Have you ever dreamt of having dessert for breakfast? Then you have come to the right place. These incredibly delicious double chocolate muffins are made with whole wheat flour (or atta as you call it in India), they are eggless, they don’t use any refined sugar, I used jaggery powder in these muffins and also no butter. I used a high quality organic, unrefined oil. This recipe is as healthy as the quality of ingredients you use and I promise, you will not guess that it is healthy. They are super chocolatey and very, very delicious.
A few questions you may have about the recipe are answered below:
Did you use pure whole wheat flour in this recipe?
Yes, I used a freshly milled whole wheat flour. Atta as we call it here, the one used to make chapatis. You don’t need to use any other fancy ingredients.
Are these muffins fluffy?
Yes. They are fluffy enough for a muffin. They are not like a sponge cake because I have made this recipe to have the texture of a muffin. They are extremely soft and fudgy and you will love it.
A secret tip: If possible, sift the dry ingredients twice before adding them to the milk mixture.
I do not have jaggery powder, Can I use any other sweetener?
You can use palm sugar or coconut sugar. They should work beautifully. But I don’t recommend using stevia or any other sugarfree alternatives as the results might be different.
However, regular caster sugar should be okay.
What type of chocolate did you use?
I used a mixture of Callebaut and Van Houten dark chocolate. I request you to not use compound chocolate.
Also try to use the best quality cocoa powder and not chocolate powder. I use Hershey’s 100% cocoa powder always unless specified.
How many muffins does this recipe make?
In my muffin pan, I get 8 muffins from this amount of batter. I use an american sized muffin pan and they have bigger wells so I get a slightly larger muffin as compared to other muffin pans in India. If you use a locally sourced muffin pan you may get 10 muffins.
Why do I need to let the batter rest? And why the different temperature and time for baking?
Whole wheat flour absorbs more moisture as it sits and it also takes some time to absorb it. Letting the batter rest for just 5 minutes can really help with the texture of the muffins and I will advise you not to skip it.
As for the temperature, baking the muffins at 200C for the first 5 minutes will give a nice rise to the muffins. Then you need to reduce the temperature to 170C so that it cooks evenly and does not burn.
What oil did you use?
I used a wood pressed coconut oil. Wood pressed oils have the highest nutritional value because of the way they are extracted and they also do not have a strong flavour. You will not be able to taste the coconut in this recipe if you used the oil I used. However, if you use a refined coconut oil or any oil that is not wood pressed and has a strong flavour then please use a sunflower oil or neutral flavoured vegetable oil. It is not super healthy but it will work.
Here are the ingredients and items I used in this recipe:
Eggless Whole Wheat Double Chocolate Muffins (healthy and refined sugar free)
- 100 gram whole wheat flour
- 30 gram cocoa powder unsweetened
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 100 gram jaggery powdered
- 45 millitre oil I used wood pressed coconut oil -please see FAQ above for more details
- 150 millitre milk
- 70 milliter yoghurt
- 1 teaspoon vinegar
- ¼ teaspoon vanilla extract
- 100 gram Dark chocolate (chopped, I used 60% dark chocolate)
Make the muffins:
- Line a muffin pan with cupcake liners and set aside. Preheat your oven to 200C.
- Sift the whole wheat flour, cocoa powder, baking powder, baking soda and salt in a medium-large bowl. Set aside.
- In a separate bowl, add the milk, yoghurt, oil, vinegar, vanilla and jaggery powder. Stir until combined.
- Add the sifted dry ingredients into this mixture and the chopped chocolate. Now, gently fold with a spatula till you no longer see any dry flour. Try not to over mix the batter. The batter is going to be quite thick but not like dough, so if you think the batter is looking more like a cookie dough, add a few tablespoons of milk and gently fold with a spatula. Again, try not to overmix.
- Let this batter rest for 5-7 minutes. (Read FAQs above for explanation)
- Using an icecream scoop pour the batter into the prepared muffin pan, fill it up almost to the top but not completely. Add a few more chocolate chips on top of the muffins if you like.
- Now bake the muffins at 200 C for ONLY 5 minutes, then reduce the temperature to 170C and let the muffins bake for another 13-15 minutes. TOTAL baking time will be roughly 18-20 minutes. A skewer inserted in the middle should come out almost clean, a few crumbs are okay but not wet batter.
- Let the muffins cool down completely inside the pan on a wire rack before removing and enjoying!