Tasty Tips for Vegan Baking
Vegan baked goods are delicious, but you may be asking – How do I bake without using eggs? Creating yummy baked goods without the use of eggs can be tricky!
When you are converting conventional baked goods recipes, sometimes a bit of experimentation is called for. Finding the right taste and texture to replace eggs can be challenging, so here are my top choices to use when you are creating your own egg-free, baked goods recipes.
Be sure to scroll down for my jazzylicious Maple-Coconut Muffins with Sweet Grape Filling recipe. Wishing you healthy baking!
LAURA’S TOP TEN EGG SUBSTITUTIONS for VEGAN BAKING
For every egg you would like to replace with a vegan substitution, you can use:
- 1/4 cup mashed (or puréed) banana (use for a sweet taste and dense texture)
- 1/4 cup mashed (or puréed) avocado (use for a buttery taste and moist, dense texture)
- 1/4 to 1/3 cup soft, regular tofu, whipped up in the blender (use for a mild taste and dense texture)
- 1/3 cup applesauce (use for a sweet taste and dense texture)
- 1 tablespoon ground flaxseeds mixed with 3 tablespoons water (use for a mild taste and moist, light texture)
- 1 teaspoon baking soda, plus 3 tablespoons lemon juice (use for a zingy taste and light texture)
- 1 teaspoon baking soda, plus 3 tablespoons vinegar (use for a slightly acidic taste and light texture)
- 3 tablespoons shredded, dried coconut, plus 3 tablespoons water or nondairy milk (use for a coconuty taste and denser texture)
- 1 teaspoon baking soda, plus 2 tablespoons water, plus 1 tablespoon extra-light olive oil (use for a fruity taste and medium, moist texture)
- If the recipe calls for only one egg, in most cases you can just leave the egg out!
ABOUT THE RECIPE:
These tasty and moist Maple-Coconut Muffins with Sweet Grape Filling use coconut to help bind and they include a surprise filling, with a sweet pop of grape jelly in every bite!
Makes 12 muffins
INGREDIENTS:
1 1/2 cups whole wheat flour
1/2 cup unsweetened shredded dried coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 medium ripe bananas
1/3 cup maple syrup
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
1 cup unsweetened nondairy milk
12 heaping teaspoons grape jelly
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners.
Put the flour, coconut, baking powder, and baking soda into a large bowl and stir with a dry whisk to combine.
Put the bananas, maple syrup, olive oil and vanilla into a medium-sized bowl and mash using a potato masher or large fork until almost smooth. Add the mashed banana mixture and the nondairy milk to the dry ingredients and stir until combined.
Fill each prepared muffin cup two-thirds full with the batter. Make a small well in the center with a spoon or your finger. Spoon 1 heaping teaspoon of grape jelly into the well. Top with the
remaining batter, distributing it evenly among the muffin cups. Smooth out the top of each muffin with a rubber spatula.
Bake for 18 to 20 minutes, or until golden, and a toothpick inserted into the side of a muffin comes out clean. Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for 20 minutes. Carefully remove the muffins. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.
Ingredients
Directions
ABOUT THE RECIPE:
These tasty and moist Maple-Coconut Muffins with Sweet Grape Filling use coconut to help bind and they include a surprise filling, with a sweet pop of grape jelly in every bite!
Makes 12 muffins
INGREDIENTS:
1 1/2 cups whole wheat flour
1/2 cup unsweetened shredded dried coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 medium ripe bananas
1/3 cup maple syrup
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
1 cup unsweetened nondairy milk
12 heaping teaspoons grape jelly
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners.
Put the flour, coconut, baking powder, and baking soda into a large bowl and stir with a dry whisk to combine.
Put the bananas, maple syrup, olive oil and vanilla into a medium-sized bowl and mash using a potato masher or large fork until almost smooth. Add the mashed banana mixture and the nondairy milk to the dry ingredients and stir until combined.
Fill each prepared muffin cup two-thirds full with the batter. Make a small well in the center with a spoon or your finger. Spoon 1 heaping teaspoon of grape jelly into the well. Top with the
remaining batter, distributing it evenly among the muffin cups. Smooth out the top of each muffin with a rubber spatula.
Bake for 18 to 20 minutes, or until golden, and a toothpick inserted into the side of a muffin comes out clean. Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for 20 minutes. Carefully remove the muffins. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.
Recipe, book excerpt and muffin photos by Laura Theodore. Reprinted by permission from Jazzy Vegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018.
