Last updated on June 8th, 2019
Carrot muffins recipe– an easy to make one bowl egg free carrot muffin that you can serve warm for breakfast or as dessert at room temperature with whipped cream. So easy to make, with just one bowl and 20 minutes you can make this moist and delicious carrot muffins. Here is how to make them at home.
These carrot muffins are moist and flavorful from the olive oil, not overly sweet and very delicious over all. The flavor and taste of red carrots shines through the muffins. Adding some nuts adds a nice texture to the muffin.
The recipe for this carrot muffin is so simple and easy. Your batter will come together by the time your oven gets preheated. Also You just need less than 10 ingredients and bowl to whip up the batter. It is such a hearty and convenient breakfast option on busy days.
Indian winter means the arrival of fresh and lush veggies in the market. Long ans sweet red carrots also known as Delhi carrot is a must buy during my veggie shopping. I use these carrots in carrot cake, pancakes, halwa, carrot kheer, curry recipes. Few days back I also made these muffins with red carrot.
To make carrot muffins I used my trusted eggless vanilla muffins and altered it slightly. I used whole wheat flour and almonds in this recipe. While you can use melted or soft butter instead of olive oil, I recommend you use light olive oil for its impeccable flavor.
For making vegan carrot muffin you can use soy yogurt or any other non dairy yogurt in this recipe. If you are making these muffins for dessert then cool it thoroughly and add a simple whipped cream or cream cheese frosting. As this is an oil based muffin it tastes moist even when served chilled.
You can also serve these carrot muffins plain and warm for breakfast. These are also healthy and tasty in snack box for toddlers and kids.
Recipe Notes and Tips
Make sure all your ingredients are at room temperature.
The curd should be fresh and thick. You can also use plain greek yogurt or hung curd.
You can make beets muffins with the same recipe.
The recipe can be halved.
If you plan to frost let the muffins cool to room temperature before doing so.
Do not substitute baking powder for baking soda. If you use only baking powder the muffins turn a bit dense especially with whole wheat flour
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How To Make Carrot Muffins Recipe Step by Step
Preheat oven at 180 C/ 350 F. Combine oil, curd, sugar and vanilla in a mixing bowl. Whisk until light and well incorporated.
Sift wheat flour, baking powder, baking soda and salt over the dry ingredients. Mix well. Do not over mix.
Fold in the grated carrots, sun flower seeds and finely chopped almonds.
Spoon the batter in lined muffin tray and bake for 18-20 minutes. Serve carrot muffin warm or chilled with frosting.
Carrot Muffins Recipe
Carrot Muffins Recipe
- 1/2 cup oil light olive oil or any vegetable oil
- 1/2 cup thick curd plain yogurt
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup finely chopped almonds
- 1 cup grated carrots
- Preheat oven at 180 C/ 350 F. Combine oil, curd, sugar and vanilla in a mixing bowl. Whisk until light and well incorporated.
- Sift wheat flour, baking powder, baking soda and salt over the dry ingredients. Mix well. Do not over mix.
- Fold in the grated carrots and finely chopped almonds.
- Spoon the batter in lined muffin tray and bake for 18-20 minutes. Serve carrot muffin warm or chilled with frosting.