Healthy Dry Fruit & Nut Muffins | No Egg No Sugar Whole Wheat Muffins
Bake healthy dry fruit and nut muffins without eggs or refined sugar. A perfect guilt-free snack made with whole wheat and natural sweetness.
Ingredients
For making buttermilk
- ⅓ cup milk
- ½ tbsp vinegar
For making muffin batter
- ¼ cup (55 ml )melted unsalted butter
- ⅓ cup (80ml) jaggery syrup
- ½ tsp vanilla
- 2 tbsp milk powder
- ½ tsp cinnmamon powder
- ¼ tsp ginger powder
- ¼ tsp cardamom powder
- ¼ tsp nutmeg powder
- 2-3 tbsp milk to adjust the consistency
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup 110 gm whole wheat flour
- 1 tbsp cocoa powder
Instructions
Making of buttermilk
- First, add ½ tbsp vinegar in 1/3 cup of warm milk to make buttermilk. Mix and put it aside.
Making of batter
- Now in a big bowl add melted and cooled unsalted butter, jaggery syrup, vanilla essence, cinnamon powder, cardamom powder, nutmeg powder, ginger powder, milk powder, and buttermilk. Mix them well.
- Add 1 tbsp dry flour to the chopped dry fruits and nuts and coat them well. Put them aside.
- Put a strainer on the bowl, sieve whole wheat flour, cocoa powder, baking powder, baking soda and salt. Mix them with wet ingredients.
- Now add dry fruits and nuts, mix well all together.
- Batter should be of thick consistency. If the batter is very thick, add 2-3 tbsp more milk to adjust the consistency of the batter.
- Meanwhile, preheat oven at 180 degrees Celsius for about 10-15 minutes. Line a cupcake mould with paper cups.
- Now pour 2-3 tbsp batter in each cupcake mould. Top them with some chopped nuts. Tap them two three times to remove any air bubbles.
Baking of muffins
- Put the tray in the preheated oven and bake it for 22-25 minutes or till a inserted knife comes clean.
- Once done, take them out, cool them on a wire rack and then serve.
- They taste best the next day after baking.
Video
Notes
1. To replace jaggery syrup use 2/3 cup of jaggery powder or any other healthy alternatives of refined sugar.
2. Coat dry fruits and nuts with dry flour before adding to batter helps in equal distribution in the batter during baking.
3. Preheat oven at desired temperature before start baking.
4. Use warm milk to make buttermilk.
5. For best taste serve them a day after baking is done.