Berry Muffins and Chocolate Chip Muffins (Egg-Free)

A lot of people have go-to recipes for everything. I am one of those people. You name it, I'm sure I will have a tried and true recipe to give you, or a recipe from someone that I know, that will be without a doubt, a success.

I have three go-to muffin recipes that I alternate and make on a weekly basis, and they all happen to be egg-free. I often make banana chocolate chip muffins because I seem to always have left-over bananas and they are my kids' favorite, but I also make these berry muffins and regular chocolate chip muffins a lot. These recipes always turn out great and are so quick and easy to make.

Berry Muffins (Egg-Free)
(recipe adapted from The Food Allergy Mama's Baking Book)
Makes 12 muffins

2 cups all-purpose flour (can use 1 1/4 cups all-purpose and 3/4 cup white whole wheat flour)
2/3 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup milk (can use rice or soy milk)
1/4 cup melted margarine or vegetable oil
1/2 tsp grated lemon zest
1 T fresh lemon juice
1 T water (slightly more if using white whole wheat flour)
1/2 tsp vanilla
1 cup fresh or frozen berries (blueberries or raspberries are great)
Sparkling sugar or granulated sugar, for sprinkling


Preheat oven to 400 degrees. Spray a 12-cup muffin pan with baking spray.

In a medium sized bowl, combine the flour(s), sugar, baking powder, and salt with a whisk.

In a separate medium sized bowl, mix together the milk, melted margarine (or oil), lemon zest, lemon juice, water, and vanilla.

Add the flour mixture to the milk mixture and stir with a spatula until just combined.

Gently fold in the berries using the spatula. Divide the batter evenly among the prepared muffin cups.
Sprinkle the tops with the sparkling sugar (or granulated sugar).

Bake for about 20 minutes (checking at 15 minutes), or until a tooth pick or cake tester inserted in the middle comes out clean.
Let muffins cool in pan for a couple of minutes, then remove to a wire rack to finish cooling. Enjoy slightly warm or at room temperature!

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Chocolate Chip Muffins (Egg-Free)
(recipe adapted from Food Allergy Mama)

Makes 12 muffins

2 cups all-purpose flour (I use 1 cup all-purpose and 1 cup white whole wheat)
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup margarine, melted
2/3 cup buttermilk (if you don't have buttermilk, mix milk with 1/2 T vinegar and let sit 5 minutes)
2 T water
1 1/2 T vanilla
1 cup mini chocolate chips


Preheat oven to 350 degrees. Spray a 12 cup muffin pan with baking spray.

In a large bowl, whisk together the flour(s), sugar, baking powder, baking soda and salt.

In a separate medium sized bowl, mix together the melted margarine, buttermilk, water, and vanilla.

Add the milk mixture to the flour mixture, and stir with a spatula until just combined. Fold in the chocolate chips.

Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes (checking at 15 minutes), or until a tooth pick or cake tester inserted in the middle comes out clean.

Let cool for a couple of minutes in the pan and then remove muffins to finish cooling on a wire rack. Enjoy!