Egg-Free Blueberry Muffin

Welcome to my Ayurveda & Yoga blog! I’m Evangeline and I’m an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIC INSPIRED meals.
Ayurvedic cooking is a conscious approach to preparing and cooking tasty, nutritious, balanced meals using spices and herbs, and taking into consideration the external conditions such as the season and time of day, in addition to how you are feeling.

This wholesome treat satisfied my family’s sweet craving on this very cold winter day. An all naturally sweetened, yet wholesome muffin recipe you must try. Light, tender and moist inside, with a perfectly even thin crust, made with a 100% whole grain flour. Plus this muffin will not leave you feeling heavy afterwards.

I have another blueberry muffin recipe on my blog, my go to blueberry muffin recipe for over the last two decades. But this recipe was a hit with my family today. They were not able to tell the difference between this no egg-no milk batch and the other batch with eggs and yogurt made a few hours earlier.

Needless to say, it was a muffin kinda day today, which in fact, is perfect. It is -24C here with the wind chill! This recipe is the kind of sweet wholesome treat one needs to keep nourished and sustained during cold winter days.

Light, moist and tender inside, with a perfectly even thin crust, and no egg-milk combo, this muffin will not leave you feeling heavy afterwards.

If you follow my blog, you may notice the influence of Ayurveda in my recipes. Ayurveda is one of the world’s oldest holistic health systems and still practiced today, gaining ground here in the West. Food preparation and combination of ingredients are looked at closely in Ayurvedic cooking. When it comes to food combinations, eggs and milk eaten together are heavy on the digestive system, and the same goes for meat or fish with milk. So if I can avoid this not so compatible food combination in my baking (and cooking), I go for it, and with this muffin recipe you can!

As an Ayurvedic practitioner, I see people with digestive issues, and also other symptoms. In any case, we look at the diet closely and get to the bottom of their situation and as they look after their digestive system by making small dietary changes with less processed and refined foods they feel better, and symptoms subside.

Egg-Free Blueberry Muffins

Makes 6 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes or until golden brown

INGREDIENTS

1 cup einkorn flour
½ tsp cinnamon powder
1 tsp baking powder
½ tsp baking soda
¼ tsp soma salt
¼ cup ghee, melted and cooled a bit
1 cup wild blueberries, frozen or fresh
½ cup fresh squeezed tangerine juice

INSTRUCTIONS

1. Preheat oven to 350°F/205°C.

2. In a medium bowl whisk together dry ingredients- flour, cinnamon, sucanat, baking powder, baking soda and salt.

3. Add ghee, blueberries and tangerine juice and combine all together, but do not over mix. Batter will be thick.

4. Spoon batter into muffins cups or a greased muffin pan.

5. Bake for 25-30 minutes, or until golden brown.

6. Let cool for 10 minutes.

Enjoy!

SUBSTITUTIONS

¼ cup melted coconut oil instead of ghee
1 cup blueberries, not wild
½ cup orange juice if no tangerine juice
1 cup red fife flour instead of einkorn, an ancient grain; red fife is a Canadian heritage grain
1 cup light buckwheat flour + 1 Tablespoon arrowroot flour; buckwheat has no gluten so by adding arrowroot it will help bind the muffin, as gluten acts as a binder in baking.

Can you spot the difference between the egg and no egg muffin batch? Both yummy!!

Left: with egg-milk/yogurt combo Chocolate Chip Muffin

Right: no egg-milk combo, easier on your digestive system