Eggless Carrot Muffins | Healthy Muffins(No butter,Wheat flour)

Carrots are rich in beta carotene which are metabolized to vitamin A.They are also an excellent source of vitamin K,vitamin B6 and other essential nutrients.Kids love carrots and so feeding them carrots is not a big affair at my home.However,I know few other kids may not consent to this so well.For them,this is a good option to sneak in muffins or cakes and enjoy watching them.My kids love carrot bakes as well.I had earlier posted a carrot cake which they love the most.These carrot muffins are eggless and is made with wheat flour that makes it all the more healthy.Kids demanded icing for the muffins and I had some store brought icing after a school fun project so just used that.I just covered a few with icing and remaining were served just like that.This is a simple bake recipe that hardly requires any gadgets other than the whisk.Try these for kids for after school snack or just for school snacks.Do try and enjoy !!

Preparation time~15 minutes
Baking time~20 minutes
Serves ~12 muffins
Ingredients
wheat flour 1 1/2 cups
baking powder 1 1/4 tsp
baking soda  1/2 tsp
salt 1/8 tsp
yogurt  3/4 cup
granulated sugar 3/4 cup
vanilla extract 1 tsp
cinnamon 1/2 tsp
apple sauce unsweetened 2/3 cup
water 1/2 cup
oil 1/2 cup
carrots 2 medium sized or 1 cup grated
walnuts chopped 1/3 cup 

Method

• Sift the flour,baking powder,baking soda,cinnamon,salt.Combine well. 
• Now,mix the yogurt and granulated sugar until sugar gets dissolved.Add in the vanilla extract.Add the unsweetened apple sauce(If you plan to prepare your own apple sauce,then do now).And finally add the oil.
• Add the grated carrots to the dry ingredients.Then,gradually add the dry ingredients in the wet mixture with the addition of milk(add the dry in three batches).You may not require the whole milk mentioned in the recipe (I used 1/2 cup,but that totally depends on water content in yogurt).The batter may not be ribbon consistency but slightly thicker. 

• Pre heat oven to 350 degree Fand line a 12 muffin tray with baking cups.
• Finally,fold in the chopped walnuts and reserve a few for garnish if you don't want to use icing.
• Pour spoonful of batter in muffins cups upto 3/4 th full.

 

• Place and bake at 350 degrees for 15-20 minutes(mine was done at 20 minutes) or until a tooth pick inserted in the center comes out clean.
  
• Cool on wire rack and enjoy !!

 

NOTES
*You can use butter instead of oil for added flavor.In that case,use a stick of butter or 113gms or you can divide butter and oil.
* Grate one apple and cook with 1/4 cup water until soften in a pan.Blend and puree in a blender to make apple sauce.You can use store brought unsweetened apple sauce too.
* You can use any nuts of your choice but that definitely adds the extra crunch.
* These muffins stays good in refrigerator for 3 days.Thaw before serving or microwave on high for 10 seconds.
* Use all purpose flour/maida for a lighter texture.In that case use only 1 tsp of baking powder. 

For all muffin recipes,check here.

Just a peek inside,