Best 3 Light Fluffy Egg Free Muffins Recipes

Are you looking for a delightful and guilt-free treat? These light and fluffy egg-free muffins are the perfect way to satisfy your sweet tooth without compromising your dietary preferences or allergies. With easy-to-find ingredients and a simple baking process, these muffins are a great option for breakfast, brunch, or a midday snack. Whether you're vegan, allergic to eggs, or simply seeking a lighter alternative, this recipe will guide you through the steps of creating delicious and airy egg-free muffins that are perfect for any occasion.

Here are our top 3 tried and tested recipes!

EGG FREE BANANA MUFFINS (ADAPTABLE FOR VEGAN, GF)

Egg Free Banana Muffins (adaptable for vegan, GF) image

Light, fluffy and delicious Egg Free Banana Muffins that will satisfy any muffin craving. This recipe for eggless banana muffins can be adapted to suit common food allergies - egg free, dairy free, gluten free, and low sugar. Or make these muffins without eggs if you are caught without eggs for your usual recipe.

Provided by The Worktop

Categories Breads and Muffins Breakfast Muffins

Time 40m

Number Of Ingredients 14

Ingredients

3 medium ripe bananas (- mashed)
1/2 cup milk ((use milk alternative for vegan))
1/4 cup cooking oil ((coconut oil, or any light cooking oil is fine - sunflower, canola, rice bran))
2 teaspoons quality vanilla extract
1/4-1 cup brown sugar
1 1/4 cups golden wheat flour ((you can also use all-purpose white flour or whole wheat flour) (See notes for GF))
1/2 cup quick cooking oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 pinch salt
1 tablespoon vinegar ((I prefer apple cider vinegar, but any vinegar will do. You can also use lemon juice.))
1 tablespoon quick cooking oats
1 tablespoon turbinado sugar

Steps:

Preheat oven to 350°F / 175°C. Line or lightly grease a standard 12-hole muffin tin.
In a medium bowl, mix together the mashed bananas, milk, cooking oil, vanilla extract and brown sugar. You can mix this by hand, or use a hand mixer on low speed. I usually use a hand mixer since I find that it quickly will mash/puree a ripe banana.
In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
Add the wet ingredients into the dry ingredients and mix together until just combined. Stir in the vinegar.
Divide batter evenly among the muffin cups. Top the muffins with the oats and turbinado sugar.
Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25-30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Transfer muffins onto a rack and let cool completely.

Nutrition Facts : Calories 147 kcal, Carbohydrate 23 g, Protein 2 g, Fat 5 g, Cholesterol 1 mg, Sodium 60 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

FEATHER-LIGHT MUFFINS

Feather-Light Muffins image

Your family will likely gobble up these airy muffins, which won me a blue ribbon at our county fair! Pretty as well as tasty, their hint of spice will brighten breakfast, brunch or lunch for family or company. - Sonja Blow, Groveland, California

Provided by Taste of Home

Time 45m

Yield 10 muffins.

Number Of Ingredients 12

Ingredients

1/3 cup shortening
1/2 cup sugar
1 large egg
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup whole milk
TOPPING:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted

Steps:

In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.

Nutrition Facts : Calories 307 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 283mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.

LIGHT & FLUFFY EGG-FREE MUFFINS

Light & Fluffy Egg-Free Muffins image

These muffins are easy, fluffy, and egg-free! Plus, they don't have any of those hard-to-find ingredients that nobody every buys. Enjoy!

Provided by Natural Girl

Categories Quick Breads

Time 25m

Yield 12 muffins, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/4-1/2 teaspoon salt
1 tablespoon oranges or 1 tablespoon pineapple juice
1 cup low-fat milk
1/2 cup applesauce
1 -2 mashed banana
1/2 cup raisins with 1 tsp cinnamon
1/2 cup chocolate chips
1/2 cup blueberries or 1/2 cup fruit

Steps:

1. Mix all ingredients until combined. Do not overmix!
2. Spoon into prepared muffin tins and bake at 350 degrees for 20-35 minutes, or until a knife comes out clean when inserted in the middle.

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
Mash the bananas well: Make sure the bananas are mashed until smooth before adding them to the batter. This will help ensure that the muffins are light and fluffy.
Don't overmix the batter: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
Use muffin liners: Muffin liners will help prevent the muffins from sticking to the pan and make them easier to remove.
Bake the muffins at a high temperature: Baking the muffins at a high temperature will help them rise quickly and create a light and fluffy texture.
Let the muffins cool completely before serving: This will help them set and make them easier to handle.

Conclusion:

These egg-free muffins are a delicious and healthy breakfast or snack option. They're light, fluffy, and packed with flavor. Plus, they're easy to make and can be customized to your liking. So next time you're looking for a quick and easy breakfast or snack, give these egg-free muffins a try!