Eggless wholewheat Chocolate walnut muffins

Chocolate muffins are great , no one can refuse anything made of chocolate and when combined with walnuts as a topping it becomes hard to resist! Added to the fact that it is delicious, uses no butter or eggs the temptation to bake such warm ,moist , delicious muffins become very  irresistible. 
Did I mention another plus  ?   the use of wholewheat flour instead of refined all purpose flour.So you get a pretty healthy wholesome muffin that can be had even for breakfast , the grab and go kind!

The reason I prefer oil or  olive oil (  preferably)  to  butter is that when stored in refrigerator, they still remain soft and moist , and not dry and hard as I find baking with butter does to my cakes and muffins.I do not eat eggs so , eggless it has to be!! Found this simple amazing recipe in


1 ¼ cups whole wheat flour
¼ cup cocoa powder
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup maple syrup ( I used 3/4  cup  date syrup )
¾ cup  milk  with ½ tsp vanilla added
2 tbsp vegetable oil /olive oil 
½ cup chopped walnuts, plus broken  walnut halves to garnish


Preheat oven to 350ºF/180ºC. 
Grease 8 muffin cups in a baking tin.
In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.

In a small bowl, whisk together the date syrup, or maple syrup  milk and  oil.

Pour the wet ingredients into the flour mixture and stir then with a wooden spoon until the mixture becomes smooth.

Add the chopped walnuts and mix to blend them into the batter. 

Do not over-mix, but try not to have any pockets of dry ingredients left in the batter.
Spoon the batter into prepared muffin tins, filling each 2/3 full.

Garnish each muffin with broken chopped walnuts.

Bake the muffins for 18 to 20 minutes, until the top springs back when lightly pressed.

Cool the muffins on a wire rack.

You can either serve them warm, or cool them completely and store them in an airtight container for up to 5 days.