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Published: | Last Updated On: by Sharmilee J
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Eggless Wheat Muffins are healthy compared to the regular muffins and can be made to make a day special & for the joy of baking.
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Whole wheat cakes and muffins were always my dream though have tried quite a few times but have failed miserably. But when I saw this recipe, it tempted me so much seeing the texture so baked it the next day itself and believe me it was soo good that the lil one loved it so much.Even hubby who always complains about my whole wheat trials gave a thumbs up to this.I am sure this is going to be my keeper recipe for whole wheat bakes.
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With no doubt I can say this is one of my best bakes so far especially with whole wheat flour.The muffins were not dense as it always happens with whole wheat bakes, with so less oil and no fatty ingredients I was awed by the outcome of these muffins, any one could easily fall for these healthy muffins.
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Table of Contents
1📖 Recipe Card
2Eggless Wheat Muffins
📖 Recipe Card
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Eggless Wheat Muffins
Eggless Wheat Muffins are spongy, tasty cakes made by baking a activated batter of wheat flour, sugar, flavours and choco chips. Eggless Wheat Muffins are healthy compared to the regular muffins and can be made to make a day special & for the joy of baking.
Prep Time15 minutes mins
Cook Time30 minutes mins
Servings10 Muffins
AuthorSharmilee J
Ingredients
- 1 cup wheat flour
- 1/2 teaspoon baking soda
- 2 tablespoon choco chips *
- a pinch salt
WET INGREDIENTS:
- 1/2 cup + 1/4 cup warm water
- 1/2 cup granulated white sugar
- 1/2 tablespoon vinegar
- 1 teaspoon vanilla essence
- 3 tablespoon olive oil
Note : I used dark choco chips only for the leftover batter so used just 2 tablespoon.If you are using for the full batter then use 1/3 cup
Instructions
Take whole wheat flour, baking soda and salt in a fine sieve. Sieve it well, set aside.
In a bowl of warm water add sugar to it. Whisk it well until it dissolves completely.
Then add vanilla essence followed by olive oil. Whisk it well.
Add vinegar and whisk it.
Finally add the flour mixture and keep whisking. Whisk well so that there are no lumps, it should be a creamy batter. The batter will be little runny.
Line muffin liners in your muffin pan and keep it ready. Preheat oven at 180 deg C for 10mins.
Spoon the batter till 3/4 of the muffin liner and bake in preheated oven for 25-30mins is until the top turns golden .I had leftover batter for second batch baking so added choco chips. Insert a tooth pick in the center to check, if it comes out clean then your muffins are done.
Fill the muffin liner and bake in preheated oven for 25-30mins again.
Cool down then store Eggless Wheat Muffins!
Notes
- I used homemade whole wheat flour so it required little more water than mentioned. You need to note that the batter should be flowing and little runny so adjust accordingly.
- You can even replace half and half of wheat flour and maida.
- You can use 1/2 tablespoon lemon juice to replace vinegar.
- If you want to add choco chips to the whole batter then add 1/3 cup.
- I used dark choco chips so the muffins were apt in sweetness. If you are milk / sweet choco chips then reduce sugar a little may minus 1 or 2 tablespoon.
- I got 10 medium sized muffins as my muffin liners were a bit small.
- You can even bake this cake in a cake mold / loaf pan in that case it may take more time to bake may be 35-40mins.
- Timing may vary..so plus or minus 5mins according to your oven.
Nutrition Facts
Eggless Wheat Muffins
Amount Per Serving (50 g)
Calories 130Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Cholesterol 0.4mg0%
Sodium 56mg2%
Potassium 14mg0%
Carbohydrates 20g7%
Fiber 0.3g1%
Sugar 11g12%
Protein 1g2%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Eggless Wheat Muffins Recipe Step by Step
- Take whole wheat flour, baking soda and salt in a fine sieve.
Pin - Sieve it well,Set aside.In a bowl of warm water add sugar to it.Whisk it well until it dissolves completely.Pin
- Then add vanilla essence followed by olive oil.Whisk it well.Pin
- Add vinegar and whisk it.Finally add the flour mixture and keep whisking.Pin
- Whisk well so that there are no lumps, it should be a creamy batter.The batter will be little runny.Line muffin liners in your muffin pan and keep it ready.Preheat oven at 180 deg C for 10mins.Pin
- Spoon the batter till 3/4 of the muffin liner and bake in preheated oven for 25-30mins ir until the top turns golden.I had leftover batter for second batch baking so added chocochips.Insert a tooth pick in the center to check, if it comes out clean then your muffins are done.Pin
- Fill the muffin liner and bake in preheated oven for 25-30mins again.Pin
Cool down then store.
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Expert Tips
- I used homemade whole wheat flour so it required little more water than mentioned.The orginal recipe calls for 1/2 cup water but I need 3/4th cup in total to get the desired consistency of the batter.It depends on the variety of whole wheat flour.You need to note that the batter should be flowing and little runny so adjust accordingly.
- You can even replace half and half of wheat flour and maida.
- You can use 1/2 tablespoon lemon juice to replace vinegar.
- If you want to add choco chips to the whole batter then add 1/3 cup.
- I used dark choco chips so the muffins were apt in sweetness.If you are milk / sweet choco chips then reduce sugar a little may minus 1 or 2 tablespoon.
- I got 10 medium sized muffins as my muffin liners were a bit small.
- You can even bake this cake in a cake mold / loaf pan in that case it may take more time to bake may be 35-40mins.
- Timing may vary..so plus or minus 5mins according to your oven.
PinReader Interactions
Comments
maha
Can we use normal oil instead of olive oil ?
Reply
SHARMILEE J
Yes use odourless oil…..
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Unknown
Hi sharmi this is d first time I am commenting for ur recepie ,though I am a regular follower of ur blog. Muffins looks so tempting n thank u very much for so healthy bake, sure I am trying tommarow
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Ramya Venkat
delicious
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Anna
Hello Sharmi,
what kind of vinegar and olive oil did you use? ardent follower of your recipes/manju
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SHARMILEE J
Olive oil is Musa brand, vinegar is usual flavourless we use for fried rice…. dono the brand got it from nilgiris
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Anna
for the olive oil,was it virgin or extra virgin ? again love your blog
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SHARMILEE J
I used pure olive oil
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priya
Cute muffins… lovin it as a baker… and tat vinegar addiction really does the magic…
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Ananthi Chinnadurai
Simple recipe!! Cute little muffins. How do u get the top of the muffin to be smooth without any cracks? Mine becomes uneven on the top..
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SHARMILEE J
It depends on the recipe, if the cake is dry it will have cracks on top…….
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Sathya Ambalam
This will be my next muffin that i'll bake..thanks!!
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thendral
Anna Extra virgin olive oil has a distinct strong smell as Sharmile says odourless oil I assume that is cooking olive oil.
Extra virgin olive oil are not meant to be cooked in high heat as the oil may turn rancid.Reply
Deepika bhasin
Can I half the recipe as I will be trying my hands in baking for the first time…
And can you please share pumpkin cupcakes…? Had them in thailand that too eggless…
Thanks for your lovely blog…Reply
SHARMILEE J
Yes you can half it and try….Yes sure will post it in future
Reply
Deepika bhasin
Hi Sharmilee, I tried it.. But unfortunately it was not at all fluffy… It was like I was eating atta… Definitely not a cake of muffins… They were not light either and i used silicon moulds… The top layer got really crisp and had cracks… I used the exact measurements as urs didnt make it half…
Wat cud be the reason..??Reply
SHARMILEE J
I am really not sure why that happened…I just followed the org recipe and got these muffins
Reply
Meera B
Looks great…. how come no baking powder ?
Thank u.Reply
SHARMILEE J
This recipe doesnt need it, it has baking soda
Reply
Varsha Rajeswaran
Sharmi 🙂 the muffins looks really well risen and uniform!
Reply
Dolly Hindocha
Inspite of wheat flour the muffins look fluffy n yummy!! Can olive oil be replaced by any other oil like rice bran?
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SHARMILEE J
Any flavourless cooking oil can be used….
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Ranjani
i tried this last time, the taste was really yum, just that it didnt rise much. but it was soft.
Reply
Gbemi
Hi Sharmalee!
Thank you so much for this recipe. I halved it and it came out nice.
What if I want to use raw honey in place of sugar and raisins instead of choc chips?
How do I get it right?Reply
SHARMILEE J
You can but not sure of the measures for honey in place of sugar
Reply
Gbemi
Hello Sharmilee!
I made it!
I used half cup of home made date syrup(instead of honey) and raisins.
It was perfect!
I loved the fact that it wasn't too sweet.
And everyone else loved it!!!Reply
Rajameena Deepak
Excellent recipe..can you tell How long it stays fresh..can I make it 2 days prior and store it?
Reply
SHARMILEE J
Yes it will stay good for atleast 4 days
Reply
sara
Y the consistency should be little runny.please tell
Reply
SHARMILEE J
The wet ingredients are more
Reply
LoVeLy AsH
Can I use brown sugar?
Reply
SHARMILEE J
Yes
Reply
Meena Srinivasan
Sharmi, Can we try this recipe also like the latest,new whole wheat jiggery muffins ? Any changes in the ingredients or the same only replace sugar with Jaggery/ Cane Sugar?
Reply
SHARMILEE J
No both recipes are different but you can try replacing sugar with jaggery / cane sugar by making syrup and adding
Reply
PARIMALA
Hello sharmilee, you've said about the second batch. Did you keep in fridge till the first batch baked? Will it rise like the same way the first batch did?
Reply
SHARMILEE J
I just left it in room temperature itself….Yes it was almost the same as the first batch
Reply
ilearner
Sharmi,
Turned good.i reduced the oil to half the quantity mentioned and used curd for the reduced quantity.
The cake was good.thank you
Reply
Ammu
woww..looking delicious..cupcakes are my favorite..I didn't know that the cupcakes can made with Whole Wheat Atta..great one..im gonna try this..
Reply
scarlett
Sharmi,awesome job.Made many batches of them.They turned out awesome.Love the recipe,nd its moistness,its sugar ,everything.Also made a cake and it beuatifully came out without sticking much..Awesome recipe.
I love that you always show the inside of the cake as thats one thing i search in every recipe i read.Thanks for mentioning the batter will be a little flowy,that helped.
Thank you:):)Reply
lotus ektra
Hello mam, I made this cake I got the texture and full baked without sticking while insert knife in centre. But when it cools down I got stickyness inside cake. Could u tell me what goes wrong.
Reply
Fozia
Same problem was with my cake…whrn i cheked with pick it was ok n when it cooled down n i cut it was sticky n not prorly cooked…then i tried an other wiyh more time but samr ptoblem i faced.can u tell me why this hapend?
Reply
Sharmilee J
If the tooth pick comes out clean without sticking then the cake is cooked.Not sure why this happ as this a very basic muffin recipe and have tried ti like many times
Reply
Sakshi
Hi tried ur vanila muffins recipe..Ihalved it. Thy hv turned out very soft n moist n of course yummy.. But the taste ‘s cakey.. Just want to check if that’s how thy taste
Reply
JANANI
Shall I replace with lemon juice instead of vinegar, if so quantity please
Reply
Sharmilee J
yes same quantity but make sure the flavour of lemon isnt dominating
Reply
Parul Puri
While baking these muffins or any cake should we keep both top amd bottom rods on or only bottom rod?
Reply
Sharmilee J
Both top and bottom setting
Reply
Parul Puri
Can we add cocoa in this? How much?
Reply
Sharmilee J
yes you can add 3 tbsp coco powder
Reply
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