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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
Cook Time30 minutes
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 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 tablespoon 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 tablespoon.
    • 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.
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