SHE HAS CRAVINGS

EGGLESS PANDAN MUFFINS

I have a dear friend who was diagnosed with an autoimmune disease a couple of years ago, and one of the many things she can’t eat is eggs.

But despite everything, her strong-willed heart continues to celebrate life in the best way she can. I’ve watched her show up for herself time and time again, embracing life fully, even when it looks a little different.

She recently reached a special milestone, and I wanted to make something she could enjoy without worry. Something familiar, nostalgic, and comforting.

So I created these eggless pandan muffins – soft, fluffy, and naturally fragrant from fresh pandan leaves, with a rich gula melaka centre and a toasty coconut crumble on top. Inspired by the flavours of onde-onde, this is my way of saying: you can still enjoy the things you love, just in your own way.

INGREDIENTS (MAKES 8-10 MUFFINS)

Pandan Juice

  • 6–8 pandan leaves
  • 120ml water

Gula Melaka Sauce

  • 120g gula melaka, chopped
  • 80ml water
  • 1 pandan leaf (knotted)
  • 60ml coconut cream (I use kara)
  • Pinch of salt
  • 1–2 tsp cornstarch slurry (for thickening)

Pandan Muffin Batter (Eggless)

  • 180g self-raising flour
  • ½ tsp baking soda
  • Pinch of salt
  • 80g brown sugar (or coconut sugar)
  • 160ml coconut cream
  • 80ml pandan juice
  • 80ml coconut oil (or any vegetable oil)
  • 1 tsp vanilla essence
  • 1 tsp apple cider vinegar

Coconut Crumble

  • 60g desiccated coconut
  • 40g flour
  • 30g brown sugar
  • Pinch of salt
  • 40g coconut oil, melted

HOW TO MAKE IT

  1. Blend pandan leaves with water until smooth, then strain through a fine sieve or cloth, squeezing out all the liquid. Set aside.
  2. In a saucepan, combine gula melaka, water, and pandan leaf over medium heat. Once fully melted, add coconut cream and a pinch of salt. Stir in cornstarch slurry, and simmer until thick and glossy. Set aside to cool completely.
  3. Preheat oven to 170–175°C and line a muffin tray.
  4. In a bowl, SIFT together self-raising flour, baking soda, and salt.
  5. In a separate bowl, mix coconut oil, pandan juice, coconut cream, brown sugar, vanilla essence and apple cider vinegar.
  6. Pour wet ingredients into dry ingredients and mix gently until just combined.
  7. For the crumble, combine desiccated coconut, flour, brown sugar, salt, and melted coconut oil. Mix until a light, crumbly texture forms.
  8. Fill each muffin cup with a scoop of batter.
  9. Top with spoonful of gula melaka filling and lightly swirl to create pockets of filling.
  10. Finish with a generous layer of coconut crumble.
  11. Bake for 18–20 minutes, or until golden and just set.
  12. Best enjoyed warm.

Watch video HERE

FAQ

  1. Can I make this in a cake pan instead of muffins?
    Yes, you can bake this as a small cake. Use an 8-inch pan and increase the baking time to about 30–40 minutes. Cover loosely with foil if the top browns too quickly.
  2. Why is this recipe eggless?
    This recipe was developed to be suitable for those who cannot consume eggs, while still achieving a soft and fluffy texture using alternative ingredients.
  3. What does the apple cider vinegar do?
    It reacts with the baking soda to help the muffins rise, acting as a substitute for eggs.
  4. Can I reduce the sugar?
    Yes, you can slightly reduce the sugar or use coconut sugar for a lower glycaemic option, though it may slightly affect texture.
  5. How should I store these?
    Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer. Reheat slightly before serving for best texture.
  6. Why did my muffins turn out dry?
    This is usually due to overbaking or overmixing. Eggless bakes are more delicate, so mix gently and remove from the oven once just set.
  7. Why is my muffin dense or doughy inside?
    This can happen if the batter is too wet, underbaked, or if the filling is too runny. Make sure the gula melaka is thick and bake until the centre is set.
  8. Can I use coconut milk instead of coconut cream?
    Yes, but the muffins will be lighter and less rich. For best results, use thick coconut milk or add a little extra oil to maintain moisture.
  9. What can I use instead of coconut milk?
    You can use plant-based milks like oat, soy, or almond milk. Since they are less rich, consider adding a bit more oil to keep the muffins moist.
  10. Can I make this gluten-free?
    Yes, you can use a 1:1 gluten-free flour blend. The texture may be slightly more delicate, so avoid overmixing and overbaking.
  11. Why did my gula melaka sink to the bottom?
    This usually means the filling was too thin. Make sure it is thick and slightly cooled before adding.
  12. Can I make this ahead of time?
    Yes, you can bake them a day in advance. Store in an airtight container and reheat slightly before serving.