One thing I have tried to replace eggs is a 1/4 cup ground flaxseed and 1/4 cup water. I used this while making waffles the other morning and you can’t even tell. Basically, you use this for anything you are needing to rise ( basically, for baking purposes)
Any other good tips, please let me know.
We made these waffles per the instructions, so you can find that on any box really. I am just starting to branch out, I will make them from scratch one day. 🙂 I also didn’t use eggs or oil, I used the flax and water mix.
“SUPERMAN” MUFFINS-Per Beth Downey
* 1 cups whole rolled oats OR wheat bran
- 1 cup nonfat milk
- I used rice milk
- Info for rice milk below
- * cup unsweetened applesauce
- 1 egg
- I used 1/3rd cup almond milk, 1tsp lemon juice
- Calories for almond milk below
* 1/3 cup brown sugar
* 1/2 teaspoon vanilla extract
* 1 cup whole wheat flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- I used ground Jamaican Allspice
* 1/2 teaspoon salt
* 1 ripe banana (mashed)
- 1 small zucchini (peeled and finely grated)
- I used half a large zucchini
* 1 medium carrot (peeled and finely grated)
then add (1) of the following:
* 1/2 cup dried mixed berries
* 1/2 cup finely chopped nuts
- 1/2 cup dark chocolate chips
- I used vegan dark chocolate chips-sorry, don’t still have the bag for them,
- but you can get them at any whole foods, just note they need to be 7o% or greater
1. Preheat oven to 375 degrees F (190 degrees C).
Spray muffin cups or use paper muffin liners.
Mix together whole rolled oats and milk, and let stand for 10 minutes.
In a large bowl, mix mashed banana, applesauce,egg, brown sugar, zucchini, carrot, and vanilla.egg, brown sugar, zucchini, carrot, and vanilla.
Sift together whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt.
Stir into rolled oat and milk mixture until just blended. Fold in dried berries, nuts, or chocolate chips.
Scoop into muffin cups.
Bake in preheated oven for 15 minutes to 20 minutes,
or until toothpick comes out clean. Makes 12 full size muffins.
Mini muffins cook for 12 – 18 minutes (makes 48 mini muffins)
Banana Walnut Muffins
* 2.5 cups of Brown rice flour
* 1.4 cup NuNaturals NuStevia Sweetener Baking Blend, or their MoreFiber Blend
* 1 tsb. baking soda
* 2. tsb. baking powder
* 1/2 tsp sea salt
* 5 large ripe bananas
* 1/4 cup melted virgin coconut oil
* 2 tsp. organic Vanilla Extract
* 1/4 cup chopped walnuts
* Puree about 4 large ripe bananas in a blender till smooth and measure out 3 cups.
* Place puree in a bowl, add virgin coconut oil and vanilla extract and whisk together.
* Pour wet ingredients over dry and gently mix together, do not over mix.
* Gently fold in 1 ripe banana and chopped walnuts.
* Spoon into oiled muffin tins and bake at 375 for about 20-25 minutes.
These are SOOO good, husband approved! 🙂
Whole Grain Apple Muffins
Makes 11 muffins
** instead of eggs, I used a tbls of ground flax, and a tlbs of water per egg white
1 1/4 cups whole-wheat pastry flour 1/
4 cup spelt flour or whole wheat flour
2 teaspoons baking powder 1/
2 teaspoon baking soda 1/
2 tablespoon apple pie spice
1/4 teaspoon Kosher salt
1 cup of shredded apples
1/4 cup of egg-beaters or
1 whole egg
1/2 cup all-natural applesauce
1/4 cup honey
Preheat oven to 350 degrees F. Prepare muffin pan with 11 muffin liners.
In a large bowl mix together the flours, baking powder, baking soda, apple pie spice and salt. Set aside.
In a separate bowl mix together the shredded apple, egg, applesauce and honey.
Mix together the wet ingredients into the dry ingredients and mix until combined well.
Equally divide the dough among the 11 muffin tins. Bake for 12-14 minutes.
Serving size 1 muffin. Calories 115, less than 1 gram fat, 24 g carbs, 2 grams protein. (approximately)
¼ medium apple, diced 1 tsp cinnamon 4 large egg whites ½ cup rolled oats, measured dry ¼ cup all-natural applesauce
1. Preheat oven to 350 degrees. 2. Mix all ingredients in a food processor or blender. 3.
Add diced apple to batter. Pour into a single mini loaf pan or large muffin tin. 4.
Bake for 20-30 minutes or until done. (Test with toothpick)
280 calories. 20g protein. 46g carbs. 4g fat.
* I didn’t use the oat bran
* instead of egg whites, I used a tlbs of ground flax, and a tlbs of water per egg white
* I actually added a 1/2 cup of apple sauce for they were pretty dry.