Eggless Carrot Muffins Recipe
A vegan Continental recipe with -/4 whole wheat flour, curd (dahi / yogurt), carrot (gajjar) - grated. Ready in 30 min, serves 8.
Curated byLucas Dubois🇫🇷
- 1
To prepare making Eggless Carrot Muffins Recipe, wash, peel and grate the carrot and keep aside
carrot (gajjar) - grated(3/4 cup) - 2
Grease or line the muffin tray
- 3
Preheat the oven at 180 degree Celsius for 10 minutes
- 4
Sift whole wheat flour, baking soda, baking powder and salt together
-/4 whole wheat flour(1 cup)baking powder(1/2 teaspoon)baking soda(1/2 teaspoon)salt - a pinch - 5
In a bowl take curd and add sugar to it
curd (dahi / yogurt)(1 cup)caster sugar(3/4 cup) - 6
Whisk until the sugar dissolves
caster sugar(3/4 cup) - 7
To it add oil and mix well
- 8
Next, add the sifted dry ingredients little by little too the wet ingredients and gently fold
- 9
Add grated Carrot to this batter and mix lightly
carrot (gajjar) - grated(3/4 cup) - 10
Do not over beat
- 11
Mix the chopped Almonds with some dry flour and add it to the batter
-/4 whole wheat flour(1 cup)badam (almond) - chopped(3 tablespoon) - 12
In the end, add the Vanilla extract
vanilla extract(1 teaspoon) - 13
Give it a quick stir
- 14
Fill in the muffin liners to 3/4 max
- 15
Tap the muffin tray gently 2-3 times to remove the trapped air bubbles
- 16
Bake the muffins in the preheated oven for 18-20 minutes or until the tester toothpick comes out clean
- 17
If otherwise, bake for other 2-3 minutes
- 18
Once done, carefully remove the muffins and allow them to cool on the wire rack
- 19
Serve Vegan Eggless Carrot Muffins Recipe during tea time with masala chai or your favorite spiced tea with Fresh Fruit Bowl Recipe
carrot (gajjar) - grated(3/4 cup)
Nutrition Facts
Per serving
Rate this recipe
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Eggless Carrot Muffins Recipe
A vegan Continental recipe with -/4 whole wheat flour, curd (dahi / yogurt), carrot (gajjar) - grated. Ready in 30 min, serves 8.
Curated byLucas Dubois🇫🇷
Directions
19 steps- 1
To prepare making Eggless Carrot Muffins Recipe, wash, peel and grate the carrot and keep aside
carrot (gajjar) - grated(3/4 cup) - 2
Grease or line the muffin tray
- 3
Preheat the oven at 180 degree Celsius for 10 minutes
- 4
Sift whole wheat flour, baking soda, baking powder and salt together
-/4 whole wheat flour(1 cup)baking powder(1/2 teaspoon)baking soda(1/2 teaspoon)salt - a pinch - 5
In a bowl take curd and add sugar to it
curd (dahi / yogurt)(1 cup)caster sugar(3/4 cup) - 6
Whisk until the sugar dissolves
caster sugar(3/4 cup) - 7
To it add oil and mix well
- 8
Next, add the sifted dry ingredients little by little too the wet ingredients and gently fold
- 9
Add grated Carrot to this batter and mix lightly
carrot (gajjar) - grated(3/4 cup) - 10
Do not over beat
- 11
Mix the chopped Almonds with some dry flour and add it to the batter
-/4 whole wheat flour(1 cup)badam (almond) - chopped(3 tablespoon) - 12
In the end, add the Vanilla extract
vanilla extract(1 teaspoon) - 13
Give it a quick stir
- 14
Fill in the muffin liners to 3/4 max
- 15
Tap the muffin tray gently 2-3 times to remove the trapped air bubbles
- 16
Bake the muffins in the preheated oven for 18-20 minutes or until the tester toothpick comes out clean
- 17
If otherwise, bake for other 2-3 minutes
- 18
Once done, carefully remove the muffins and allow them to cool on the wire rack
- 19
Serve Vegan Eggless Carrot Muffins Recipe during tea time with masala chai or your favorite spiced tea with Fresh Fruit Bowl Recipe
carrot (gajjar) - grated(3/4 cup)
About this recipe
A vegan Continental recipe with -/4 whole wheat flour, curd (dahi / yogurt), carrot (gajjar) - grated. Ready in 30 min, serves 8.
Nutrition Facts
Per serving (8 servings)
Rate this recipe
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