Name: Eggless Butterless Carrot Muffins recipe by Poonam Bachhav at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1 1/4 cup whole wheat flour; 1 cup curd; 3/4 cup grated Carrots; 3/4 cup granulated sugar; 1/4 cup Oil ( i have used Sunflower); 3 tbsp chopped Almonds; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/2 tsp baking soda; Pinch of salt

ABOUT Eggless Butterless Carrot Muffins RECIPE

These Carrot muffins are eggless , butterless and to make it a healthier affair , I have replaced the all purpose flour with whole wheat flour and added chopped almonds to them.

Ingredients Serving: 8

1 1/4 cup whole wheat flour
1 cup curd
3/4 cup grated Carrots
3/4 cup granulated sugar
1/4 cup Oil ( i have used Sunflower)
3 tbsp chopped Almonds
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt

Instructions

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 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 tooth pick is sticky , bake for another 2-3 minutes. Once done, carefully remove the muffins and allow to cool on the wire rack.
Enjoy the soft and moist Carrot cupcakes with your loved ones !

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