Droolworthy Eggless whole wheat chocolate muffins recipe

To uplift our moods and release stress during this lockdown, I decided to bake some yummy treat for us. The interesting part was that my daughters also chipped in and did the major chunk of work. So, it was a win-win situation for me, as they learned something new and stayed busy too. So, let’s see what all we need to make these drool-worthy eggless whole wheat chocolate muffins.

Ingredients:

1.5 cup Whole Wheat flour

1/4 cup unsweetened Cocoa powder

1 Tsp baking soda

1/2 Tsp salt

1 Tsp lemon juice

2 Cups Water

1 Cup Sugar

1/3 Cup Oil

1 Tsp vanilla essence

1/2 Tsp cinnamon powder (optional)

Method:

In a wide pan, take whole wheat flour, cocoa powder, baking soda, salt and mix well. Now sieve the mixture twice. Add oil, vanilla essence, sugar, lemon juice, cinnamon powder, and give it a mix. Start adding water slowly and keep mixing gently using a whisk. Add more water or milk if the batter is thick. The batter should be runny without any lumps.

Pre-heat the oven at 180 degrees, grease the baking tray and pour the batter in it. Pat it well to ensure no air bubbles are left. Place it in the oven for 20-25 minutes. As every oven has a different setting, just check it after 15 minutes once and bake accordingly. Usually, it is done in 25 minutes. Check it using a toothpick and if it comes out clean, it is done. Turn off the oven and keep the tray on the rack to cool down.

Take them out on a plate and serve them hot with coffee. Also, you can decorate it with whipped cream and sprinkles. To make it more chocolaty, you can make chocolate frosting.

How to make the frosting:

Take 1.5 cup milk in a pan, add 6 tsp cocoa powder, and 6-7 tsp sugar. If you are using sweetened cocoa powder, use less sugar. Boil it well till it thickens. Keep aside and let it cool down. Once done, apply a generous layer over the muffins and decorate with cherries, sprinkles, or any fresh fruit.

Enjoy your eggless whole wheat chocolate muffins.

Note:

• You can use maida (all-purpose flour also or a 1:1 ratio of maida and aata too). I use whole wheat flour to keep it healthy.
• Cinnamon powder is optional, if you don’t have it, you can skip it. Though it enhances the flavor and aroma magically.
• Instead of water, you can use milk too as it will make the muffins dense and taste better.
• You can bake a cake too if you don’t have a muffin tray using the same batter.

You may also want to check out another eggless banana walnut cake recipe here