Eggless Whole wheat Chocolate Muffins Recipe
While I was composing this post and contemplating on what to name this muffin,I was confused.I mean,it is a chocolate muffin,made with whole wheat flour and made eggless too but that is not the only thing which describes the muffin.For me,it is a complete revelation.To be honest,I never thought baked stuff with whole wheat would taste as good as its Flour counterpart.I mean,I have tried baking with atta/wheat flour but I never believed it was on par with flour and could ever take its place completely in baking.
There are times when I swap one ingredient for another while I am baking.It maybe due to lack of ingredients or trying to include some healthy alternatives or likewise.But this is one recipe where I decided I would go all 'healthy' and replace all the main ingredients with their healthier counterparts.
I wasn't expecting a miracle.In fact,I made it using a small quantity so that I wouldn't feel guilty if it turned out inedible and I had to trash it.
I'll be honest here,it turned out good.I wouldn't say great because I felt there was something which could be improved(I would add it in notes).But yes,a tasty and healthy muffin which I could gorge on and let my toddler gorge on without feeling guilty.
Eggless Whole wheat Chocolate Muffins
Ingredients
- Whole wheat flour/Atta - 1 cup
- Cocoa powder - 2 tbsp
- Baking powder - 1/2 tsp
- Baking soda - 1/4 tsp
- Organic Jaggery powder - 1/2 cup
- Milk - 1/2 cup
- Vinegar - 1/2 tsp
- Vanilla - 1/2 tsp
- Coconut oil- 1/4 cup
- Chocolate chips - 1/4 cup
Method
Preheat oven to 170C.Line a muffin tray with paper liners.
Mix together milk,vinegar and vanilla.Keep aside.
In a bowl mix together the dry ingredients -atta,cocoa powder,baking powder,baking soda and jaggery powder.
Make a small well in the middle and add in the milk mixture and oil and mix well till you get a lump free batter.
Pour the batter into the prepared muffin tray and sprinkle chocolate chips on top.
Bake for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.Cool on a wire rack.
Step by step Pictorial
Preheat oven to 170C.Line a muffin tray with paper liners.
Mix together milk,vinegar and vanilla.Keep aside.
In a bowl mix together the dry ingredients -atta,cocoa powder,baking powder,baking soda
and jaggery powder.
Make a small well in the middle and add in the oil and milk and mix well till you get a lump free batter.
Pour the batter into the prepared muffin tray and sprinkle chocolate chips on top.
Bake for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.Cool on a wire rack.
Notes
The coconut oil I used was normal oil which I use for my cooking,so it had a teeny tiny after taste.I was told by friends who regularly bake with coconut oil that if you use Extra virgin coconut oil,there wouldn't be this problem.
I used unrefined,organic jaggery powder and it was a very good alternative to regular white sugar.You could use brown sugar instead if you can't find jaggery powder.
The muffins were slightly dry the next day,so next time I'm planning to increase the liquid content a bit.Add a bit more milk and oil or mash one banana and add that along with other ingredients.