Eggless Pistachio Rose Sattu Muffins
Eggless Baking by vythlove cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
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These soft and moist bakery-style muffins are made with whole wheat flour and sattu (roasted gram flour), flavored with aromatic rose water and cardamom for a healthy festive treat.
- Time
- 42 minutes
- Equipment
- Oven and air fryer
- Good for
- Breakfast or snacks
- Cuisine
- South Asian
- Contains
- Gluten, tree nuts, and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Dry Ingredients
Wet Ingredients
Fold in
Steps
Preheat your oven to 200°C (400 °F) (390°F (200 °C)) and line a muffin tray with liners.
In a medium bowl, whisk together the dry ingredients: 1 cup whole wheat flour, 1/3 cup sattu, 1.5 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp cardamom, and a pinch of salt.
In a separate large bowl, combine the wet ingredients: 2/3 cup thick curd, 2/3 cup jaggery powder (or sugar), 1/3 cup oil, 1.5 tsp rose water, and 1 tsp vanilla. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. If the batter is too thick, add 5–7 tbsp of milk gradually until the desired consistency is reached.
Gently fold in most of the chopped pistachios and dried rose petals, reserving some pistachios for topping.
Fill the muffin liners about 85–90% full with the batter.
Top each muffin with the reserved chopped pistachios. Do not add rose petals on top yet as they will burn in the oven.
Bake in the preheated oven at 200°C (400 °F) for 5 minutes, then reduce the temperature to 180°C (350 °F) and bake for another 20–22 minutes until a toothpick inserted comes out clean.
Alternatively, if using an air fryer, bake at 180°C (350 °F) for 16–20 minutes.
Once baked, remove from the oven and immediately garnish with extra dried rose petals for the prettiest finish.
Notes
Important: Do not add dried rose petals on top of the muffins before baking as they will burn and turn bitter. Add them only after the muffins are fully baked. For the best texture, ensure the curd is thick and not watery.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 363
- Protein
- 8 g
- Carbs
- 45 g
- Fat
- 18 g
- Fiber
- 4 g
Where the calories come from
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