Eggless Whole Wheat Jaggery Muffins is a simple and healthy bake made using wheat flour, jaggery and without eggs. The muffins comes out soft and little dense, with that mild earthy taste of wheat and the natural sweetness from jaggery. It is a good choice when you want something homemade but not fully loaded with refined flour or white sugar.
I usually bake these muffins for evening snack for kids or sometimes even pack them for small trips. It is filling and also feels light to eat compared to store bought cupcakes. The tutti frutti adds a nice bite and color too. If you are looking for an easy muffin recipe without eggs, then this one is definitely a good try.
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About Eggless Whole Wheat Jaggery Muffins
These muffins are made using wheat flour as the base, sweetened with powdered jaggery, and no eggs are used. The milk and oil keep it moist while baking. Jaggery gives a slight caramel like taste which makes it different from usual sugar muffins.
The texture is soft but slightly dense because of wheat flour. If you expect very fluffy cupcake like texture, then this is not that type. It has its own rustic charm, not like regular fluffy cupcakes but still very tasty. With tutti frutti added inside, kids mostly love it. You can also try with nuts, raisins or even few choco chips to make it more exciting.
Since it uses jaggery, it is little more healthy compared to regular muffins. Jaggery has iron and minerals, and wheat flour is better than refined flour. Of course it is still a treat, but at least better than the white sugar cakes. I sometimes bake a bigger cake with the same batter instead of muffins too.
I usually bake this on a weekend when I feel like making something quick. The batter comes together in few minutes and then oven does the rest. My kids like to eat these muffins warm, straight out of the oven, and it gets over really fast.
Eggless Whole Wheat Jaggery Muffins Ingredients
- Whole wheat flour - I have used regular wheat flour from home. It makes the muffins more filling and gives a nutty taste. Dusting tutti frutti with little flour helps to avoid them sinking.
- Jaggery - Powdered jaggery gives sweetness and also a warm earthy taste. It is healthier compared to white sugar.
- Milk - I have used boiled and cooled milk for moisture. It helps the batter come together.
- Cooking oil - I use refined oil with no strong flavor. This keeps the muffins soft and moist.
- Vanilla essence - I have added this for nice aroma and it balances the wheat and jaggery flavor.
- Baking powder and baking soda - I used both. Just a small quantity. These help the muffins rise well and stay soft.
- Tutti frutti - Adds a colorful and sweet bite in each muffin. You can replace with raisins, nuts or even choco chips.
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How to make Eggless Whole Wheat Jaggery Muffins Step by Step
1.In a mixing bowl - add jaggery, milk and oil.
2.Then add water and vanilla essence.
3.Whisk it well, now strain and set aside. Add a tablespoon of flour to tutti frutti, mix it and keep aside.
4.In another mixing bowl, take wheat flour along with baking powder and baking soda. Whisk it well. Now add this to the liquid mix.
5.Preheat oven at 180 deg C for 10 minutes. Whisk it well without any lumps. Now add tutti frutti (reserve 2 teaspoon alone) and mix with a spatula. The batter will be thickish like idli batter consistency to scoop out and not in pourable consistency.
6.I used my ice cream scooper to scoop out the batter to get even sized muffins. Take any mold of your choice. I used my muffin pan that I bought recently. Spoon the batter and pour till ¾th of the mold sprinkle tutti frutti. Bake in preheated oven for 12-15 minutes or until a toothpick inserted in the center of the muffin comes out clean. Take the muffins and cool down in wire rack.
Serve as a snack!
Expert Tips
- Jaggery choice - I have used powdered jaggery . If your jaggery has impurities, dissolve in water and strain before using.
- Mixing batter - Do not overmix after adding the flour. Just fold in gently until combined, or else muffins may turn hard.
- Batter consistency - The batter should be slightly thick like idli batter, not watery. If too dry, add little more milk.
- Tutti frutti - I always dust with flour before adding to batter, this prevents it from sinking to bottom.
- Muffin pan - Fill only ¾th of the mold as the muffins will rise while baking. If you fill more, it may overflow.
Serving and Storage
Serve Eggless Wheat Jaggery Muffins as evening snack with milk, tea or coffee. These are also nice to pack for kids snack box. Store the muffins in airtight container at room temperature for 1 day, after that keep in fridge. Warm slightly before serving if kept in fridge.
FAQS
1.Can I replace jaggery with sugar?
Yes you can use brown sugar or regular sugar, but taste will be little different.
2.My muffins turned hard, why?
It may be due to overmixing the batter or overbaking. Mix gently and check bake time.
3.Can I add choco chips instead of tutti frutti?
Yes, choco chips taste very good in this recipe. Kids usually prefer that.
4.Can I make this as a cake?
Yes, you can bake as a cake tin for around 30-35 minutes.
5.How long do these stay fresh?
They stay good for 1 day outside, and up to 3-4 days if refrigerated.
If you have any more questions about this Eggless Whole Wheat Jaggery Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Eggless Whole Wheat Jaggery Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Eggless Whole Wheat Jaggery Muffins Recipe
Ingredients
Dry ingredients:
- 1 cup whole wheat flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup tutti frutti
Wet ingredients:
- ½ cup jaggery
- ¼ cup cooking oil
- ½ cup milk
- ½ teaspoon vanilla essence
- ⅛ cup water
Instructions
- In a mixing bowl - add jaggery, milk and oil.
- Then add water and vanilla essence. Whisk it well, now strain and set aside.
- Add a tablespoon of flour to tutti frutti, mix it and keep aside.
- In another mixing bowl, take wheat flour along with baking powder and baking soda. Whisk it well. Now add this to the liquid mix.
- Preheat oven at 180 deg C for 10 minutes. Whisk it well without any lumps. Now add tutti frutti (reserve 2 teaspoon alone) and mix with a spatula. The batter will be thickish like idli batter consistency to scoop out and not in pourable consistency.
- I used my ice cream scooper to scoop out the batter to get even sized muffins. Take any mold of your choice. I used my muffin pan that I bought recently. Spoon the batter and pour till ¾th of the mold sprinkle tutti frutti.
- Bake in preheated oven for 12-15 minutes or until a toothpick inserted in the center of the muffin comes out clean. Take the muffins and cool down in wire rack.
- Serve Eggless Whole Wheat Jaggery Muffins as a snack!
Notes
- Jaggery choice - I have used powdered jaggery . If your jaggery has impurities, dissolve in water and strain before using.
- Mixing batter - Do not overmix after adding the flour. Just fold in gently until combined, or else muffins may turn hard.
- Batter consistency - The batter should be slightly thick like idli batter, not watery. If too dry, add little more milk.
- Tutti frutti - I always dust with flour before adding to batter, this prevents it from sinking to bottom.
- Muffin pan - Fill only ¾th of the mold as the muffins will rise while baking. If you fill more, it may overflow.
Suchitra
My little one loves cakes but i was searching for a recipe in which I could substitute sugar...Your post comes just at the right time/ Going to try it soon . Thank you
Hmh
healthy alternative!!!
can we use white sugar in place of jaggery?
SHARMILEE J
Yes you can try...
Buvi Vishal
I tried it today. Came out well. Taste is good. But as u said I am unable to take it with scooping spoon. With spoon I filled the baking mold.
js
all the ingredients are easily available at home...sure kids can enjoy whole grain muffin n that too with jaggery....also do u have any recipe of this kind with egg as my toddler dont eat eggs .....
SHARMILEE J
Will try and post it
Traditionally Modern Food
Healthy and tasty muffins..looks grt
madhumitha karthik
Hi sharmi can we try this in normal Microwave
SHARMILEE J
Yes if it has convection mode
harini
hi thanks for the recipe.i ll surely try.can i skip tuttifruity as i dont have it now.and please help me to buy a muffin tray.how to choose?just according to my oven size alone or acc to the the depth of cups,small or medium sized.please help.
SHARMILEE J
Measure your lXbXh and then choose ur muffin pan accordingly
Nirmala
Hello! Can we use karumbu sakkarai (cane sugar ) instead of jaggery?
SHARMILEE J
Yes you can try
Suchitra
Hi, I tried this over the weekend and it came out very tasty and soft. My little one loved it and had my friends asking for more ! Thanks for sharing such a healthy recipe. Can jaggery be a substitute for all the cakes that has sugar?
SHARMILEE J
Not really sure
Mrudula
Thanks for the recipe.Tried these just now. They have a very mild sweetness but very goood.
Meena Srinivasan
Nice healthy recipe. So attractive & colourful. I'll make it soon. Thank you for the new invention of healthy version.
$ukanya
Hi, tried this recipe and came out well, can I try the same with maida and sugar instead of atta and jaggery?
SHARMILEE J
Yes you can
Durga Karthik.
Came out very well.i replaced jaggery with brown sugar and used cherries.Thanks for giving a healthy sbnack recipe.
ramya
Hi Sharmille,
I tried this and it came out really well.thsns a lot for the recipie.please post more such whole wheat muffin recipes.
Taruna Uppal
Hi.. Can i make it on gas??
SHARMILEE J
You can try in pressure cooker but havent tried it myself
Sridevi
Thanks for posting such wonderful receipe avoiding maida and sugar and that too without egg. Can we steam it in cooker? Instead of Baking soda can i use eno?
SHARMILEE J
Not sure of replacement....Pressure cooker you can try
kvm
Tried it. Turned out very nice. Thx for the recipe
valli ram
Easy to follow, thanks...I tried it, came out well, but took an hour as I put it in cake mould.so the top layer alone got hard. What temp is to be set for baking.u have mentioned temp for pre heating only
SHARMILEE J
Baking temp is the same temperature as preheating
swetha
1cup jaggery is equal to how many grams..and wheat flour also..
Padma
Hi can we replace oil with butter..if so measurements please?
Sharmilee J
Try with same measure
Sathya Natarajan
How long does it stay good?
Sharmilee J
2 to 3 days in room temperature
Sindhu
Cake came out hard after got cool down. What could be the reason ? Taste was good.
Sharmilee J
Really not sure....did you use microwave for baking?
Divya
Hei Can i use jaggery powder , or use only the one you have used .
Sharmilee J
you can use jaggery powder
Chitra
Hi Sharmi,
Your receipe is really awesome. I tried it this weekend ..it came out almost perfect at the first attempt ( this is my first baking attempt) please help me I need some help tips in this receipe:
1. Although I baked at 15-16 min at 180 deg in a preheated otg(Morphy Richards) the inside of cupcake seems a little uncooked when I trsted it with toothpick it doesn't stick although how can I adjust the interior???
Sharmilee J
Always try to insert the toothpick in the center of cake/cupcake to check this way you can be assured its cooked well
V
Hi can we add Coco powder in these mufiins to make them chocolate muffins
Sharmilee J
yes you can add around 3 tbsp coco powder
Swa
Loved it completely... Can I replace the whole wheat flour with Jowar flour for my mil? Or can you post some recipes with bajra n Jowar flour...? Cookies n muffins! She's also diabetic 🙈
Sharmilee J
you can try half and half of any millet flour and wheat flour
Ayushi Bafna
I have tried this recipe several times. Be it regular vanilla or chocolate flavored muffins, or a marble cake. It has never disappointed me & everyone loves it. 😍 No one believes it when I say it is made of whole wheat & jaggery! 🤭 The texture, the softness & color is just perfect. Thank you so much. 😊💛
poornima
Tried this today,came out very soft and fluffy. Loved it. Thanks for the recepie