Eggless Whole Wheat Muffins Recipe -
Eggless Whole Wheat Muffins Recipe

Eggless Whole Wheat Muffins

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

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings


  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 More Reviews

Most Helpful Positive Review
Jan 14, 2006

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.

Most Helpful Critical Review
Mar 08, 2010

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 tsp baking soda 2 tsp baking powder 1 tbsp cinnamon 1/2 tsp nutmeg 1 cup white sugar 1 1/2 cup applesauce 1/2 cup plain yogurt 1 mashed banana 1 tsp vanilla extract 2 tsp honey 1/4 cup milk i whisked together all dry ingredients. in a separate bowl, i blended all the wet ingredients. then i stirred the dry into the wet. stirred in: 1/4 cup raisins 1/4 cup chopped walnuts topped with: toasted wheat germ rolled oats. baked on 350 for 30 min. so i know its a totally different recipe, but its still eggless muffins and they came out incredible. so i figured i'd share!


21 Ratings

Jul 31, 2003

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!

May 30, 2003

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!

Mar 11, 2007

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 muffin, but most importantly a heaping spoonful of runny honey mixed in with the sour cream. I've made these muffins for lots of people, and they've all been amazed that they're so moist and tasty without any eggs - plus they stay good for a day or two after baking (that's thanks to the honey). I think I've started an egg-free muffin trend in my part of the country!

Jan 08, 2006

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 fresh honey, and 1/8 cup canola oil, as well as a little extra cinnamon and some dried cranberries. Thanks to the person who provided this recipe for giving me the inspiration to try an eggless muffin for the first time. You really couldn't tell it was eggless! I shared with friends and co-workers, and everyone loved it.

Nov 30, 2008

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 satisfying. Quick and easy.

Aug 20, 2007

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 time, so this has become a favourite of ours. I love that it is so healthy as well.


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  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 160 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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