Recipe- Easy To Make Eggless Whole Wheat Chocolate Chip Muffins

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.

Ingredients

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

Method

- 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.