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5 from 1 vote

Eggless Whole Wheat Muffins

A versatile eggless whole wheat muffin recipe that works perfectly as both a dessert and a wholesome breakfast, easily customized with your favorite add-ons.
Course Breakfast, Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 18 minutes
Servings 12 muffins
Calories 283kcal
Author Sushma Iyer

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.

Nutrition

Calories: 283kcal | Carbohydrates: 47g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 155mg | Potassium: 138mg | Fiber: 2g | Sugar: 32g | Vitamin A: 217IU | Vitamin C: 0.04mg | Calcium: 86mg | Iron: 1mg
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