Eggless Wheat Muffins Recipe

Name: Eggless Wheat Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup wheat flour; 1/2 teaspoon baking soda; 2 tablespoon choco chips *; a pinch salt; 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

Last Updated On: Jul 16, 2025 by Sharmilee J

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Eggless Wheat Muffins are soft, healthy and so easy to bake. These muffins are made using wheat flour, sugar, vinegar and a few basic ingredients. They come out moist and spongy even without egg or maida. If you are looking for a guilt-free bake for evening tea or kids snack box, this is a nice choice.

These muffins are also perfect for beginners. It doesn’t need any special tools or big effort. Just mix, pour and bake. I sometimes make a small batch when I feel like having something sweet and simple. Add some chocolate chips on top and it becomes a treat. It’s also a good recipe to try if you are new to baking and want something that won’t easily fail.

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About Eggless Wheat Muffins
Wheat Muffins Ingredients
How to make Eggless Wheat Muffins Step by Step
Expert Tips
Serving and Storage
FAQS
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About Eggless Wheat Muffins

Wheat Muffins are a better choice if you want to avoid refined flour. Even though it is made without egg, it still turns out soft. The vinegar and baking soda reacts and gives a light texture. You won’t even miss the eggs. These muffins are a nice option when you want a homemade bake but also want it to be slightly healthy.

The recipe uses only basic ingredients like wheat flour, sugar, oil, water and vinegar. I used an olive oil and dark choco chip which makes it even more good. You can also add nuts, raisins or even small banana pieces if you want to change the taste.
You can even try adding a spoon of cocoa or cinnamon if you like a flavor twist.

This batter is very easy to mix. You don’t need beater or anything – just a whisk is enough. Make sure you don’t over mix the batter. Once baked, you get soft muffins with golden top and moist inside. It tastes best when fresh but stays soft for a day or two also. It’s also fun to let kids help in mixing and decorating with toppings before baking.

Sometimes I bake it plain, and sometimes with chocolate chips. Both ways it comes out good. It’s nice to bake and eat fresh with hot tea or coffee. Whole wheat cakes and muffins were always my dream though have tried quite a few times but have failed miserably. This recipe is going to be my keeper for whole wheat bakes.

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.

Wheat Muffins Ingredients

Wheat flour – I have used homemade wheat flour. It gives good soft texture and also little grainy feel. You can also use store one.
Sugar – I used white granulated sugar. It mixes well with warm water. You can also try brown sugar but color and taste may change.
Baking soda – I added just a small spoon. It gives the muffins a nice texture and softness. Don’t skip this.
Vinegar – This is important for reacting with soda. I used normal white vinegar. If not, lemon juice also works.
Vanilla essence – I used for good smell and flavor. It hides any raw smell from flour or vinegar.
Olive oil – I used light olive oil. It makes the muffin moist and soft. You can also use sunflower or any mild oil.
Chocolate chips – I added dark chocolate chips only to part of the batter. It makes muffins rich and tasty.

Why This Recipe Works

This recipe is made with wheat, so it’s more healthy than regular muffins.
It is eggless but still comes out very soft and moist.
The recipe needs only simple pantry items.
The batter can be mixed quickly and doesn’t need machine.
Choco chips gives nice taste and melts in the middle.

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How to make Eggless Wheat Muffins Step by Step

1.Take whole wheat flour, baking soda and salt in a fine sieve

2.Sieve it well, Set aside. In a bowl of warm water add sugar to it. Whisk it well until it dissolves completely.

3.Then add vanilla essence followed by olive oil. Whisk it well.

4.Add vinegar and whisk it. Finally add the flour mixture and keep whisking

5.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 10 minutes.

6.Spoon the batter till 3/4 of the muffin liner and bake in preheated oven for 25-30 minutes or until the top turns golden. I had leftover batter for second batch baking so added chocolate chips. Insert a tooth pick in the center to check, if it comes out clean then your muffins are done.

7.Fill the muffin liner and bake in preheated oven for 25-30 minutes again.

Cool down then store.

Expert Tips

Batter texture – The batter should be little loose and flowy. If it’s too thick, muffins will turn hard. Adjust water if needed.
Sugar dissolving – Mix sugar in warm water properly till fully melted. That gives even sweetness.
Don’t overmix – Just mix the flour till it blends in. If you mix too long, muffins will become chewy.
Oven timing – Keep a check after 25 minutes. Every oven is different. Insert toothpick to check if done.
Different Add-ons – You can add dry fruits, banana, or cocoa powder to make different muffins.
Baking in mold – If you don’t have muffin liners, pour in any small cake mold. Just grease the mold well before using.
For kids – If giving to kids, use sweet chocolate chips and reduce sugar a bit to balance.

Serving and Storage

Serve these Eggless Wheat Muffins warm or at room temperature. You can have it for evening tea, after-school snack, or even small birthday party. I like to serve it plain or with some milk.

You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.

FAQS

1.Can I use maida instead of wheat flour?

Yes you can. But texture will be more soft and fluffy. Wheat is more dense.

2.Can I skip vinegar?

No, vinegar helps to make muffin rise and become soft. You can use lemon juice if vinegar not available.

3.Can I make this without choco chips?

Yes, plain wheat muffins also taste nice. Or add nuts instead.

4.Can I use jaggery instead of sugar?

You can try but batter color and taste will change slightly. Use powdered jaggery and adjust water.

5.How to store these muffins?

Keep them in airtight box after cooled fully. Use within 2 days for best softness.

If you have any more questions about this Eggless Wheat Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Eggless Wheat Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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