When you start baking plant-based, it may seem as if replacing the eggs in your favorite recipes is going to be impossible. But I’m here to tell you, with a few swaps, it’s easier than you think. In this recipe, I’m going to show you how seamlessly you can replace an egg with some simple bubbly water, and never miss the eggs at all. Banana Muffins with Pecans is the kind of quick recipe you need in your back pocket, ready to use up those over-the-hill bananas in a flash.
Baking Without Eggs
When subbing for eggs, just take a look at your recipe. Angelfood cake, for example, depends on egg whites for such a large percentage of its total weight that you wont see a vegan angelfood cake anywhere. Muffins, on the other hand, are usually made with just an egg or two, making them perfect for swaps.
A large egg is about 1/4 cup in volume. I’ve made many recipes in which I mixed 1/4 cup of non-dairy milk with a tablespoon of ground flax or chia to replace an egg. The gluey, viscous mixture helps bind the batter, and adds healthful fats and fiber, so it’s a winner. I like this option because flax and chia are so good for you-they add healthful fats and fiber to the mix. Try these Squash and Wild Rice Muffins with Flax.
But if you want a light, easy swap, bubbly water is a great option. You’ll use 1/4 cup, to replace one large egg, and make sure you are all set up with your oven pre-heated and your muffin cups lined, so you can scoop the batter and pop it in the oven before it goes flat.
These fluffy, tender muffins are a great prep for the week-keep them in an air-tight tub for breakfasts, snacks, anytime hunger hits.
Use up those brown bananas, it’s a snap!
Best Banana Muffins with Pecans
- 1 3/4 cup whole wheat pastry flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup organic sugar
- 3/4 cup mashed ripe banana
- 1/4 cup melted plant-based butter
- 1/2 cup non-dairy milk
- 1/4 cup bubbly mineral water
- 1/2 cup chopped pecans
- 2 tablespoons turbinado sugar
- Preheat oven to 350 F. Line a 12 cup muffin pan with papers, reserve.
- In a large bowl, whisk the dry ingredients. In a medium bowl, stir the banana with melted "butter," and "milk," and when smooth, stir in the bubbly water. Quickly stir in the pecans.
- Use heaping 1/4 cup measures of batter in each cup. Sprinkle with Turbinado sugar. Bake for 25 minutes, or until a toothpick inserted in the middle of a muffin in the middle of the pan comes out with no wet batter clinging to it.Cool on rack.