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Multigrain Eggless Savory Breakfast Muffins

The best of both worlds. Multigrain Eggless Savory Breakfast Muffins flavored with Indian spices. A perfect healthy breakfast or snack. Try out this easy fusion recipe that is a hit among kids and adults alike.
Servings: 10 muffins


  • 1/2 cup gram flour (besan)
  • 1/2 cup whole wheat flour
  • 2 tbsp powdered oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp carom seeds (ajwain)
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 1 tsp amchoor (dry mango) powder
  • 2 tbsp ginger garlic paste
  • 3 tbsp vegetable oil
  • 3/4 cup curd
  • 1 medium onion finely chopped
  • 1" piece of ginger finely chopped
  • 1-2 chopped green chillies
  • 1/2 cup finely chopped vegetables of your choice (carrots, beans, capsicum, and sweet corn)
  • 1 tsp salt or to taste


  • To begin, sift together gram flour (besan) and whole wheat flour.
  • Add in powdered oats, baking powder, baking soda, carom seeds, salt, Kashmiri red chilli powder, cumin powder, coriander powder, and amchoor powder. Mix well.
  • Now add the wet ingredients - ginger garlic paste, vegetable oil, and curd. Add in ¼ cup water and mix.
  • Add in the onions, ginger, and green chillies. Mix well.
  • Finally, add mixed vegetables and fold them in. I have used carrots, beans, corn, and capsicum.
  • In the meantime, preheat the oven at 180°C.
  • Grease the muffin moulds and pour in the batter up to 3/4 levels. Tap once to remove air bubbles. Top them with chopped onions, capsicum, and carrots, and press down gently.
  • Bake at 180°C for 15-20 minutes until done.
  • Check with a toothpick if the muffins are done. It should come out clean. Move them to a rack. Allow them to cool completely before you de-mould.
  • The Multigrain Eggless Savory Breakfast Muffins are ready to serve.



  • The baking time varies based on the oven and the size of the muffin moulds.