Wednesday, March 10, 2010

Eggless wholewheat chocolate chip muffins

I made these for my son's little friend who LOVES anything with chocolate. He also has an egg allergy and these turned out wonderful and moist even without the egg. If you or anyone you know also has a dairy allergy try using Rice milk or a really thick Soy milk.

I tweaked my recipe from one I found on


2 cups wholewheat flour

1/2 cup white sugar

3 tsp baking powder

1/2 tsp salt

1 cup buttermilk(don't use low fat)

1/3 cup veg oil

1 egg replacer (or try any of these substitutes)

3/4 cups semi-sweet mini chocolate chips


1. Heat oven to 400 degrees F . Grease bottoms only of 12 muffin cups or line with baking cups.

2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.


  1. We bake egg and dairy free all the time. You can actually sour soy milk the same way you do regular milk (to make buttermilk).

  2. Do you sour it the same way as cows milk?
    I don't always have butter milk in the house but I really like using it because it adds so much moisture to the muffins when you use whole wheat flour.

  3. yep - just like you do with cow's milk and easy.