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eggless carrot muffins
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Eggless carrot muffins recipe

Eggless carrot muffins with wheat flour, simple ingredients available in your pantry. Step by step detailed photos. Healthy snack box idea for your kids
Prep Time15 mins
Cook Time18 mins
Course: Snack
Cuisine: Global
Servings: 8


  • 1 & ¼ cup Wheat flour
  • 1 cup Plain yogurt Curd
  • ¾ cup Grated carrot Use fine grater
  • ¾ cup Sugar
  • ¼ cup + 2tbsp Oil
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda Sodium bi carbonate
  • ½ teaspoon Vanilla extract
  • Salt - A pinch


  • 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.
  • In another mixing bowl, using a whisk mix well curd and oil.
  • Add sugar, vanilla and mix until it is dissolved.
  • Add the sifted flour mixture (dry ingredients) and mix gently. Do not over mix.
  • Lastly add carrots and fold (mix gently) the mixture so that carrot is mixed with the batter.
  • Line a muffin tray with muffin liner (I use two for better looks) and pour batter until ¾th 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.


  • 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.