Oil and Egg-free Whole Wheat Maple Muffins

Oil and Egg-free Whole Wheat Maple Muffins

Healthy macrobiotic muffins, free from eggs and oil. Top with jam to make them extra cute.

Ingredients: 6 muffins

☆Whole wheat cake flour
70 g
☆Cake flour
40 g
☆Bread (strong) flour
35 g
☆Baking powder
2 teaspoons
3 dashes
Soy milk (or milk)
150 ml
Maple syrup
4 tablespoons
Jam (optional)
6 teaspoons


1. Put the dry ingredients into a bowl and mix with a whisk. Preheat the oven to 180℃.
2. Mix the wet ingredients in a separate bowl with a whisk.
3. Add the runny ingredients from bowl 2 to bowl 1, and fold in with a rubber spatula. (Don't mix any more than necessary.)
4. Divide the batter equally among muffin cups lined with muffin wrappers. If using, top each muffin with a teaspoon of jam and spread it out using the back of a spoon.
5. Bake for 22 minutes in an oven preheated to 180℃. They are done when baked to a golden brown color.
6. [If making without jam] Increase the amount of maple syrup, and reduce the quantity of soy milk by the same amount. In total, the wet ingredients should measure 210 ml.

Story Behind this Recipe

I came up with this recipe based on an oil-free macrobiotic apple muffin recipe and another user's strawberry muffin recipe.