Carrot Mini Muffins Without Eggs 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.

MINI SPICED CARROT MUFFINS

Steps:

• Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
• Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers.
• Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl.
• Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps).
• Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top. Sprinkle with turbinado sugar, if using.
• Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes. Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking. Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes.