Photography by Beth Warrren

Eliminating eggs in a recipe and creating the same dish is tough because eggs have many integral functions, helping the food to bind as well as adding texture and flavor. It’s especially challenging in baking. That’s why I created this great mu‑ n option, which is soft, fluffy, and delicious — you’d never know it’s egg free! The recipe is so good that I created two versions to cater to different palates. From a healthful tantalizing apple and cinnamon flavor to a more classic chocolate chip crowd-pleaser, get ready to bake and serve these mu‑ ns again and again. With the nature of the current stay-home climate, you can easily substitute any comparable ingredient I used such as the type of flour, sugar, oil, or milk, without a big difference in taste and texture.

Apple Cinnamon Mu­ffins

YIELDS 12 MUFFINS

• 1 cup almond milk, unsweetened
• 1 tsp apple cider vinegar
• 2 cups spelt flour
• 2¹⁄₂ tsp baking powder
• ¹⁄₄ tsp baking soda
• 2 tsp cinnamon
• ¹⁄₂ tsp salt
• ¹⁄₂ cup coconut sugar
• ¹⁄₄ cup unsweetened applesauce
• 2 tsp vanilla extract
• 1¹⁄₂ cups chopped apples

Chocolate Chip Mu­ffins

YIELDS 12 MUFFINS

• 1 cup almond milk, unsweetened
• 1 tsp apple cider vinegar
• 2 cups spelt flour
• 2¹⁄₂ tsp baking powder
• ¹⁄₄ tsp baking soda
• 1 tsp cinnamon
• ¹⁄₂ tsp salt
• ¹⁄₂ cup coconut sugar
• ¹⁄₄ cup canola oil
• 2 tsp vanilla extract
• ¹⁄₂ cup dark chocolate mini chocolate chips

Preheat oven to 375°F (190°C). Spray a mu­ n pan with cooking spray or line with paper liners. In a small mixing bowl, whisk almond milk and apple cider vinegar to combine. Set aside for 5 minutes to allow to curdle. In a medium mixing bowl, combine the fl our, baking powder, baking soda, salt, and cinnamon. Once the almond milk curdles, add the coconut sugar, oil or applesauce (depending on which recipe you are following), and vanilla. Whisk together. Slowly add the wet ingredients to the dry ones, whisking continuously until fully combined. Do not overmix. Fold in the chocolate chips or apples. Fill each mu­ n cup about two-thirds of the way with batter. Bake for 20–25 minutes. Remove from oven and allow to sit for a few minutes, then place on a wire rack to cool. Store in an airtight container at room temperature for up to three days.

Beth Warren Nutrition is running fully virtual nutrition appointments during the COVID-19 social distancing restrictions. To schedule a nutrition appointment with Beth in the Brooklyn (Flatbush and Williamsburg), NYC, or Five Towns locations, or book an appearance, email beth@bethwarrennutrition.com or call 347-292-1725. Most insurances accepted.

(Originally featured in Family Table, Issue 700)