Light Fluffy Egg Free Muffins

Experience the ultimate in light, airy treats with these egg-free muffins that are as fluffy as they are flavorful! Perfect for anyone with an egg allergy or looking to cut back on animal products, this recipe combines a clever buttermilk substitute made with milk and vinegar (or lemon juice) with the moistness of unsweetened applesauce for a tender crumb every time. With a quick 10-minute prep time, these easy muffins come together in no time and can be customized with your favorite add-ins—think chocolate chips, fresh blueberries, or nuts. Ideal for breakfast, snacks, or dessert, these dairy-optional muffins are baked to golden perfection and are perfect for freezing or enjoying fresh. Whether you’re new to baking or a seasoned pro, this versatile recipe for egg-free muffins is your go-to for fluffy, irresistible results.

Nutriscore Rating: 56/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cups Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.33 cups Vegetable oil
• 0.5 cups Unsweetened applesauce
• 2 teaspoons Vanilla extract
• 1 cups Milk (dairy or plant-based)
• 1 tablespoons White vinegar or lemon juice
• 0.5 cups Optional add-ins (e.g., chocolate chips, blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a small bowl, combine the milk and vinegar (or lemon juice) to create a buttermilk substitute. Let it sit for 5 minutes to curdle slightly.

Step 3

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 4

In a medium bowl, mix the vegetable oil, applesauce, vanilla extract, and the prepared buttermilk substitute.

Step 5

Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.

Step 6

If you're adding optional ingredients like chocolate chips or blueberries, gently fold them into the batter at this stage.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Nutrition Facts

Serving size	(982.8g)

Amount per serving	% Daily Value*
Calories	2805.7

Total Fat 100.5g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 44.4g
Cholesterol 20.0mg	0%
Sodium 2272.3mg	0%
Total Carbohydrate 444.3g	0%
Dietary Fiber 15.9g	0%
Total Sugars 231.1g
Protein 41.0g	0%

Vitamin D 100.0IU	0%
Calcium 384.6mg	0%
Iron 13.0mg	0%
Potassium 893.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 5.8%

Carbs: 62.5%