Egg-Free Berry Muffins

2016-01-18
  • Yield : 12
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

Egg-free berry muffins

Whether you child has an egg allergy or not these light and delicious berry muffins taste delicious and will suit the whole family.

Nutrition Note: Chia seeds are an extremely versatile and nutritious pantry item. Along with many vitamins and minerals they contain valuable omega-3 fatty acids and can even act as an egg replacer when combined with water to make a viscose gel.

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Ingredients

  • 1 tbsp chia seeds
  • 3 tbsp water (to soak chia seeds)
  • 1/4 cup olive or melted coconut oil
  • 1/4 cup apple puree
  • 3/4 cup buttermilk (or 3/4 cup dairy-free milk alternative + 3 tsp lemon juice)
  • 1/3 cup brown sugar
  • 1 3/4 cup self raising flour (or gluten free self raising flour)
  • 1/2 cup shredded coconut
  • 1 cup mixed fresh or frozen berries

Method

Step 1

Combine the chia seeds and water in a small bowl and allow to soak for 10 minutes. -

Step 2

Preheat the oven to 200 degrees Celsius and grease a 12-hole muffin tin. -

Step 3

Place your chosen oil, apple puree, chia seed mix and buttermilk in a large bowl and stir to combine. In a separate bowl combine the brown sugar, sifted flour and coconut. Pour the wet ingredients on to the dry, stir through until just combined then gently fold through the berries. -

Step 4

Spoon the mixture into the muffin holes, filling to 3/4 full. Bake for about 15 minutes or until the muffin tops spring back when touched. -

Step 5

Storage: Store the muffins in an airtight container for 2 days or freeze individually. Pop one in your child's lunchbox and it should be thawed out by recess. -

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Recipe Comments

  1. posted by Andrea on January 22, 2016

    I made these tonight and found that my mix was super dry and gummy prior to adding the berries in. I struggled to work out what to add to it, or if I was even supposed to? I also substituted wholemeal flour because I was out of plain SR flour, would that have contributed to the dryness?

      Reply
  2. posted by Jackie on February 26, 2016

    My 2 year old son has multiple food allergies including egg, dairy, soy and nuts. It was really nice having a recipe, that works and that I didn’t need to make a heap of substitutions to. The muffins were lovely and were devoured by my boys and husband! Thank you.

      Reply
  3. posted by Holly on August 15, 2016

    This recipe is fantastic! I just used this recipe to make a smash cake for my son’s 1st birthday, he has egg and nut allergys. I substituted the brown sugar for rice malt syrup and added it to the wet ingredients. I also baked it in 2 mini (15cm) round Spring form tins. I can’t believe how fluffy and yum it is! Thank-you!

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