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We all love muffins, No doubt about it…
These little cute cakes are easy to make and can be made instantly when you have that little cake craving.
Kids love muffins and could be a best lunch box meal for them.
But here is the big question??
Are these muffins healthy? Can I eat them daily or often?
The reason for this is, all cakes .a muffins available in market use refined flour. Also they use egg which is a big concern for Vegetarians like me.
That’s the reason I always make cakes and muffins using 100 % wholewheat and 100% Eggless
In this recipe we will be making carrot muffins that will add carrot nutrition to it. This will make a great
lunch box recipe for kids as well.
So here are the ingredients that we will be needing for making carrot muffins:
Ingredients:
- Butter – ¼ cup or 20 grams.
- Granulated Sugar – ½ cup.
- Milk – 1 tablespoon + ¼ cup.
- Whole-wheat flour – 1 cup.
- Milk Powder – ½ cup.
- Baking Powder – 1 teaspoon.
- Baking Soda – ½ teaspoon.
- Grated Carrot – 1 ½ cup.
- Fresh Orange Juice – 1 ½ tablespoon.
- Vanilla Essence – 1 teaspoon.
- Grated Nutmeg – ½ teaspoon.
- Chopped Almonds – ½ cup.
- Oil – to grease.
Procedure for How to make Eggless Wholewheat Carrot Muffins:
Gather all the things required to the counter top. Preheat oven to 180 deg C for 10 minutes.
1 – In a deep bowl, take ¼ cup butter.
2 – Add ½ cup granulated sugar, 1 tablespoon milk.
3 – Beat the mixture for 2 minutes or it becomes fluffy.
4 – Sieve 1 cup wholewheat flour, ½ cup milk powder.
5 – Add 1 tsp baking powder, ½ tsp baking soda.
6- Add 1.5 cup grated carrot and mix well.
7- Add ¼ cup milk and mix well. Do not over mix.
8- Now add 1.5 tbsp orange juice, 1 tsp vanilla essence, and grated nutmeg. Mix well.
9- Add chopped almonds to the batter.
10- Grease the muffin moulds using oil.
11- Add 1 scoop batter in each muffin mold and garnish with chopped almonds.
12- Bake the muffins at 180 deg C for 15 – 20 minutes or until a tooth pick inserted comes out clean.
13- Cool and store them, Keep good at room temperature for 3-4 days. Our Eggless Wholewheat carrot muffins are now ready.
- Butter – ¼ cup or 20 grams.
- Granulated Sugar – ½ cup.
- Milk – 1 tablespoon + ¼ cup.
- Whole-wheat flour – 1 cup.
- Milk Powder – ½ cup.
- Baking Powder – 1 teaspoon.
- Baking Soda – ½ teaspoon.
- Grated Carrot – 1 ½ cup.
- Fresh Orange Juice – 1 ½ tablespoon.
- Vanilla Essence – 1 teaspoon.
- Grated Nutmeg – ½ teaspoon.
- Chopped Almonds – ½ cup.
- Oil – to grease.
- Gather all the things required to the counter top. Preheat oven to 180 deg C for 10 minutes.
- In a deep bowl, take ¼ cup butter.
- Add ½ cup granulated sugar, 1 tablespoon milk.
- Beat the mixture for 2 minutes or it becomes fluffy.
- Sieve 1 cup wholewheat flour, ½ cup milk powder, 1 tsp baking powder, ½ tsp baking soda.
- Add 1.5 cup grated carrot and mix well.
- Add ¼ cup milk and mix well. Do not over mix.
- Now add 1.5 tbsp orange juice, 1 tsp vanilla essence, and grated nutmeg. Mix well.
- Add chopped almonds to the batter.
- Grease the muffin moulds using oil.
- Add 1 scoop batter in each muffin mold and garnish with chopped almonds.
- Bake the muffins at 180 deg C for 15 – 20 minutes or until a tooth pick inserted comes out clean.
- Cool and store them, Keep good at room temperature for 3-4 days.