Eggless Whole Wheat Carrot Muffins
It was Sunday morning and everyone else in the house was still in their sleep mode. When I saw that bunch of fresh carrots that we got from the market the day before, I started craving carrot muffins already.
I am obsessed with muffins! So, I try experimenting with different ingredients to make the muffins taste different each time. With carrot in season, I thought of trying my hands-on baking these eggless carrot muffins. And those were so yummy that it didn’t last for even two days.
Carrot is a versatile winter superfood. It is an excellent source of vitamin A. It contains a significant amount of other nutrients such as vitamin C, vitamin K, potassium, calcium, magnesium, B vitamins, and dietary fiber.
Health benefits of eating carrot:
- Boost Immune system
- Supports eye health
- Lowers blood cholesterols
- Helps in constipation
- Good for your heart
Now let’s see the step by step procedure involved in making Eggless Carrot Muffins.
Eggless Carrot Muffins Recipe
Prep Time: 15 mins Cook Time: 25 mins Ready In: 40 mins
INGREDIENTS:
- Whole wheat flour – 1 cup
- Organic sugar – ¼ cup
- Brown sugar – ¼ cup
- Carrot, grated – 1 cup
- Cooking oil – ¼ cup + 2 tbsp (for greasing)
- Curd/Plain yogurt – 1 cup
- Walnuts, chopped – ¼ cup
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Cinnamon Powder – 1 tsp
- White chocolate chips(optional) – 1 tbsp
- Salt – a pinch
- Vanilla essence – 1 tsp
PROCEDURE:
- Preheat the oven to 180 deg. C. Meanwhile, wash, peel, and grate the carrots. Keep aside.
- In a mixing bowl, mix all the dry ingredients like flour, salt, baking powder, baking soda, and cinnamon powder.
3. In another mixing bowl whip curd, and oil, using a whisk. Add sugar and mix until the sugar is dissolved.
4. Line a muffin tray with muffin liners. If you don’t have a muffin liner, thoroughly grease the muffin tray mold with oil.
5. Add the mixture of dry ingredients and mix gently using a spatula. Don’t overmix or beat the mixture. Add chopped walnuts, white choco chips, and grated carrots.
6. Finally, add the vanilla essence and mix gently.
7. Pour batter until ¾th of the mold. Bake it for 20-25 mins or until a toothpick inserted comes out clean.
8. Let it cool on a wire rack for some time. Once it comes to room temperature, you can store it in an airtight container for 2-3 days.
NOTES:
- You can replace brown sugar with white sugar.
- I used sunflower oil. You can use any cooking oil.
- Instead of walnuts, you can use any dry fruits of your choice. Walnuts go well with muffins.
- Adding white chocolate chips are optional. You can skip it.
Now you have the perfect crunchy from outside and soft from inside muffins ready to serve. These are perfect for your kid’s evening snacks. Not only kids but your entire family are going to love these.
Try making these muffins and tag me on Instagram @momnurture.
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