Looking for egg free muffins that are still tasty? Try these Egg Free Chia Pumpkin Molasses Muffins.
Baking with chia can be a real pain in the you know what. Every time I try to cook without eggs I find myself wish I could add them so bad. But I know lots of people have a sensitivity to eggs so I like to try to make things for them. I made these Egg Free Chia Pumpkin Molasses Muffins for my dad and grandpa when I visited in August. They scarfed them down very quickly and didn’t seem to notice that they were egg, grain, dairy and gluten free, lol.
I love pumpkin because it is low in carbs and full of magnesium and also soluble fiber that is healing for the gut because it feeds beneficial bacteria in the colon. Pumpkin is so great in my many Paleo recipes such as: salads pancakes, soups and breads.
Egg Free Chia Pumpkin Molasses Muffins
6 tbsp chia seeds
1 cup water
3 tbsp honey
1 tbsp molasses
1/2 tsp vanilla extract (gluten free)
1 tsp lemon juice
1/2 cup grass fed butter or coconut oil, melted
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
(Always use organic ingredients whenever possible)
Preheat the oven to 350 degrees.
Grind the chia in a coffee grinder (crucial step).
Mix the ground chia with the water.
Add the pumpkin, sweeteners, vanilla, lemon juice and butter, then mix well.
Sift the the coconut flour and baking soda into the pumpkin mixture.
Add the cinnamon and nutmeg and keep stirring.
Distribute the batter evenly into lined muffin tins.
Bake for 45-50 minutes until the dough is set.
Let the muffins cool and serve with grass fed butter or ghee.
Makes 12 muffins.
For a lower carb version:
Try removing the honey and molasses and adding 1 tsp of stevia powder extract. I did not get to try it for this recipe but it has worked in many of my other muffin recipes.
Many of our members request Paleo bread recipes.
Need some more egg free alternatives?
This new e-book has an excellent chart on how to substitute chia for eggs.
Introducing Awaken: 30 egg free breakfast ideas for paleo and low carb peeps!
My friend Karen is an engineer by day and an awesome cook and photographer by night. She has lost nearly 100 lbs by following a Paleo diet! Way to go Karen!
She told me she feels better without eggs too. She wrote this great book to help others who may want to try an egg elimination or just want to have more variety in their breakfast routines. Some recipes you will find:
- Skillet scrambles with meats and veggies
- Easy no cook strawberry pudding
- Blueberry cobbler
- Bacon twists
- Breakfast pizza
- Pumpkin faux-meal
- Grain free granola
- Breakfast cookies
- Fruity smoothies
- Savory sausages
- Spaghetti squash hash browns
- Strawberry and blueberry crumble
- Apple sauce
- Stuffed mushrooms
- Zucchini soup
- Zucchini stuffed meat boats
- Chocolate smoothies
- Grits (my favorite!)
More reasons I love this book!
She also gives a great chart about how to interchange sweeteners for gaps/paleo and low carb diets. This makes it easy use your choice of sweetener based on your diet. She also has a great chart on measurements for successful egg substitution.
Karen shows us where to source these great ingredients so we can order them from our couch.
She seems to have thought of everything: did I mention the awesome full page photos?
She also includes the nutrition info about each recipe.
Karen offers us ways to easily change up the recipe for more varied options.
She also has great step-by step tutorials for how to make chia eggs, cauliflower rice and more.
If you ask me this book is worth 3 times the price!!
Don’t miss it!