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    You are here: Home / Recent Posts / Eggless Wheat Muffins Recipe

    Eggless Wheat Muffins Recipe

    July 27, 2015 by Sharmilee J 49 Comments

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    Jump to Recipe Print Recipe

    Eggless Wheat Muffins are healthy compared to the regular muffins and can be made to make a day special & for the joy of baking.Eggless Whole Wheat Vanilla Muffins Recipe

    Pin
    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.

    More Bakes

    Eggless Whole Wheat Vanilla Muffins RecipePin
    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.
    Eggless Whole Wheat Vanilla Muffins RecipePin

    If you have any more questions about this Eggless Wheat Muffins Recipe do mail me at [email protected]. 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.

    📖 Recipe

    Eggless Wheat Muffins
    Print Recipe Pin Recipe

    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 tsp baking soda
    • 2 tbsp choco chips *
    • a pinch salt

    WET INGREDIENTS:

    • 1/2 cup + 1/4 cup warm water
    • 1/2 cup granulated white sugar
    • 1/2 tbsp vinegar
    • 1 tsp vanilla essence
    • 3 tbsp olive oil

    Note : I used dark choco chips only for the leftover batter so used just 2 tbsp.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 tbsp 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 tbsp.
      • 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 130 Calories 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.
      Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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      Eggless Wheat Muffins Recipe Step by Step

      1. Take whole wheat flour, baking soda and salt in a fine sieve.
        How to makeEggless Whole Wheat Vanilla Muffins Recipe - Step1Pin
      2. Sieve it well,Set aside.In a bowl of warm water add sugar to it.Whisk it well until it dissolves completely.
        How to make Eggless Whole Wheat Vanilla Muffins Recipe - Step2Pin
      3. Then add vanilla essence followed by olive oil.Whisk it well.
        How to make Eggless Whole Wheat Vanilla Muffins Recipe - Step3Pin
      4. Add vinegar and whisk it.Finally add the flour mixture and keep whisking.
        How to make Eggless Whole Wheat Vanilla Muffins Recipe - Step4Pin
      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 10mins.
        How to make Eggless Whole Wheat Vanilla Muffins Recipe - Step5Pin
      6. 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.
        How to make Eggless Whole Wheat Vanilla Muffins Recipe - Step6Pin
      7. Fill the muffin liner and bake in preheated oven for 25-30mins again.
        How to make Eggless Whole Wheat Vanilla Muffins Recipe - Step6Pin

      Cool down then store.
      Eggless Whole Wheat Vanilla Muffins RecipePin

      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 tbsp 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 tbsp.
      • 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.
      Eggless Whole Wheat Vanilla Muffins RecipePin
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      Filed Under: Muffins / Cupcakes, RandomPosts, Recent Posts, Sharmis Passions

      Reader Interactions

      Comments

      1. maha

        July 27, 2015 at 4:32 pm

        Can we use normal oil instead of olive oil ?

        Reply
        • SHARMILEE J

          July 28, 2015 at 12:30 pm

          Yes use odourless oil…..

          Reply
      2. Unknown

        July 27, 2015 at 5:20 pm

        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

        Reply
      3. Ramya Venkat

        July 28, 2015 at 4:14 am

        delicious

        Reply
      4. Anna

        July 28, 2015 at 4:55 am

        Hello Sharmi,
        what kind of vinegar and olive oil did you use? ardent follower of your recipes

        /manju

        Reply
        • SHARMILEE J

          July 29, 2015 at 6:21 am

          Olive oil is Musa brand, vinegar is usual flavourless we use for fried rice…. dono the brand got it from nilgiris

          Reply
        • Anna

          July 29, 2015 at 9:14 am

          for the olive oil,was it virgin or extra virgin ? again love your blog

          Reply
        • SHARMILEE J

          July 29, 2015 at 10:10 am

          I used pure olive oil

          Reply
      5. priya

        July 28, 2015 at 5:16 am

        Cute muffins… lovin it as a baker… and tat vinegar addiction really does the magic…

        Reply
      6. Ananthi Chinnadurai

        July 28, 2015 at 5:58 am

        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..

        Reply
        • SHARMILEE J

          July 28, 2015 at 12:33 pm

          It depends on the recipe, if the cake is dry it will have cracks on top…….

          Reply
      7. Sathya Ambalam

        July 28, 2015 at 10:46 am

        This will be my next muffin that i'll bake..thanks!!

        Reply
      8. thendral

        July 30, 2015 at 1:33 am

        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
      9. Deepika bhasin

        July 30, 2015 at 9:36 am

        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

          July 31, 2015 at 12:32 pm

          Yes you can half it and try….Yes sure will post it in future

          Reply
        • Deepika bhasin

          August 03, 2015 at 2:51 am

          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

          August 03, 2015 at 2:21 pm

          I am really not sure why that happened…I just followed the org recipe and got these muffins

          Reply
      10. Meera B

        August 01, 2015 at 8:37 am

        Looks great…. how come no baking powder ?
        Thank u.

        Reply
        • SHARMILEE J

          August 02, 2015 at 3:29 am

          This recipe doesnt need it, it has baking soda

          Reply
      11. Varsha Rajeswaran

        August 03, 2015 at 11:51 am

        Sharmi 🙂 the muffins looks really well risen and uniform!

        Reply
      12. Dolly Hindocha

        August 03, 2015 at 4:52 pm

        Inspite of wheat flour the muffins look fluffy n yummy!! Can olive oil be replaced by any other oil like rice bran?

        Reply
        • SHARMILEE J

          August 04, 2015 at 1:39 am

          Any flavourless cooking oil can be used….

          Reply
      13. Ranjani

        November 24, 2015 at 10:38 am

        i tried this last time, the taste was really yum, just that it didnt rise much. but it was soft.

        Reply
      14. Gbemi

        December 11, 2015 at 4:31 pm

        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

          December 13, 2015 at 2:28 pm

          You can but not sure of the measures for honey in place of sugar

          Reply
        • Gbemi

          February 23, 2016 at 9:58 pm

          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
      15. Rajameena Deepak

        December 22, 2015 at 12:03 pm

        Excellent recipe..can you tell How long it stays fresh..can I make it 2 days prior and store it?

        Reply
        • SHARMILEE J

          December 23, 2015 at 3:19 am

          Yes it will stay good for atleast 4 days

          Reply
      16. sara

        December 25, 2015 at 11:59 am

        Y the consistency should be little runny.please tell

        Reply
        • SHARMILEE J

          February 23, 2016 at 9:54 am

          The wet ingredients are more

          Reply
      17. LoVeLy AsH

        February 23, 2016 at 7:43 am

        Can I use brown sugar?

        Reply
        • SHARMILEE J

          February 23, 2016 at 9:54 am

          Yes

          Reply
      18. Meena Srinivasan

        March 13, 2016 at 9:34 pm

        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

          March 14, 2016 at 4:28 am

          No both recipes are different but you can try replacing sugar with jaggery / cane sugar by making syrup and adding

          Reply
      19. PARIMALA

        May 08, 2016 at 2:36 am

        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

          May 11, 2016 at 7:19 am

          I just left it in room temperature itself….Yes it was almost the same as the first batch

          Reply
      20. ilearner

        August 05, 2016 at 10:19 am

        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
      21. Ammu

        November 05, 2016 at 10:18 am

        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
      22. scarlett

        December 11, 2016 at 4:01 am

        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
      23. lotus ektra

        January 04, 2017 at 1:25 pm

        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

          April 28, 2018 at 7:56 pm

          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

            April 29, 2018 at 8:09 am

            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
      24. Sakshi

        April 27, 2017 at 1:58 pm

        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
      25. JANANI

        August 25, 2019 at 9:45 pm

        Shall I replace with lemon juice instead of vinegar, if so quantity please

        Reply
        • Sharmilee J

          September 16, 2019 at 7:36 am

          yes same quantity but make sure the flavour of lemon isnt dominating

          Reply
      26. Parul Puri

        August 27, 2020 at 6:50 pm

        While baking these muffins or any cake should we keep both top amd bottom rods on or only bottom rod?

        Reply
        • Sharmilee J

          December 24, 2021 at 8:41 am

          Both top and bottom setting

          Reply
      27. Parul Puri

        September 23, 2020 at 7:42 pm

        Can we add cocoa in this? How much?

        Reply
        • Sharmilee J

          December 24, 2021 at 8:39 am

          yes you can add 3 tbsp coco powder

          Reply

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