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What Are the Different Types of Eggless Muffins?

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  • Written By: Karize Uy
  • Edited By: Lauren Fritsky
  • Last Modified Date: 21 November 2016
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There are many different types of eggless muffins, usually baked for those who are allergic to eggs, conscious of their weight, or those who are vegans. Some choices are those with fruits and vegetables, such as banana, carrot, pumpkin, and berry muffins, as the fruits and vegetables included in the recipe have their own juices that make the muffins soft even without eggs. Eggless chocolate muffins are another choice, and for the more health-conscious desert eaters, whole-wheat, oat bran, and corn muffins are possible.

Banana muffins are the type of eggless muffins that can easily be made without eggs or egg substitutions. The consistency of the muffins is usually still soft, although spongier as compared to the heavier texture of the banana muffins containing eggs. For a softer consistency, one can use overripe bananas and muscovado sugar for the recipe. The eggless version of the carrot muffins can also easily do without eggs in the recipe, although some inventive bakers use a couple of overripe bananas as egg substitutes. Using brown sugar in the recipe will also help produce moist batches of carrot muffins.

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Some eggless muffins, on the other hand, need egg substitutes in the recipe, such as the pumpkin muffins. Some recipes use silken tofu, the softest type of tofu, while other recipes suggest using yogurt, whether milk or soy-derived. Several recipes also include products called egg replacers that are commercially available in supermarkets and health-food shops. Berry muffins like blueberry, cranberry, and strawberry muffins can also use the aforementioned egg substitutes, but some recipes simply use apple cider vinegar to replace the eggs. This, however, results in a muffin with lighter texture, which can be balanced by adding some flax seed powder to create a heavier consistency and add more fiber.

Chocolate muffins work well for vegans and those allergic to eggs who still want to indulge their sweet tooth. To compensate for the absence of eggs, bakers can use some vinegar, dark brown sugar, and olive or canola oil because they are denser than other cooking oils. Buttermilk can also be added for richer, moister muffins. Grain-based muffins generally have heavy consistencies because of the fibrous ingredients, so eggs are used to make the batter less dense. Apple cider vinegar, applesauce, or the commercial egg replacer can be used as substitutes for these types of eggless muffins.

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