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 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.
Similar Recipes
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.
📖 Recipe Card
Eggless Wheat Muffins Recipe
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.
maha
Can we use normal oil instead of olive oil ?
SHARMILEE J
Yes use odourless oil…..
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
Ramya Venkat
delicious
Anna
Hello Sharmi,
what kind of vinegar and olive oil did you use? ardent follower of your recipes
/manju
SHARMILEE J
Olive oil is Musa brand, vinegar is usual flavourless we use for fried rice…. dono the brand got it from nilgiris
Anna
for the olive oil,was it virgin or extra virgin ? again love your blog
SHARMILEE J
I used pure olive oil
priya
Cute muffins… lovin it as a baker… and tat vinegar addiction really does the magic…
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..
SHARMILEE J
It depends on the recipe, if the cake is dry it will have cracks on top…….
Sathya Ambalam
This will be my next muffin that i'll bake..thanks!!
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.
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…
SHARMILEE J
Yes you can half it and try….Yes sure will post it in future
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..??
SHARMILEE J
I am really not sure why that happened…I just followed the org recipe and got these muffins
Meera B
Looks great…. how come no baking powder ?
Thank u.
SHARMILEE J
This recipe doesnt need it, it has baking soda
Varsha Rajeswaran
Sharmi 🙂 the muffins looks really well risen and uniform!
Dolly Hindocha
Inspite of wheat flour the muffins look fluffy n yummy!! Can olive oil be replaced by any other oil like rice bran?
SHARMILEE J
Any flavourless cooking oil can be used….
Ranjani
i tried this last time, the taste was really yum, just that it didnt rise much. but it was soft.
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?
SHARMILEE J
You can but not sure of the measures for honey in place of sugar
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!!!
Rajameena Deepak
Excellent recipe..can you tell How long it stays fresh..can I make it 2 days prior and store it?
SHARMILEE J
Yes it will stay good for atleast 4 days
sara
Y the consistency should be little runny.please tell
SHARMILEE J
The wet ingredients are more
LoVeLy AsH
Can I use brown sugar?
SHARMILEE J
Yes
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?
SHARMILEE J
No both recipes are different but you can try replacing sugar with jaggery / cane sugar by making syrup and adding
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?
SHARMILEE J
I just left it in room temperature itself….Yes it was almost the same as the first batch
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
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..
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:):)
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.
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?
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
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
JANANI
Shall I replace with lemon juice instead of vinegar, if so quantity please
Sharmilee J
yes same quantity but make sure the flavour of lemon isnt dominating
Parul Puri
While baking these muffins or any cake should we keep both top amd bottom rods on or only bottom rod?
Sharmilee J
Both top and bottom setting
Parul Puri
Can we add cocoa in this? How much?
Sharmilee J
yes you can add 3 tbsp coco powder