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