Eggless Whole Wheat Chocolate Almond Muffins -Super soft and Super quick

These muffins are super good.” Those are the words of a satisfied reviewer of my cooking adventures.

Eggless cakes were never my cup of tea. Every time I tried one it would be a disaster. Besides that the condensed milk cake turned out to be too sweet for my taste buds. But all the browsing, trying and testing recipes paid off and here I have an eggless muffin much to suit my family’s taste buds. It did take a couple of attempts to arrive at the perfect proportions but now it is finally a recipe that stays with me. Now I have lost count of the number of times I have baked these Eggless Wholewheat Chocolate Almond Muffins. That is some grand name for a simple muffin. 🙂

The basic idea of the recipe came from Best Eggless Chocolate Cake. I converted it to a whole wheat version with minor variations and results were more than satisfying. To sneak in that little bit of extra nutrition and make these guilt-free I added some almond. The almond powder also gives it a grainy texture.

Fine ground almonds that blend evenly in the cake batter.

Now, getting perfect ground almonds is another thing I learnt through experience. All we need to do is freeze the almonds for a couple of hours and grind them when still chilled and hard. This yields a fine grind and when mixed to the cake batter it blends evenly.

Good to know:

  • The use of sunflower oil keeps the cake moist.
  • The same muffin can be made with refined flour by increasing the flour quantity to 11/4 cup.
  • Once the ingredients have been mixed immediately spoon into moulds or cups. We do not want the reactions to die and deliver a dense and heavy muffin.


Eggless Whole Wheat Chocolate Muffins -Super soft and Super quick

Prep Time: 15 minutes

Cook Time: 30 minutes

45 minutes

6 large or 9 small

Eggless Whole Wheat Chocolate Muffins -Super soft and Super quick

Whole wheat eggless muffins with the goodness of almonds.


  • Whole wheat flour - 1 cup
  • Ground almond - 3 tablespoons
  • Baking powder - 1 tsp
  • Baking soda - 1/2 tsp
  • Sugar - 1/2 cup
  • Salt - a pinch
  • Dark cocoa powder - 1/2 cup
  • Vanilla essence - 1 tsp
  • Sunflower oil - 1/2 cup
  • Milk - 1 cup
  • Vinegar - 2 tsp


  1. Pre-heat oven to 180 degree Celsius.
  2. Add the vinegar to the milk and set aside.
  3. Line the muffin cups. A large six muffin tray will be enough for these measurements.
  4. Sieve the whole wheat flour, baking powder, baking soda and cocoa powder in a large bowl.
  5. Add the ground almond, sugar and a pinch of salt.
  6. Using a dry whisk mix all the dry ingredients.
  7. Add vanilla and oil to the milk. Blend to a smooth mix.
  8. Make a well in the dry ingredients and pour in the liquid mix.
  9. Using a wooden or silicon spatula, mix all the ingredients.
  10. Spoon the batter into your muffin cups.
  11. Bake in the preheated oven for 25 - 30 minutes.
  12. Perform the toothpick test to check for doneness.
  13. When the muffins are cooked, remove from the oven and transfer the muffins to a cooling wire.
  14. Serve hot with coffee, milk or just have them by themselves.


The almonds can be omitted and replaced with 2 tablespoons of flour instead.

I prefer to use brown sugar for all my chocolate cakes.

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