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Egg Free Chia Pumpkin Molasses Muffins (gluten free, Paleo, dairy free, grain free)

September 21, 2013 By Caitlin Weeks

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.

Please note: If you can eat eggs please find another recipe because you probably will like that better. These are designed for people who can’t tolerate eggs or who are vegan. 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

Egg Free Chia Pumpkin Molasses Muffins

Ingredients: 6 tbsp chia seeds 1 13 oz can pumpkin 3 tbsp honey 1 tbsp molasses 1/2 tsp vanilla extract (gluten free) 1 teaspoon 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)

Directions: 1. Preheat the oven to 350 ̊ F. Line a muffin tin with baking cups. 2. Grind the chia seeds in a coffee or spice grinder. Do not skip this step. 3. Mix the ground chia seeds with the pumpkin. 4. Add the pumpkin mixture, coconut oil, honey, molasses, lemon juice and vanilla, then mix well. Let the mixture sit for 5 minutes. 5. Add the coconut our and baking soda into the pumpkin mixture. Add the cinnamon and nutmeg and keep stirring. 6. Distribute the batter evenly into baking cups. Bake for 50 minutes, until the batter is set. Let the muf ns cool completely before serving.

For a lower carb version: Try removing the honey and molasses and adding 1 tsp of stevia powder extract. Many of my readers request Paleo bread recipes. Try this cookbook: Paleo Bread: Gluten-Free, Grain-Free, Paleo-Friendly Bread Recipes overheadchiamuffins chiapumpkin

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!

Click here to get the book

Don’t miss your chance to get this awesome book!

 

Related Posts

  • Grain Free Chia Bread (Paleo, Gaps, gluten-free)Grain Free Chia Bread (Paleo, Gaps, gluten-free)
  • Grain and Dairy Free Lemon Cranberry MuffinsGrain and Dairy Free Lemon Cranberry Muffins
  • Easy Paleo Bake and Take FrittataEasy Paleo Bake and Take Frittata
  • My Stepmom’s Wheat Free Success Story and Her Wheat Belly Bread RecipeMy Stepmom’s Wheat Free Success Story and Her Wheat Belly Bread Recipe

Filed Under: Breakfast, Paleo Bread Tagged With: Breakfast, dairy free, Eggs, gaps muffins, gluten, grain free muffin, Paleo Bread, scd

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Comments

  1. Gray Morgan says

    September 22, 2013 at 1:22 pm

    Caitlin, could I use flaxseed meal instead of chia? Not heading to the store soon but these muffins sound delish, so I want to try them!

    • Caitlin Weeks says

      October 5, 2013 at 10:25 pm

      Yes it would be the same. Don’t eat flax too often it is not that great. Glad to hear from you!

  2. Deena says

    September 24, 2013 at 2:29 pm

    I’d love to use fresh pumpkin. Would it be the same amt?
    Thanks!
    -deena

    • Caitlin Weeks says

      October 5, 2013 at 10:24 pm

      yes I think so

  3. angie says

    September 25, 2013 at 2:32 pm

    yes, make a printable version this one is 12 pages long omg!

  4. Donna Menard says

    October 1, 2013 at 6:56 pm

    I see your posts on my facebook timeline, and I just want to say I really love what you are doing. The recipes and all the very useful information is very appreciated. Your always putting new stuff out and keeping everyone informed! Thanks

    • Caitlin Weeks says

      October 5, 2013 at 10:29 pm

      Thanks Donna, that means a lot!

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