Easy muffins with various fillings

Eggless muffins can be never boring. As long as you have a smooth dough, you can add:

  • fresh or dried fruits
  • chocolate chips
  • coconut cream or coconut flakes
  • any veggie of your choice (preferably pumpkin puree or shredded carrot)

and create a really delicious and unique dessert that everyone will be obsessed with.

I mostly use silicone muffin cases. Yellow: rasin muffins, red: almond muffins, blue: cranberry muffins and green: homemade nutella muffins.

What you need 

  • 1/4 cup ground flaxseed
  • 2 cups whole wheat flour
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1 cup almond or coconut milk
  • 1/4 cup coconut oil
  • 1/2 cup maple or agava syrup
  • 1 teaspoon vanilla extract
  • handful almonds (or any nuts of your choice), dried fruits (cranberries, dates or raisins), fresh fruits you want

What to do

  1. Preheat oven to 375F/190C. Line a muffin tin with paper liners and grease it well with coconut oil.
  2. In a large bowl combine milk together with the ground flaxseed, flour, baking soda and cinnamon.
  3. In a medium bowl, whisk together the maple syrup, oil, milk mixture and vanilla extract.
  4. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just moistened.
  5. Scoop the batter into the prepared muffin cups adding some almonds, fresh fruits, raisins and cranberries.
  6. Bake the muffins for about 15-20 minutes.
The final effect. Yummy muffins!

If you can’t imagine muffins with no eggs, check out my old recipe for healthy banana and chocolate muffins.


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