Recipe- Eggless Healthy Carrot Muffin



Recipe- Eggless Healthy Carrot Muffin
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"Healthy and nutritious too... a combination of carrot and wheat flour makes this muffin low in calories and high in vitamins... perfect tea time snack for your kids and you."
Servings Prep Time
12 Muffins 15 Minutes
Cook Time
20 minutes
Servings Prep Time
12 Muffins 15 Minutes
Cook Time
20 minutes
Recipe- Eggless Healthy Carrot Muffin
Print Recipe
"Healthy and nutritious too... a combination of carrot and wheat flour makes this muffin low in calories and high in vitamins... perfect tea time snack for your kids and you."
Servings Prep Time
12 Muffins 15 Minutes
Cook Time
20 minutes
Servings Prep Time
12 Muffins 15 Minutes
Cook Time
20 minutes
Ingredients
Servings: Muffins
Instructions
  1. Preheat the oven at 180°C. Line the muffin molds and keep aside.
  2. Sieve maida, aata, baking soda and baking powder all together, keep aside.
  3. In another wide and big bowl take curd, oil, milk, sugar and vanilla essence. Beat it well for no lumps and smooth texture until sugar dissolves completely.
  4. Now add grated carrot and mix well.
  5. Add chopped or powdered walnuts and mix well.
  6. Now add maida mix over it and fold gently.
  7. Spoon 1-2 tbsp in each muffin mold and sprinkle some chopped walnuts over them.
  8. Bake for 20 minutes in a preheated oven at 180°C . Check with the help of knife or tooth pick, if not baked keep it for another 2-3 minute and check again.
  9. When done take out of the oven and Let them cool to handle, unmold and serve like this with tea or coffee or decorate with any frosting of your choice.
  10. Enjoy the soft, spongy yet crunchy muffins!
Recipe Notes
  • Here I used half half quantity of maida and aata, you may also use only one cup of maida or one cup of aata.
  • You may also use almond instead of walnut or add some raisins also to enhance the flavors.
  • If your kids do not like the crunchyness of nuts in a cake, add nuts in powder form instead using chopped.
  • Make sure your baking powder is not too old otherwise cupcake will not rise well.
  • Keep the preheated oven and greased mold ready before proceeding for cupcake batter.
  • Pour batter immediately in mold and then put in the preheated oven.
  • Do not let mix stand outside of oven for long, it may result in hard cake.
  • Make sure all ingredients are at room temperature before use.
  • Decorate the cupcake in your own way.
  • Mine cupcakes baked in 20 minutes your may take more or less, all depends on weather condition, type of ingredients and type of oven used, so I suggest you to check after 15 minutes, otherwise bake for another 5-6 minutes as require.
  • You may bake whole carrot cake also with same batter, it will just take more time to bake, around 40-45 minutes.

“Be Vegetarian Be Happy”
“Live and Let Live”

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Author: Vibhuti Jain

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