Eggless Vegetable muffins are delicious healthy breakfast muffins made using vegetables, whole wheat flour, chickpea flour (besan) and seasoned using some Indian spices. These savoury muffins are made without using any eggs and turns out absolutely soft and scrumptious.
Breakfast is one the most important meals of the day and essential part of the diet especially when you are looking forward to boost your metabolism and losing weight. However due to busy schedules and early morning rush this is the most common meal missed by many people.
“Eggless Breakfast Savoury Muffins” is one such breakfast option that you can make quickly without much hassle in early morning. The best part about baking is once you are done with making the batter or mixture you just have to pour and bake it without requiring any one’s constant presence in the kitchen. For this recipe, if you do some preparations in advance, all you have to do is mix and bake.
These savoury breakfast muffins not only taste good but are also full of health as they contain whole wheat flour (Aata), gram flour (Besan), lots of fresh veggies and some spices. You can enjoy these muffins without any guilt as they do not contain any Maida (all purpose flour) or refined sugar. The fat in these muffins is just enough, leaving them neither too dry nor oily.
You can add any veggies of your choice; I have added here onion, tomato and capsicum. Other vegetables that can be added are cabbage, carrots, boiled peas or sweet corn. The spices can also be adjusted especially when you are making this recipe for kids. These savoury muffins can also be given to kids in their tiffins.
The best part about these savoury breakfast muffins is the way they look with full of bright cheery colours. Each bite of these muffins is so soft with crunch of fresh veggies and aroma of the Indian spices added to it.
Hope you would relish these Eggless Breakfast Savoury Muffins Recipe!! 🙂
I have also shared a Youtube video for this recipe. You can check it out too. Please Like & Subscribe to our Youtube Channel if you like this recipe!! 🙂
Watch the Video:
More eggless muffin recipes you might like:
- Eggless Banana Oats Muffins
- Whole Wheat Apple Muffins
- Eggless Orange Muffins
- Eggless Dalgona Coffee Muffins
List of Ingredients:
- Gram flour (Besan) – 1/2 cup
- Whole Wheat Flour – 1/2 cup
- Thick Curd / Yoghurt – 3/4 cup
- Water – 1/4 cup (optional)
- Sunflower / Olive Oil – 3 tbsp
- Salt – 1 tsp (or to taste)
- Cumin Powder – 1/2 tsp
- Red Chilli Powder – 1/4 tsp
- Black Pepper powder – 1/4 tsp
- Carom seeds – 1/2 tsp
- Chopped Veggies – 1/4 cup (Tomato, capsicum, carrots or other veggies of your choice)
- Baking Powder – 1 tsp
- Baking Soda – 1/4 tsp
- Olive Oil / Butter – For brushing
Steps To Prepare:
Sieve together gram flour, whole wheat flour, salt, cumin powder, red chilli powder, black pepper, carom seeds, baking powder and baking soda in a mixing bowl. Mix well. These are the dry ingredients of our recipe.
Add the chopped veggies to the above bowl and give a gentle stir. Save some veggies to sprinkle on top if you wish. I generally do so to add colour on top.
Set the oven for preheating at 180 degrees. Preheating oven is an important step which many people either don’t know or skip it intentionally. You can make it in OTG or in microwave oven in convection mode.
Add oil and curd to the above mixture. Fold the batter gently using a spatula. If the batter seems to be thick add water gradually. The quantity of water depends on the quality of curd and flour you are using. The batter should not be too thick nor too flowy.
Brush some oil inside the muffin tray. You can even use muffin liners. I am here using silicon brush for brushing oil inside my muffin tray.
This silicon brush is very handy in baking and also day to day cooking for example in applying oil/ghee while cooking parathas, applying melted butter on idlis etc. This allows for the even application of liquid on surface. You can check it out on Amazon by clicking here.
Muffin Tray: https://amzn.to/2BQ8TJ3
Pour the batter inside the muffin tray using spoon/silicon spatula. Sprinkle little bit of chopped veggies on each muffin. Gently tap the muffin tray to remove bubbles.
By now the oven must have preheated. Bake these muffins at 180 degree Celsius for 25-30 minutes. This is Bajaj brand OTG which I am using.
After 25 minutes, check the centre of muffin using toothpick or knife. If it comes out wet then bake it for 5 more minutes.
Once the muffins are out of oven, brush some melted butter on top. This enhances the flavour of muffins. Let the muffin cool down a bit before they can be finally taken out from muffin tray.
Silicon Brush: https://amzn.to/2Yk5JVI
For taking these muffins out of the tray- If you are using muffin liners then lift these as it is. If you are making them without liners (as I have made here), gently loosen the edges of muffin using a knife, then reverse it over a plate and tap it. The muffin would come out on its own.
Enjoy these healthy delicious breakfast muffin in breakfast with your tea or coffee!!
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I tried this recipe. It turned out tasty. It's a very good idea for breakfast
Glad to hear that !! Thanks for sharing your feedback 🙂
Please confirm quantity of baking powder
Written recipe states 1/2 tsp
Video stated 1 tsp
If all the other ingredients are doubled do the baking soda & powder have to be doubled?
Hi! Are these storable?
Hi, Thanks for pointing out the mistake. It is 1 tsp only & the written recipe has been updated now. Yes you will have to double the baking soda & baking powder if you want to double the recipe.
I tried your recipe and it was a hit. Thanks for sharing 👍 😊
Hi Shinjini, Glad to hear that. Thanks for sharing your feedback 🙂 .
Hi, can we make it and refrigerate or freeze it?
Hi Ramya, I have stored these muffins for upto 3 days in refrigerator & they were fine. Though never tried freezing them.
Hi tried them today, super yummy and super easy..
Thank you for sharing your feedback. Glad you liked them 🙂
Hi! Where can I substitute eggs? My kids eat eggs, and would love this for breakfast.
Though I have never made it with eggs but you can try replacing curd with eggs. 1/4 cup of curd replaces 1 egg in general so you can use accordingly.
Any suggestion on how to make these vegan (replace the curd) thanks
Hi Monica, this recipe gives best results with curd. You can give a try with vegan curd.
Can u plz tell in which rack to put and should both rods be on or just lower rod??
Hi Pooja, Only lower rod should be on.
Can we bake in cake round tin or steam in Idli steamer or in aape pan
Lovely recipe, thank you. Could you please tell me whether it’s 1/4 cup of each veggie or altogether ?
Hi Namrata, Thank you. Glad you liked it. 1/4 cup veggies here means altogether.
About to try out.
Surely it’s a whole cup of mixed veggies & not just a 1/4 of a cup ?
This is an interesting recipe. I will soon try it. Can I make this with only whole wheat flour?
Hi..how many muffins does your measures yield?
This recipe yields 6 muffins.
Hi What is the cup measurement? 250?
Yes.The cup size used here is equivalent to 250 ml.
What a wonderfully easy recipe. Looks tasty. What is the setting for microwave oven and convection oven please? Thanks.
awesome healthy muffins !! Preheat time not mentioned 5mins or 10 mins.
I bakes them for over 40 minutes, still they did not bake well. Can that be because of the curd?