Eggless Whole Wheat Jaggery Muffins Recipe

Eggless Whole Wheat Jaggery Muffins is a simple and healthy bake made using wheat flour, jaggery and without eggs. The muffins comes out soft and little dense, with that mild earthy taste of wheat and the natural sweetness from jaggery. It is a good choice when you want something homemade but not fully loaded with refined flour or white sugar.

I usually bake these muffins for evening snack for kids or sometimes even pack them for small trips. It is filling and also feels light to eat compared to store bought cupcakes. The tutti frutti adds a nice bite and color too. If you are looking for an easy muffin recipe without eggs, then this one is definitely a good try.

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About Eggless Whole Wheat Jaggery Muffins

These muffins are made using wheat flour as the base, sweetened with powdered jaggery, and no eggs are used. The milk and oil keep it moist while baking. Jaggery gives a slight caramel like taste which makes it different from usual sugar muffins.

The texture is soft but slightly dense because of wheat flour. If you expect very fluffy cupcake like texture, then this is not that type. It has its own rustic charm, not like regular fluffy cupcakes but still very tasty. With tutti frutti added inside, kids mostly love it. You can also try with nuts, raisins or even few choco chips to make it more exciting.

Since it uses jaggery, it is little more healthy compared to regular muffins. Jaggery has iron and minerals, and wheat flour is better than refined flour. Of course it is still a treat, but at least better than the white sugar cakes. I sometimes bake a bigger cake with the same batter instead of muffins too.

I usually bake this on a weekend when I feel like making something quick. The batter comes together in few minutes and then oven does the rest. My kids like to eat these muffins warm, straight out of the oven, and it gets over really fast.

Eggless Whole Wheat Jaggery Muffins Ingredients  

• Whole wheat flour – I have used regular wheat flour from home. It makes the muffins more filling and gives a nutty taste. Dusting tutti frutti with little flour helps to avoid them sinking.
• Jaggery – Powdered jaggery gives sweetness and also a warm earthy taste. It is healthier compared to white sugar.
• Milk – I have used boiled and cooled milk for moisture. It helps the batter come together.
• Cooking oil – I use refined oil with no strong flavor. This keeps the muffins soft and moist.
• Vanilla essence – I have added this for nice aroma and it balances the wheat and jaggery flavor.
• Baking powder and baking soda – I used both. Just a small quantity. These help the muffins rise well and stay soft.
• Tutti frutti – Adds a colorful and sweet bite in each muffin. You can replace with raisins, nuts or even choco chips.

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How to make Eggless Whole Wheat Jaggery Muffins Step by Step

1.In a mixing bowl – add jaggery, milk and oil.

2.Then add water and vanilla essence.

3.Whisk it well, now strain and set aside. Add a tablespoon of flour to tutti frutti, mix it and keep aside.

4.In another mixing bowl, take wheat flour along with baking powder and baking soda. Whisk it well. Now add this to the liquid mix.

5.Preheat oven at 180 deg C for 10 minutes. Whisk it well without any lumps. Now add tutti frutti (reserve 2 teaspoon alone) and mix with a spatula. The batter will be thickish like idli batter consistency to scoop out and not in pourable consistency.

6.I used my ice cream scooper to scoop out the batter to get even sized muffins. Take any mold of your choice. I used my muffin pan that I bought recently. Spoon the batter and pour till ¾th of the mold sprinkle tutti frutti. Bake in preheated oven for 12-15 minutes or until a toothpick inserted in the center of the muffin comes out clean. Take the muffins and cool down in wire rack.

Serve as a snack!

Expert Tips

• Jaggery choice – I have used powdered jaggery . If your jaggery has impurities, dissolve in water and strain before using.
• Mixing batter – Do not overmix after adding the flour. Just fold in gently until combined, or else muffins may turn hard.
• Batter consistency – The batter should be slightly thick like idli batter, not watery. If too dry, add little more milk.
• Tutti frutti – I always dust with flour before adding to batter, this prevents it from sinking to bottom.
• Muffin pan – Fill only ¾th of the mold as the muffins will rise while baking. If you fill more, it may overflow.

Serving and Storage

Serve Eggless Wheat Jaggery Muffins as evening snack with milk, tea or coffee. These are also nice to pack for kids snack box. Store the muffins in airtight container at room temperature for 1 day, after that keep in fridge. Warm slightly before serving if kept in fridge.

FAQS

1.Can I replace jaggery with sugar?

Yes you can use brown sugar or regular sugar, but taste will be little different.

2.My muffins turned hard, why?

It may be due to overmixing the batter or overbaking. Mix gently and check bake time.

3.Can I add choco chips instead of tutti frutti?

Yes, choco chips taste very good in this recipe. Kids usually prefer that.

4.Can I make this as a cake?

Yes, you can bake as a cake tin for around 30-35 minutes.

5.How long do these stay fresh?

They stay good for 1 day outside, and up to 3-4 days if refrigerated.

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