Egg Free Dark Chocolate Banana Muffins

Jennifer Dillman
Feb 11, 2017
2 min read

Such a rough day I had, making 6 batches of chocolate muffins! But I am willing to make these sacrifices for my tribe...;-)

So, all of these muffins had to be dairy free, gluten free, added sugar free AND egg free. I've never done any egg free baking before, so I had to experiment with several different methods.

Here they are in all of their "chocolate-y" glory" Let me tell you a little about each.

For #1, I used "The Neat Egg". I picked this up at Meijer for $5 and some change. It's ground chia and garbanzo beans. They tasted pretty good but were quite dry. And I think this'd be a pretty expensive way to go, considering applesauce, chia seeds and flax seeds are so available and easy to work with.

For #2, I used 1/4 cup of unsweetened applesauce for each egg in the original recipe. This translated to 3/4 cup of applesauce which made the muffins TOO moist. I baked and baked these and they just had a hard time coming together. Was worried I was going to burn them.

#3 got 1 tbsp of ground flax meal and 3 tbsp water for each egg replaced. Reviews were mixed. However, I do like the sweet shape of heart that this particular muffin developed.

#4 had the best, most consistent reviews. I brought it down to 1/2 cup of applesauce. It was still quite moist and I had to bake it for quite a while. #4 IS OUR WINNER!

For #5, I used ground chia (did nicely from seed in the Nutri-Bullet) - 1 tbsp chia/3 tbsp water for each egg replaced. Like #1, these were quite dry.

Then for #6, I used the Banana Flour I picked up the other day and used the 1/2 cup applesauce as the egg replacement. These got moderate reviews. They didn't taste overwhelmingly "banana-ey" either.