I have been playing around with egg substitutes in my baking for the last few weeks, and finally I have found an option that works a treat. Flax eggs. Yep, you read right….Flax eggs.
1 tbsp flaxseed to 3 tbsp of water equals one ‘flax egg’. If you are looking to create egg-free baked treats and your recipe calls for 1 egg, then all you need to do is substitute the egg with 1 flax egg by mixing 1 tbsp ground flaxseed mixed with 3 tbsp hot water, mixed and left for 3-5 minutes to thicken prior to adding to the mixture. 2 eggs, 2 tbsp flaxseed and 6 tbsp hot water…you get the drift. If the recipe is using the egg for leverage as well as binding, then you will also need to add some baking powder to the mix, once it has thickened. ¼ tsp baking powder to 1 flax egg. Simple.
Not convinced? Neither was I. But they actually work. With the right combination of ingredients you can make fluffy cakes and muffins that rival your Nanna’s best.
I urge you to give this one a go. These little muffins use a combination of coconut oil and yoghurt to keep them moist, flax eggs to bind and fresh banana and blueberries for taste. They are great for people who cannot tolerate egg products but love a sweet treat, and as they are also free from refined sugar and nuts as well they are also fantastic morning tea option for the kiddies lunch boxes as well to keep their blood sugars stable throughout the day.
Once you have success with your first batch and you get a feel for how they should look and feel, you can start having fun substituting the fruit flavours to keep them interesting. Think raspberry and coconut, sultanas and sunflower seeds, cranberries and pepitas, apricots, choc chips, apple and cinnamon….on my goodness, I could go on forever.
So here you go….sugar free, egg free blueberry and banana muffins. Enjoy!
This recipe makes 12 standard muffins or 24 mini muffins.
1 ½ cups of GF self raising flour
¼ cup stevia sweet granules
1 cup full fat greek or natural yoghurt
½ cup mashed ripe bananas
¼ cup coconut oil
1 flax egg (1 tbsp ground flaxseed + 3 tbsp hot water)
¼ tsp baking powder
1 tbsp chia seeds (black)
1 cup of frozen or fresh blueberries
- Preheat the oven to 180˚C. Line a mini muffin tin or standard muffin tin with baking paper cups, or grease with coconut oil.
- Prepare the flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp hot water in a small cup, and let sit for 5 minutes to thicken.
- Meanwhile combine flour and stevia in a large mixing bowl.
- Mash banana well, and add to yoghurt and melted coconut oil. Mix well.
- Add ¼ tsp baking powder to the flax egg mixture once thickened and stir well, then add immediately to the banana yoghurt mixture.
- Combine yoghurt mixture and dry mix and stir until well combined.
- Gently fold in blueberries, taking care not to burst the fruit as the colour will run and give your muffins a purple hue. Not the end of the world, but they look nicer if the mixture is a lovely creamy colour with bursts of purple.
- Spoon mixture into muffin tray (2/3rd full) and bake in the oven for 25 minutes. The muffins are cooked when they spring back when pressed lightly.
- Allow to cool for 10 minutes prior to devouring.