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.
Ingredients
- 3/4 cup Jaggery Powder
- 1/2 cup Vegetable Oil I used Avocado oil, feel free to use any neutral vegetable oil
- 14 tbsp Yogurt This is equivalent to 3/4 cup + 2 tablespoon
- 1 tsp Vanilla Extract
- 1 1/4 cup Whole Wheat Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1 cup Grated Carrots
- 1/2 cup Raisins optional
Instructions
- Add oil, jaggery powder, yogurt and vanilla extract to a bowl. Whisk all the ingredients together to form a smooth mixture.
- 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 and fold in to 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!
Video
Notes
- Jaggery Powder – If Jaggery Powder is not available, you can replace it with equal amount of Organic Coconut Sugar. These are the healthier sugar alternatives.
- Do not over-mix the batter after adding dry ingredients.
- Use freshly grated carrots at home (grate using hand grater or food processor grater attachment). Avoid the pre-packaged grated carrots from the store.
Tried this recipe?Mention @livelaugh974 or tag #bakewithkanwal on Instagram!