This past weekend, my oldest daughter asked for some chocolate chip cookies because she knew I had a full bag of chocolate chips in the house – well, sort of full (more on that later). My oven’s still not working, so I asked her if muffins would be okay because I know I can do muffins in the microwave. She said yes, so I decided to go with that. But I waited too long (a whole day), and she and her sister broke into my bag of chocolate chips!
By the time I got around to making the muffins, I found that most of the bag was empty. So, I had to improvise when it came to adding the chocolate to the recipe. I used about 1/4 of a pound of the coconut oil fudge I’d made a few days before. The end result was pretty surprising and wonderful!
I also happened to be out of eggs, so I searched online and found that you can actually substitute flaxseed (3 tablespoons) and water (1 tablespoon) for one egg. The nice folks at Viva Labs sent me a free bag of ground flaxseed in exchange for an honest review. And, my honest opinion is, it’s a great product! Nicely packaged. It tastes great, and it works in a variety of food products (I’ve used it to make meatballs too). Soon, I’ll be using it to make soap (which I’ll probably talk about over at my CoriaCoco site), so keep an eye out for that post if you’re interested. Plus, I think the Amazon price is totally reasonable for the quality you’re getting, especially if you have access to the free Prime shipping.
I knew I had the flaxseed available, so I decided to try that out as a substitute. It worked pretty well, I think…and my kids and husband both really enjoyed them, so I guess we can call this eggless recipe a winner.
Know someone with an egg allergy? They can still have muffins (as long as they’re not allergic to anything else in this recipe). Here’s what I used and what I did.
- 1 tablespoon flaxseed
- 3 tablespoons water
- 1/4 cup butter, melted
- 3/4 cup milk
- 1 tsp vanilla
- 1 3/4 cup all-purpose flour
- 1/4 cup chocolate chips
- 1/4 cup organic coconut oil fudge (see recipe linked above)
- 1/3 cup white sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- Make the egg substitute mixture by combining one tablespoon of flaxseed with three tablespoons water. Stir and let sit for at least one minute while you get the other ingredients together.
- Line mini muffin cup wells with mini cupcake liners or spray with non-stick spray.
- Melt the butter in the microwave (high for about 30 seconds).
- Stir in the milk and vanilla.
- Pour in the chocolate chips and fudge (cut up into bite-size chunks) and stir well.
- Add the sugar, baking powder, and salt, and stir until combined thoroughly.
- Fold in the flaxseed and water mixture.
- Spoon the mixture into the lined muffin cups and put into microwave.
- Cook on high power for between 3 and 4 minutes (test for doneness with a toothpick).
- Transfer done muffins to a cooling rack and repeat with remaining batter (I had enough left for about 2 or 3 other muffins – these won’t take as long to cook).
- Cook remaining muffin batter on high power for about 2 minutes.
After you cook these, if you don’t eat them all right away, you might want to put them in a sealed container. I didn’t, and I found that the next day some of them were really, really hard. A couple of seconds in the microwave softened them up, but it was still something I wasn’t expecting. I hadn’t experienced that before with any of the other muffins I’d made in the microwave. Maybe it was the coconut oil in them (which hardens at room temperature). Maybe I needed to add more milk or water or something. I’m going to try that the next time I make these.
Did you try these? I’d love to hear about it. Also, if you have any suggestions for keeping these from turning rock hard the next day, that would be great too.