This recipe for eggless chocolate chip muffins is simple to make and ideal for a sweet treat or weekend breakfast. These healthy chocolate chip muffins are made in one bowl with whole wheat flour and are ready in 30 minutes or less.
Dry ingredients
• 1 cup whole wheat flour (levelled or 120 g)
• 1/2 teaspoon baking soda (levelled)
• 1 pinch salt
• 1/3 cup chocolate chips (dark, semi-sweet, or vegan)
Wet ingredients
• 1/2 cup warm water
• 1/2 cup raw or white sugar – 80 to 90 gms
• 1/2 tablespoon lemon juice or apple cider vinegar or white vinegar
• 1/2 tsp vanilla essence or 1 teaspoon vanilla extract
• 3 tbsp olive oil or any other oil with a neutral flavour
Preparation
o To begin, line a muffin pan with muffin liners. Instead of using muffin liners, you can grease the pan with oil.
o In a sieve, combine the dry ingredients: whole wheat flour, baking soda, and a pinch of salt. Set aside after sifting.
o For 15 minutes, preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Warm- up an OTG’s top and bottom heating elements.
Making batter
o Heat the water until it is warm. Water can be heated in a pan or microwave. The water temperature should be between 45 and 46 degrees Celsius (113-114.8 degrees Fahrenheit).
o To the warm water, add sugar. Stir until all of the sugar has properly dissolved.
o Now add the oil. I used olive oil, but any neutral-flavoured oil will do. Melted butter can also be used. Stir quickly for 2 to 3 minutes, until the oil is evenly mixed with the water.
o Now stir in the lemon juice. You can substitute apple cider vinegar or white vinegar for the lemon juice.
o Pour in the vanilla extract or essence.
o Stir and mix thoroughly once more.
o Combine the dry and wet ingredients in a mixing bowl.
o Begin mixing to make a smooth batter, but don’t overdo it.
o Fold the chocolate chips into the batter.
Baking
o Pour or spoon the batter into the muffin liners until they are 3/4 full.
o Top with one or two chocolate chips. This is a purely optional step.
o Bake the muffins at 180°C (356°F) for 25–30 minutes, or until the tops are browned and a toothpick inserted into the muffins comes out clean.
o Because the temperatures in all ovens are not the same, keep an eye on the oven while baking. Keep on the centre rack of an OTG.
o Remove the muffins from the pan and place them on a wire rack to cool for 3 to 4 minutes.
Now, the delicious muffins are ready!
As a sweet snack or dessert, serve these chocolate muffins plain. Serve with milk, tea, or coffee if desired.
Tips
Store your muffins in an airtight container or tightly wrapped in plastic wrap at room temperature. If you live in a cold city or town, your muffins should keep for up to a week.
I used olive oil, but any neutral-flavoured oil will do. To eliminate the need for oil, use melted butter instead.
Last Updated on August 17, 2021
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