Egg-free muffins – peanut, tree nut, egg, soy (if using chocolate, some chocolate contains soy lecithin), fish, and shellfish – free. Contains dairy and wheat.

Recipe by Ruth LovettSmith
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Egg-Free Muffins


  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon lemon juice
  • 1 cup half and half (or light cream, milk, or milk substitute)
  • ½ cup applesauce (you can also try mashed ripe banana)
  • ½-1 cup chocolate chips (we use mini chips, you can also use blueberries or other fruit instead)


  1. Preheat oven to 180˚C. Use muffin liners or lightly grease 12 large muffin cups or 24 small ones.
  2. In a large bowl combine all ingredients except chocolate chips (or fruit if using).
  3. When batter is mixed, add in enough chocolate chips (or fruit) to suit your tastes.
  4. Batter should be thick but not too dry. If it’s dry, try adding a small amount of additional applesauce or half and half.
  5. Spoon batter into prepared cups filling halfway. We like to sprinkle the tops with a bit of brown sugar and some mini chips.
  6. Cook for 15-20 minutes until muffins raise and set.