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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.
Course Breakfast, Snack
Cuisine American
Keyword breakfast muffins, eggless muffins, sweet muffins recipe, whole wheat muffins
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8
Author Lata Lala


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


  • 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.


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.