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muffins on wooden tray

Healthyish Diwali Muffins | Whole Wheat Nut Muffins

Kanwaldeep Kaur
Celebrate Diwali in a healthy way with these amazing Diwali Muffins, made with whole wheat flour, coconut sugar, chopped nuts and dried fruit. These healthy muffins get their festive flavors from ground cardamom and rose syrup!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American, Indian
Servings 12 muffins


  • 1 1/2 cups Whole wheat flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Coconut sugar can be substituted with jaggery powder or refined sugar
  • 3 Eggs
  • 1/3 tsp Ground cardamom
  • 1 tsp Vanilla extract
  • 1/3 cup Oil I used Avocado oil here, substitute any neutral cooking oil available
  • 1/2 cup Milk
  • 1/4 tsp Lemon juice
  • 1/4 cup Blanched almonds chopped or sliced
  • 1/4 cup Cashews chopped
  • 1/4 cup Pistachios chopped or sliced
  • 1/4 cup Dried cranberries chopped, can substitute raisins here.
  • 1 tbsp Rose Syrup I used Roohafza. Rose water can be used as substitute.


  • Add all the wet ingredients in a bowl, including, the oil, eggs, sugar, milk, vanilla extract, lemon juice and rose syrup. Whisk all the ingredients till they are completely blended.
  • To the wet ingredients, add whole wheat flour, baking powder, salt and ground cardamom. Mix everything together. Don't over mix, just whisk till you see a homogeneous mixture.
  • Once the dry and wet ingredients form a smooth mixture, gently fold in the chopped nuts and dried fruit (I have used blanched almonds, cashews, pistachios and dried cranberries). Remember to save a tablespoon or two of the nuts and cranberry mixture for sprinkling on top of individual muffin cups.
  • Preheat oven to 350 degree F. Scoop out 2-3 tablespoons of mixture and pour into the greased muffin cups (To grease the muffin pan, rub the muffin cups with little oil and then lightly dust each individual cup with a little whole wheat flour). I was able to make 12 muffins in total. Then sprinkle some mixed nuts and dried fruits (saved from the above step).
  • Once the oven is pre-heated, bake the muffins in the oven for around 22-25 minutes or till the muffins are done using the toothpick test, that is, when the inserted toothpick in the muffin comes out clean. Remove the muffins from the oven, and allow them to cool for 5-10 minutes.
  • The Festive Diwali Muffins are ready to be served warm, or these can be also be served as a layer in a Fusion Diwali Trifle recipe!


  1. Whole Wheat Flour – Feel free to replace whole wheat flour with the same quantity of all-purpose flour.
  2. Coconut Sugar – If Coconut Sugar is not available, you can replace it with equal amount of jaggery powder or refined sugar.
  3. Mixed Nuts – I have used chopped almonds, pistachios and cashews in this recipe. You can also use any other nuts that you may like. Also, the dried cranberries can be substituted with golden raisins. In general, feel free to mix and match any nuts and dried fruits of your choice.
  4. Rose Syrup – I have used Roohafza rose syrup here, but you can even use rose water for the flavoring.
  5. Don't over mix the batter. Over-mixing results in formation of air pockets on top and inside of the muffins. I would advise to gently fold in the batter, till you see a uniform mixture being formed.
Keyword cardamom, diwali, festive baking, healthy muffins, mixed nuts, rose syrup