Eggless Chocolate Chip Muffins Recipe
Crafting these delectable chocolate chip muffins without eggs is a breeze, rendering them ideal for a delightful dessert or a leisurely weekend breakfast. Utilizing whole wheat flour, these nutritious chocolate chip muffins can be effortlessly mixed in a single bowl and are ready to enjoy in 30 minutes or even less.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour – leveled or 120 grams
- ½ teaspoon baking soda – leveled
- 1 pinch salt
- ⅓ cup chocolate chips – dark or semi-sweet or vegan
Wet Ingredients
- Wet Ingredients
- ½ cup raw sugar or white sugar – 80 to 90 grams
- ½ tablespoon lemon juice or apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- 3 tablespoons olive oil or any neutral tasting oil
Instructions
Preparation
- First line a muffin tray with muffin liners. You can also grease the pan with oil instead of using muffin liners.
- Take the dry ingredients in a sieve – whole wheat flour, baking soda and a pinch of salt. Sift and keep aside.
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes. For an OTG, heat both the top and bottom heating elements.
Making Batter
- Heat water till its warm. You can heat water in a pan or microwave. The temperature of the water should be about 45 to 46 degrees Celsius (113-114.8 degrees Fahrenheit).
- Add sugar to the warm water. Stir so that all the sugar dissolves.
- Now add oil. I used olive oil but you can use any neutral flavored oil. You can also use melted butter. Stir briskly for 2 to 3 minutes mixing the oil evenly with the water.
- Now add lemon juice. You replace lemon juice with apple cider vinegar or white vinegar.
- Add vanilla extract or vanilla essence.
- Stir and mix very well again.
- Add the dry ingredients into the wet ingredients.
- Begin to mix to a smooth batter but don't overdo the mixing part.
- Add chocolate chips and fold it in the batter.
Baking
- Pour or spoon the batter in muffin liners until ¾ of their capacity.
- Place one or two chocolate chips on top. This is an optional step.
- Bake the muffins at 180 degrees Celsius (356 degrees Fahrenheit) for 25 to 30 minutes until the tops are browned and a tooth pick inserted in the muffins comes out clean.
- Since the temperatures in all the ovens are not the same, do keep a check while baking. In an OTG, keep on the center rack.
- After 3 to 4 minutes, remove the muffins from the pan and place on a wire rack for cooling.
Serving Suggestions
- Serve these chocolate muffins plain as a sweet snack or as a dessert. You can also serve with milk, tea or coffee.
Storage
- Store your muffins at room temperature in an airtight container or tightly wrapped with plastic wrap. Your muffins should stay fresh for up to a week if you live in a cold city or town.
- If you live in a warm, humid and hot city or place, store at room temperature for only a day or else refrigerate straightaway as soon the muffins cool at room temperature.
- You can freeze these choco chip muffins for a month. Thaw at room temperature before serving.
Nutrition
Calories: 213kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 91mgPotassium: 68mgFiber: 2gSugar: 20gVitamin A: 21IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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