Eggless Chocolate, Cucumber and Walnut Muffins

Recipe by
Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 1/4 cup - All-purpose flour
  • 1/2 cup - Oats flour
  • 1.25 cups - Wheat flour
  • 3/4 cup - Sugar
  • 1/2 cup - Yogurt
  • 1 cup - Oil
  • 1 tbsp - Flaxseed meal
  • 1/2 cup - Finely grated cucumber
  • 1/4 cup - Finely chopped walnuts
  • 1 tsp - Baking powder
  • 1/2 tsp - Baking soda
  • 1/2 cup - Cocoa powder

How to Make Eggless Chocolate, Cucumber and Walnut Muffins

  • Pre-heat the oven to 350 degree F. Grease the muffin moulds and keep aside.
  • Sieve together the flours, baking powder, baking soda and cocoa powder and keep aside.
  • Mix the flaxseed meal in three tablespoons of lukewarm water and keep aside.
  • Whisk the yogurt, oil and sugar together until the sugar gets dissolved. Now, add in the flaxseed meal mixture, grated cucumber and mix for a few minutes.
  • No need to drain the water from the grated cucumber. Add them directly.
  • Gradually add the wet ingredients to the dry ingredients and mix gently with a spatula. Don't overmix.
  • Fold in the chopped walnuts gently into the muffin batter and divide equally on the already greased muffins mould and bake for 15-20 minutes until a skewer inserted comes out clean.
  • Enjoy these super moist muffins anytime of the day.
  • Recipe courtesy: Priya Easy N Tasty Recipes