Eggless Whole Wheat Pineapple Muffins
Description:
The Eggless Whole Wheat Pineapple Muffins are an irresistible combination of wholesome whole wheat flour and the refreshing sweetness of pineapple. These muffins are light, fluffy, and packed with the goodness of fresh pineapple, making them a perfect snack or tea-time treat. The eggless recipe ensures a soft, moist texture, while the subtle tanginess from yogurt and sweetness from pineapple create a delightful balance of flavors. Pair these muffins with a cup of coffee or tea, or enjoy them alongside a sandwich for a satisfying bite.
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Baking Powder | 1-1/2 teaspoon |
| Pineapple Juice | 1/2 cup |
| Pineapple (chopped) | 1/2 cup (fresh or canned) |
| Curd (Dahi/Yogurt) | 3/4 cup |
| Sugar | 1/2 cup (adjust to taste) |
| Vanilla Extract | 1 teaspoon |
| Oil | 1/4 cup |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Instructions:
-
Preheat and Prepare:
Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners and brush them lightly with oil to prevent sticking. -
Sift Dry Ingredients:
In a bowl, sift together the whole wheat flour and baking powder. Set the mixture aside. -
Mix Wet Ingredients:
In a large mixing bowl, take the curd (yogurt), add sugar, oil, vanilla extract, and pineapple juice. Mix everything together until smooth and free of lumps. -
Combine the Ingredients:
Gradually add the sifted dry flour mixture to the wet ingredients, stirring gently. Once the flour is almost incorporated, fold in the chopped pineapple. Mix until just combined; avoid over-mixing to keep the muffins light and fluffy. -
Fill Muffin Tin:
Spoon the batter evenly into the prepared muffin tin, filling each cavity about 3/4 full. -
Bake:
Place the muffin tin in the preheated oven and bake for approximately 15-20 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. -
Cool and Serve:
Once baked, remove the muffins from the oven and let them cool for a few minutes. Gently transfer them to a cooling rack to cool completely. -
Serving Suggestions:
Serve these Eggless Whole Wheat Pineapple Muffins as a delightful snack with a cup of hot coffee or tea. They pair wonderfully with a grilled cheese sandwich made with paneer and potato for a complete, satisfying snack.
Enjoy the wholesome goodness of these eggless muffins with every bite!
Tips:
- If you prefer a sweeter muffin, feel free to adjust the sugar to suit your taste.
- Fresh pineapple adds a more vibrant, tangy flavor, while canned pineapple is convenient and gives a slightly sweeter touch.
- These muffins can be stored in an airtight container for up to 3 days, making them perfect for meal prep or a grab-and-go snack.
