Eggless Carrot Muffins Recipes

EGGLESS CARROT MUFFINS RECIPE

Steps:

• Gather all the things required to the counter top.
• Preheat oven to 180 deg C.
• Mean while wash, peel and grate carrots. Keep aside.
• Sift flour, baking powder, baking soda and salt in a bowl. This is to ensure even mixing.
• In another mixing bowl, using a whisk mix well curd and oil.
• Add sugar, vanilla and mix until it is dissolved.
• Add the sifted flour mixture (dry ingredients) and mix gently. Do not over mix.
• Lastly add carrots and fold (mix gently) the mixture so that carrot is mixed with the batter.
• Line a muffin tray with muffin liner (I use two for better looks) and pour batter until 3/4th of it.
• Make sure to spoon equal amount of the batter in all the muffin liners.
• Bake for 15- 18 minutes or until a tooth pick inserted comes out clean.
• Cool over a wire rack before storing. Keeps good at room temperature for 2 days.

EGGLESS CARROT MUFFINS RECIPE

Steps:

• To prepare making Eggless Carrot Muffins Recipe, wash, peel and grate the carrot and keep aside. Grease or line the muffin tray. Preheat the oven at 180 degree Celsius for 10 minutes.
• Sift whole wheat flour, baking soda, baking powder and salt together.
• In a bowl take curd and add sugar to it. Whisk until the sugar dissolves. To it add oil and mix well.
• Next, add the sifted dry ingredients little by little too the wet ingredients and gently fold. Add grated Carrot to this batter and mix lightly. Do not over beat.
• Mix the chopped Almonds with some dry flour and add it to the batter.
• In the end, add the Vanilla extract. Give it a quick stir.
• Fill in the muffin liners to 3/4 max. Tap the muffin tray gently 2-3 times to remove the trapped air bubbles.
• Bake the muffins in the preheated oven for 18-20 minutes or until the tester toothpick comes out clean. If otherwise, bake for other 2-3 minutes.
• Once done, carefully remove the muffins and allow them to cool on the wire rack.
• Serve Vegan Eggless Carrot Muffins Recipe during tea time with masala chai or your favorite spiced tea with Fresh Fruit Bowl Recipe.

AWESOME CARROT MUFFINS

Steps:

• Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

EGGLESS VEGAN CARROT CAKE CUPCAKES

Steps:

• In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
• In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
• Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
• Mix well.
• Add flaked coconut, nuts, or raisins if desired.
• Scoop mixture into 24 cupcake liners.
• Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
• Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).

CARROT MINI MUFFINS WITHOUT EGGS

Steps:

• Preheat the oven to 375F or to 325F for a convection oven.
• Mix the ingredients in the order of the recipe until smooth.
• Spoon the batter into muffin cups.
• Bake for 40 minutes or for 25 minutes in a convection oven.
• Cool a few minutes for easier removal.