Whole Wheat Carrot Muffins (Eggless) | Healthy Carrot Muffins Recipe | Ultra-Moist Carrot Muffins

January 22, 2022

Whole Wheat Carrot Muffins are eggless, soft, and moist with tender crumbs. These muffins are wholesome and very satisfying. Carrot muffins are a perfect combination of veggies, dry fruits , and spices, making muffins delicious in a healthy way.

Video recipe of Eggless Carrot Muffins Recipe

These muffins are perfect for breakfast or a snack at any time of the day. Muffins are wholesome with whole wheat flour and homemade almond meal. At the same time, this muffin is very satisfying and keeps us full for a long time.

This recipe yields only 8-9 muffins, because they are whole wheat muffins include veggies so they are best used on the next day or the next 3-4 days

These hearty muffins are packed with grated carrots, walnuts and almonds. They have lots of texture, yet they’re still light and fluffy.

You can even try EGGLESS BUTTERLESS RECIPE OF CARROT CAKE

These muffins make a good grab-and-go breakfast! They also freeze and defrost well. I just microwave individual muffins for 30 to 60 seconds, until they’re gently warmed throughout.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Cuisine : World

Course: Breakfast, Dessert

Diet : Vegetarian Eggless Healthy

Servings: 9 Muffins

INGREDIENTS :

1 cup (120g) whole wheat flour

1/3 cup / one third (30g) Homemade Almond Meal ((ground almonds))

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon cinnamon powder

1/4 cup / one fourth (60ml) Olive oil/ Vegetable Oil

1/2 cup / half cup (100g) powdered sugar or granulated sugar

1/2 cup / half cup (120g) curd or plain yogurt

1/2 cup peeled and grated carrots

1 teaspoon pure vanilla extract

1/4 cup milk

1 tablespoon chopped walnuts or any dry fruits

INSTRUCTIONS :

1. For dry ingredients : - Sieve whole wheat flour, baking powder, baking soda, salt, and cinnamon powder, together into a medium mixing bowl. Whisk well until everything is well combined.

2. Add almond meal (ground almonds) and whisk well. Set aside.

3. For wet ingredients : - In another mixing bowl, mix oil, sugar, and curd or yogurt until the mixture is smooth.

4. To this, add grated carrots, and vanilla extract. Mix well.

5. Add dry ingredients (flour mixture) and use the cut & fold method for mixing until everything is well combined. Do not overmix.

6. Line up the muffin tin with muffin paper or Spray muffin pan with non-stick spray. Spoon the batter into the muffin pan, filling each till 3/4 of it. Tap the muffin tin for 3-4 times. Add chopped walnuts or any dry fruits on top to add more crunch to the muffins.

7. Bake the muffins in the oven, on 350° F or 180° C for 16-18 minutes or until the toothpick inserted in the center comes out clean.

8. Remove the muffins from the oven and let it cool in the pan for 5 minutes. Then transfer onto a cooling rack and let it cool completely before serving.

9. These muffins are best served in a couple of days from making. If you still have leftover, store them into an airtight container and then into the fridge.