Eggless Carrot Muffins Recipe
These muffins are eggless, butterless and healthier way to make a dessert at your household. The muffin is made moist and soft by adding some yogurt to the batter, even grated carrot adds some extra texture and moisture as well. The muffin can be served as a breakfast meal with some spiced Tea and fresh fruits by the side.
These Eggless Carrot muffins are eggless, butterless, and to make it a healthier affair, I have replaced the all-purpose flour with whole wheat flour and added chopped almonds to them. The muffins turns out soft (a little heavy than maida version), moist and tastes awesome. Curd fluffs up the cake in the recipe. The recipe is quick, easy to follow and requires minimal ingredients that are easily available in a kitchen pantry.
Here are few more muffin recipes for you to try
Note:Do not over beat the batter. Once you mix the wet and dry ingredients, just gently fold in with a wooden spatula. You can replace the grated carrot with fresh Pineapple chunks in the same recipe and enjoy the delicious Pineapple muffins !
- 1-1/4 cup Whole Wheat Flour
- 1 cup Curd (Dahi / Yogurt)
- 3/4 cup Carrot (Gajjar) , grated
- 3/4 cup Caster Sugar
- 1/4 cup Cooking oil , (sunflower oil)
- 3 tablespoon Badam (Almond) , chopped
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- Salt , a pinch
How to make Eggless Carrot Muffins Recipe
To prepare making Eggless Carrot Muffins Recipe, wash, peel and grate the carrot and keep aside. Grease or line the muffin tray. Preheat the oven at 180 degree Celsius for 10 minutes.
Sift whole wheat flour, baking soda, baking powder and salt together.
In a bowl take curd and add sugar to it. Whisk until the sugar dissolves. To it add oil and mix well.
Next, add the sifted dry ingredients little by little too the wet ingredients and gently fold. Add grated Carrot to this batter and mix lightly. Do not over beat.
Mix the chopped Almonds with some dry flour and add it to the batter.
In the end, add the Vanilla extract. Give it a quick stir.
Fill in the muffin liners to 3/4 max. Tap the muffin tray gently 2-3 times to remove the trapped air bubbles.
Bake the muffins in the preheated oven for 18-20 minutes or until the tester toothpick comes out clean. If otherwise, bake for other 2-3 minutes.
Once done, carefully remove the muffins and allow them to cool on the wire rack.
Poonam is a microbiologist by profession who turned food blogger due to her passion for cooking. She believes cooking is in her genes as she grew up watching her mother cook a variety of authentic dishes. Now herself a mother to an 8 yr old, Poonam strives to cook fresh food everyday without any artificial additives and preservatives. She writes about healthy and nutritious home-cooked food at her blog, Annapurna. Her recipes are simple, with easily available ingredients and step-wise pictures. You can visit her at https://poonambachhav.blogspot.in/