On Saturday, I made accidental vegan muffins.
I LOVE THEM. I may never go back to using eggs or milk/dairy in my muffins (well, that’s a lie, because I love my blueberry muffin recipe which has both). But these muffins are seriously just as good… if not better. They are moist and fluffy and buttery tasting (even though NO BUTTER!) and sweet and all the things you want in a muffin.
Oh, did I mention this recipe uses no refined sugar and 100% whole grains? Yep. These are nutrient-packed, guilt-free muffins, so you can feel good about having
one three for breakfast.
Here’s the story. I woke up with a strong hankerin’ for muffins and the urge to bake something. So, I went for it. But when it came time to add the eggs and milk- oh no! I had run out of both! But I had already started everything! WHAT WAS I TO DO?
Then, I came across this article explaining how to substitute chia seeds mixed with water for eggs. GENIUS!
If you have ever made chia seed pudding before, or even had a chia pet growing up, you know that when the seeds come into contact with water, a gelatinous layer forms around the seeds, forming a gooey mixture than is similar to… well, eggs! When eggs are used to bake, they help bind everything together. The same thing works with the gelatin created by the chia seeds- it acts as a binding agent to keep the muffins from falling apart.
PLUS, the chia seeds give the muffins a really awesome crunchy texture, similar to poppy seeds….