eggless chocolate chip muffins recipe | egg free choco chip muffins recipe

Jump to Recipe
eggless chocolate chip muffins recipe

easy choco chip muffins made with whole wheat flour.

4.7 from 23 votes
total time:
30minutes

eggless chocolate chip muffins recipe with step by step pics – easy to prepare delicious choco chip muffins made with whole wheat flour.

eggless chocolate chip muffins

as a family we are chocolate lovers and any sweet or dessert with chocolate gets finished in no time. on one of my visits to the nearby super store, i managed to get callebaut chocolate chips and chocolate bars. one bite of the chocolate chip and it tasted real chocolate than the chocolate chips i have so far managed to get here.

so with the chocolate chips i made these chocolate muffins a couple of times. the crumb and texture is soft, light and so good, that no one will come to know that the muffins are eggless and made from whole wheat flour. when my folks had them, they thought i have added condensed milk and were pretty surprised that the only liquids that have been added are water and vinegar.

these eggless chocolate chip muffins can be baked both in the regular oven and in the convection mode of a microwave oven. i am not sure about baking in a pressure cooker. the recipe yields 7 regular muffins. you can easily double the recipe. few more tasty muffin recipes on blog are:

  1. banana muffins
  2. apple muffins
  3. lemon muffins
  4. mango muffins recipe.

serve these chocolate chip muffins plain or with tea or coffee or milk.

if you are looking for more chocolate recipes then do check chocolate chip cookies, eggless brownie, black forest cake, choco lava cake and eggless chocolate cake recipe.

eggless chocolate chip muffins recipe below:

eggless chocolate chip muffins recipe
4.7 from 23 votes
print

chocolate chip muffins recipe

easy choco chip muffins made with whole wheat flour.
course desserts
cuisine world
prep time 5 minutes
cook time 25 minutes
total time 30 minutes
servings 7 muffins
rough calories per serving 200 kcal
author dassana

ingredients (1 cup = 250 ml)

dry ingredients for chocolate chip muffins

  • 1 cup whole wheat flour leveled (atta) or 120 grams whole wheat flour
  • ½ teaspoon baking soda, leveled
  • 1 pinch salt
  • cup chocolate chips, sweet or semi sweet or vegan

wet ingredients for chocolate chip muffins

  • ½ cup warm water or 125 ml warm water
  • ½ cup organic unrefined cane sugar or regular sugar or 80 to 90 grams sugar
  • ½ tablespoon lemon juice or apple cider vinegar or regular vinegar
  • 1 teaspoon vanilla extract or vanilla essence
  • 3 tablespoon olive oil or any neutral tasting oil

how to make chocolate chip muffins recipe

  1. first line a muffin tray with muffin liners. you can also grease the pan with oil instead of using muffin liners.

making chocolate chip muffins batter

  1. take the dry ingredients in a seive - 1 cup whole wheat flour, 1/2 tsp baking soda and a pinch of salt. sift and keep aside.
  2. preheat your oven to 180 degrees celsius/356 degrees fahrenheit. for an OTG, heat both the top and bottom heating elements.
  3. heat 1/2 cup 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.
  4. add 1/2 cup sugar to the warm water. stir so that all the sugar dissolves.
  5. now add 3 tbsp oil. i used olive oil but you can use any neutral flavored oil. you can also use melted butter. stir very well.
  6. now add 1/2 tbsp vinegar or lemon juice. you can add apple cider vinegar or regular vinegar.
  7. add 1 tsp vanilla extract or essence.
  8. stir and mix very well again.
  9. add the dry ingredients to the wet ingredients.
  10. begin to mix.
  11. mix to a smooth batter but don't over do the mixing part.
  12. add 1/3 cup chocolate chips and mix again.

baking chocolate chip muffins

  1. pour or spoon the batter in muffin liners.
  2. place one or two chocolate chips on top. this is an optional step.
  3. bake chocolate chip muffins at 180 degrees celsius//356 degrees fahrenheit for 25 to 30 minutes till the tops are browned and a tooth pick inserted in the muffins comes out clean. 

  4. 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.

  5. after 3 to 4 minutes, remove the muffins from the pan and place on a wire rack for cooling.
  6. serve these eggless chocolate muffins plain as a sweet snack or as a dessert. you can also serve with milk, tea or coffee.

TRENDING NOW

step by step eggless chocolate chip muffins recipe:

1. first line a muffin tray with muffin liners. you can also grease the pan with oil instead of using muffin liners.

muffin liners for chocolate chip muffins recipe

2. take the dry ingredients in a seive – 1 cup whole wheat flour (leveled), ½ tsp baking soda (leveled) and a pinch of salt.

dry ingredients for chocolate chip muffins recipe

3. sift and keep aside. preheat your oven to 180 degrees celsius/356 degrees fahrenheit. for an OTG, heat both the top and bottom heating elements.

sifted dry ingredients for choco chip muffins recipe

4. heat ½ cup 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.

heat water for choco chip muffins recipe

5. add ½ cup sugar to the warm water.

adding sugar for chocolate chip muffins recipe

6. stir so that all the sugar dissolves.

stirring sugar for chocolate chip muffins recipe

7. now add 3 tbsp oil. i used olive oil but you can use any neutral flavored oil. you can also use melted butter.

adding oil for chocolate chip muffins recipe

8. stir very well.

mixing to make choco chip muffins recipe

9. now add ½ tbsp vinegar or lemon juice. you can add apple cider vinegar or regular vinegar.

adding vinegar to make chocolate chip muffins recipe

10. add 1 tsp vanilla extract or essence.

vanilla extract to make choco chip muffins recipe

11. stir and mix very well again.

stirring making chocolate chip muffins recipe

12. add the dry ingredients to the wet ingredients.

preparing chocolate chip muffins recipe

13. begin to mix.

mixing batter - chocolate chip muffins recipe

14. mix to a smooth batter but don’t over do the mixing part. the batter has to have a flowing consistency. depending on the quality of flour, the batter can become thick too. in case this happens, then just add about ¼ to ½ cup more of water. i used stone ground organic wheat flour.

batter for choco chip muffins recipe

15. add ⅓ cup chocolate chips. you can add any chocolate chip, sweet, semi sweet or even vegan. i used sweet chocolate chips.

add chocolate chips - choco chip muffins recipe

16. mix again.

mix choco chips to make chocolate chip muffins recipe

17. pour or spoon the batter in muffin liners.

pour batter in muffin cups - chocolate muffin recipe

18. place one or two chocolate chips on top. this is an optional step.

place choco chips on the chocolate muffin batter

19. bake chocolate chip muffins at 180 degrees celsius//356 degrees fahrenheit for 25 to 30 minutes till 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.

bake - chocolate chip muffins recipe

20. after 3 to 4 minutes, remove the chocolate chip muffins from the pan and place on a wire rack for cooling.

keep the eggless chocolate chip muffins on wire rack for cooling

21. serve these eggless chocolate muffins plain as a sweet snack or as a dessert. you can also serve with milk, tea or coffee.

eggless chocolate chip muffins recipe, choco chip muffins recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


Collections

Popular Recipes

129 comments/reviews

  1. Hi dear..what about curd or buttermilk instead of water and vinegar…please suggest

    • you can use buttermilk instead of vinegar and water. i am not sure about curd as some proportions of the water will change.

  2. If i dont have muffin tray but only liners can make or not?

    • if you just use the liners, then they expand while baking as there is nothin at the sides to hold them. though you can use just the liners also. the muffins won’t rise from top much as they will expand from the sides when baking.

  3. It came out awesome. Ma’am, this is not the first time I am using your recipe. Every time, whenever I have tried your recipes, smile on my kids lips have broadened. I simply love that. Just want to thank you.

    • Welcome Aarti. Glad to know this. Thanks for sharing your positive feedback on recipes.

  4. The ratio for baking soda to flour mentioned on the baking soda box is 6g:500gms. Considering that wouldn’t ½tsp baking soda be too much for 120gms flour? I am a little confused with the measurements and the equipment. I am trying eggless muffins for the 1st time.

    • 1/2 teaspoon baking soda is fine in this recipe. you can also add 1/3rd teaspoon of baking soda if you want.

  5. Hi,

    have been a great delight to read these recipes and try them out. I am new to baking and very excited to try these muffins.
    Have a question though, in some muffin recipes, you have added cold water and in some warm water. Please let me know the reason behind.

    • Thanks Anu. Its as per the recipe and the ingredient used in the recipe.

  6. I followed followed your recipe to the T. It came out very well but both the times, there was bitter taste in the end. Could it be because of soda

    • okay. bitter taste won’t be due to the baking soda. it could be due to the vanilla essence. try adding less like half teaspoon instead of 1 teaspoon.

  7. I tried these muffins today.. I took them out of the OTG once the toothpick came out clean.
    However my muffins didn’t come out clean from the muffin liner…Kind of stuck to it. I didn’t bake for additional time as then they would turn hard and dry. Is this due to lack of butter i n the recipe?

    • zarna, its not due to lack of butter. did you use paper muffin liners or silicon ones or just a muffin pan. the sticking is due to the moisture. as soon as muffins are done and if they are baked in a liner, then remove them from the muffin pan and let them cool on a wired rack. this way there is less moisture that happens due to condensation.

  8. Hello
    Mam
    How to make dry soya sticks ??
    I tried but I m not succeed…
    Pls tell how it’s made…

    • chintan, i don’t have recipe for dry soya sticks.

  9. Hello mam,
    Can I use this recipe to bake a whole wheat chocochip cake instead of muffins?

  10. hi maa’m..I want to make around 30 muffins and will have to bake them in batches of 3 as I have 12 muffins mould..so can I make it a night before and shall I refrigerate it or keep it outside only?..one more query, can I used maida instead of whole wheat flour?

    • trisha, if you plan to keep the batter in fridge, then do not add baking soda. you can just mix everything and then add baking soda just before baking. but here when you add baking soda, the batter has to be at room temperature and also mix it very well. so you can divide, the batter in three equal parts and accordingly add baking soda. for 1 cup flour, its half teaspoon baking soda. so for 4 cups flour, add 2 teaspoons baking soda. 4 cups will yield 28 to 30 muffins. so if you divide the batter in three equal parts, then in each portion you will have to add 2/3rd teaspoon. or you can divide batter in 4 parts and add half teaspoon in each portion.

      you can use maida.

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible