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Eggless carrot muffins recipe | Eggless baking recipes

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carrot-muffins
I made these muffins a long time back, but saved for posting this time when I am on vacation as I knew I would be short of posts. I really loved the simplicity of this recipe when I saw this here in this blog. It was tasty, healthy with no maida – with carrots and wheat flour and no butter, only oil so lower in fat too. What else we need. I had these myself for snack without any guilt. You can also try this for your family for their snack and sure they are going to love this. Its been a long long time since I posted any baking recipes, so this one is perfect to break the break, stay tuned for more eggless baking recipes! I am enjoying my vacation at mom’s place and I really sorry, could not respond to the flowing mails and comments. Soon will respond to all you queries!

carrot-muffins-recipe

Eggless carrot muffins recipe

Recipe Cuisine: Continental  |  Recipe Category: Snack
Prep Time: 15 mins    |  Cook time: 18 mins    |  Makes: 8

Ingredients

Wheat flour / Atta – 1 & 1/4 cup

Curd / plain yogurt – 1 cup

Grated carrot – 3/4 cup

Sugar – 3/4 cup

Oil – 1/4 cup + 2tblsp

Baking powder – 1 tsp

Baking soda (Sodium bi carbonate) – 1/2 tsp

Vanilla essence – 1/2 tsp

Salt – A pinch

Method

  1. Gather all the things required to the counter top. Preheat oven to 180 deg C. Mean while wash, peel and grate carrots. Keep aside. Sift flour, baking powder, baking soda and salt in a bowl. This is to ensure even mixing.

    2. 1-grate-carrots

  2. In another mixing bowl, using a whisk mix well curd and oil.

    3. 2-wet-ingredients

  3. Add sugar, vanilla and mix until it is dissolved.

    4. 3-mix-sugar

  4. Add the sifted flour mixture (dry ingredients) and mix gently. Do not over mix.

    5. 4-mix-flour

  5. Lastly add carrots and fold (mix gently) the mixture so that carrot is mixed with the batter.

    6. 5-mix-carrot

  6. Line a muffin tray with muffin liner (I use two for better looks) and pour batter until 3/4 th of it. Make sure to spoon equal amount of the batter in all the muffin liners.Bake for 15- 18  minutes or until a tooth pick inserted comes out clean. Cool over a wire rack before storing. Keeps good at room temperature for 2 days.

    7. 6-baked

Notes

  • Any cooking oil can be used, I used sunflower oil. Other than this, Canola, olive oil or vegetable oil is recommended.
  • Do not over mix after you add the dry ingredients.
  • Bake immediately once you prepare the batter.

Soft, tasty, healthy muffins, perfect for breakfast or for your kids snack box or as kids evening snack.

eggless-carrot-muffins

Reader Interactions

Comments

  64. Rak, I am so happy ;-);-);-) its taste really superb. Today I used my microwave oven for muffins. I felt bad its used only for heating. Thank u so much. Can u pls say how to prepare rose milk, pista milk for kids

    Reply

  66. I tried this muffin in microwave its came out very well, I made it in 20 minutes. It was like sponge cake taste was delicious. Thanks rak ur way of explanation for each sentence easy for beginner

    Reply

  72. Hi, I follow your. Blog religiously loved all your recipes 🙂 I made these and they came out really nice just twisted recipe by adding raisins, cinnamon and one egg:) just one thing my liners were stick to muffins any idea why:)

    Reply

  78. Thanks for sharing this recipe. I tried these over the weekend and they turned out delicious. While I was making these, I noticed my dough was not as runny as yours. The moment I added the flour, it became a thick mass. Tried adding more oil, but it still wasn't runny, so I ended up adding a cup of milk. Without the milk, the dough wouldn't be mixable at all. Any idea what could have gone wrong? Luckily, despite the little mishap, the muffins turned out yummy and were enjoyed by kids and adults alike.

    Reply

  82. Hi Raksanand, Thank u for this wonderful recipe. I am becoming a huge fan of your recipes and photos too. Made these muffins and they were soft and fluffy and yummy!!! Keep up your blogging !!!

    Reply

  90. I tried this Carrot muffins & it turned out very yummy, Exact correct proportions of each ingrident, Thanks for your blog I really liked all the receipe you posted.

    Reply

  100. Hi , yummy cake!! Is there any way I can avoid curd and still get this eggless cake done ? My husband is a curd hater, cannot use buttermilk or curd.

    Reply

  130. For the first time this recipe gave me confidence to bake more. I m a beginner in baking. However it didn't cook in the middle. I set 170deg n baked for 15 mins but the top turned crisp. It was soft and except middle others were cooked. Tried it again cookies as well. Guess my oven temperature s too high. Plz advice

    Reply

  134. Hi I love your recipes. I have tried it today but my batter was not as runny as yours so added more curd. It didn't come as spongy as its in your pic. Wat should be the reason?

    Reply

  138. Hi… Made these muffins today….. Yummy…. A total gastronomic pleasure…. I tweaked the recipe a bit though… Add half n half of jaggery and sugar instead of just sugar… Muffins turned out yummmm also added around 2tbsp of milk to get proper cake batter consistency

    Reply

  146. hi raks,just now tried this in my oven in paper tea cups as i am yet to buy muffin tray.but it took more time to bake.but tasted great.please share more savory baking recipes,as my daughter is savoury toothed.

    Reply

  148. Thanks for the recipe. Muffins were fantastic. Can you tell me where in Singapore can I buy a muffin tray which holds small cupcake liners as small as 6cm approx. Since the cups are small mayby a muffin tray which can bake around 24 cakes simultaneously.

    Reply

  168. Thank you for sharing this amazing recipe. Muffins came out delicious and super moist. I had slightly more than a cup of shredded carrots and I used them all. Thanks again!

    Reply

  170. I used your recipe and the muffins came out amazing. I had little more than a cup of shredded carrots and I used them all. Wonderful recipe and super delicious muffins .Thank you so much!

    Reply

  174. Tried today…came out fine..but sugar was very less so topped it with sugary gajrela…also I think if we add toasted carrots instead of the raw ones, it ll taste much better

    Reply

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