Egg-Free Berry Muffins

  • 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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  • 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


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?

  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.

  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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