If you love indulgent bakes that feel wholesome yet decadent, these Eggless Wholewheat Chocolate Coconut Muffins are going to become your new favourite treat. Sweetened with jaggery, made with wholewheat flour, and enriched with coconut and cocoa, these muffins bring together rich flavours and a softer, fluffier texture. The best part? This is a simple one-bowl recipe—quick to make, easy to clean up, and perfect for busy mornings or last-minute sweet cravings.
Let’s look at the main ingredients!
Jaggery
A traditional unrefined sweetener rich in minerals and natural caramel notes. It adds moisture, enhances the deep chocolate flavour, and gives the muffins a warm, earthy sweetness.
Yogurt
A natural tenderiser that boosts moisture and softness in eggless baking. Yogurt helps create a fluffy crumb and supports the rise of the muffins.
Coconut Oil
Adds richness without heaviness. Coconut oil brings a subtle coconut aroma and helps maintain a soft, moist texture even after cooling.
Vanilla Extract
Balances the cocoa flavour and enhances overall aroma. It rounds out the chocolate-coconut combination beautifully.
Salt
A small amount elevates all the flavours and balances sweetness.
Cocoa Powder
Adds depth, chocolate richness, and structure to the muffins. Cocoa blends perfectly with jaggery for a warm, comforting flavour.
Desiccated Coconut
Provides texture, nuttiness, and enhances the coconut flavour.
Wholewheat Flour
A fibre-rich alternative to refined flour that adds a hearty, nutty flavour. Wholewheat flour makes these muffins feel more nourishing and pairs well with coconut.
Baking Powder & Baking Soda
These leavening agents help the muffins rise well, making them airy and fluffy despite being wholewheat and eggless.
Milk
Helps form a smooth, pourable batter and adjusts moisture. It binds the ingredients beautifully for an even bake.
Why You Will Love These Muffins
- Sweetened with jaggery for a warmer, richer flavour
- One-bowl recipe—minimal prep, minimal cleanup
- Eggless and wholewheat, yet soft, moist, and indulgent
- Great for tiffin boxes, snacks, travel, or as a dessert
- Ready in just around 30 minutes from start to finish!
Whether you’re baking for kids, family, or yourself, these muffins deliver maximum flavour with minimal effort. The chocolate-coconut combination is comforting yet exciting, and the jaggery adds a depth you won’t get from regular sugar. Have them as a snack with some tea or coffee, or serve them warm with a drizzle of melted chocolate for an instant delight.
2/3 cup (100g) - Powdered Jaggery 1/3 cup (75g) - Curd/Dahi/Yogurt 1/4 cup (60ml/50g) - Coconut Oil 1 tsp - Vanilla Extract 1/4 tsp - Pink Salt or 1/8 tsp - Salt 1/4 cup (25g) - Cocoa Powder 1/4 cup (15g) - Desiccated Coconut 1 cup (130g) - Wholewheat flour/White Wholewheat flour/Aata 1 tsp - Baking Powder 1/2 tsp - Baking Soda 2/3 cup (160ml) - Milk In a mixing bowl, add jaggery, yogurt, coconut oil, vanilla, salt, cocoa powder, and desiccated coconut. Mix thoroughly until smooth. Sift in wholewheat flour, baking powder, and baking soda. Add milk gradually and whisk to form a smooth, lump-free batter. Line a muffin tray and fill each cavity ¾ full. Top with coconut flakes. Bake at 180°C for 20–25 minutes, depending on your oven, or until a toothpick comes out clean. Cool slightly and enjoy warm or at room temperature!
Ingredients
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