Quick, easy, healthy and delicious Eggless Greek Yogurt Whole Wheat Muffins with Oil are pure bliss! These low-fat, incredibly soft and moist mini whole wheat muffins are great for lunch box, tea-time and last minute guests. Ready in just 15 minutes, these mini muffins are our current favorite these days.
Greek Yogurt Whole Wheat Muffins
Occasion or no occasion, a simple sweet treat always lifts up the MOOD. If you are looking out for such a treat, then you are at the right place. These goodness loaded Greek yogurt whole wheat muffins make a perfect sweet little TREAT on any day.
Warm muffins paired with hot chocolate drink reminds me of my childhood winter holidays. Nothing beats the smell of freshly baked muffins. If the muffins are loaded with dark chocolate chips, then the excitement of relishing them is double!
Greek yogurt, whole wheat flour, dark chocolate chips, light brown sugar and rice bran oil are the main ingredients in making these muffins. I am sure, this ingredient list is quiet tempting. Then, it’s time to BAKE our no egg, no butter whole wheat muffins.
Bake these in breakfast or for snack-time, these muffins are going to be your NEW favorite! You can easily customise this recipe. I am sharing with you few of the variations and tips in the ‘Main Ingredients’ section below.
Main Ingredients & Substitutes
Greek Yogurt – is the great egg substitute and makes the muffins incredibly moist. Greek yogurt is thicker, creamier and tangier than the regular yogurt. If Greek yogurt is not available, then you can easily substitute it with curd (dahi).
If using curd, then place the curd in thin messed sieve or colander for 30 minutes. Alternatively, you can tie the curd tightly in a muslin cloth and hang it high. Doing this, will give you THICK curd, which will be good for baking. If the curd is not thick, then the muffins will turn soggy upon baking.
Light Brown Sugar – moist sugar with fine, quick dissolving tiny crystals and a light brown in appearance. You can replace light brown sugar with dark brown sugar, jaggery powder or castor sugar. The taste, texture and color of the muffins depends on the sweetener used in the recipe.
Rice Bran Oil – is versatile and makes an excellent alternative for butter. Adds UNIQUE flavour to muffins and aerates the muffins, making them light and tender.
You can use any unflavoured vegetable oil instead of butter. Sunflower and canola oil are best substitutes for butter in baking.
Milk – the main purpose of adding milk to muffins, is to give NICE moist texture. The ratio of milk totally depends on the yogurt. Milk moistens the batter, add color and flavour.
Whole Wheat Flour – easily available in grocery stores. Whole wheat flour and atta are different. Do not get confused. Atta cake is thick and dense, where as whole wheat flour cakes are soft and moist. Sometime back, I have seen whole wheat pastry flour in an online grocery store. Whole wheat pastry flour is more better than regular wheat flour. If you can get it, then use whole wheat pastry flour.
Dark Chocolate Chips – One quick TIP. When using chocolate chips in muffins or cakes, sprinkle some flour over them and sieve. Doing this, chocolate chips will not SINK to the bottom of the muffins. They will remain suspended at the top. And one more tip, make sure chocolate chips are at room temperature.
As you can see in the pictures, my chocolate chips sunk to the bottom of the MUFFINS. I learnt my lesson and hence sharing these tips with you.
Why You’ll Love Them
Greek yogurt whole wheat chocolate chip muffins are,
Easy To Make – Making these muffins is a charm. You only need one bowl and few pantry staples to bake these DELICIOUS muffins. You can bake these muffins anytime. It all takes 30 minutes to bake these beauties.
Customisable – One good thing about these muffins is, you can play around with ingredients. If Greek yogurt is not handy, you can use curd. If rice bran oil is not handy, then you can use any flavourless oil. This is a highly adaptable recipe.
No Egg, No Butter – Muffins without egg and butter are always loved by everyone.
Quick Recipe – You can bake these sweet little treats in less than 30 minutes. Hence, these are best go-to breakfast or a snack.
- 1 cup Whole wheat flour | Atta
- ¾ cup Greek Yogurt
- ¼ cup Rice bran oil
- 4 tbsp. Milk
- ½ cup light Brown sugar
- 1 tbsp. Baking powder
- ¼ tbsp. Baking soda
- 1 tbsp. Vanilla essence
- ¼ tbsp. Salt
- 3 tbsp. Dark chocolate chips
How To Make Greek Yogurt Whole Wheat Muffins
Step 1: Line muffin pan with muffin liners or brush it with oil.
Gather all the ingredients for baking muffins and keep them on kitchen counter.
Pre-heat the oven on 180°C for 10 minutes.
Toss chocolate chips in a tbsp. of whole wheat flour. Set aside.
Step 2: In a bowl add oil, light brown sugar, milk and vanilla essence. Combine well.
Step 3: Place a sieve over the bowl add add flour, baking powder, baking soda and salt.
Step 4: Gently combine the ingredients to form a semi-thick batter. Fold in the chocolate chips.
Step 5: Divide the batter in each muffin cup and tap the muffin pan gently on the kitchen counter.
Sprinkle some more chocolate chips.
Step 6: Place the muffin pan in pre-heated oven and bake at 180°C (350°F).
Bake for 15 minutes. Insert a skewer or tooth pick in the center of the muffin, if it comes out clean, then muffins are ready. If not bake for another 3-5 minutes.
NOTE: As I have used mini muffin pan, my muffins were ready in 15 minutes.
Step 7: Remove the muffin pan from the oven and leave it on a cooling rack.
Allow to cool for 10 minutes in the muffin pan before serving.
NOTE: Do read the post for variations in ingredients, tips and much more.
Lubna's Serving Suggestions:
Greek yogurt whole wheat muffins topped with chocolate chips are best to serve with hot chocolate or cardamom tea.
You can bake these in breakfast too and serve with black coffee or tea or fresh juice.
These muffins make great after-school sweet treat and ideal for long drives and picnics.
Amount Per Serving: Calories: 104Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 354mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 3g