Eggless Whole Wheat Muffins Recipes

EGGLESS WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C), grease and flour muffin tins, or use paper liners.
• Sift flour. Add soda, salt and sugar, then sift again.
• Add sour cream. Stir only enough to mix ingredients.
• Drop by spoonfuls into muffin tins. Bake at 400 degrees F (200 degrees C) for 25 minutes.

EGGLESS WHOLE WHEAT DATES MUFFINS RECIPE

Steps:

• De-seed and roughly chop the dates.
• Soak the chopped dates in hot milk for half an hour.
• Then blend the dates with little of the soaked milk in a blender or mixer till the dates turn into a smooth paste, retaining the remaining milk to be used later.
• Pre-heat the oven to 180 deg C / 350 deg F.
• Meanwhile, spoon the whole wheat flour into a dry measuring cup and level off.
• Sift whole wheat flour, baking powder, baking soda and salt together twice in a large bowl.
• In another bowl, whisk together the sugar and oil till they are blended.
• Then add the ground dates paste and vanilla essence along with the remaining milk that was soaked with the dates and whisk again till smooth.
• Add the dry ingredients into the bowl and gently fold the batter to combine.
• Grease a muffin pan with oil or alternatively line with paper cups.
• Spoon batter into the prepared muffin pan.
• Bake the muffins for around 20 minutes or until a toothpick inserted in a muffin comes out clean.
• Cool them on a wire rack.
• Eggless dates muffins are ready to be served.

EGGLESS WHOLE WHEAT VEGETABLE MUFFINS RECIPE

Steps:

• Preheat oven to 200 degree C.
• Line a muffin pan with cupcake cases and set aside.
• Take flour, salt, sugar, baking powder in a bowl and mix well.
• Add in veggies, flax seed powder, oil, yogurt and water. Make a smooth batter.
• Scoop the batter into cupcake cases and bake for 20 to 25 mins untill a toothpick inserted comes clean.
• Serve warm.

BANANA MUFFINS

Steps:

• Line a muffin tray with muffin liners. Also preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit for 15 minutes. You can use the same temperature for preheating in the convection mode of a microwave oven.
• In a bowl take chopped bananas together with the sugar. Begin to mash the bananas with a fork or a masher till smooth. A few small chunks of bananas are fine. You can also blitz the bananas and sugar in a blender to get a smooth puree.
• Add oil. You can also use melted butter instead of oil.
• Stir the mixture very well with a wired whisk so that the oil is mixed evenly.
• Add vanilla extract or powder and mix to combine evenly.
• Then add lemon juice. Mix again very well and keep this wet mixture aside.
• Begin to sieve whole wheat flour, baking soda, baking powder, salt directly in the wet ingredients bowl. You can also sieve the dry ingredients in a plate or tray and then add later.
• Holding a spatula, with light hands gently fold the dry ingredients with the wet ingredients. Don't over do the folding.
• Spoon the batter in muffin liners till ¾ of the liners. Using a spatula remove the excess batter from the bowl and add to the muffin liners.
• Place the muffin tray in the center rack with both the top and bottom heating elements of an otg.
• Bake in the preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 30 to 35 minutes or till a toothpick inserted comes out clean. The recipe yields 10 regular sized banana muffins.
• Temperatures in ovens differ, so do keep a check while baking. Your oven might bake the muffins in 20 minutes or even 40 minutes.
• It took a total of 35 minutes for the muffins to bake in my oven. The tops should be golden.
• The final check is that a tooth pick should come out dry or with fine crumb particles. There should be no stickiness. Use the same temperature for baking in the convection mode of a microwave oven.
• Once warm or cooled at room temperature, serve these eggless banana muffins as sweet snack or dessert.