Eggless Millet Chcolate Chip Muffins
Chocolate Chip Muffins, and healthy… In what world would these go together? The Culinary Aromas World, of course! After multiple trials of putting batches and batches of muffins into the oven, I finally cracked the softness, and the taste every muffin should have, while still being as healthy as they can be. Snack on these delicious Eggless Millet Chocolate Chip Muffins, without any guilt at all. They even melt in your mouth, and what’s better than that? Absolutely nothing! Well, this isn’t a recipe to put off for later, it’s an experience everyone should have. And lucky for you, that experience is as easy as it can be.
Here's some insight into the ingredients that I have used:
Flaxseed powder: I have used flaxseed powder which helps bind the cake. Flaxseed powder is rich in nutrients including Omega-3, protein, and fiber. It’s great for weight loss and serves as an amazing ingredient for a vegan mix that can replace eggs in any baked dish.
Sorghum/Jowar Millet flour: This ingredient is a very healthy alternative to all-purpose flour, or maida, for baking. And conveniently, it is rich in fiber and nutrients such as iron and micronutrients. What's amazing about this millet is that it tastes fantastic and comes with all the health benefits there can be!
Please don't forget to check out my Ragi chocolate cake!
2 cups Jowar (Sorghum millet) flour
2 tbsp flaxseed powder / ground flaxseed
1 cup Curd
1/2 cup Milk
1/2 cup Olive oil (or any type of cooking oil)
1/2 cup Jaggery
1 tsp Vanilla essence
1 tsp baking powder
1/2 tsp baking soda
½ cup Chocolate chips
6 tbsp water
Preheat the oven to 425F (or 220C).
First, we will make flax eggs. Take 2 tbsp flaxseed powder in a small bowl. Add 6 tbsp water. Mix well and put in the refrigerator for 15min.
In a deep mixing bowl, add all the wet ingredients - curd, milk, oil, and vanilla essence. Whisk thoroughly
To the same bowl, add the dry ingredients - Jowar flour, Jaggery powder, baking powder, baking soda. Mix well so there are no lumps.
Add the flaxseed powder and water mixture [Confirm that the mixture has thickened and is sticky]
Mix it well.
Now, add the chocolate chips and gently mix.
If you love walnuts, you can add some.
Line the muffin cups on a baking tray. I have used silicone muffin cups.
Fill the muffin cups fully.
Bake at 425F/220C for 5 minutes.
Reduce the temperature to 350F/180C keeping the baking tray inside the oven
Bake for 15 minutes or until a toothpick inserted in the center of the muffin comes out clean without any batter
Take out the tray and let the muffins cool down for 5-10 minutes
Enjoy the soft and melt in mouth chocolate chip muffins with the goodness of millets.
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