Eggless Sea Buckthorn Muffins
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Sea buckthorn berries are in season, so why not turn them into a nice, healthy snack — these eggless muffins made with spelt flour are a great way to use up a harvest.
Sea Buckthorns are in season, so why not make a nice tasty and healthy snack for a change with them. I usually make eggless sea buckthorn muffins using spelt flour during our harvest time. Sea buckthorn berries provides dishes with a fresh and fruity twist. But, this powerful berry also has some incredible qualities that may be beneficial to your health as well.
Sea Buckthorn berries are also called as Sand thorn or sallow thorn. The German word is Sanddorn. These common shrubs have dense and stiff branches and are very thorny. The leaves on these shrubs are a distinct pale silvery-green color. We have 2 bushes in our garden. They will soon need some more care with trimming, so that we can harvest more berries next year. They have grown a lot taller since we planted them, therefore we couldn’t harvest all of it this year.
Despite the little we harvested, it was enough to make a few small jars of jam and then some sea buckthorn muffins. Let’s jump into the recipe.
Table of Contents
What is Sea Buckthorn?
Sea buckthorn berries provide dishes with a fresh, fruity twist, and this powerful little berry is also packed with beneficial qualities. The berries are also known as sand thorn or sallow thorn — Sanddorn in German. The shrubs are dense, thorny, and easy to spot thanks to their distinct pale silvery-green leaves.
Growing Your Own
We grow two sea buckthorn bushes in our garden. They’ll need some trimming soon so we can harvest more next year — they’ve grown tall enough that we couldn’t reach all of the berries this season.
Tools you may need
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How to make Eggless Sea Buckthorn Muffins?
Ingredients List
- 1 cup (250 ml) unbleached flour
- 2 tsp (5 ml) baking powder
- ½ cup (125 ml) granulated sugar
- Pinch of salt
- ½ cup (125 ml) sea buckthorn berries
- 1 tablespoon egg replacer (or 1 egg)
- ¼ cup (63 ml) butter, melted
- ½ cup (125 ml) milk
Cooking Instructions
Prep:
Preheat the oven to 380°F (180°C) and place parchment liners in a 12-cup muffin pan.
Mix the Dry Ingredients:
Combine the flour, baking powder, sugar and salt in a medium bowl. Add the sea buckthorn berries and mix to coat.
Mix the Wet Ingredients:
Melt the butter and mix it into the milk. In a separate small bowl, mix the egg replacer with the butter and milk mixture.
Combine:
Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir until well combined.
Bake:
Pour the batter into the prepared muffin pan and bake for 15 to 20 minutes.
Cool:
Let the muffins cool for 5 minutes in the tin, then move them to a wire rack to cool completely.
Serving Suggestions
These muffins are lovely warm from the oven or at room temperature. Try them with:
Morning coffee or tea: a simple, not-too-sweet breakfast pairing.
A little butter or jam: spread on while still warm.
Packed lunches: they travel well and make a good snack on the go.
Tips for the Perfect Sea Buckthorn Muffins
Watch for seeds: Because the sea buckthorn berries are used whole, expect a few crunchy seeds in the finished muffins. If you’d rather avoid that texture, use a berry purée instead.
Fresh or frozen: Fresh or frozen sea buckthorn berries both work well, just make sure they’re washed and destemmed first.
Ingredient Swaps for Sea Buckthorn Muffins
This recipe is already eggless, using an egg replacer in place of eggs. A few other swaps work well too:
Dairy-free: replace the butter and milk with plant-based substitutes to make the muffins fully vegan.
Whole egg: if you’re not avoiding eggs, one beaten egg can be used in place of the egg replacer.
Berries: fresh or frozen sea buckthorn berries both work, or use a purée if you prefer a smoother texture.
Flavor Variations of Sea Buckthorn Muffins
Once you’ve made the base recipe, there’s room to adapt it:
Other berries: swap the sea buckthorn for another tart berry like cranberries or red currants.
Citrus zest: a little orange or lemon zest pairs nicely with the tartness of the berries.
Streusel topping: add a simple oat or sugar streusel on top before baking for extra texture.
Why Sea Buckthorn?
Sea buckthorn berries are known for being rich in vitamin C and antioxidants, part of what makes them such a popular ingredient beyond their fruity flavor. Using an egg replacer also makes these muffins a good option if you’re avoiding eggs, and swapping in plant-based butter and milk turns them fully vegan.
Recipe Card
Eggless Sea Buckthorn Muffins
- Total Time: 25
- Yield: 8 muffins 1x
- Diet: Vegetarian
Description
A healthy, eggless way to use up a sea buckthorn harvest — tart little berries baked into soft, not-too-sweet muffins.
Ingredients
- 1 cup (250 ml) unbleached flour
- 2 tsp (5 ml) baking powder
- ½ cup (125 ml) granulated sugar
- Pinch of salt
- ½ cup (125 ml) sea buckthorn berries, fresh or frozen, washed and destemmed
- 1 tablespoon egg replacer (or 1 egg, beaten)
- ¼ cup (63 ml) butter, melted
- ½ cup (125 ml) milk
Instructions
-
Prep:
Preheat the oven to 380°F (180°C) and place parchment liners in a 12-cup muffin pan.
-
Mix the Dry Ingredients:
Combine the flour, baking powder, sugar and salt in a medium bowl. Add the sea buckthorn berries and mix to coat.
-
Mix the Wet Ingredients:
Melt the butter and mix it into the milk. In a separate small bowl, mix the egg replacer with the butter and milk mixture.
-
Combine:
Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir until well combined.
-
Bake:
Pour the batter into the prepared muffin pan and bake for 15 to 20 minutes.
-
Cool:
Let the muffins cool for 5 minutes in the tin, then move them to a wire rack to cool completely.
Notes
Because the sea buckthorn berries are used whole, expect a few crunchy seeds — use a berry purée instead if you prefer a smoother texture. Store cooled muffins in an airtight container for a couple of days, or in the fridge for up to a week.
- Prep Time: 10
- Cook Time: 15
- Category: Desserts
Nutrition
- Serving Size: 8
- Calories: 180
- Fat: 5
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