Last updated on July 7th, 2020
An easy to make one bowl egg free carrot muffin recipe that is oh so delicious! Serve it warm for breakfast or as dessert with whipped cream. However you serve these muffins are pure joy! Hearty, dense and moist with amazing flavor, perfect for monsoons with steaming ginger tea!
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 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. Sweet red carrots also known as Delhi carrot is a must buy during my veggie shopping.
They turned out exceptionally good, I mean I always make whole wheat muffins but these were so flavorful, moist and yummy.
They taste great warm out of the oven, it is such a joy to peel the liner out of warm muffin and dig in, isn’t it?
This Carrot Muffins Are
Made of whole wheat flour
Hearty, dense & flavorful
Made with fresh sweet carrots
One bowl, 20 mins recipe
Made with olive oil
Vegetarian, egg free!
Wholesome breakfast for toddlers & kids
How Are These Carrot Muffins Healthy?
These muffins are healthier compared t regular muffins in many ways.
Instead of pain flour or cake flour we are using whole wheat flour.
Light olive oil is used instead of butter
Raw sugar is used in this recipe
Of course there is a truckload of carrots rich vitamin A
If these are not enough, we have also thrown in a good amount of sunflower seeds and almonds for added nutrition.
How To Make Carrot Muffins?
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.
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 begin by beating wet ingredients oil, curd, sugar and vanilla until well combined. To that add dry ingredients, grated carrots and nuts of choice. Fold gently.
Spoon in lined muffin tray and bake until done. Serve warm!
You can serve these carrot muffins plain and warm for breakfast. These are also healthy and tasty in snack box for toddlers and kids.
Step By Step Method.
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.
Vegan: To make vegan carrot muffin, just replace dairy yogurt with cashew or soy yogurt.
You can also use vegan buttermilk.
Gluten Free: Just use your trusted gluten free four blend and make the recipe.
Oil– if you don’t prefer to use olive oil you can use avocado oil, coconut oil or any cooking oil.
Nuts or Seed free- Just leave them out.
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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I hope you will try this chocolate covered date nut bars recipe and enjoy as much as we did.
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.