Eggless Nut and Millet Chocolate Muffin

Eggless Nut and Millet Chocolate Muffin

Eggless Nut and Millet Chocolate Muffin

Serving Size (Makes 5, 50gms each)


  • 250gms InnerBeing Cake Mix
  • 4½ tablespoons. (68gm). of ghee (clarified butter)
  • 45gms (3 tablespoons) of chia seed
  • 1/2 cup maple syrup/honey
  • 150 ml of milk
  • ½ cup cocoa powder
  • 1/4th cup chocolate chips
  • 1 teaspoon lemon juice
Made with

Eggless Nut and Millet Chocolate Muffin


Step 1

Take 3 tablespoon of chia seeds and grind it into a fine powder in a grinder.

Step 2

Heat 180ml of water and add the grounded chia, stir it well. Continue stirring the mixture for more 2-3 minutes, until you observe a gel-like appearance. Strain the gel and keep aside.

Muffin Preparation

Step 1

Preheat oven to 163 0 Celsius, grease and line your cake tin.

Step 2

Melt the ghee, let it cool and then whisk with the chia gel mixture, honey & lemon juice..

Step 3

Mix the dry ingredients (cocoa powder and cake mix) together in a bowl and keep aside

Step 4

Divide the wet mixture into two equal halves. Add one half of the wet mixture to the flour mixture and whisk it well for a minute, add the other half & further whisk them. To this add 150 ml of milk and whisk it well to remove any lumps. Add the chocolate chips and mix it well into the batter.

Step 5

Grease a muffin tray and bake for 20 – 30 minutes. After 12 minutes check the muffin to see if it is browning on top. As soon as you see browning, cover with foil for the remainder of the cooking time/until a toothpick or muffin stick.

Step 6

Cool it completely, before serving.

Note- Replace 3 tablespoon of chia gel with 3 eggs. To bake a regular muffin, do not add milk and follow the same recipe from step 2 of muffin preparation.

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