Egg-less Whole-wheat Pistachio Cranberry Muffins

I have been away for a while, thank you for showing your concern and asking why there are no new posts from Bhaili. Feedback and encouragement from you all have brought me back here. 🙂

These awesome pistachio and cranberry muffins are perfect for festival time. If you are looking options of healthy bakes this festive season do try egg-less malpua muffins with orange rabdi. Instant gulab-jamuns and Instant moong daal halwa are good option if you want make something traditional in no time.

This is a super easy recipe to make healthy egg-less muffins bursting with natural flavors. Combination of pistachio and cranberry blend very well. When you take a bite of these muffins taste of pistachio is so evident even though no artificial essence is used. My husband said it tastes better than any pistachio barfi. 🙂

The best part about this bake is that its totally guilt free. Its made with whole-wheat and honey, additionally no baking soda is used. It’s totally a guilt free indulgence. If you prefer healthy guilt-free healthy baking try Egg-less Ragi cardamom cookies, millet flour and sesame seed cake, egg-less ragi flour orange cake.

Here is the list of ingredients.


  • Whole wheat flour: 60 g
  • Cornflour: 20 g
  • Pistachio powder: 30 g
  • Butter: 50 g
  • Honey: 60 g
  • Baking Powder: ¼ tsp
  • Vinegar: 1/8 tsp
  • Milk: ¼ cup
  • Dry cranberry: 2 tbsp.
  • Pistachio flakes for garnishing


  • Roast pistachio on low heat for a minute. On cooling grind these to make fine powder. Roasting nuts prior to baking enhances their flavor.
  • Sieve flours, pistachio powder, baking powder for 5 times.

I know you must be thinking five times! Trust me extra sieving does make the difference. Sieving incorporates airs and makes these whole-wheat muffins rise well.

  • Beat butter and honey for a minute.
  • Add flour, vinegar, milk and fold them together to form a smooth batter.
  • Line the molds and pour in the batter. Sprinkle chopped cranberry and tap molds gently to release any trapped air. Bake in a preheated oven @ 160 degree centigrade for 20 minutes or until skewer comes clean.
  • Quantity mentioned above makes six muffins.

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Egg-less Banana Walnut Muffins

Making egg-less muffins using banana is quite easy. Banana gives a super moist texture and makes it healthy too. Keeping kids in mind, I try to keep it as healthy as possible. That’s why I use whole-wheat flour and milk which make these muffins a quick healthy breakfast or evening snacks option.


These egg-less muffins stay good for 2 days at room temperature, so it’s a good lunch-box snack as well. If you are looking for healthy tiffin ideas then you can also check these nutritious egg-less banana and oats pancakes which are super yummy and easy to make.

Cottage cheese and its whey protein is very nutritious and should be included in our daily diets. You can easily make cottage cheese at home by following these three steps to make cottage cheese.

Coming back to this egg-less whole wheat muffins recipe, here is the list of ingredients that I use. Proportion mentioned will make 13-14 muffins.


  • Ripe bananas: 2
  • Clarified butter (ghee): 2/3 cup
  • Honey: ¾ cup
  • Milk: 1 cup
  • Vanilla extract: 1 tsp
  • Chopped walnuts: 2 tbsp

Dry Ingredients

  • Whole wheat flour: 1 cup + 1/3 cup
  • Baking soda: ½ tsp
  • Baking powder: ½ tsp
  • Cocoa powder: 2 tbsp


  1. Bring together all dry ingredients and sieve them 3 times.
  2. Line the muffin molds and keep them ready.
  3. Mash banana in a bowl with the help of fork and make puree of it.
  4. At this stage you can keep oven for preheating at 180 degree centigrade.
  5. In another bowl take honey, clarified butter and vanilla extract. Now, beat for 2 minutes with the help of electric beater. Adding vanilla essence while beating fat (butter or ghee) helps in even distribution of flavor in bakes.
  6. Now add dry ingredients in this bowl and fold slowly. You will get a thick paste. Add warm milk – make sure milk is warm (neither hot nor cold).
  7. Beat just enough to form a smooth batter while mixing dry and wet ingredients. Be careful not to over beat.
  8. Add half of the walnut in batter and fold it twice.
  9. Pour the batter in muffin molds and sprinkle remaining walnuts on top of muffins to give muffins a nice nutty look.
  10. Keep muffins in oven to bake for 20-25 minutes. With this same batter you can also make egg-less banana walnut cake. Just pour this batter in a cake tin and then bake it. Things can be pretty simple and versatile. 🙂
  11. After 25 minutes check by inserting toothpick in the center. If it’s sticky bake for another 5-7 minutes.

This goes without saying that each oven behaves differently and you have to understand your oven language as much as possible. So keep an eye while baking is in progress.


These muffins were looking gorgeous but you know kids are not so easy to please. You have to make food more appealing to titillate their interest in food.

So, by arranging three chocolate chips on a slice of banana I made a face on muffins and sprinkled little amount of icing sugar to add drama. My daughter was pretty amused by seeing these small additions. Her interest perked up and she  instantly wanted to have these healthy muffins.


Seeing your child smile while having food you cooked gives an immense amount of satisfaction. I know all moms would relate to this awesome feeling.

So, try this easy recipe and make your kids happy. If your child enjoy muffins then you can try this wholesome egg-less cottage cheese muffins and Egg-less banana walnut muffins as well.

Egg-less banana oats pancake makes a easy and healthy lunchbox recipe.

Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).