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Eggless Chocolate, Cucumber and Walnut Muffins Recipe

Eggless Chocolate, Cucumber and Walnut Muffins is a popular Continental Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 3
Rated 5 based on 100 votes


  • 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:

    1. Pre-heat the oven to 350 degree F. Grease the muffin moulds and keep aside.
    2. Sieve together the flours, baking powder, baking soda and cocoa powder and keep aside.
    3. Mix the flaxseed meal in three tablespoons of lukewarm water and keep aside.
    4. 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.
    5. No need to drain the water from the grated cucumber. Add them directly.
    6. Gradually add the wet ingredients to the dry ingredients and mix gently with a spatula. Don't overmix.
    7. 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.
    8. Enjoy these super moist muffins anytime of the day.
    9. Recipe courtesy: Priya Easy N Tasty Recipes


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