°F.
Can I use regular whole wheat flour? Yes, but the muffins will be denser. Whole wheat pastry flour is finer and keeps them soft.
Can I skip the chia seeds? Yes. They are optional, and the flaxseed meal still binds the muffins.
How should I store them? Keep cooled muffins in an airtight container at room temperature for 2 to 3 days, or freeze them for up to 3 months.
Why are my muffins dense? Usually from overmixing or regular whole wheat flour. Stir only until the flour disappears and use whole wheat pastry flour for a lighter crumb.

Eggless Whole Wheat Muffins Recipe - No Diets Allowed #Muffins #Food #Foodie

Eggless Muffins

Eggless muffins made with whole wheat pastry flour, flaxseed meal, applesauce and honey or maple syrup. Soft, lightly sweet and cinnamon scented, they bake in 15 to 18 minutes.

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Ingredients

2 cups whole wheat pastry flour
2 Tbs chia seeds optional
2 Tbs flaxseed meal
1 Tbs baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup applesauce
1/2 cup extra virgin olive oil
1/2 cup pure honey or maple syrup
1/4 cup almond milk or coconut milk
1 tsp vanilla

Instructions

Preheat oven to 350 F.
Combine flour, chia seeds, flaxseed, baking powder, cinnamon, and salt in a large bowl.
In a separate bowl, mix together applesauce, olive oil, honey, milk, and vanilla.
Pour wet ingredients into dry ingredients. Mix just until combined. Allow batter to sit for 5 minutes.
Spray muffin tin with nonstick baking spray. Pour 1/4 cup batter into muffin tin.
Bake for 15 to 18 minutes just until no longer doughy in the middle and slightly golden brown. Allow muffins to cool in muffin tin for about 5 to 10 minutes. Remove muffins and place on cooling rack.