Eggless lemon poppy seed muffins are a great addition to any vegan breakfast. They are not hard to make, freeze easily, and this classic combination is loved by nearly everyone.
What Do Eggs Add to Muffins?
Before you decide which method you are going to use for your muffins it is important to understand what eggs actually add to the muffin.
- Eggs add color and flavor
- Eggs are a leavening agent; they help baked goods rise properly
- Eggs add richness and help keep baked goods moist
- Eggs enhance the texture of breads, cakes and muffins
- Eggs bind other ingredients together in the batter
- Eggs add vitamins and protein
Egg Substitutes in Muffins
If a recipe calls for just one egg you may be able to simply leave it out without changing the recipe significantly,in some cases. You can also substitute each egg with:
- 2 tablespoons organic cornstarch mixed with two tablespoons water
- 1/4 cup applesauce or mashed banana
- 1 tablespoon ground flaxseed mixed with 1/4 cup water and blended until smooth
You will probably want to experiment with your recipes and these substitutions until you get exactly the texture and flavor that you want. If you try a recipe once and it seems too dry, for example, try adding an extra tablespoon of fat for each omitted egg the next time you make it.
Recipes for Eggless Lemon Poppy Seed Muffins
There are several reasons for going eggless. Some people are vegan and choose not to use any animal products while others are only eggless because of food allergies and sensitivities. Following are some recipes that take each need into account.
Completely Vegan Lemon Poppy Seed Muffins
The following recipe for lemon poppy seed muffins has no animal products or by products in it. This makes it suitable for the most radical vegan.
- 1/2 cup soy milk, rice milk, or almond milk
- 1/4 cup flaxseed powder blended with 1 cup water
- 1 cup oil
- 1 ½ cups agave syrup
- 1 ½ cups lemon juice
- 1/2 teaspoon vanilla, optional
- 3 ½ cups whole wheat pastry flour
- 3 ½ cups unbleached white flour
- 2 tablespoons aluminum free baking powder
- 1 ½ teaspoons of baking soda
- 1/2 cup poppy seeds
- Fresh zest from 3 lemons
Instructions:
- Preheat oven to 375F
- Grease muffin pans
- Sift the dry ingredients together and set aside
- Beat the soy milk, flax mixture, oil, agave, vanilla, and lemon until creamy - about 5 minutes
- Stir in the dry ingredients, be careful not to over-mix
- Spoon into prepared muffin cups
- Bake for 25 minutes
Makes 30 to 36 depending on size. They freeze very well.
Eggless Lemon Poppy Seed Muffins
Although these muffins do not contain eggs they do contain dairy products and so are not meant for vegan eating.
- 2 ¾ cups flour
- 1 ½ teaspoons baking soda
- 1 ½ cups of sugar
- 1/2 cup poppy seeds
- 1 cup milk
- 3/4 cup oil
- Fresh zest of one lemon
2/3 cup fresh lemon juice
Instructions:
- Preheat oven to 375F
- Sift dry ingredients together
- Stir in wet ingredients
- Spoon into prepared baking cups and bake for 20 to 25 minutes
- Cool and sift with powdered sugar
Eggless lemon poppy seed muffins are great recipes to have whether you cook for someone that doesn't eat eggs or you can't have them yourself. When you know what the eggs do and what items you can substitute for them you can easily remove or replace the eggs in any muffin recipe to make it egg free. By keeping these muffins in the freezer, along with other eggless breads you can have a quick, delicious breakfast in minutes. Make double batches while you are baking to save time during busy week days. Just be sure to wrap the muffins carefully to keep them moist and fresh in the freezer for up to three months.
