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

    Eggless Wheat Muffins Recipe

    Last Updated On: Jul 16, 2025 by Sharmilee J

    1.6K
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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.

    eggless whole wheat muffins served

    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.

    Jump to:
    • About Eggless Wheat Muffins
    • Wheat Muffins Ingredients
    • How to make Eggless Wheat Muffins Step by Step
    • Expert Tips
    • Serving and Storage
    • FAQS
    • 📖 Recipe Card

    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.

    eggless whole wheat muffins served

    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.

    eggless whole wheat muffins served

    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.

    Similar Recipes

    • Banana muffins
    • Vanilla muffins
    • Chocolate muffins
    • Choco chip muffins
    • Quinoa muffins

    How to make Eggless Wheat Muffins Step by Step

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

    how to make whole wheat muffins tep1

    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 whole wheat muffins tep2

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

    how to make whole wheat muffins tep3

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

    how to make whole wheat muffins tep4

    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.

    how to make whole wheat muffins tep5

    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.

    how to make whole wheat muffins tep6

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

    how to make whole wheat muffins tep7

    Cool down then store.

    eggless whole wheat muffins served

    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.

    eggless whole wheat muffins served

    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.

    📖 Recipe Card

    20045372872 574da3706e o
    Print Recipe Pin Recipe

    Eggless Wheat Muffins Recipe

    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.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 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 10 minutes.
    • Spoon the batter till 3/4 of the muffin liner and bake in preheated oven for 25-30 minutes 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 25-30 minutes again.
    • Cool down then store Eggless Wheat Muffins!

    Notes

    • 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 mould – If you don’t have muffin liners, pour in any small cake mould. Just grease the mould well before using.
    • For kids – If giving to kids, use sweet choco chips and reduce sugar a bit to balance.
    Nutrition Facts
    Eggless Wheat Muffins Recipe
    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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    Filed Under: eggless muffins, Muffins / Cupcakes, RandomPosts, Recent Posts, Sharmis Passions, youmaylike

    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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