Baking without eggs or dairy is not necessarily a simple thing. You need to find an effective (and worthy) binder as a substitute for the eggs, ingredients that will also deliver the flavor, richness and moisture that eggs and dairy usually add to baked goods. While many egg-free, dairy-free muffins come out either too dense, or too dry, this fool-proof recipe, which includes sweet mashed bananas (as a binder, and for flavor and moisture), and tart wild frozen blueberries (which bring a tang, and even more flavor and moisture), works perfectly every time. These also freeze well so bake an extra batch and store some for a rainy day. You won't be sorry to have them on hand!
Ingredients: (this makes about 12 muffins)
2 large ripe bananas mashed up well (or 1 1/4 cups)
2 cups of all-purpose flour
1 1/4 cups sugar
3 tablespoons of vegetable oil
1 tablespoon of baking powder
1 1/2 teaspoons of baking soda
1/2 cup of water
zest of 1 lemon, plus 1 tablespoon of lemon juice squeezed from this
2/3 cups frozen wild blueberries
To prepare:
Preheat oven to 350 degrees F.
Sift flour into a large mixing bowl to get rid of any lumps.
Add rest of dry ingredients, then the banana, oil, water, zest and lemon juice. Mix well to combine with a wooden spoon. Fold in blueberries last and scoop batter into lined or well greased muffin pan (we use an ice cream scoop which works really well).
Bake for about 18-22 minutes until lightly brown on top.
Enjoy!
Ingredients: (this makes about 12 muffins)
2 large ripe bananas mashed up well (or 1 1/4 cups)
2 cups of all-purpose flour
1 1/4 cups sugar
3 tablespoons of vegetable oil
1 tablespoon of baking powder
1 1/2 teaspoons of baking soda
1/2 cup of water
zest of 1 lemon, plus 1 tablespoon of lemon juice squeezed from this
2/3 cups frozen wild blueberries
To prepare:
Preheat oven to 350 degrees F.
Sift flour into a large mixing bowl to get rid of any lumps.
Add rest of dry ingredients, then the banana, oil, water, zest and lemon juice. Mix well to combine with a wooden spoon. Fold in blueberries last and scoop batter into lined or well greased muffin pan (we use an ice cream scoop which works really well).
Bake for about 18-22 minutes until lightly brown on top.
Enjoy!
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