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Home >> Recipes >> Baking Recipes (Eggless)

Eggless Whole Wheat Chocolate Chip Muffins

September 5, 2022 by Drashti & Bela Leave a Comment

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These eggless chocolate chip muffins are healthy, moist, and loaded with chocolate chips – a perfect treat for chocolate lovers. Enjoy these eggless chocolate chip muffins guilt-free as we have prepared these using whole wheat flour.

Chocolate muffins are loved by everyone and these muffins are loaded with chocolate – the batter has cocoa powder and chocolate chips + they are loaded with chocolate chips on top. We have not used maida (all-purpose flour) for these chocolate chip muffins. These muffins are –

  • prepared using 100% whole wheat flour
  • eggless
  • soft and moist

These chocolate muffins are prepared using oil and curd. If you are looking for a perfect eggless cake recipe using oil and curd, then you can try our recipes for Vanilla Sponge Cake and Double Chocolate Cake.

More Brownie & Muffins Recipes

Spiced Carrot Muffins

Apple Crumble Muffins

Eggless Brownie

Table of Contents
Ingredients
How to make Eggless Whole Wheat Chocolate Chip Muffins | Step-by-Step Recipe
Tips & Variations
Storage
Serving Suggestions
Recipe Card

Ingredients

whole wheat flour/gehun ka atta
cocoa powder
baking powder + baking soda
pinch of salt
oil
curd/dahi
powdered sugar
vanilla essence
milk + water (add only if required)

eggless-whole-wheat-chocolate-chip-muffinsPin

How to make Eggless Whole Wheat Chocolate Chip Muffins | Step-by-Step Recipe

Preheat the oven to 180 degrees Celsius for 10 minutes.

Sift wheat flour, cocoa powder, baking powder, baking soda, and salt together in a bowl.

In a wide bowl, take oil, curd, powdered sugar, and vanilla essence. Whisk well with a beater until light and fluffy. Give a good whisk till the sugar gets completely dissolved.

Then add ½ cup milk and mix.

eggless-whole-wheat-chocolate-chip-muffinsPin

Add all the dry ingredients and mix gently. Then gradually add the remaining ¼ cup milk and keep mixing till you get a smooth lump-free batter. Do not over-mix. The quantity of milk will vary depending on the quality of wheat flour used. Hence, add the remaining ¼ cup milk gradually till you get a smooth batter that can be easily dropped from the spatula.

eggless-whole-wheat-chocolate-chip-muffinsPin

Add 1-2 tablespoons of water if required. We have added about 1 tablespoon of water.

Then add ¼ cup chocolate chips and fold in the mixture gently.

Line a muffin tray with paper muffin liners.

Pour the batter into them. Make sure you do not fill them completely. Just pour the batter till they are filled 3/4th. Sprinkle some chocolate chips on top.

Bake at 180 degrees Celsius for about 20-25 minutes. Be alert and check after 20 minutes. Baking time will vary for every convection.

Remove from the oven. Serve warm or at room temperature.

eggless-whole-wheat-chocolate-chip-muffinsPin
eggless-whole-wheat-chocolate-chip-muffinsPin
eggless-whole-wheat-chocolate-chip-muffinsPin

Tips & Variations

  • Baking time depends on your convection. We suggest you remain alert after 20 minutes. You may bake for a few more minutes if the muffins are not yet ready.
  • All the ingredients for the muffin batter should be at room temperature.
  • If you are using maida, then the quantity of milk required in the recipe will be less.
  • We have added vanilla essence but, you can add any other essence like chocolate or coffee.
  • Mix 1 teaspoon of coffee powder in 2 teaspoons of water and add to the batter for chocolate coffee muffins.
  • You may even add chopped chocolate pieces instead of chocolate chips.

Storage

Store these muffins in an air-tight container, lined with kitchen cloth/paper towel, for 2 days at room temperature. At the end of the 2nd day, transfer the container to the refrigerator for another 3-4 days.

Serving Suggestions

  • Serve plain – at room temperature or warm (micro for 10-20 seconds)
  • Serve with a scoop of vanilla/chocolate ice cream.
  • Drizzle chocolate or caramel sauce over the muffins and serve.

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Recipe Card

eggless-whole-wheat-chocolate-chip-muffinsPin

Eggless Whole Wheat Chocolate Chip Muffins

Author Name : Drashti Dholakia & Bela Dholakia
These muffins are –
– prepared using 100% whole wheat flour
– eggless
– soft and moist

Loved this recipe? Leave a comment below and give us a 5★ rating

Print Recipe Pin Recipe Rate This Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Baking
Cuisine International
Servings 7 muffins
Calories 215 kcal

Ingredients (1 cup = 240 ml) 

US Customary – Metric

Dry Ingredients

  • 1 cup whole wheat flour/gehun ka atta
  • 2 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt

Wet Ingredients

  • ¼ cup oil use any odorless oil
  • ¼ cup curd/dahi
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla essence
  • ¾ cup milk
  • 1 tablespoon water add only if required

Other Ingredients

  • ¼ cup semi-sweet chocolate chips 1 tablespoon extra to garnish

Instructions
 

  • Preheat the oven to 180 degrees Celsius for 10 minutes.
  • Sift wheat flour, cocoa powder, baking powder, baking soda and salt together in a bowl.
  • In a wide bowl, take oil, curd, powdered sugar and vanilla essence. Whisk well with a beater until light and fluffy. Give a good whisk till sugar gets completely dissolved. Then add ½ cup milk and mix.
  • Add all the dry ingredients and mix gently. Then gradually add the remaining ¼ cup milk and keep mixing till you get a smooth lump-free batter. Do not over-mix. The quantity of milk will vary depending on the quality of wheat flour used. Hence, add the remaining ¼ cup of milk gradually till you get a smooth batter that can be easily dropped from the spatula. Add 1-2 tablespoons of water if required. We have added about 1 tablespoon of water.
  • Then add ¼ cup chocolate chips and fold in the mixture gently.
  • Line a muffin tray with paper muffin liners.
  • Pour the batter into them. Make sure you do not fill them completely. Just pour the batter till they are filled 3/4th. Sprinkle some chocolate chips on top.
  • Bake at 180 degrees Celsius for about 20-25 minutes. Be alert and check after 20 minutes. Baking time will vary for every convection.
  • Remove from the oven. Serve warm or at room temperature.

Video

https://youtu.be/UUspqavZB-Q

Notes

  • Baking time depends on your convection. We suggest you remain alert after 20 minutes. You may bake for a few more minutes if the muffins are not yet ready.
  • All the ingredients for the muffin batter should be at room temperature.
  • If you are using maida, then the quantity of milk required in the recipe will be less.
  • We have added vanilla essence but, you can add any other essence like chocolate or coffee.
  • Mix 1 teaspoon of coffee powder in 2 teaspoons of water and add to the batter for chocolate coffee muffins.
  • You may even add chopped chocolate pieces instead of chocolate chips.

Nutrition

Calories: 215kcalCarbohydrates: 24gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 5mgSodium: 154mgPotassium: 181mgFiber: 3gSugar: 10gVitamin A: 56IUVitamin C: 0.04mgCalcium: 89mgIron: 1mg
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Filed Under: Baking Recipes (Eggless), Brownie & Muffins, Chocolate Recipes, Recipes Tagged With: eggless baking, healthy, muffins

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