Walnut Muffins (Eggless, Refined Sugar-free)

These hearty muffins are nutty, delicious and best eaten warm from the oven. Made with whole wheat flour and jaggery, they are egg-free and refined sugar-free. They can easily be made vegan by using any plant-based milk. For a tender, fluffy crumb, make sure to sift the dry ingredients and do not over-mix the batter.

These wholesome muffins are also easy to make and versatile. Enjoy them as a mid-morning snack or with your evening tea; swap out the nuts with some chopped fruit and serve them for breakfast; or throw in a handful of chocolate chips and transform them into an indulgent treat.

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Recipe

Walnut Muffins

Dry Ingredients -
1 1/2 cups whole wheat flour (chakki atta)
1 tbsp cornstarch
1 tsp baking powder 
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp grated nutmeg 
1/8 tsp salt 

Wet Ingredients -
1/3 cup (80 grams) oil  
1 cup any milk of choice (full fat works best)
2 tsp apple cider or white vinegar
2/3 cup powdered jaggery or coconut sugar
1 tsp pure vanilla extract  

Add-ins - 
1/3 cup coarsely chopped walnuts  
2 tbsp chopped raisins (optional)

Method

Preheat your oven to 210°C for 15 minutes. Line a 12 count muffin tray with paper liners and set aside. 

Sift the dry ingredients together in a bowl (do not skip this step). Remove 1 tablespoon of the flour mixture and add it to a small bowl along with the chopped walnuts and raisins. Stir to coat and set aside. 

In a large mixing bowl, combine all the wet ingredients. Whisk well until the jaggery/coconut sugar dissolves. 

Add the dry ingredients into the wet ingredients in two batches. Use a silicone spatula to fold them in until just combined. Take care not to over-mix the batter. Fold just enough to combine the wet and dry ingredients. Fold in the walnuts and raisins, if using.

Spoon the batter into the paper liners until 2/3rds full. Bake the muffins at 210°c for 10 minutes. Then lower the oven temperature to 180°C and bake for another 10-12 minutes or until a toothpick inserted into the centre of the muffins comes out clean.

Remove the muffin tray from the oven. Allow the muffins to cool in the tray for a few minutes, then transfer them on to a wire rack to cool completely. Enjoy the wholewheat muffins with tea or coffee. 

Store any remaining muffins in an airtight container at room temperature for 2-3 days.