Eggless Chocolate Muffins Recipe

Indulge in the healthy and delightful combination of rich chocolate chips and the subtle crunch of mustard seeds in our mouthwatering eggless Chocolate Muffins. Perfectly balanced flavors that will satisfy your sweet and savory cravings. Taste the unique twist in every bite.

Egglesss Chocolate Muffins

On this World Chocolate Day, indulge in the incredibly moist and delightfully flavorful eggless chocolate muffins that will leave you amazed. You won’t believe that the secret ingredient in these treats is mustard! This recipe yields a generous batch, making it ideal for snacking or packing in lunchboxes. Plus, these muffins freeze exceptionally well, allowing you to enjoy them anytime.

Prep Time: 10 mins   Cook Time: 25 mins Servings: 18 muffins Difficulty: Beginner 

Ingredients for Eggless Chocolate Muffins

1. Grated zucchini (no need to peel): 2 Cups (Instead of zucchini, you can also use mashed bananas)

2. Oil: 1 Cup

3. Buttermilk: ⅔ Cup

4. Granulated Sugar: 1 ¼ Cups

5. Large eggs(beaten): 2

6. Honey Mustard: 1 Tbsp

7. Flour: 2 ½ Cups

8. Unsweetened Cocoa Powder: ½ Cup

9. Baking Soda: 1 Tsp

10. Dry Mustard Powder: 1 Tsp

11. Ground Cinnamon: 1 Tsp

12. Salt: ½ Tsp

13. Dark Chocolate Chunks or Semi-sweet Chocolate Chips: 1 ¼ Cups

14. Yellow Mustard Seeds: 1 Tbsp

Method for Eggless Chocolate Muffins

1. Preheat your oven to 350 °F. Prepare 2 muffin tins by lining them with paper cups, ensuring you have enough for 18 eggless chocolate muffins.

2. In a large mixing bowl, combine the grated zucchini/ mashed bananas, oil, buttermilk, sugar, eggs, and honey mustard. Combine all ingredients well, ensuring they are evenly mixed.

3. In a separate medium-sized bowl, whisk together the flour, cocoa, baking soda, dry mustard powder, cinnamon, and salt.

4. Gently stir the dry ingredient mixture into the wet ingredients until well blended.

5. Add 1 cup of the chocolate chunks or chips, setting aside 1/4 cup for later use as a topping.

6. Scoop the muffin batter into the prepared cups, filling them almost to the top. Sprinkle the reserved chocolate chunks or chips and mustard seeds on top.

7. Bake for 25-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Once baked, remove the muffin tins from the oven and allow them to cool on a wire rack for 5 minutes. Carefully remove the eggless chocolate muffins from the tins and let them cool completely before serving.

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