↑

Cook Click N Devour!!!

Easy Vegetarian & Vegan Recipes For Everyone

  • About Me
  • Home
  • Recipes
  • Privacy policy
Home / Snacks and Starters Recipes / Carrot Muffins Recipe

Published: December 7, 2018 | Updated November 13, 2020 | By Harini

Carrot Muffins Recipe

Jump to Recipe Print Recipe

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!

carrot muffins served for breakfast with a chalkboard handwritten menu

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.

I use these carrots in carrot cake, pancakes, carrot halwa, carrot kheer, curry recipes. Few days back I also made these muffins with red carrot.

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.

Closeup shot of egg free whole wheat carrot muffins served with green tea!

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.

Mixing wet ingredients for carrot muffins

Whisk until light and well incorporated.

Mixed wet ingredients for carrot muffins

Sift wheat flour, baking powder, baking soda and salt over the dry ingredients. Mix well. Do not over mix.

Sifting dry ingredients over wet ingredients for carrot muffins

Fold in the grated carrots, sun flower seeds and finely chopped almonds.

Folding grated carrots, seeds and nuts in the batter for carrot muffins
Spoon the batter in lined muffin tray and bake for 18-20 minutes.

carrot muffin batter ready to bake

Serve carrot muffin warm or chilled with frosting.

Freshly baked carrot muffins in a muffin tray

Variations

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

You might also like

banana muffins,

apple muffins

mango muffin,

lemon muffin,

chocolate chip muffins

Overhead shot of eggfree whole wheat carrot muffins

I hope you will try this chocolate covered date nut bars recipe and enjoy as much as we did. Do snap a pic and share on Instagram with hashtag #cookclickndevou and please give a star rating ★ in the recipe card below. Follow us on Pinterest , Instagram, Facebook   for more recipes and ideas.

carrot muffins recipe

Carrot Muffins Recipe

Harini
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course breakfast or snack
Cuisine world
Servings 6
Calories 179 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 179kcal
Tried this recipe? Snap a pic and share 🙂Mention cookclickndevou or tag cookclickndevour
155shares
  • Share 4
  • Yummly 4
  • Flipboard
  • Twitter

Shared by Harini

About Harini

I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking!
Harini :)

Comments

  1. roja says

    February 12, 2019 at 2:10 pm

    5 stars
    I made these for breakfast and it was perfect. Muffins were so hearty, not overly sweet and very delicious!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello, I am Harini


The chef, author and photograper of cook click n devour.Here I bring to you tried and tested vegetarian recipes with step by step photos and videos to make cooking a pleasure and fulfilling experience. Happy cooking!
Read More

As Seen In

AboutContactPrivacy
Copyright ©2021, Cook Click N Devour!!!. All Rights Reserved.