No eggs, no problem- we have a replacement for that! Flax or chia ‘egg’ replacements are most common. They can be prepared by mixing 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water, and allowing it to gelatinize for 10-15 minutes.

In some non-vegan recipes, a ¼ cup of mashed banana or unsweetened applesauce could also work well in the place of 1 large egg.

Margarine is a traditional vegan substitute for hard butter. It works well in most pastry or dough-like recipes. For a heart-healthier, plant-based alternative to melted butter, try a neutral tasting-vegetable oil like avocado oil. It packs in some antioxidants and anti-inflammatory compounds that are less likely to be destroyed by heat since avocado oil has a very high smoke point.

The consistency of your non-dairy alternative may be an important consideration, depending on the recipe. Soy milk is closest in consistency (and nutrition!) to cow’s milk. Most nut milk alternatives tend to run thin. For a fuller-bodied texture and flavour, coconut milk may be ideal since it contains a higher fat content. Opt for plain, unsweetened dairy alternatives whenever possible, to moderate the consumption of added sugars.

Put these baking hacks to the test with this recipe for Pumpkin Apple Crunch Muffins!

Ingredients:

1- 488 g box Second Spring Organic Sprouted Pumpkin Muffin Mix

½ cup flavourless oil (we recommend Chosen Foods Avocado Oil)

1 large egg substitute (1 tbsp ground flax mixed with 3 tbsp water)

1 ¾ cup canned pumpkin purée

⅓ cup Healthy Crunch Apple Raisin Trail Mix, divided

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 15 muffins

Directions:

Preheat the oven to 375 degrees fahrenheit. In a small bowl, stir together the flax and water. Set aside for 10 minutes. Line a muffin tin with paper cups. Whisk together the egg substitute, pumpkin puree and oil in a large bowl. Stir in the Organic Sprouted Pumpkin Muffin Mix. Divide evenly into the muffin tin. Sprinkle the Apple Raisin Trail Mix over the tops, pressing down slightly. Bake for 30 minutes. Place muffins on a cooling rack. Let cool completely, and enjoy!

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