Try out your chia substitute with this flavorful muffin reminiscent of gingerbread cookies. Baked with avocado oil, these muffins are extremely soft and moist. Tart cranberries pair well with ground ginger and cinnamon. And molasses and ground cloves give an earthy flavor for comfort on a cold winter day.
Egg-Free Chia Gingerbread Muffins w/ Maple Almond Glaze
Whether you are avoiding eggs for personal or health reasons, baked goods are not something you should have to give up. Chia seeds work well as an egg substitute in many recipes.
For muffins or cookies, substitute 1 egg with 1 tablespoon of chia plus 2 tablespoons of warm water. The chia can be whole or ground, but grinding will yield a smoother texture in your final product. Simply combine the chia and warm water, mix, and set aside to set up as a thick gel. Add to your recipe as you would the egg.
Cook times and quantities can vary from recipe to recipe but with a little experimentation, you’ll find you can still enjoy your favorite baked goods without the eggs!
- 2 tbsp chia seeds
- 6 tbsp warm water
- 1 cup coconut milk or other milk of choice
- 1 lemon juiced
- ¼ cup blackstrap molasses
- ½ cup maple syrup
- ¼ cup Chosen Foods avocado oil plus more for greasing
- 2 tsp vanilla extract
- 1 ½ cup blanched almond flour
- 1/3 cup coconut flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp freshly ground nutmeg
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1/3 cup dried cranberries chopped
For the Glaze
- 1 tbsp butter or coconut oil softened
- 2 tbsp maple syrup
- 2 tbsp creamy almond butter warmed
- 1 tsp vanilla extract
- 2-3 tsp hot water
Preheat oven to 375Line a 12-muffin pan with muffin cups.
Grind chia seeds with a spice grinder or high-powered blender. Add the ground chia to the water and mix well to form a paste.
In a large bowl, combine chia mixture, coconut milk, lemon juice, molasses, maple syrup, avocado oil, and vanilla extract. Stir vigorously until chia is dispersed evenly. Add almond flour, coconut flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, salt, and cranberries to the wet mixture and mix well. Batter should be slightly thick.
Divide batter between the 12 muffin cups and bake for 30-35 minutes or until golden brown on top. Allow muffins to cool in the pan for 10-15 minutes, or until cool enough to handle. Move to a cooling rack and cool completely before glazing.
While the muffins are baking, prepare the glaze by combining butter, maple syrup, almond butter, and vanilla extract in a small bowl. Whisk well until glaze is smooth. Spread over cooled muffins and enjoy!