Triple Chocolate Whole Wheat & Finger Millet Muffins (Egg-Free)
1 hour 10 minutes
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About Triple Chocolate Whole Wheat & Finger Millet Muffins (Egg-Free)
Indulge in the decadent delight of these Triple Chocolate Whole Wheat & Finger Millet Muffins! A personal favorite, this recipe creates a wonderfully moist and intensely chocolatey muffin without any fuss. The combination of whole wheat and finger millet flours adds a subtly nutty and healthy twist, making it a guilt-free treat you'll crave again and again.These egg-free muffins are bursting with rich cocoa powder and three types of chocolate chips – dark, milk, and semi-sweet – for a truly unforgettable chocolate experience. Easy to make and perfect for breakfast, brunch, or an afternoon pick-me-up.Skip the bakery line and enjoy the homemade goodness of these wholesome yet intensely chocolatey muffins. They’re the perfect balance of healthy and indulgent!
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Recipe Time & More
Prep30 minutes
Cook40 minutes
Total1 hour 10 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1/2 cup Ragi Flour ragi flour
- 3 tbsp Cocoa Powder unsweetened
- 3/4 cup Sugar brown
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
Wet Ingredients
- 1 cup Milk
- 1/3 cup Vegetable Oil
- 1/2 tsp Vanilla Extract
Chocolate
- 3/4 cup Chocolate Chips dark
- 1/4 cup Milk Chocolate Chips
- 1/4 cup Semi-Sweet Chocolate Chips or use your preferred chocolate chips
Instructions
Prepare the Dry Ingredients
- Sift together the whole wheat flour, finger millet flour, cocoa powder, baking powder, baking soda, and salt at least three times. Set aside in a large bowl.
Melt the Chocolate
- In a microwave-safe bowl, combine the dark chocolate chips and 1 tablespoon of milk. Microwave in 30-second intervals, stirring after each, until melted and smooth.
Combine Wet Ingredients
- In a separate bowl, whisk together the remaining milk, brown sugar, vegetable oil, and vanilla extract until the sugar is fully dissolved.
Combine Wet and Dry Ingredients
- Add the melted chocolate to the wet ingredients and mix well to ensure no chocolate lumps remain. Gently fold in the dry ingredients until just combined. Do not overmix.
Bake the Muffins
- Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners. Fill each liner about halfway with the batter. Top each muffin with milk chocolate chips and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Recipe Notes
Expert Tips for Perfect Triple Chocolate Muffins:
- For extra chocolate intensity, add 1-2 tablespoons of strong brewed coffee to the wet ingredients.
- Don't overmix the batter! Overmixing will develop the gluten and result in tough muffins.
- For a richer flavor, use high-quality cocoa powder and chocolate chips.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 217kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gCholesterol: 1mgSodium: 228mgSugar: 21g
Rajeswari Annamalai
Articles: 100
4 Comments
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Absolutely scrumptious! Thanks for the recipe.
Absolutely wonderful! Can’t wait to make it.
This is fantastic! Thank you for sharing.
This is amazing! Excited to make it.