Nutty Muffin for vegetarian – delicious, nourishing & fun!
I am sharing with you my tried and tested full-proof and no-fail eggless nutty muffin recipe. Trust me, there is no compromise on the taste with this recipe. I have used flaxseed to replace the eggs. Normally, the egg white in a recipe acts as a binder and the egg yolk adds to the required fat to the recipe. So in this recipe, I used milk and soaked flax meal (flaxseed powder) as the binding agent and I used nuts, oil plus butter for the fat content.
It’s really fun as you can even make it vegan by using plant-based milk and substitute the butter by margarine or oil. Moreover, it’s super quick and easy to make. You just need to mix all the ingredients together and it’s ready to be poured in the muffin cup for baking. Bonus point, it’s also diabetic-friendly!
125g wholewheat flour
100g almond powder
20g raw sugar or muscovado
1 tbsp ‘levure chimique’
2 tbsp dried currants
25g dark chocolate chips
20g melted butter or margarine
2 tbsp oil
2 tbsp flaxseed powder + 5 tbsp water
125 ml milk of your choice
Mix together the flaxseed powder with the water and let it soaked for 5 minutes. Meanwhile, preheat the oven to 180 °C for 10 minutes. In a mixing bowl, add the wholewheat flour, almond powder, muscovador sugar, ‘levure chimique’, dried currants, dark chocolate. Mix well.
Add the oil, melted butter, the milk and the soaked flaxseed. Mix well to get a thick mixture of slightly pouring consistency.
Take a muffin tray and arrange muffin liners in it. Fill all the muffin molds up to ¾.
Bake these muffins at 180 °C for 20 minutes or until they pass the toothpick test. Once done, take out baked muffins and let them cool.
Enjoy your eggless nutty muffin with a cup of tea!