Eggless Carrot Muffins

Eggless Carrot Muffins

The Eggless Carrot Muffins are a healthy dessert option for kids and adults alike. Made with the goodness of whole wheat flour, jaggery powder and grated carrots, these healthy carrot cake muffins are extremely moist and delicious. Best part, these are refined flour free and refined sugar free!

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Another one added in my eggless baking series. This time it’s with one of my favorite ingredients, carrots! Growing up, I have had a lot of fond memories of a very famous Indian sweet, which was extremely popular in winters, Gajar Ka Halwa, or Gajrela (Indian Carrot Pudding). Gajrela is a sweet dish which is made with grated carrots, milk, ghee, sugar, powdered cardamom and some dried nuts. Optionally, khoa (also known as mawa or khoya), which are actually dried evaporated milk solids, is also added to the halwa.

Well, this particular recipe is not based on the carrot halwa recipe, but I do plan to use the halwa flavor later on in some baking recipe for sure. For now, I am making a healthy version of the standard carrot muffins, using whole wheat flour and jaggery powder, and of course, egg free.

Ingredients & Substitutes

• Grated Carrots

Carrots are the star of this recipe. You can use any kind of carrots, the regular ones or even the baby carrots. But, I would suggest you to grate them at home. Either use the hand grater or the grater attachment with food processor. But avoid the pre-packaged grated carrots from the store.

• Whole Wheat Flour

Just like most other recipes of mine, this one also is refined flour free. Whole wheat flour is a better substitute for the all purpose flour that is normally used for baking. There is a misconception that baked goods will taste of wheat and will be very dense if whole wheat is used. Trust me, it is a misconception. Bake it, and you will notice. These muffins are light, fluffy and even tastier than their refined counterparts.

• Jaggery Powder

Jaggery is an unrefined form of sugar, which comes from either sugarcane or sap of palm, and retains it’s nutrients during processing, so it is healthier to use, as compared to it’s white counterpart. I generally purchase it from a local Indian Store in US, but you can find Jaggery Powder online on Amazon as well. But if Jaggery Powder is not available, you can replace it with equal amount of Organic Coconut Sugar.

• Yogurt

Yogurt is used as a substitute to egg in this recipe here. And by far, I have found it to be the easiest and most preferred replacement for eggs in cakes and muffins. I use the plain whole milk yogurt, but feel free to replace it with plain Greek yogurt as well.

• Vegetable Oil

Oil provides moisture to the baked goods, and helps make them fluffier. My go to choice for Vegetable Oil is Avocado Oil. It is a great option for high heat cooking and baking. But you can use any neutral flavored oil available in your kitchen.

• Spices (Cinnamon & Nutmeg)

I have used Ground Cinnamon and Ground Nutmeg for this recipe. I love the flavor of cardamom as well, but I am keeping that aside for another bake. Both of the spices here provide the right level of warmth, aroma and earthiness to the muffins.

• Raisins

I feel Carrot Muffins without raisins are like Apple Pie without cinnamon, LOL, not really! Raisins is definitely an optional ingredient, but since I have grown up eating Indian carrot halwa with raisins, so these have a special place in my heart. Carrot with raisins is a combination I adore, but again, feel free to skip it completely, if you don’t like raisins at all.

Step by Step Instructions

• Add oil, jaggery powder, yogurt and vanilla to a bowl and whisk all the ingredients together.

• Using a sieve, sift whole wheat flour, baking powder, baking soda, salt, ground cinnamon and ground nutmeg. Gently fold in the sifted dry ingredients over the wet ingredients mixture using a spatula (Do not over-mix at this stage).

• Add grated carrots and raisins.

• Fold them into the muffin batter. Preheat oven to 350°F (or 180°C). Grease and dust the muffin pan. Pour batter into greased and dusted muffin cups. Bake the muffins in preheated oven for 25 minutes or till done.

• The Eggless Carrot Muffins are ready to be served warm, or these can be stored in an airtight container in the refrigerator for a week!

Storing & Freezing Instructions

Once baked, after they cool down, the carrot muffins can be stored in an airtight container in the refrigerator for a week.

These muffins can be stored in the freezer for upto three months. You can individually wrap each muffin in a plastic wrap and place them in freezer safe bags. To serve frozen muffins, thaw the frozen muffins at room temperature and simply heat them up in the microwave for around 30 seconds.

Similar Recipes

Check out other eggless recipes from the blog here!

• Eggless Banana Chocolate Chip Muffins
• Eggless Chocolate Muffins
• Easy Eggless Whole Wheat Banana Bread
• Eggless Whole Wheat Chocolate Brownie

This recipe is a part of Julie & Julia series that I had started to document the first 100 recipes on the blog. This one is recipe #70. Also, don’t forget to check out the video of these eggless carrot cake muffins, it is linked below in the recipe card.

And if you like the video, then don’t forget to like and share the video on YouTube. Most importantly, don’t forget to subscribe to my YouTube Channel, Bake With Kanwal for more such healthy recipes. For now, enjoy the recipe of the delicious and healthy carrot muffins!