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October 12, 2016

Whole Wheat Muffins make a perfect option for my kid's tiffin. I have explained the benefits of whole wheat in my Multigrain bread recipe and you can see the nutritional value of eating whole grains in the recipe.

Benefits of whole wheat muffins

Making a muffin with whole wheat solves two things.

First, it satisfies the craving that anyone with a sweet tooth will have.

Second, you will ensure that it's not only sweet that is going in their body, but you are feeding them with a lot of nutrition within your healthy whole wheat flour muffins.

What is a muffin?

Google defines muffins as a small domed spongy cake made with eggs and baking powder. Is that all? Not really.

People just love muffins and I don’t think I know anyone who does not like them. Muffin is a refined version of the original name “Moofin”. I am sure muffin sounds lot rhythmic than moofin. As much as Americans love them, my child also loves them in breakfast. It’s a popular dessert in America and a great party sider.

If you like to understand the popularity of muffins in America then let me tell you that February 20th is celebrated as National Muffin Day.

My love for muffins

By now you would have known that I, just like my kid, love muffin. There are a few reasons to love muffins over a cupcake. Ok, I did not mean to confuse you here.

Cupcakes are miniature cake in the shape of a muffin that is always going to be sweet and will have frosting on top.

Whereas muffins can be sweet, moderately sweet and savory. Muffins are so very versatile and that’s one of the major reason for me liking them so much. Moreover, you have complete freedom to make muffins the way you like them.

You can keep them healthy as much as you want and include them in your breakfast or keep it sweet and include eat them as dessert.

Eggless Whole Wheat Muffins

Alright, so Google says that muffins are made of eggs. And I wanted to make a completely eggless whole wheat muffin. Essentially, I was trying to defeat the definition Google gives. So, I had to run through many recipes and tried most of them before I could get my no-fail recipe.

This eggless whole wheat muffin recipe suits to all those who do not eat eggs. This wheat muffin recipe is great for calorie conscious people too. These have the goodness of whole wheat and olive oil.

It is healthy and yet satisfies my child craving of eating muffins. He seems to be enjoying the extra attention that his peers give him during the lunchtime when most of them want a bite from his muffin. 

To make these little crunchy and colorful, I added walnut and tutti-frutti to it. These are spongy, moist and melt-in-the-mouth.

What else you need in a muffin?


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Quick Notes

Tin Size

Muffin Tray

Oven Temp

180 °C

Baking Time

25 min

MW Convection Temp

160 °C

Baking Time

25 min

Demold Instructions


Cooling Time


PS: Use conversion table to switch recipe between grams and cups.

In a mixing bowl, add milk, refined sugar, vanilla essence and refined oil. Mix it well till sugar dissolves. Sift together the all-purpose flour, baking powder, baking soda and salt in a separate bowl.

Start adding dry ingredients into wet ingredients and fold gently. There should be no lumps.

Add tutti-frutti and walnuts to the batter. Add vinegar and set aside the mixture for 5 minutes.

Set muffin liners in a muffin tray. Fill each cavity up to ¾.

Preheat the Oven at 180 °C for 10 minutes. Bake the muffins at 180 °C for 25 minutes or until toothpick comes out clean.

Let the muffins cool down and then serve.

Whole Wheat Muffins
4.75 from 4 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast, Dessert
Cuisine: Baked
Servings: 6 People



  • In a bowl, add milk, sugar, vanilla essence and oil. Mix it well till sugar dissolves.
  • Sift together the flour, baking powder, baking soda and salt in a separate bowl.
  • Start adding dry ingredients into wet ingredients and fold gently. There should be no lumps.
  • Add tutti-frutti and walnuts to the batter.
  • Add vinegar and set aside the mixture for 5 minutes.
  • Set muffin liners in muffin tray.
  • Fill each cavity upto ¾.
  • Preheat the Oven at 180 degree Celsius for 10 minutes.
  • Bake the muffins at 180 degree Celsius for 25 minutes or until toothpick comes out clean.
  • Let the muffins cool down and then serve.


  1. You can choose your own choice dry fruits and nuts.
  2. I got 12 muffins using these measurements.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia
About the Author Sonia Gupta

Founder of AnyBodyCanBake, Noted Entrepreneur, Celebrated Baker, Certified Baking Instructor, and Accomplished Food Blogger.

  • Hello Sonia,
    I always look for whole wheat based cake recipes for my kids and came across your recipe today.
    Made it in a jiffy for breakfast and they turned out to be SUPER SOFT AND YUMMY!!

  • 5 stars
    Hi Sonia, these taste amazing!!!! And very very soft and fluffy…

    However, I had an issue that I had cupcake tops come off on some of them leaving the base cupcake behind.. can you help me understand what I did wrong?

    • Well, it’s really difficult to answer until I know the changes you made to the recipe or process.

  • Tried these. Turned out amazing. I just felt that it was less sweet. So the next time make them, I’ll add more sugar. Otherwise it was tasty and healthy too. Thanks

  • Hi Sonia
    I was made whole wheat Muffins but after baking and cooldown it was stick on muffins liner…what to do…

  • Hello Mam
    I tired the same recipe, it is fluffy and taste os good also. But I could see the muffin got more darker colour at the bottom then at top. It wasnt tasting burnt bUt looked ki da burnt. Please suggest where I went wrong.
    Thank you for amazing and easy recipe.

  • 4 stars
    I loved these muffins. I made a few changes but they were fluffy and moist. I am amazed how an eggless muffins could be this great. I tasted a little bit of baking soda/ powder taste which I would like to know can be resolved. And could you show a savory muffin recipe? Basically with veggies, eggless and wheat flour!! Thanks for this one!! 😀

  • I made these today. Ran short on vanilla essence, but still the outcome was amazingly fabulous!!
    Thank you so much for the recipe. It’s will now be one of my Staples

  • Hi Sonia,

    Can you please let me know how can we use this same recipe and make the muffins in a pressure cooker?

    Thank you.

    • Rachna i have a video recipe of Pineapple upside down cake on my blog that i baked on gas stove. You can watch that video and can follow the same procedure to bake the muffins.

      Happy Baking!

  • Hi Sonia

    Thank you so much for sharing the recipe, it is 11:41 in the night and I feel like getting out of the bed and making these right away 🙂

    There’s one thing I wanted to ask though. I dont have a muffin tray or liners. I do have disposable coffee cups made of thick paper. Can i just put the batter into those and bake? If yes, how many should I bake at a time, any other instructions?

    I’ll be using a microwave convection oven..

    • Hi Monika

      I think we share a similar passion for baking as many a time I feel tempted to try the recipe then and there 🙂

      Monika I haven’t tried baking in coffee cups but if you think those are thick enough to hold the batter while baking and can sustain in the heat then definitely you can experiment. Otherwise, you can just line small serving bowls with parchment paper and bake.

      Do share results with me.

      Happy Baking!

  • Hi Sonia mam…In this recipe which sugar u have used? Is it granulated sugar or powdered sugar ….Mostly castor sugar is used in cupcakes or muffins

    • Hello Shinu,
      You may use granulated sugar or powdered sugar (choice is yours) in the same amount as mentioned. I am not using castor sugar. I have used the regular sugar we use in our kitchen.
      – Sonia

  • Hello Sonia,

    Olive oil – Is it extra virgin olive oil?
    Will the cakes be sticky (not the same texture as we get in refined flour) if we do it in wheat flour ?

    Also let me know when is your next workshop in chennai.


    • Hello Srinidhi,
      1. We have used Oleev Olive oil, which is used for regular cooking.
      2. The muffins will be dense as compared to apf, but not sticky.
      3. Our Chennai workshop is on 1st and 2nd September. If you like to register, send a whatsapp message on 7262959006


  • Hi mam…….
    Why did u used olive oil here…….
    Don’t it gives odour to the cake
    Wht other oil can be used?
    Can we use melted ghee or melted butter

    • Hi Nithya,
      The choice of oil is completely yours. I feel olive oil is comparatively healthier so use it. Feel free to use rice bran oil, sunflower oil or butter. Ghee might be tricky as it will solidify at lower temperature.


      • Thanks for your immediate reply mam.
        We r using ground nut oil at home for cooking….
        So i have used the same for the cake….
        But the colour of the cake turned light brown and not white(incase of using maida)…
        .is this because of using ground nut oil????
        Also the crust of the cake is little hard….can u tell me why????
        Thanks in advance

        • Hi Nithya,

          Ground nut oil has its own strong flvour and color. I do not use ground oil in my bakes. I will not be able to comment on the outcome if you have used ground nut oil.


  • 1. If I leave out the dry fruits and nuts will any of the measurements be impacted?
    2. What is the role of vinegar?

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