If you enjoy light and soft homemade muffins, these whole wheat eggless chocolate chip muffins are a perfect choice for a quick breakfast or a sweet snack. Made using simple pantry ingredients, this recipe creates tender muffins without eggs and uses warm water, vinegar and oil to achieve a fluffy texture. The batter comes together in one bowl, making it an easy option for beginners or anyone looking for a fast baking recipe.
The process starts by preparing a muffin tray with liners or greasing the cups with oil. Whole wheat flour, baking soda and a pinch of salt are sifted together to form the dry base. Warm water is mixed with sugar until dissolved, followed by oil, lemon juice or vinegar and vanilla extract. Once combined, the dry ingredients are folded into the liquid mixture to create a smooth flowing batter. Chocolate chips are then added and gently mixed in.
The batter is poured into muffin liners until three-quarters full. A few chocolate chips can be placed on top before baking. The muffins bake at 180°C for about 25 to 30 minutes until golden and a toothpick inserted comes out clean. After cooling slightly, they are transferred to a wire rack to set completely.
These muffins stay fresh for several days in cooler climates and can be refrigerated in warm conditions. They can also be frozen for up to a month. You can replace chocolate chips with dried berries, nuts or other add-ins for variation. The recipe can be doubled or tripled easily and works in both traditional ovens and convection microwaves.
