Eggless Whole Wheat Muffins

Eggless Whole Wheat Muffins

18 Reviews 1 Pic
GINGER P
Recipe by  GINGER P

“Perfect for those who can't eat eggs.”

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Ingredients

Adjust Servings

Original recipe yields 12 muffins

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Directions

  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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Reviews (18)

Rate This Recipe
Grace C
41

Grace C

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 yogurt and 1/2 c milk. omitted: - salt - half the sugar added: - 1/2 c bran - 1/2 tsp baking powder (i knew these would be heavy) - 1 tbsp cooking oil - 1 c rasins - 1 c frozen mized berries these muffins turned our SUPER, and i will definitely make them again. you can not tell the difference without the eggs.

BUBBYBOYZ
35

BUBBYBOYZ

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 sugar and used fat free sour cream. I also used a full teaspoon of baking soda. My boys love them and they're a great healthy sugar free snack!

DEBBIEPARAMOUNT
23

DEBBIEPARAMOUNT

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 without them. 1 tablespoon water 1 teaspoon Olive Oil This was a good recipe!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 121 cal
  • 6%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 18.5 g
  • 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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