Ingredients:
Dry Ingredients:
· 1 1/2 cups (180g) whole wheat flour (you can use whole wheat pastry flour for a softer texture)
· 1 tsp baking powder
· 1/2 tsp baking soda
· 1/4 tsp salt
· 1/2 tsp ground cinnamon (optional, for extra flavor)
Wet Ingredients:
· 1/2 cup (100g) sugar (you can use brown sugar or coconut sugar for a healthier version)
· 1/2 cup (120ml) milk (dairy or plant-based milk)
· 1/4 cup (60ml) vegetable oil (or melted butter)
· 1 tsp vanilla extract
· 1 tbsp lemon juice (helps activate the baking soda)
· 1/2 cup (120g) yogurt (or a dairy-free yogurt for a vegan version)
Add-ins:
· 3/4 cup (120g) chocolate chips (dark, milk, or dairy-free chocolate chips)
· 1/4 cup (30g) chopped nuts (optional, like walnuts or almonds)
Instructions:
1. Preheat the oven:
· Preheat your oven to 180°C (350°F). Grease or line a 12-cup muffin tin with muffin liners.
2. Mix dry ingredients:
· In a large bowl, sift together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using). Sifting helps ensure the dry ingredients are well mixed and eliminates any lumps.
3. Mix wet ingredients:
· In another bowl, whisk together the sugar, milk, oil, vanilla extract, lemon juice, and yogurt. Mix well until smooth and combined.
4. Combine wet and dry ingredients:
· Add the wet ingredients to the dry ingredients and stir gently with a spatula or spoon until just combined. Be careful not to overmix the batter, as this can make the muffins dense.
5. Add chocolate chips and nuts:
· Fold in the chocolate chips and chopped nuts (if using). This adds texture and extra flavor to your muffins.
6. Fill the muffin tin:
· Spoon the batter into the muffin tin, filling each cup about 2/3 of the way full. You should get about 10-12 muffins, depending on the size of your tin.
7. Bake:
· Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
8. Cool the muffins:
· Let the muffins cool in the tin for 5-10 minutes, then transfer them to a wire rack to cool completely.
Tips & Tricks:
1. Sweetener Options:
o You can reduce the sugar if you prefer less sweetness, or substitute with maple syrup or honey for a more natural sweetener. Just note that using a liquid sweetener like maple syrup will affect the texture slightly, and you may need to adjust the dry ingredients.
2. Yogurt Alternatives:
o If you're vegan or dairy-free, you can use a plant-based yogurt (like almond or coconut yogurt) or even applesauce as a substitute for yogurt.
3. Flour Options:
o If you're not a fan of whole wheat flour's denser texture, try using half whole wheat flour and half all-purpose flour for a lighter muffin. You can also try whole wheat pastry flour for a softer, fluffier muffin.
4. Flavor Variations:
o Add a pinch of ground nutmeg or cocoa powder to the batter for a richer flavor.
o Try adding dried fruit (like raisins or cranberries) or a handful of shredded coconut for extra texture and flavor.
5. Storage:
o These muffins stay fresh at room temperature for about 2-3 days in an airtight container.
o You can refrigerate them for up to 1 week, or freeze them for up to 2-3 months. To freeze, wrap each muffin in plastic wrap or foil and place them in a freezer bag.
Serving Suggestions:
· These Eggless chocolate Chip Muffins are perfect as-is, but you can also serve them with a dollop of whipped cream, yogurt, or ice cream for a more indulgent treat.
· Enjoy them with a cup of tea, coffee, or a glass of plant-based milk for a cozy snack or breakfast.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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