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Make these Muffins Vegan / Dairy Free

You can use these options on any of my Marvelous Muffin Mix flavors (Gluten Free or Regular):

To make these Dairy Free and/or Vegan:

REPLACE THE DAIRY MILK:

  • Use 1/3 cup (equal amount) non dairy milk (Soy, coconut, almond, rice etc.)

REPLACE THE EGG AND 2 TBSP OIL:

  • Replace with: ¼ cup Extra Virgin Coconut oil (raw, cold pressed). Blend this with the 1/3 cup dairy or non dairy milk and follow package baking directions as normal. You can find this in the Natural Foods section at most supermarkets and/or in the oil/baking section.

REPLACE THE EGG WITH ONE OF THE FOLLOWING:

  • 1 Tablespoon Chia meal whisked with 3 tablespoons water = One "Chia Egg". (This makes a gel. You can grind the Chia seeds in a coffee grinder or high speed blender). Note: Chia seeds have the perfect balance of Omega 3 to Omega 6… more Omega than salmon
  • 1 Tablespoon Ground Flaxseed blended with 3 tablespoons water until the mixture is thick and creamy.
    Note: this works well with baked goods that are grainier and nuttier.
  • ¼ cup whipped/blended Silken Tofu = one egg.
    Note: this works best when you want the results to be moist and dense.
  • ¼ cup Soy Yoghurt
  • ¼ cup Unsweetened Applesauce
    Note: this works best when you want the results to be moist and dense.

SOURCES & INFORMATIONAL LINKS YOU WILL FIND USEFUL:

tips from The Job of Baking by Colleen Patrick-Goudreau:
http://www.veganbakesale.org/veganbakesale/vbs-vegan-baking-tips.html#baking-without-eggs

The Post Punk Kitchen's Guide:
http://www.theppk.com/2007/10/vegan-baking-the-post-punk-kitchen-shows-you-how/

PETA's Tips:
http://www.peta.org/living/vegetarian-living/egg-replacements.aspx

No Wheat, Dairy, Eggs or Nuts Blog:
http://wheatdairyeggnutfree.blogspot.com/2009/02/how-to-substitute-eggs.html

Vegan Outreach Homepage:
http://www.veganoutreach.org/guide/cooking.html#baking_without_eggs