Eggless Chocolate, Cucumber and Walnut Muffins

Recipe by
Total Time:
45-60 minutes
Serves:3
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Healthy Eggless Lemon Chiffon Cake, Best Eggless Lemon Tea Cake, Easy Pressure Cooker Eggless Dry Fruit Cake

Rate This Recipe
5

Ingredients

  • 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