If you’re looking for a delicious and simple treat, the Egg Free Wholemeal Muffin is the perfect choice. The recipe combines wholesome ingredients to create fluffy muffins that everyone will enjoy, even without eggs.
When making the Egg Free Wholemeal Muffin, feel free to substitute brown sugar with granulated sugar if you prefer a sweeter taste. Whole wheat flour can be swapped with all-purpose flour for a lighter texture, although the whole wheat variety adds a lovely nuttiness. If you have allergies, be cautious with the vegetable oil; choose a suitable alternative if needed, like coconut oil or another neutral oil. Always ensure to source high-quality ingredients for the best results.
Muffins & Cupcakes
Egg Free Wholemeal Muffin Recipe
Ingredients
- 2 cups whole wheat flour
- 1 cup brown sugar or 1 cup granulated sugar
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350°F.
- In a large bowl, mix together 2 cups of whole wheat flour, 1 cup of brown sugar or granulated sugar, 1 3/4 teaspoons of baking powder, and 1/2 teaspoon of salt until well combined.
- Add the remaining ingredients: 1 cup of water, 1/3 cup of vegetable oil, and 1 teaspoon of vanilla extract. Stir until just combined; be careful not to overmix.
- Spoon the batter evenly into 12 muffin cases, filling each about two-thirds full.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. The is the moment to show your patience; the aroma will be tempting.
- Once baked, let the muffins cool slightly before serving, and if you fancy, sprinkle with powdered sugar for a delightful finish.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 2 of 4: