Carrot Muffins Recipe | Eggless Carrot Muffins

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

Greek yogurt reduces calories while adding creaminess.

walnuts

🥗Healthier: pumpkin seeds

Pumpkin seeds are often less expensive and nut-free.

Add flour to a sieve.

Add 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt to the flour.

Sieve the mixture and give a quick whisk, then set aside.

In a bowl, add 1 cup thick curd and 1/3 cup oil.

Whisk until smooth.

Add 3/4 cup sugar and 1/2 tsp vanilla essence, then whisk until sugar dissolves.

Now add the flour mixture and whisk gently until combined.

Fold in 3/4 cup grated carrot gently using a spatula with a cut & fold method.

Use an ice cream scooper to scoop out the batter and add it to muffin liners until 3/4 full.

Repeat to finish filling the muffin liners.

Bake in a preheated oven at 180°C for 20 minutes.

Check by inserting a toothpick in the center to see if it's done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens