These eggless whole wheat muffins are easy to make and even easier to adapt. When the sweet tooth strikes, use the same base to create whole wheat chocolate chip muffins or switch to wild blueberry muffins for a simple breakfast bite—either way, they fit right into your list of go-to baked goods.
The recipe has no eggs and is made with oil, which keeps them moist without needing complicated ingredients.
How to Customize Your Muffins
Since the add-ons are folded in toward the end of the batter, customizing these muffins is quick and easy. You can keep the base simple or make delicious variations with just a few pantry staples.
For example:
- Adding bananas turns them into whole wheat banana muffins
- Using 1 teaspoon cinnamon powder instead of ½ teaspoon makes whole wheat cinnamon muffins, or you can skip cinnamon altogether to keep it plain
- Folding in chopped apples creates tasty whole wheat apple muffins
- Replace 2 tbsp of flour with cocoa powder to treat yourself to whole wheat chocolate muffins.
These easy changes let you enjoy different flavors without needing separate recipes.
Whether it’s for breakfast bites, yummy treats, or simply adding variety to your wheat muffin recipes, this base is versatile and reliable.
Also because this recipe uses oil, it keeps the muffins moist and tender, making it the perfect for moist chocolate chip muffins
Ingredients
- 1 cup (250 ml) milk
- 1 tsp vinegar
- 4 tbsp (64 g) yogurt
- 1.5 cups (270 g) jaggery powder
- 6 tbsp (84 g) melted butter
- 1 tsp vanilla extract
- 2 cups (308 g) whole wheat flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon powder
- 1/2 cup Chocolate chips (refer notes)
- 2 tbsp raw sugar, for sprinkling on top (optional)
💡 Ingredient Notes
- Yogurt: Use thick curd or plain yogurt at room temperature. Adds moisture and softness to these whole wheat yogurt muffins.
- Jaggery Powder: You can also use caster sugar or powdered sugar in place of jaggery powder. Adjust the quantity depending on how sweet your chocolate chips or fruit are.
- Oil: Use any neutral-flavored oil like sunflower or grapeseed for this recipe. For a healthier choice, go for cold-pressed, organic oils stored in dark bottles to keep them fresh longer. Melted coconut oil can be used too, but it might slightly alter the flavor. Melted butter is also a great substitute if you prefer a richer taste.
- Milk + Vinegar: This acts as homemade buttermilk. Let it sit for a couple of minutes before using.
- Chocolate Chips (Optional): Add-ons can be changed as per your choice. Other ingredients that you can use instead include blueberries, chopped strawberries, chopped apples, mashed bananas, or even dried fruits and nuts. These swaps make this one of the most flexible muffin recipes
- Sugar: Adds a lovely crunch on top after baking.
👩🍳 Step-by-Step Instructions
Prep the Oven and Muffin Tin:
Preheat your oven to 180°C (350°F). Line a 12-cavity muffin tin with paper or silicone liners for easy cleanup and perfectly shaped homemade muffins.
Make Buttermilk:
Warm the milk slightly (just lukewarm), add vinegar, and set aside for 5–10 minutes to curdle. This acts as homemade buttermilk—an easy trick used in many buttermilk muffins.
Mix Yogurt and Sweetener:
In a mixing bowl, whisk together the yogurt and jaggery powder (or sugar of choice) until smooth (image 1).
Stir in the melted butter, vanilla extract, and prepared buttermilk until well combined (image 2).
Sieve whole wheat flour, baking powder, baking soda, and cinnamon powder directly into the bowl, reserving 1–2 teaspoons of flour to dust the add-ons.
Dust chocolate chips, chopped fruit, or other add-ons with the reserved flour and gently fold to combine—don’t overmix. This simple step keeps your wheat flour recipes light and tender.
Scoop and Top:
Divide the batter evenly between the muffin liners. Sprinkle raw sugar on top for a light crunch.
Bake:
Bake at 180°C (350°F) for 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool:
Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage Instructions
The storage time of your muffins can vary depending on the add-ons used.
Muffins like cinnamon muffins or choc chip muffins tend to keep well at room temperature for 2 to 3 days because they contain less moisture.
However, muffins made with fresh fruit such as bananas, strawberries, or apples generally have a shorter shelf life at room temperature due to the higher moisture content.
It’s best to store these refrigerated and consume them within 3 to 4 days to maintain freshness and prevent spoilage.
For longer storage, regardless of the variation, freeze your muffins by wrapping them individually and placing them in a freezer-safe bag.
Thaw at room temperature or warm gently before enjoying your wheat muffin recipes anytime.
Best Tips
- Measure whole wheat flour by spooning it into the cup and leveling it off to avoid dryness.
- Dust nuts, dried fruits, or fresh berries with reserved flour before folding in to prevent sinking.
- Bake the batter immediately after mixing for the best texture.
- Start checking doneness a few minutes before the baking time ends to avoid overbaking.
- Experiment with flavors by swapping cinnamon for cardamom or nutmeg for variety.
- For perfectly shaped muffins with big bakery-style tops, use cupcake liners—either silicone or paper. Muffins baked in greased pans or paper liners usually finish baking a couple of minutes faster than those in silicone liners, but liners make it easier to remove muffins without breaking.
Frequently Asked Questions
Yes, you can substitute all-purpose flour for whole wheat flour, but the texture and nutritional content will be different. Whole wheat gives a denser, nuttier muffin.
The vinegar mixed with milk creates homemade buttermilk, which helps the muffins rise and stay tender. You can use store-bought buttermilk as a substitute.
Related Recipes
Wish to Join US for the love of BAKING? Subscribe to our newsletter and Youtube channel. Follow along on Facebook, Instagram, and Pinterest for all the latest updates!
Eggless Whole Wheat Muffins
Ingredients
- 1 cup (250 ml) Milk lukewarm
- 1 tsp Vinegar
- 4 tbsp (64 gms) Yogurt
- 1.5 cups (270 gms) Jaggery Powder
- 6 tbsp (84 gms) Melted Butter
- 1 tsp Vanilla
- 2 cups (308 gms) Whole Wheat Flour
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon Powder
- 1/2 cup Chocolate Chips refer notes
- 1 tbsp Sugar
Instructions
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper or silicone liners for easy cleanup.
- Add vinegar to the lukewarm milk and set aside for 5 minutes to curdle while you start mixing the muffin batter.
- In a large mixing bowl, whisk together yogurt and jaggery powder until smooth.
- Stir in melted butter, vanilla extract, and prepared buttermilk until fully combined.
- Sift whole wheat flour, baking powder, baking soda, and cinnamon powder directly into the wet mixture. Reserve 1–2 teaspoons of flour for dusting add-ons. Gently fold to combine without overmixing.
- Dust your choice of chocolate chips, fruit, or nuts with reserved flour and gently fold into the batter.
- Spoon the batter evenly into the liners. Sprinkle raw sugar on top for a slight crunch.
- Bake for 18-25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Let muffins rest in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Yogurt: Use thick plain yogurt at room temperature for moisture and softness.
- Sweetener: Jaggery powder adds natural sweetness, but caster or powdered sugar can be used; adjust to taste.
- Buttermilk: The vinegar and milk mixture acts as a simple homemade buttermilk substitute.
- Add-ons: Customize with chocolate chips, blueberries, bananas, apples, or nuts—dust with flour before adding to prevent sinking.
- Storage: Store muffins at room temperature for up to 3 days; refrigerate if containing fresh fruit add-ons.
Leave a Reply