Tag Archives: baking

No Eggs? No Worries. How to Bake WITHOUT EGGS. 11 Photos with Instructions

25 Mar

One common question we get is “How do you bake without eggs and still have it taste good?”  This is the exact process we used for our Vegan Banana Muffins

Whether you choose not to eat eggs or are panicked because you started a baking process and are without eggs, this is a great way of replacing them in a healthy way.

To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons warm water

Just so you know, flax seed may be kept in a sealed tight container in the refrigerator, just like eggs, but lucky for you, they stay fresh MUCH longer!  Also, it is MUCH LESS expensive than buying eggs at the store or raising your own chickens.  😉

TiV Keep Flax Seeds in your Refrigerator Sealed

We don’t use eggs so this is the perfect spot for us to keep our flax!

Pour Flax Seeds in Coffee Grinder or High Powered Blender

Pour Flax Seeds in Coffee Grinder or High Powered Blender

Ground Flax Meal.  If some seeds don't grind, no worries, it gives your dish some character ;)

Ground Flax Meal. If some seeds don’t grind, no worries, it gives your dish some character 😉

Here is a close up of the Flax Meal which can also be purchased already ground up in stores.

Here is a close up of the Flax Meal which can also be purchased already ground up in stores.

Scoop out one full TBSP of Flax Meal

Scoop out one full TBSP of Flax Meal

Dump Flax Meal in Small Bowl

Dump Flax Meal in Small Bowl

Measure 3 TBSP of WARM water

Measure 3 TBSP of WARM water

Pour warm water into bowl with flax mixture

Pour warm water into bowl with flax mixture

Grab whisk, fork or mini blender

Grab whisk, fork or mini blender

Blend until the mixture thickens

Blend until the mixture thickens

Flax mixture is ready when it thickens into an egg-like consistency

Flax mixture is ready when it thickens into an egg-like consistency

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Oh Yes I Did. The BEST(vegan) Banana Muffins You Will Ever Smell and Taste. EVER.

25 Mar
Check out our new Sexy Summer Pasta Saladgreat for parties and BBQ’s or our Vegan Enchiladas plus more meal ideas!

UPDATE 3/25/13

This, by far, has become our most popular treat.  We have updated it with “How to” links and photos so you can see just how easy it is thanks to many of your requests!

One of the biggest surprises that we had once we adopted a vegan diet, was how DELISH baking can be without the use of eggs and dairy butter.  Shocked is an understatement.  I’ve always enjoyed baking and I remember on a few occasions not having eggs and so I put on my best pout and had to wait until the following day to purchase them.  IF ONLY I KNEW THAT I COULD BAKE WITHOUT EGGS!

Whether you are Vegan or not (if if you aren’t, oh, we’ve got to chat 😉 I promise you that you will be pleasantly surprised!

I also have a secret that I will share with you… I HATE bananas.  I just… can’t.  It’s NOT for a lack of trying, I can assure you… (I’m big on trying everything once, hence my “Try it Vegan”)  After adopting a vegan diet I did a bunch of reading up on fruits and of course, the incredible nutritional benefits of bananas could not be ignored so I found out that I can DRINK a banana in a smoothie now and of course, make banana muffins which are on the sweeter side.

So what are the magic ingredients if I don’t use eggs OR fat?  (That’s right… fat-free, Baby)

  • Flax seeds and a coffee grinder, or flax meal  (Don’t knock it till you’ve tried it)  You keep them in the fridge, just like you did eggs but the great part is flax seeds/meal stay MUCH longer.  **see how to make an egg substitute below
  • Apple sauce instead of oil (I’m not a HUGE fan of using oil so I am one that likes to use apple sauce whether I make some in the vitamixer or I twist the lid off of a jar)
  • Whole Wheat pastry flour instead of unbleached all purpose although if you don’t have it, it’s not the end of the world
  • Almond or Hemp milk is my favorite to bake with

The only recipe that I absolutely love to use as a guide is below but I always use the above changes and some super-duper ripe bananas 🙂

The one complaint that I seem to have is no matter how many batches I make there never seems to be enough.  The kids inhale them and yes, they freeze well too!

Enjoy!

Ingredients:  (Try and go organic as much as possible)

2 super ripe (brown) mashed bananas (

1/3 cup (2.6 oz) unsweetened applesauce

2/3 cup vegan sugar

2 egg substitutes (click HERE to view how we make ours)

1/4 cup almond milk or milk of your choice

1 2/3 cup flour (we prefer whole wheat pastry)

1 tsp baking soda

1/2 tsp salt

1/4 baking powder

cinnamon to taste (we like 1 tsp)

(My teenage son is demonstrating how simple it all is!)

Make your Flax Seed Egg Substitute

Make your Flax Seed Egg Substitute

(Click HERE to see, step by step, how to make it)

The browner the banana, the sweeter.  Add all the wet ingredients down to and including the milk.

The browner the banana, the sweeter. Add all the wet ingredients down to and including the milk.

Mix Flax (Egg-less) mixture, sugar, applesauce, milk and bananas

Mix Flax (Egg-less) mixture, sugar, applesauce, milk and bananas

Measure flour and additional dry ingredients

Measure flour and additional dry ingredients

Add the rest of the dry ingredients to the wet mixture but don't over mix it too high of a setting

Add the rest of the dry ingredients to the wet mixture but don’t over mix it too high of a setting

Scrape down the sides to get every bit of goodness mixed up

Scrape down the sides to get every bit of goodness mixed up

Batter should be nice and thick like a cookie batter.

Batter should be nice and thick like a cookie batter.

Pour into pan of your choice

Pour into pan of your choice

Bake at 350 degrees 13-15 minutes for mini muffins and 17-20 minutes for regular muffins

Bake at 350 degrees 13-15 minutes for mini muffins and 17-20 minutes for regular muffins.  We doubled our recipe yielding the amount shown.

The BEST most MOIST Vegan Banana Muffins you will ever have!

Voila! The BEST most MOIST Vegan Banana Muffins you will ever have!

http://vegweb.com/recipes/best-ever-no-fat-banana-bread

To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons warm water (or other liquid)

Stir together until thick and gelatinous.

You can also use whole flaxseeds:

1 tablespoon whole flaxseeds
4 tablespoons warm water (or other liquid)

Process seeds in a blender to a fine meal, add liquid and blend well.

You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.

Try it!
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