Indian Food

Whole Wheat Eggless Strawberry Muffins

There’s nothing quite like the taste of fresh strawberries. Strawberries are a great source of Vitamin C, Vitamin K, Potassium, Fiber, and many other nutrients. They are delicious eaten alone, or in countless recipes. We’ve included some of our favorite strawberry recipes in this blog, so that you can have a healthy and tasty snack any time of the day.

On a recent trip to Los Angeles, California, I discovered a local bakery that makes some of the most delicious eggless muffins that I’ve ever tasted. To be honest, I had never heard of whole wheat eggless muffins before, and I couldn’t believe my taste buds when I tasted their deliciousness.

Hey all! It’s time for another round of Asian food fun. This time we’re making muffins! These are awesome because they’re super healthy, vegan, and gluten-free! They’re also egg-free. Sweet? Yes. Delicious? You betcha!. Read more about strawberry muffins indian recipe and let us know what you think.

These easy-to-make, egg-free strawberry muffins, filled with summer strawberries, are a perfect snack. Enjoy it with a cup of tea or a glass of milk. They are also made from whole grain cereals and contain no nuts.

When summer fruit season arrives, we overdo it. I love going to the farmer’s market every weekend and buying lots of fruit. Berries, cherries, stone fruits – the choice is vast. I found Tayberry at my farmers market last week, but had never tried it before. Have you tried them?

With them, of course, we also had strawberries. They are sweet and juicy and I like to nibble on them these days. I saved a few and used them to make these strawberry muffins! They are so easy to make from basic foods and contain no eggs.

Why we like this recipe

Who doesn’t like muffins? We are fans of this recipe because!

  • they are made from simple ingredients!
  • do not contain eggs or nuts.
  • are made from whole grains, which makes them healthier.
  • Perfect as a snack or to eat with coffee.

Cupcakes are one of my favorite baked goods (along with cookies). If you’ve been here a while, you know I love simple pastries. There was a time when I made all kinds of pastries, but that phase is long gone.

Now when I feel like baking, my first thought is always to make muffins, cookies or simple tea cakes. I still make beautiful cakes, but now only for special occasions.

Ingredients

As I mentioned above, you need very few ingredients for these eggless strawberry muffins and most of them are already in your pantry.

Whole wheat flour (atta) : For these muffins, I used atta (durum wheat flour), which is commonly used in Indian households to make everyday breads like roti and paratha. You can use regular whole wheat flour or even whole wheat flour if you prefer.

Yogurt: Since we don’t use eggs, we use yogurt, which makes these muffins soft and also reacts with the raising agents to make the muffins rise. I used a regular whole milk yogurt.

Candy: I used powdered sugar (confectionery) for this recipe. It mixes very well with liquids and also contains cornstarch, which makes the muffins softer. You can use granulated sugar, just grind it up in a blender and then use it. Or use fine cane sugar.

Milk: For the liquid in the recipe, I used regular whole milk that I had left in the fridge. You can use skim milk or even dairy-free milk, such as almond or cashew milk.

Oil: Use a non-perfumed oil, e.g. B. Avocado oil, vegetable oil or rapeseed oil. Even olive oil is suitable. I like to use butter in my muffins, it makes them soft and moist.

Strawberries: Fresh, sweet strawberries are the most delicious. Chop them finely before adding them to the dough. If you wish, you can even roll them in a little flour before adding them to the dough. Don’t use too many strawberries, they make the cupcakes heavy.

Step-by-step guide

Preheat the oven to 350 degrees Celsius. Line a 12-cup muffin tin with paper muffin tins. Spray the paper trays with oil spray so the muffins don’t stick to the trays.

1- In a bowl, sift the atta, baking powder, baking soda and salt. Set it aside.

2- In another bowl, add the yogurt, butter and vanilla. Mix with a whisk until everything is well blended.

3- Add the powdered sugar and stir with a whisk until everything is well blended. You can use a stand mixer or a blender, but since it’s powdered sugar, it’s also easy to mix with a whisk.

4- Now add half of the flour mixture and mix until blended.

5- Then add the milk and stir until everything is combined.

6- Add the remaining half of the flour mixture and mix until well combined. Do not mix the dough too much at this stage.

7- Add the sliced strawberries with a spatula.

8- Using a spoon or ice cream scoop, fill the inserts 3/4 full with the dough. This batter makes about 9 to 10 muffins.

Add a few sliced strawberries on top. Don’t put all the strawberries on top, or the muffin won’t rise properly from there. Bake at 350 degrees for 20-22 minutes or until a toothpick inserted in the center comes out clean.

Place the muffins on a wire rack to cool completely. Allow them to cool completely before using them. I think these eggless strawberry muffins are even tastier the next day, when the strawberries have solidified a bit.

Memory

I like to store them at room temperature in an airtight container. I have one of those cake holders, I put the cakes in and close it. They remain very soft and moist and are best eaten within two days.

If you live in a hot and humid place, it is better to cool them down.

Tips and tricks

  • You can also refine these muffins with nuts or chocolate chips.
  • Remember not to knead the dough too much, or the muffins will become hard.
  • Don’t overcook the muffins either. Every stove is different. I’d say around the 18th or 20th. Check every minute.
  • If the muffins stick to the paper trays, spray them with oil. This prevents sticking.
  • You can use whole wheat flour, but the muffins will have a lighter texture.

Whole wheat strawberry muffins without eggs

Manali

Egg-free strawberry muffins, made with whole grains and staples, are the perfect snack!

Cooking time 15 minutes

Cooking time 20 minutes

Total time 35 minutes

Courses Breakfast, Snack

Continental American Cuisine

Portions for 10 muffins

Calories 170 kcal

  • Preheat the oven to 350 degrees Celsius. Line a 12-cup muffin tin with paper muffin tins. In a bowl, sift the atta, baking powder, baking soda and salt. Set it aside.
  • In a separate bowl, add the yogurt, butter and vanilla. Mix with a whisk until everything is well blended.
  • Add the powdered sugar and mix with a whisk until well blended. You can use a stand mixer or a blender, but since it’s powdered sugar, it’s also easy to mix with a whisk.
  • Now add half of the flour mixture and mix until blended. Then add the milk and stir until everything is combined.
  • Add remaining half of flour mixture and mix until combined. Do not mix the dough too much. Add the sliced strawberries with a spatula.
  • Using a spoon or an ice cream scoop, fill the molds 3/4 full with batter. This batter makes about 9 to 10 muffins. Add a few sliced strawberries on top. Don’t put all the strawberries on top, or the muffin won’t rise properly from there. Bake at 350 degrees for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  • Place the muffins on a wire rack to cool completely. Allow them to cool completely before using them. I think these muffins are even tastier the next day, when the strawberries have solidified a bit. Store at room temperature in an airtight container for up to 2 days.
  • You can add nuts or chocolate chips to these cupcakes.
  • Remember not to knead the dough too much, or the muffins will become hard.
  • Don’t overcook the muffins either. Every stove is different. I’d say around the 18th or 20th. Check every minute.
  • If the muffins stick to the paper trays, spray them with oil. This avoids gluing

Calories: 170 kcalCarbohydrates: 27 gProtein: 2 gFat: 6 gSaturated fat: 1 gMultiple unsaturated fat: 2 gUnsaturated fat: 4 gTrans fat: 1 gCholesterol: 1 mgSodium: 89 mgPotassium: 121 mgFiber: 2 gSugar: 16 gVitamin A : 11IUV Vitamin C: 9 mgCalcium: 31 mgIron: 1 mg

I have been using the same eggless muffin recipe since I started doing low carb baking in 2010. I use the same recipe for the entire year. It is such a time saver and makes the best muffins ever. It has a unique taste, unlike any other muffin recipe, and makes the house smell so good (especially when they are still baking).. Read more about spelt muffins vegan and let us know what you think.

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