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Eggless Chocolate Chip Muffins Recipe

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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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Indian
Servings 7
Calories 213 kcal

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
Keyword Eggless Chocolate Chip Muffins Recipe
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