The Monkey actually ASKED me to make muffins today. And she LOVED these ones. She loved them even more, she claimed, than her favourite STARBUCKS muffins. SO THERE! Ha!
So, I try to keep this blog as vegan as possible. And I’m finding so many baking recipes I love call for eggs. Without further ado, then, I give you vegan egg substitutes — good for vegans AND those who, like me, couldn’t crack an egg properly if their life depended on it….
FLAX SEEDS AND WATER
For one egg, grind 1 tablespoon of flax seeds (or just measure 2.5 tablespoons of ground flax seeds) and mix with 3 tablespoons water. The mixture will become thick and gooey as you beat it. If the recipe you’re using is already pretty wet, you may be able to skip the water — just blend the flax in well. Of course, the best part about substituting eggs with flax (aside from happier hens) is the omega 3 factor! Ground flax is a great source of omega 3 fatty acids.
MASHED BANANAS
For one egg, mash half a banana! EASY! Just, be careful: only use this egg replacer if you don’t mind your baked goods tasting a wee bit like banana….
These are my favourite egg substitutes because they’re so easy and available…. But, there are others. See HERE for more on the above ideas and other great egg substitutes.
In the meantime…, I give you your muffins, Gorgeouses!
INGREDIENTS
(Makes 12)
2 cups oat bran (preferably a hot cereal mix — get your high fiber!)
1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/2 cup milk substitute (I used rice milk)
1/2 cup canola oil (or vegetable oil of your choice)
1 organic egg or egg replacer (beaten)(see above)
1/2 cup maple syrup
3/4 cup raisins
1/4 cup ground walnuts (grind a small handful of whole walnuts)
INSTRUCTIONS
1. Preheat oven to 375°F and grease muffin tin.
2. Combine all the dry ingredients in a large bowl.
3. Combine the wet ingredients in a separate bowl.
4. Pour the dry mixture into the wet, and combine until just blended.
5. Spoon the mix into the muffin tin.
6. Bake for 20 minutes (or until they look ready to you — golden…).
7. Let cool for 5-10 minutes. And ENJOY!
Let me know what you think and, of course, any tips or variations you have!
Multi-Tasking Mommy March 5th, 2009 at 8:53 am
Those muffins sound awesome, can’t wait to try them out!
Question for you, when my Little Man is old enough for muffins–is there a limit as to how much flax seed that is healthy for him or young children in general?
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Lu March 5th, 2009 at 10:35 am
I’ve read that applesauce is a good egg replacement as well. I’ve tried it and it works very well – keeps baked goodies moist and still acts as a binding agent (like eggs).
LAVENDULA March 5th, 2009 at 12:12 pm
i am going to go make those.last time you made muffins i made the recipe right away too.
Heather March 5th, 2009 at 12:16 pm
Maple syrup! That’s sugar! Or is it okay according to the Haley-O no sugar rule?
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Haley-O March 6th, 2009 at 12:33 am
Heather – True true! But, they’re for the kiddies, really. And, there’s so little sugar in the whole thing! You could probably substitute with agave nectar, too….
MTM – I don’t know how much flax is too much, to be honest. I’ve been meaning to look into it, and I use it sparingly because I’m not sure. The amount in this recipe is very little, though. I sometimes mix walnuts with flaxseeds — both have omega 3s, just to mix it up a bit. My guideline really is bread: I try to sprinkle on less than a piece of bread would contain; also, if you put too much in their food, they taste it, and they usually don’t like it! I’ll look into it more, though.