Eggless Whole Wheat Jaggery Muffins Recipe

Eggless Whole Wheat Jaggery Muffins are a simple and healthy bake made without wheat flour, jaggery and eggs. With the mild earthy flavor of wheat and the natural sweetness of jaggery, the muffins turn out to be soft and slightly dense. This is a good option when you want something homemade but not completely loaded with flour or white sugar.

I usually make these muffins for evening snacks for kids or sometimes even pack them for short trips. It is filling and tastes lighter than store-bought cupcakes. The tutti frutti also adds a nice flavor and color. If you are looking for an easy muffin recipe without eggs, this is definitely a worth try.

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About Eggless Whole Wheat Jaggery Muffins

These muffins are made using wheat flour as a base, sweetened with powdered jaggery, and no eggs are used. Milk and oil keep it moist while cooking. Jaggery has a mild caramel like flavor which makes it different from normal sugar muffins.

The texture is soft but slightly dense due to the wheat flour. If you’re expecting a very puffy cupcake-like texture, it’s not that type. It has its own rustic charm, not like the usual puffed cupcakes, but still very tasty. Children mostly like it by adding tutti frutti inside. You can also try it with dry fruits, raisins or some choco chips to make it more exciting.

Since jaggery is used in it, it is slightly healthier than regular muffins. Jaggery contains iron and minerals and is better than wheat flour. Of course it’s still a delicious treat, but at least it’s better than white sugar cake. I sometimes make a larger cake with the same batter instead of muffins.

I usually cook it on weekends when I feel like making something quickly. The batter comes together in a few minutes and then the oven does the rest. My kids love to eat these muffins warm straight out of the oven and they go through them very quickly.

Eggless Whole Wheat Jaggery Muffins Ingredients

• whole wheat flour – I have used normal wheat flour obtained from home. This makes the muffins more filling and gives a nutty taste. Sprinkling a little flour on the tutti frutti helps keep them from sinking.
• Jaggery – Ground jaggery gives sweetness as well as a warm earthy taste. It is healthier than white sugar.
• Milk – For moisture I have used boiled and cooled milk. This helps the batter come together.
• cooking oil – I use refined oil without any strong flavor. This keeps the muffins soft and moist.
• vanilla essence – I have added it for nice aroma and it balances the taste of wheat and jaggery.
• Baking Powder and Baking Soda – I used both. Just a small amount. These help the muffins rise well and remain soft.
• Tutti Frutti – Adds a colorful and sweet flavor to each muffin. You can replace it with raisins, dry fruits or even choco chips.

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How to Make Eggless Whole Wheat Jaggery Muffins Step by Step

1.Add jaggery, milk and oil in a mixing bowl.

2.Then add water and vanilla essence to it.

3. Beat it well, now filter it and keep it aside. Add one tablespoon flour to tutti frutti, mix and keep aside.

4. Take wheat flour, baking powder and baking soda in another mixing bowl. Beat it well. Now mix it in the liquid mixture.

5. Preheat the oven at 180 degrees Celsius for 10 minutes. Beat it well without any lumps. Now add tutti frutti (reserve 2 spoons alone) and mix with a spatula. The batter will be thick like idli batter when taken out and will not be pourable.

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

Serve as a snack!

Expert Tips

• Selection of jaggery – I have used powdered jaggery. If there are impurities in your jaggery, dissolve it in water and filter it before using.
• Mixing the batter – After adding flour, do not mix it too much. Fold gently just until combined, otherwise the muffins may be tough.
• Batter consistency – The batter should be a little thick like idli batter, not watery. If it is too dry then add some more milk.
• Tutti Frutti – I always sprinkle flour on the batter before adding it, this prevents it from sinking to the bottom.
• muffin pan – Fill only ¾th of the mold as the muffins will rise while cooking. If you overfill it may overflow.

serving and storage

Serve Eggless Wheat Jaggery Muffins with milk, tea or coffee as an evening snack. These are also great to pack for kids’ snack boxes. Store the muffins in an airtight container at room temperature for 1 day, then refrigerate. If kept in the refrigerator, warm it slightly before serving.

general questions and answers

1.Can I replace jaggery with sugar?

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

2.My muffins became hard, why?

This may be due to over-mixing or overcooking the batter. Mix gently and check the baking time.

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

Yes, choco chips taste very good in this recipe. Children usually like it.

4.Can I make it as a cake?

Yes, you can bake in cake tin form for about 30-35 minutes.

5.How long do they stay fresh?

They stay good for 1 day outside and 3-4 days when refrigerated.

If you have any further questions about this Eggless Whole Wheat Jaggery Muffins Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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