Benefits of Whole Wheat Muffins
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 wheat in that recipe. However, 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 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.
Why I love 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.
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
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?
|Whole Wheat Flour||1 ½ cup|
|Olive Oil||1/3 cup|
|Baking Soda||1 tsp|
|Baking Powder||1 tsp|
|Vanilla Essence||1 tbs|
|Tutti Frutti||2 tbs|
|Walnuts (Chopped)||¼ cup|
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 a muffin tray.
Fill each cavity up to 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.
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- 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.
- You can choose your own choice dry fruits and nuts.
- I got 12 muffins using these measurements.