Eggless Whole Wheat Muffins

Eggless Whole Wheat Muffins


"This quick and easy eggless recipe is a perfect muffin recipe for those who can't eat eggs."


servings 121 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C), grease and flour muffin tins, or use paper liners.
  2. Sift flour. Add soda, salt and sugar, then sift again.
  3. Add sour cream. Stir only enough to mix ingredients.
  4. Drop by spoonfuls into muffin tins. Bake at 400 degrees F (200 degrees C) for 25 minutes.
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  1. 21 Ratings


I wanted to make muffins, but had no eggs in the house. this recipe was a great starting point. substituted: - 1/2 c of the flour for 1/2 c rolled oats. - 1 c of the sour cream for 1/2 c plain ...

This recipe was awesome after I tweeked it a little. I added 1- 15ounce container of sugar free frozen strawberries, thawed, with the juice. I used 6 packets of sugar substitute in place of the...

These muffins were very tasty. My 10 month old daughter is allergic to eggs, and this was a perfect "eggless" treat for her. I added a few ingredients though because the mix seemed so dry with...

My husband's allergic to eggs, and this recipe has become the foundation of weekly muffin sessions! I add lots of other stuff - cinnamon and whatever fruit I've at hand that would be good in a ...

Like the other reviewers, I tweaked the recipe, and it was great. I didn't have whole wheat flour, so I used white flour plus I added rolled oats, 2 peeled, cored, and diced apples, 1/4 cup fres...

i ended up having to make these completely different as not only was i out of eggs, but out of sour cream as well. so here is my totally crazy recipe. 2 cups whole wheat flour 1/2 tsp salt 1/2 ...

I was impressed by these muffins. I didn't have sour cream so I used soy milk instead, and required just a little over one cup to make the batter the correct muffin texture. Very good taste and ...

We use this recipe as a base for many kinds of muffins - banana, carrot, blueberry, applesause, etc. One of the children in my daycare is allergic to eggs and we love to bake muffins for snack ...

Is this recipe an April Fool's joke or something? These are bad! They are dense and taste awful.