Eggless whole wheat flour Muffins | How to make eggless whole wheat flour Muffins | Eggless, butter less, whole wheat flour Muffins recipe with step by step instructions

These eggless whole wheat flour muffins turns out to be moist, fluffy and delicious. These are my go-to when I crave something sweet.

The sweet muffins are ‘no eggs’ and ‘no butter’. Moreover, the texture is not too dense and it remains absolutely moist even after few days.

To make it more nutritious, I have added muesli, granola and nuts which lends a beautiful texture to these breakfast muffins.

Eggless Muffins recipe with whole wheat flour is one of my favorite, as earlier also I have many times used whole wheat flour in baking like Whole wheat oats cake and Eggless whole wheat chocolate brownies.

What is the difference between muffins and cupcakes?

According to Google, Cupcakes are mini cakes in the shape of a muffin that is always sweet and will have frosting on top.

Whereas muffins can be sweet or  savory. Muffins are so very versatile and that’s one of the reasons it’s liked by many.

Moreover, you have complete freedom to make muffins the way you want to make them.

You can include them in your breakfast or keep it sweet and have it as a dessert for those sweet carvings.

How to make eggless Whole wheat flour Muffins moist and fluffy?

The trick is not to over mix the batter but to mix until they are just  combined.

As gluten present in Whole Wheat Flour forms pretty quickly  so you have to be very careful while you mix both, wet ingredients with the dry ones.

Some of little lumps can stay as they are so don’t break them and don’t  mix the batter vigorously.

By following this simple tip you will see the difference in your whole wheat cakes.

In addition to that, making a cake with whole wheat generally requires an additional tablespoon or two of water as whole wheat flour absorbs more water as compared to refined flour.

So don’t wait, make these super easy, whole wheat muffins with mix of muesli – granola and brown sugar. They turn out so fluffy, moist and do not use any eggs or butter.

Step by step instructions and pictorial presentation to make Eggless Whole wheat Flour Muffins

1 cup = 250 ml

Preheat oven at 190°C for 10 minutes.

How to make buttermilk

Measure the milk into a bowl, stir in lemon juice or vinegar. Stir well  to combine.

Let sit for about 30 minutes at room temperature until the milk begins to curdle.

Your buttermilk is ready to use.

To make muffin batter

Take wheat flour in a bowl remove 2 tbsp of flour and add 2 tbsp of custard powder or Cornflour into that. Whisk it till they are incorporated well.

Whisk together all of the dry ingredients listed above, including the granola-muesli mix in the same bowl.

In another bowl, whisk together all the wet (liquid) ingredients including brown sugar.

Pour these mixed liquid ingredients into the dry ingredients, stirring just to combine. Do not over mix it.

Put the big scoop of the batter into the prepared paper muffin cups upto nearly full.

Sprinkle the top of the muffins with granola muesli mix and nuts+seeds  of your choice.

In the preheated 190°C oven bake the muffins for 20 to 25 minutes or until a toothpick inserted into the middle of muffins comes out clean.

This quantity yields about 8 big muffins, or 12 muffins of regular size.

For smaller muffins the baking time would be around 12 to 15 minutes.

Once baked transfer muffins to the cooling rack.

Serve warm or at room temperature with cup of tea/coffee or milk.

Notes:

1. If you want to make a vegan muffins just substitute the buttermilk with orange juice, cranberries juice.

2. If you do not have granola you can also add toasted oats + nuts+ dried fruits combination.

3. If the muffin batter turns out thick, feel free to add couple of tbsp of water to the batter.

Recipe card ⬇️

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5 from 3 votes

Eggless Whole wheat Flour Muffins

These eggless whole wheat flour muffins turns out to be moist, fluffy and delicious. These are my go-to when I crave something sweet. The sweet muffins are 'no eggs' and 'no butter'. Moreover, the texture is not too dense and it remains absolutely moist even after few days.

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Breakfast, Snack

Cuisine: American

Keyword: breakfast muffins, eggless muffins, sweet muffins recipe, whole wheat muffins

Servings: 8

Author: Lata Lala

Ingredients

Dry ingredients

• 2 cups Whole wheat flour / gehun ka atta
• 2 tbsp Custard powder/corn flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 3/4 tsp Cinnamon powder
• 1/8 cup mix of dry fruits & seeds chopped
• 3/4 cup Mix of readymade muesli and granola
• 3/4 tsp Salt

Wet ingredients

• 1 cup Brown Sugar
• 1/3 cup Coconut Oil or use half and half mixture of coconut oil + any flavor less oil
• 1 tsp Vanilla essence
• 1 +1/2 cup Butter milk
• 1/4 cup Mix of readymade muesli granola, for topping

To make buttermilk

• 3 tablespoons lemon juice or white vinegar
• 1 +1/2 Cup milk full or low fat

Instructions

• Preheat oven at 190°C for 10 minutes.

How to make buttermilk

• Measure the milk into a bowl, stir in lemon juice or vinegar. Stir well  to combine.
• Let sit for about 30 minutes at room temperature until the milk begins to curdle.
• Your buttermilk is ready to use.

To make muffin batter

• Take wheat flour in a bowl remove 2 tbsp of flour and add 2 tbsp of custard powder or Cornflour into that. Whisk it till they are incorporated well.
• Whisk together all of the dry ingredients listed above, including the granola-muesli mix in the same bowl.
• In another bowl, whisk together all the wet (liquid) ingredients including brown sugar.
• Pour these mixed liquid ingredients into the dry ingredients, stirring just to combine. Do not over mix it.
• Put the big scoop of the batter into the prepared paper muffin cups upto nearly full.
• Sprinkle the top of the muffins with granola muesli mix and nuts+seeds of your choice.
• In the preheated 190°C oven bake the muffins for 20 to 25 minutes or until a toothpick inserted into the middle of muffins comes out clean.
• This quantity yields about 8 big muffins, or 12 muffins of regular size.
• For smaller muffins the baking time would be around 12 to 15 minutes.
• Once baked transfer muffins to the cooling rack.
• Serve warm or at room temperature with cup of tea/coffee or milk.

Notes

1. If you wish to make vegan muffins just substitute the buttermilk with orange or cranberries juice.

2. If you do not have granola you can also add toasted oats + nuts+ dried fruits combination.

3. If the muffin batter turns out thick, feel free to add couple of tbsp of water to the batter.

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